Some weeknights just call for something fast and soul-satisfying. I remember one evening after a long day, I opened the fridge with zero dinner plans and spotted two lonely chicken breasts. Twenty minutes later, the kitchen smelled like sizzling lemon, garlic, and butter, and dinner was done. That’s the magic of lemon pepper chicken—bright, peppery, and ready in a flash.
This dish comes together in around 15 minutes, with pantry staples you probably already have. A buttery lemon sauce hugs golden chicken cutlets, and it all tastes like way more effort than it actually takes. It’s flexible too—great with potatoes, rice, or something green and fresh.
Table of Contents
Why You’ll Love This Recipe
If your weeknights feel rushed or your dinner routine feels stuck, this lemon pepper chicken brings relief. Here’s why it’s a keeper:
- Done in just 15 minutes
- Uses simple ingredients you likely already have
- Works for meal prep and reheats beautifully
- Easily made gluten-free with cornstarch or arrowroot
It’s cozy, bright, and full of flavor without fuss.
Ingredients You’ll Need
For the Chicken
- Chicken breasts: Slice them thin so they cook quickly and evenly
- Flour: Helps give the chicken a golden crust; use arrowroot or cornstarch if needed
- Lemon pepper seasoning: The star of the show—choose one with salt or adjust to taste
- Salt: Just a pinch, especially if your seasoning is already salty
- Olive oil: For getting that golden sear
For the Lemon Butter Sauce
- Butter: Adds richness and balances the tangy lemon
- Garlic: Use fresh—it makes a huge difference
- Lemon juice: Bright and zesty; freshly squeezed is best
- Chicken broth: Adds depth to the sauce
- Lemon zest: Boosts the citrusy aroma
Optional Garnishes and Sides
Top with chopped parsley or lemon slices for extra flair. This chicken shines with mashed potatoes, sautéed zucchini noodles, or roasted green beans.
How to Make Lemon Pepper Chicken
Step 1: Slice and Season the Chicken
Take two large chicken breasts and slice them horizontally to make four thinner cutlets. Pat them dry.
In a shallow bowl, mix flour with lemon pepper seasoning and a bit of salt. Dredge each chicken piece in the mixture, pressing it in so the coating sticks.
Step 2: Sear Until Golden and Cooked Through
Heat a splash of olive oil in a large skillet over medium-high heat. Once hot, add the chicken.
Sear 3–4 minutes per side, or until it’s golden and cooked through (internal temp should be 160–165°F). Then transfer to a plate and keep warm.
Step 3: Make the Garlic Lemon Butter Sauce
In the same pan, melt two tablespoons of butter. Add minced garlic and cook just until fragrant—about 30 seconds.
Pour in the chicken broth and lemon juice. Let it simmer 1–2 minutes until slightly thickened. Stir in the lemon zest.
Step 4: Recombine, Garnish, and Serve
Return the chicken to the pan. Spoon the sauce over the top and let it warm through for a minute.
Sprinkle with fresh parsley and a few lemon slices if you like. Serve it hot with your favorite sides.
Tips for the Best Results
- Always use fresh garlic and real lemon juice—bottled just doesn’t compare
- Add a splash of white wine to the sauce for extra depth
- Love extra sauce? Double the broth and thicken with more flour or cornstarch
- Pair with mashed potatoes, rice, or zucchini noodles for a comforting meal
If you’re looking for other cozy chicken favorites, try my cheesy chicken garlic wraps with a bold, comforting flavor or this easy baked chicken breast recipe for weeknight dinners.
Storage and Reheating
Store leftover lemon pepper chicken in an airtight container with extra sauce. It keeps in the fridge for 3–4 days and freezes well for up to 3 months.
To reheat, thaw overnight if frozen. Then microwave or warm gently on the stovetop with a splash of broth to refresh the sauce.
Lemon Pepper Chicken Recipe Card
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Easy and Flavorful Lemon Pepper Chicken
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Quick and flavorful weeknight dinner featuring seared chicken breasts with lemon pepper seasoning and topped with a garlic butter lemon sauce.
Ingredients
2 large chicken breasts (about 1½ pounds), sliced in half horizontally
Flour (or cornstarch/arrowroot flour for gluten-free)
Lemon pepper seasoning
Salt (to taste)
Olive oil (for searing)
2 tablespoons unsalted butter
2 garlic cloves, minced
3 tablespoons lemon juice (from 1 lemon)
¼ cup low-sodium chicken broth
1 teaspoon lemon zest
Optional garnishes: chopped parsley, lemon slices
Instructions
1. Slice chicken breasts in half horizontally.
2. Mix flour, lemon pepper seasoning, and salt.
3. Season both sides of the chicken with the mixture, pressing it in.
4. Heat oil in a large pan over medium-high heat.
5. Sear chicken 3–4 minutes on each side until cooked (160–165°F internal temp).
6. Remove chicken from pan.
7. Add butter and sauté garlic for 30 seconds.
8. Add chicken broth and lemon juice; simmer until slightly thickened.
9. Return chicken to pan, spoon sauce over, garnish with zest, parsley, lemon slices.
Notes
Use fresh garlic over powdered for better flavor.
Recommended lemon pepper seasoning: Simply Organic brand.
Flour alternatives: arrowroot powder, tapioca flour, cornstarch (for gluten-free).
Instant-read thermometer recommended for accuracy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Chicken Recipes
- Method: Pan-Sear
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 259
- Sugar: 0.4g
- Sodium: 428mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 87mg
Related Recipes to Try
If you’re loving the zesty garlic vibes, you might also enjoy:
- Garlic parmesan chicken for a savory twist
- Slow cooker honey garlic chicken with sweet and savory sauce
And don’t forget to save and share your favorites on Pinterest! I pin all my latest cozy meals there, too.
Frequently Asked Questions
How does lemon pepper chicken taste?
It’s bright and peppery with a savory kick from garlic and a rich finish from butter. The lemon isn’t too strong—just enough to wake up your taste buds.
How long is lemon pepper chicken good for in the fridge?
You can keep it in the fridge for 3 to 4 days in an airtight container. Reheat with a bit of broth to keep it moist.
Does lemon pepper tenderize meat?
Yes, the acid in lemon juice helps tenderize chicken slightly, especially when paired with a quick cook time.
Where did lemon chicken originate?
Lemon chicken has roots in both Mediterranean and Chinese cuisines, though the lemon pepper version is a popular American twist.
