Chicken With Lemon Pepper Seasoning

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Chicken with lemon pepper seasoning is the best dish ever. It’s so good, in fact, that it doesn’t require any help from other ingredients. Chicken strips are marinated in our special blend of lemon, pepper, and salt and served hot on a bed of rice with a side of green beans with butter.

Chicken With Lemon Pepper Seasoning – simple chicken recipe with lemons and pepper.

Lemon Pepper Chicken

Chicken breast recipes have a bad rep for being bland. If you throw chicken into a pan with salt and pepper and bake it for forever, of course it’s going to be terrible. I know this sounds obvious, but it’s what so many people trying to “eat healthy” do. On the other hand, when you add layers of bright and fresh flavors (like lemon pepper!), eating healthy can be extremely easy and delicious.

This recipe starts on the stovetop for a perfect golden sear then finishes in the oven for the juiciest, most flavorful results. If you don’t want to turn on your oven, you can do everything over the stovetop. After you add the sauce ingredients, reduce heat to medium, and cook for about another 3 minutes until the sauce is a perfectly silky consistency. 

Made it? Let us know how it went in the comment section below!

YIELDS:4 SERVINGS

PREP TIME:0 HOURS 15 MINS

TOTAL TIME:0 HOURS 45 MINS

INGREDIENTS

1/2 c. 

all-purpose flour

1 tbsp. 

lemon pepper seasoning

1 tsp. 

kosher salt

lemons, divided

1 lb. 

boneless skinless chicken breasts, halved

2 tbsp. 

extra-virgin olive oil

1/2 c. 

Chicken broth

Swanson Chicken Broth

2 tbsp. 

butter

cloves garlic, minced

Freshly chopped parsley, for garnish

DIRECTIONS

FOR OVEN

  1. Preheat oven to 400°. In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.
  2. In a large ovenproof skillet over medium-high heat, heat oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts.
  3. To skillet, add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce has reduced slightly, about 5 minutes.
  4. Spoon sauce on top of chicken and garnish with parsley.

FOR STOVETOP

  1. In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.
  2. In a large ovenproof skillet over medium-high heat, heat oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts.
  3. To skillet, add broth, butter, garlic, and lemon slices and cook until chicken is cooked through and sauce has reduced slightly, 3 minutes.
  4. Spoon sauce on top of chicken and garnish with parsley.

EASY LEMON PEPPER CHICKEN

Are you in a chicken rut? Cooking the same ol’ boring chicken breast week after week? Yeah, then you need to try this Easy Lemon Pepper Chicken ASAP. It’s savory, tart, and peppery, and has a delicious pan sauce that you’ll want to spoon over your entire plate! This one is so quick and flavorful, I know it’s going to go into your regular rotation. 😉

Overhead view of lemon pepper chicken in the skillet, garnished with lemon slices

WHAT KIND OF CHICKEN SHOULD I USE?

This quick skillet cooking method requires thin chicken pieces that cook quickly, like boneless skinless chicken breasts (cut into thinner pieces), chicken tenders, thin-cut chicken breast, or chicken thighs. This method is not suitable for bone-in chicken.

DO I NEED FRESH LEMON?

Nope! While I did garnish this dish with some fresh lemon slices (I had those leftover from another dish), you actually don’t need fresh lemon to make this lemon pepper chicken! Most of the lemon flavor comes from the potent lemon pepper seasoning. The small amount of lemon juice added to the pan sauce can be bottled.

WHAT IS LEMON PEPPER SEASONING?

The lemon pepper seasoning I used to flavor this recipe is a mix of lemon zest, pepper, citric acid, and salt. Most major spice brands in the U.S. as well as many major generic store brands make their own lemon pepper seasoning, so it should be easy to find in just about any grocery store in the U.S. If you can’t find lemon pepper at your local store, there are plenty of recipes online for homemade lemon pepper seasoning.

Make sure to check if the lemon pepper seasoning you have contains salt. If it does not, you may need to add more salt to the recipe below.

WHAT TO SERVE WITH LEMON PEPPER CHICKEN

I went full-on lemon and served my Lemon Pepper Chicken with Lemon Parsley Pasta, but it would also go great with some Sautéed Vegetables, Summer Vegetable Pasta Salad, Roasted Broccoli, Lemon Garlic Roasted Asparagus, Spinach Rice with Feta, or Spanish Chickpeas and Rice.

A sliced piece of lemon pepper chicken on a plate with pasta.

EASY LEMON PEPPER CHICKEN

These Easy Lemon Pepper Chicken Breasts are so tender and juicy, and you’ll want to spoon that delicious pan sauce over EVERYTHING. 

