This lemon pepper chicken recipe delivers a bright, zesty flavor with minimal effort. The perfect balance of fresh lemon and cracked pepper creates juicy, golden-crusted chicken every time. It’s an elegant yet simple meal ideal for any night.
Looking for Lemon Pepper Chicken inspiration? You'll love what we have! Explore more Chicken Breast Recipes recipes or discover our Appetizer Recipes favorites.
Why You’ll Love This Lemon Pepper Chicken
- Maximal flavor, minimal effort: The marinade and pan sauce create complex taste with few ingredients.
- Perfect texture: Crispy sear outside, tender and juicy inside.
- Wonderfully versatile: Great as a main or paired with pasta, salads, or veggies.
- Intoxicating aroma: Lemon, pepper, and garlic create an irresistible kitchen scent.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 3 tbsp olive oil, divided
- 2 large lemons
- 2 tsp freshly cracked black pepper
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 cup chicken broth
- 2 tbsp unsalted butter
- 1 tbsp fresh parsley, chopped
Tools: A large skillet (preferably stainless steel or cast iron), microplane or zester, tongs
Notes: Using fresh lemons and cracking your own pepper really does make a world of difference here—the pre-ground stuff just doesn’t have the same vibrant, aromatic oils. And don’t be shy with the pepper; it’s called lemon *pepper* chicken for a reason!
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 35 g |
| Fat: | 14 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken breasts. If your chicken breasts are particularly thick, place them between two pieces of plastic wrap and gently pound them to an even ½-inch thickness. This ensures they cook evenly and quickly, preventing a dry exterior and a raw interior.
- Use freshly cracked black pepper. I know it’s tempting to use the pre-ground stuff, but the flavor and aroma from freshly cracked peppercorns are infinitely more complex and potent. It’s the star of the show alongside the lemon, so give it the spotlight it deserves.
- Zest your lemons before you juice them. This is a simple but crucial step! It’s nearly impossible to zest a lemon after you’ve juiced it. The zest is packed with fragrant oils that will add another layer of intense lemon flavor to your dish.
- Let your chicken come to room temperature. Taking the chicken out of the fridge about 15-20 minutes before cooking helps it sear more effectively and cook more evenly, rather than steaming in the pan.
How to Make Lemon Pepper Chicken
Step 1: Start by prepping your chicken. Pat the chicken breasts completely dry with paper towels—this is the secret to getting a proper, crispy sear instead of a steam. Season both sides generously with the kosher salt and that freshly cracked black pepper, pressing the seasonings gently into the meat so they adhere.
Step 2: Zest and juice your lemons. You’ll want about ¼ cup of fresh lemon juice. Set the juice aside and reserve the zest for later; it’s going to be our flavor bomb at the very end. Mince your garlic and chop your parsley so everything is ready to go. Cooking is so much more relaxing when you’re not scrambling for ingredients mid-recipe!
Step 3: Heat 2 tablespoons of the olive oil in your large skillet over medium-high heat. You’ll know the oil is ready when it shimmers. Carefully place the chicken breasts in the pan, being careful not to overcrowd them—you might need to work in two batches. Cook for 5-7 minutes without moving them, until a beautiful golden-brown crust forms on the bottom.
Step 4: Flip the chicken using tongs. You’ll notice the chicken releases easily from the pan when it’s properly seared. Cook for another 5-7 minutes on the second side, until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set it on a clean plate to rest. Don’t slice into it yet! Resting is key for juicy meat.
Step 5: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for just 30-60 seconds until it becomes fragrant—be careful not to burn it! The smell is incredible at this stage.
Step 6: Pour in the chicken broth and the fresh lemon juice. Use your tongs or a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it’s where so much of the deep, savory flavor for your sauce comes from. Let the liquid simmer and reduce by about half, which should take 2-3 minutes.
Step 7: Turn off the heat and swirl in the cold butter. This technique, called mounting with butter (monter au beurre), will make your sauce glossy, rich, and slightly thickened. Stir in most of the fresh parsley and all of that reserved lemon zest.
Step 8: Return the rested chicken breasts and any accumulated juices on the plate back to the skillet. Spoon that glorious, buttery lemon pepper sauce all over the chicken until it’s beautifully coated. Garnish with the remaining fresh parsley and serve immediately. The sauce should be bright, tangy, and perfectly peppery.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze chicken and sauce separately for up to 2 months.
- Reviving: Reheat gently in a skillet with a splash of broth to refresh sauce.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, rich potatoes are the perfect canvas for that tangy lemon pepper pan sauce. You’ll want to spoon every last drop over them.
- Simple Arugula Salad — The peppery bite of arugula dressed with just a little olive oil and lemon juice echoes the flavors on the plate and adds a fresh, crisp contrast.
- Roasted Asparagus — There’s something magical about the combination of lemon and asparagus. Toss them in a bit of oil, salt, and pepper and roast until tender-crisp.
Drinks
- A Crisp Sauvignon Blanc — The wine’s natural citrus and herbaceous notes will mirror and elevate the lemon and pepper flavors in the chicken beautifully.
- Sparkling Water with Lemon — A simple, refreshing non-alcoholic option that cleanses the palate between bites and complements the dish without overpowering it.
- Pale Ale — The slight bitterness and citrusy hop profile in a good pale ale can stand up to the bold pepper and cut through the richness of the butter sauce.
Something Sweet
- Lemon Sorbet — Continuing the citrus theme with a clean, palate-cleansing dessert that feels light and refreshing after the savory main course.
- Vanilla Bean Panna Cotta — The simple, creamy, and delicate flavor of panna cotta provides a lovely, smooth finish that doesn’t compete with the dinner’s bold flavors.
- Almond Biscotti — A crunchy, not-too-sweet cookie that’s perfect for dipping into a cup of espresso, offering a nice textural contrast to the end of the meal.
