Lemon Pepper Chicken

Lemon Pepper Chicken combines lemon pepper-breaded chicken in a light lemon sauce with a splash of fresh lemon juice and chicken broth. This quick and easy one-skillet chicken dinner is a refreshing family favorite.

Spice up your chicken dinner with this delicious lemon pepper chicken recipe. Learn how to make it step by step and impress your taste buds with the perfect balance of savory and tangy flavors. Serve with roasted broccoli or roasted asparagus and angel hair pasta, rice, or with zoodles for a low-carb meal.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Chicken breasts: boneless and skinless
• Lemon pepper: Lemon Pepper is a seasoning made from granulated or dried lemon zest. The lemon zest is combined with fresh cracked black pepper and sometimes with spices. The oils from the lemon zest are infused into the spices and then baked and dried. Use good quality lemon pepper, preferably from a spice shop, if possible.
• Olive oil: Use extra virgin, preferably cold-pressed.
• Butter: salted or unsalted. If using salted butter, eliminate or reduce the added salt.
• Chicken broth: low-sodium is best
• Fresh lemons: for lemon juice and lemon zest.
• Fresh parsley: or fresh dill

How to Make Lemon Pepper Chicken

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

Combine the flour, lemon pepper seasoning, and salt in a shallow, wide bowl. Dredge the chicken breasts into the flour mixture. Melt the butter and heat the olive oil over medium heat. Add the breaded chicken breasts and cook until golden brown and cooked through. Chicken is done when it reaches an internal temperature of 165 degrees. Then remove the chicken, place it on an ovenproof plate, and put it in the oven uncovered on warm while you finish the rest of the dish.

If there are not a couple of tablespoons of fat left in the skillet, add equal amounts of butter and olive oil to make up the difference and melt it over medium-low heat. Add the garlic and cook for a minute, stirring frequently. Add the chicken broth and lemon juice and whisk to get the brown bits off the bottom of the skillet. Simmer and reduce the sauce for a few minutes. Season with salt and freshly ground black pepper to taste. Add the chicken back to the skillet and warm for a few minutes. If desired, garnish with fresh lemon slices and chopped fresh parsley.

Serving Suggestions

• Smashed potatoes
• Green beans and potatoes
• Garden salad
• Green beans almondine
• Funeral potatoes
• Garlic mashed potatoes
• French onion soup
• Cauliflower mash
• Roasted cauliflower
• Sauteed asparagus

Preparation Tips

• Chicken breasts are so big and thick these days. Cut them in half lengthwise to make 4 thinner chicken cutlets. This works best for this recipe, as the cutlets cook through faster and still provide a good, healthy serving of protein.
• Chicken is cooked through when it reaches an internal temperature of 165 degrees.
• Cook the chicken over medium heat. You want to cook the chicken golden brown without blackening the breading.

More Chicken Recipes

Lemon Pepper Chicken

Lemon Pepper Chicken is an easy weeknight meal that comes together quickly in one skillet.  It combines lemon pepper breaded chicken with garlic and lemons in a light lemon sauce made with a splash of real lemon juice.

5 from 25 votes

Print Pin Rate

Course: chicken

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4

Calories: 216kcal

Author: Beth Pierce

Ingredients

• 2 boneless skinless chicken breasts cut in half lengthwise
• ¼ cup flour
• 1 tablespoon lemon pepper seasoning
• ½ teaspoon salt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic minced
• ½ cup low-sodium chicken broth
• 1 teaspoon lemon juice
• Salt and freshly ground black pepper to taste
• Lemon slices
• Chopped parsley or dill

Instructions

• In a shallow, wide bowl, combine the flour, lemon pepper seasoning, and salt.  Dredge the chicken breasts into the flour mixture.
• Melt the butter and heat the olive oil over medium heat.  Add the breaded chicken breasts and cook until golden brown and cooked through. Remove the chicken, place it on an ovenproof plate, and put it in the oven uncovered on warm while you finish the rest of the dish.
• If there are not 2 tablespoons of fat left in the skillet, add equal amounts of butter and olive oil to make up the difference and melt it over medium-low heat. Add the garlic and cook for a minute, stirring frequently.
• Add the chicken broth and lemon juice and stir to get the brown bits off the bottom of the skillet. Simmer and reduce the sauce for a few minutes. Season with salt and freshly ground black pepper to taste.
• Add the chicken back to the skillet and warm for a few minutes. Garnish with fresh lemon slices and chopped fresh parsley.

Notes

• Chicken breasts are so big and thick these days. Cut them in half lengthwise to make 4 thinner chicken cutlets. This works best for this recipe, as the cutlets cook through faster and still provide a good, healthy serving of protein.
• Chicken is cooked through when it reaches an internal temperature of 165 degrees.
• Cook the chicken over medium heat. You want to cook the chicken golden brown without blackening the breading.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the chicken in a skillet over medium-low heat or the microwave at reduced power.
• To freeze, thoroughly cool the chicken and place it in a freezer-safe container. Freeze for up to three months. Thaw in the fridge overnight and reheat in a skillet over medium-low heat or in the microwave at reduced power.

Nutrition

Calories: 216kcal | Carbohydrates: 8g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 367mg | Potassium: 272mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

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