Author: Beth – Budget Bytes

 Prep Time: 10 mins

 Cook Time: 20 mins

 Total Time: 30 mins

Servings: 

INGREDIENTS

  • 2 boneless skinless chicken breasts (about 1.3 lbs. total) ($6.79)
  • 2 Tbsp all-purpose flour ($0.02)
  • 1 Tbsp lemon pepper seasoning ($0.30)
  • 1 Tbsp cooking oil ($0.04)
  • 1 clove garlic, minced ($0.08)
  • 1/2 cup chicken broth ($0.07)
  • 1 Tbsp butter ($0.14)
  • 1 tsp lemon juice ($0.02)
  • 1 Tbsp chopped fresh parsley (optional) ($0.10)
  • 1/8 tsp freshly cracked black pepper ($0.02)

INSTRUCTIONS

  • Use a sharp knife to carefully fillet the chicken breasts into two thinner peices (or use thin-cut chicken breasts).
  • Combine the flour and lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the chicken breast pieces and then rub it in until the chicken is fully coated.
  • Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the chicken and cook on each side until golden brown (about 5 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
  • Add the butter and minced garlic to the skillet and sauté for about one minute.
  • Add the chicken broth to the skillet and whisk to dissolve all the browned bits from the bottom of the skillet. Add the lemon juice and allow the sauce to simmer in the skillet for 3-5 minutes, or until it has reduced slightly. Taste the sauce and add salt if needed (I did not add any).
  • Finally, return the chicken to the skillet and spoon the sauce over top. Allow the chicken to heat through. Season with a little freshly cracked pepper and fresh chopped parsley (optional), then serve.

Lemon Pepper Chicken

Lemon Pepper Chicken made with tender chicken breasts that are coated in a peppery spice blend. Chicken is pan seared, and it’s finished with rich butter and a refreshing pop of fresh lemon to coat it. Simple but absolutely delicious!

Four pieces of lemon pepper coated chicken aligned on a white oval platter with steamed broccoli to the side.

What Makes the Best Lemon Pepper Chicken?

When I first began testing this recipe I went through several brands of lemon pepper seasoning and never found one that I love. It just lacks that fresh lemon zip.

So I ditched the lemon pepper seasoning altogether and just went the fresh lemon route. It ended up being so much better, and far more fresh tasting! It’s the simple secret to the best lemon pepper chicken.

This recipe only needs a few basic ingredients and 20 minutes of your time! Everyone will love that rich buttery finish and peppery kick.

It’s the perfect dish to make when you need dinner in a flash. For a few healthy and hassle-free sides, pair it with baked red potatoes (serve with a splash of olive oil) and fresh steamed broccoli.

Photo of ingredients used to make lemon pepper chicken. Includes chicken breasts, butter, pepper, sugar, italian seasoning, garlic powder, flour, lemon juice, olive oil, and parsley.

Lemon Pepper Chicken Recipe Ingredients

  • Chicken breasts: You can use 2 large breasts then butterfly and cut in half or use 4 medium (about 6 oz each) and pound to about 1/2-inch thickness.
  • Flour: I found only about 1 Tbsp of the flour sticks so instead of using an extra dish to dredge, it worked well to just season the flour mixture over.
  • Italian seasoning: Can substitute 1/2 tsp oregano and 1/2 tsp basil.
  • Coarse ground black pepper: Fresh ground pepper works too.
  • Salt: You can adjust this as desired, but I like about 3/4 tsp.
  • Garlic powder: This is used to keep the recipe simple. No chopping required.
  • Sugar: Just a hint of this encourages browning. If you’d rather not include it, you can omit.
  • Butter: I use unsalted butter though salted would be fine.
  • Olive oil: This is used in addition to butter so it doesn’t burn up.
  • Lemon: You’ll only need about 1/2 of a lemon but don’t forget to zest before halving and juicing.
  • Parsley: You can use another herb here such as basil, thyme or rosemary (though with those last 2 use less).

Full recipe can be found below.

Can Chicken Thighs be Used?

  • Yes, boneless skinless chicken thighs will work here as well.
  • Just use smaller ones, no halving necessary.
  • Cook a little longer as needed to reach 165 degrees in center.

How to Make Easy Lemon Pepper Chicken

  1. Mix seasonings and flour: In a mixing bowl whisk together flour, Italian seasoning, pepper, salt, garlic powder, and sugar.
  2. Spread seasoning on chicken: Evenly sprinkle and press mixture over both sides of chicken.
  3. Heat fat in skillet: Melt 1 Tbsp butter with olive oil in a 12-inch non-stick skillet over medium-high heat. Tilt pan to evenly coat with butter mixture.
  4. Cook chicken till browned on first side: Add chicken, let cook until golden brown on bottom, about 5 minutes.
  5. Turn and cook through: Flip pieces then let chicken continue to cook until cooked through in center. It should reach 165 degrees, about 5 minutes longer. Melt 2 Tbsp butter in with chicken just near the end.
  6. Off heat, add lemon and coat chicken in pan sauce: Remove from heat and pour lemon juice into skillet along with lemon zest. Turn chicken pieces to coat in lemon butter mixture.
  7. Garnish: Sprinkle with parsley and serve warm.
Lemon pepper chicken breasts in a black skillet.

Helpful Tips

  • Ditch the store-bought dried lemon pepper seasoning and use fresh lemon and cracked pepper instead.
  • Preheat the skillet so you can get a nice sear.
  • If chicken is overly wet, dry slightly with paper towels so it browns better.
  • Cook chicken breasts right to 165 degrees (test in center with an instant read food thermometer). You need to get up to that temperature for food safety but don’t go past or chicken dries out quickly.
  • We use 1/4 cup of fat so wait to add half of the fat until the end for a little less splattering and a clean butter taste.

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