Top Mistakes to Avoid
- Mistake: Not drying the chicken before seasoning. Any surface moisture will cause the chicken to steam instead of sear, and your seasonings won’t stick as well. A quick pat with a paper towel makes all the difference.
- Mistake: Moving the chicken too soon. I’ve messed this up before too… you’re eager to check, I get it! But if you try to flip it before a crust has formed, it will tear and stick. Let the pan do its work.
- Mistake: Burning the garlic. Garlic cooks in a flash. If you add it to a screaming hot pan and walk away, it will turn bitter and ruin your delicate sauce. Keep the heat at medium and watch it closely.
- Mistake: Skipping the rest time. Slicing into the chicken straight from the pan will cause all those precious juices to run out onto the cutting board, leaving you with drier meat. A five-minute rest is non-negotiable.
Expert Tips
- Tip: Use a meat thermometer. This is the single best way to guarantee perfectly cooked, juicy chicken every single time. Pull the chicken at 165°F (74°C) and remember it will carry over a few degrees while resting.
- Tip: Add a pinch of red pepper flakes. If you like a little heat, a pinch of red pepper flakes added with the garlic introduces a subtle, warm spice that plays wonderfully with the black pepper and lemon.
- Tip: Finish with a high-quality olive oil. After you’ve plated the chicken and sauce, a final drizzle of a really good, fruity extra virgin olive oil can add another layer of flavor and aroma that’s just chef’s-kiss wonderful.
- Tip: Butterfly thick chicken breasts. Instead of pounding, you can also slice thicker breasts horizontally to create two thinner cutlets. This is a great way to ensure quick, even cooking and maximize that delicious surface area for searing.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Bone-in, skin-on thighs would be fantastic. You’ll get even more flavor from the rendered fat in the skin. Just adjust the cooking time—they’ll need a bit longer, around 10-12 minutes per side, to cook through and get the skin super crispy. The higher fat content also means they’re a bit more forgiving if you accidentally overcook them a little.
How can I make this sauce thicker?
If you prefer a thicker, more gravy-like consistency, you can make a quick slurry. Whisk one teaspoon of cornstarch with one tablespoon of cold water or chicken broth until smooth. After you’ve added the lemon juice and broth to the pan, whisk in the slurry and let it simmer for a minute until the sauce thickens up nicely before you add the butter.
What’s the best way to store and reheat leftovers?
Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a covered skillet over low heat with a tiny splash of water or broth to keep the sauce from breaking. The microwave can work in a pinch, but it may make the chicken a bit rubbery.
Can I make this ahead of time for a dinner party?
You can do most of the prep ahead! You can season the chicken and make the lemon juice mixture a few hours in advance. Keep them separate in the fridge. When your guests arrive, all you have to do is sear the chicken and make the pan sauce, which comes together in under 10 minutes. It’s a great strategy for stress-free entertaining.
Is there a dairy-free alternative to the butter?
For sure. You can omit the butter entirely for a lighter, sharper sauce, or you can substitute it with a tablespoon of extra virgin olive oil or even a dollop of dairy-free butter spread. The sauce will be less rich and creamy, but it will still have that fantastic lemon-pepper flavor you’re after.
Lemon Pepper Chicken
Make juicy, flavorful Lemon Pepper Chicken in just 35 minutes. This easy recipe creates a crispy, golden crust with a bright, buttery pan sauce. Get the recipe now!
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
-
3 tbsp olive oil (divided)
-
2 large lemons
-
2 tsp freshly cracked black pepper
-
3 cloves garlic (minced)
-
1 tsp kosher salt
-
1/2 cup chicken broth
-
2 tbsp unsalted butter
-
1 tbsp fresh parsley (chopped)
Instructions
-
Start by prepping your chicken. Pat the chicken breasts completely dry with paper towels—this is the secret to getting a proper, crispy sear instead of a steam. Season both sides generously with the kosher salt and that freshly cracked black pepper, pressing the seasonings gently into the meat so they adhere.01
-
Zest and juice your lemons. You’ll want about ¼ cup of fresh lemon juice. Set the juice aside and reserve the zest for later; it’s going to be our flavor bomb at the very end. Mince your garlic and chop your parsley so everything is ready to go. Cooking is so much more relaxing when you’re not scrambling for ingredients mid-recipe!02
-
Heat 2 tablespoons of the olive oil in your large skillet over medium-high heat. You’ll know the oil is ready when it shimmers. Carefully place the chicken breasts in the pan, being careful not to overcrowd them—you might need to work in two batches. Cook for 5-7 minutes without moving them, until a beautiful golden-brown crust forms on the bottom.03
-
Flip the chicken using tongs. You’ll notice the chicken releases easily from the pan when it’s properly seared. Cook for another 5-7 minutes on the second side, until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set it on a clean plate to rest. Don’t slice into it yet! Resting is key for juicy meat.04
-
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for just 30-60 seconds until it becomes fragrant—be careful not to burn it! The smell is incredible at this stage.05
-
Pour in the chicken broth and the fresh lemon juice. Use your tongs or a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it’s where so much of the deep, savory flavor for your sauce comes from. Let the liquid simmer and reduce by about half, which should take 2-3 minutes.06
-
Turn off the heat and swirl in the cold butter. This technique, called mounting with butter (monter au beurre), will make your sauce glossy, rich, and slightly thickened. Stir in most of the fresh parsley and all of that reserved lemon zest.07
-
Return the rested chicken breasts and any accumulated juices on the plate back to the skillet. Spoon that glorious, buttery lemon pepper sauce all over the chicken until it’s beautifully coated. Garnish with the remaining fresh parsley and serve immediately. The sauce should be bright, tangy, and perfectly peppery.08
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