Lemon Pepper Chicken

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 10/16/20
Lemon Pepper Chicken

The Spruce / Julia Hartbeck
Prep: 15 mins
Cook: 22 mins
Total: 37 mins
Servings: 4 servings

Lemon pepper chicken is an easy-to-make weeknight dish that doesn't skimp on flavor. The lemon pepper seasoning flavors the chicken while sliced lemons and parsley add a freshness, making it a healthy and attractive main dish.

The pan-seared chicken breasts are an excellent meal when served on a bed of rice, buttered angel hair pasta, or with seasoned roasted potatoes. Add a vegetable side dish or tossed salad for a satisfying everyday meal or special occasion dinner.

For even faster preparation, use thin, quick-cooking chicken breast cutlets and skip the baking step. If you want to char the lemons a bit for another dimension of flavor, slide the pan of chicken topped with slices under a preheated broiler for a few minutes.

Ingredients

  • 1/2 cup all-purpose flour
  • 1 1/2 tablespoons lemon pepper seasoning
  • Kosher salt (to taste)
  • 1 1/4 pounds boneless chicken breasts (without skin)
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, pressed or finely minced
  • 2 tablespoons butter
  • 2 tablespoons lemon juice (divided)
  • 1 lemon (thinly sliced)
  • Garnish: 1 tablespoon chopped parsley

Steps to Make It

  1. Gather the ingredients and preheat the oven to 425 F.

    Lemon Pepper Chicken ingredients

    The Spruce / Julia Hartbeck

  2. In a bowl, combine the flour and lemon pepper seasoning. If the seasoning does not contain salt, add about 1/2 teaspoon of Kosher salt to the flour. Dredge the chicken in the flour mixture.

    chicken in a bowl with flour and lemon pepper seasoning

    The Spruce / Julia Hartbeck

  3. Heat the olive oil in a heavy, oven-safe skillet over medium-high heat. When the oil is hot but not smoking, add the dredged chicken. Cook the chicken breasts for about 5 to 7 minutes, flipping once, or until browned on both sides.

    chicken cooking in a pan

    The Spruce / Julia Hartbeck

  4. Add the garlic and butter to the pan and continue to cook for about 1 minute longer.

    chicken cooking in a pan

    The Spruce / Julia Hartbeck

  5. Drizzle approximately 1 1/2 teaspoons of lemon juice over each chicken breast. Place one or two slices of lemon on each chicken breast.

    chicken with slices of lemon on top, cooking in a pan

    The Spruce / Julia Hartbeck

  6. Bake the chicken for about 10 to 12 minutes, or until the chicken registers at least 165 F on an instant-read thermometer inserted into the center of the thickest pieces.

    Lemon Pepper Chicken in a pan

    The Spruce / Julia Hartbeck

  7. Garnish the chicken with parsley and drizzle with the pan juices.

    Lemon Pepper Chicken in a pan with parsley

    The Spruce / Julia Hartbeck

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tip

  • Boneless chicken breasts can vary significantly in size, from small, 4-ounce pieces to huge ones that can weigh as much as 12 ounces. A single serving of cooked chicken is about 3 ounces or approximately the size of the palm of your hand. If the chicken breasts are quite large, slice two in half horizontally to make four serving-size portions.

Recipe Variation

  • For additional sauce, remove the cooked chicken to a serving plate and set aside. Add about 1/2 cup of unsalted chicken stock to the drippings and place the pan over medium heat. Bring to a simmer and then taste and adjust the seasonings. Drizzle the sauce over the chicken.

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