Make a zesty, restaurant-quality Lemon Pepper Chicken right on the stovetop in about 20 minutes. This simple, flavorful chicken recipe is perfect for busy weeknights and pairs beautifully with mashed potatoes, rice, or a crisp salad.
Table of contents
- Ingredients
- Instructions
- Recipe tips
- What to serve with it
- Storage and reheating
- More chicken recipes
When I need an easy, reliable dinner idea, this Lemon Pepper Chicken is my go-to. It comes together quickly, has bright citrus notes balanced with black pepper, and creates a buttery pan sauce that elevates the whole dish. If you like, start a side—like mashed potatoes or white rice—in your Instant Pot while you prepare the chicken so you can serve a complete meal in around 30 minutes.
Ingredients
- All-purpose flour – used to lightly coat the chicken. For a gluten-free version, substitute cornstarch or a gluten-free flour blend.
- Lemon pepper seasoning – use a good-quality store-bought blend or make a quick homemade mix of lemon zest, cracked black pepper and salt for fresher flavor.
- Boneless, skinless chicken breasts – slice each breast in half horizontally so you have four thinner pieces, about 1/2-inch thick. You can also use boneless, skinless thighs; see tips below.
- Butter – divided: for searing the chicken and for making a rich pan sauce.
- Garlic – fresh minced garlic gives the best flavor.
- Chicken broth – just a small amount to deglaze the pan and form the sauce base.
- Fresh lemon juice – for brightness; fresh-squeezed is recommended.
Instructions
Below is a concise, step-by-step method to make this stovetop Lemon Pepper Chicken. Photos in the gallery illustrate each stage for reference.
- Prepare the chicken: Slice two large chicken breasts through the middle to create four even pieces. Pat them dry with paper towels.
- Coat with seasoned flour: In a shallow bowl, mix the flour with 2 tablespoons of lemon pepper seasoning. Dredge each chicken piece in the seasoned flour until evenly coated, shaking off excess.
- Sear the chicken: Heat 1 tablespoon of butter in a large skillet over medium-high heat until the pan is hot. Add the chicken and cook 4–5 minutes per side, until golden and an instant-read thermometer inserted into the thickest part reads 165°F. Transfer the chicken to a clean plate.
- Make the pan sauce: Reduce heat to medium and add the remaining butter. Once melted, add the minced garlic and cook 30–60 seconds—just until fragrant. Add the chicken broth, lemon juice, and the remaining tablespoon of lemon pepper seasoning. Scrape up any browned bits from the pan and simmer the sauce 3–4 minutes until slightly reduced.
- Finish the chicken in the sauce: Return the chicken to the skillet and spoon the sauce over it, cooking 1–2 minutes per side to reheat and coat. Remove from heat and garnish with chopped fresh parsley and a little lemon zest if desired. Serve immediately.
Recipe tips
- Preheat the skillet well. Add the chicken only after the pan and butter are hot so you get a golden sear and a flavorful crust.
- Use an instant-read thermometer. Because breast sizes vary, use a thermometer to ensure the center reaches 165°F. If needed, add 1–2 minutes per side until done.
- Substituting chicken thighs: Boneless, skinless thighs work well; cook them a little longer—about 7–8 minutes per side—and aim for an internal temperature around 170°F for tenderness.
- Add quick greens to the sauce. After removing the chicken, toss a few cups of fresh spinach into the warm pan sauce for 2–3 minutes to create an easy, flavorful side in the same skillet.
- Make it gluten-free: Swap the flour for cornstarch or a gluten-free all-purpose blend when dredging the chicken.
What to serve with it
This Lemon Pepper Chicken pairs with a wide range of sides. Try it with mashed potatoes, steamed rice, roasted vegetables, or a bright salad. Here are a few ideas to inspire your plate:
- Italian Salad
- Spinach Strawberry Salad
- Beet Salad
- Instant Pot Mashed Potatoes
- Garlic Lemon Grilled Asparagus
- Lemon Rice
- Garlic Lemon Green Beans
- Caprese Pasta or Greek Orzo Salad
Storage and reheating
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a little olive oil, 2–3 minutes per side, until warmed through. Leftover chicken is also delicious cold—slice it to top a salad for an easy, quick meal.
More chicken recipes
If you enjoyed this recipe, try these other popular chicken dishes for weeknight variety and flavor:
Honey Mustard Chicken Marinade
Chicken Birria
Air Fryer Chicken Tenders
Slow Cooker French Onion Chicken
Grilled Chicken Thigh Marinade
Thai Basil Chicken
Lemon Pepper Chicken
Servings: 4 • Prep Time: 5 minutes • Cook Time: 15 minutes • Total Time: 20 minutes
Summary: A quick stovetop chicken recipe with a bright lemon-pepper crust and a buttery garlic-lemon pan sauce—easy enough for weeknights and flavorful enough for company.
Ingredients
- 1/4 cup all-purpose flour
- 3 tablespoons lemon pepper seasoning, divided
- 2 boneless, skinless chicken breasts, sliced in half to make 4 pieces
- 4 tablespoons butter, divided
- 3 cloves garlic, minced
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
Instructions
- Slice the chicken breasts horizontally to create four even pieces.
- Combine the flour and 2 tablespoons lemon pepper seasoning in a shallow bowl. Coat each chicken piece in the seasoned flour.
- Heat 1 tablespoon butter in a large skillet over medium-high heat. When hot, add the chicken and cook 4–5 minutes per side until golden and cooked to 165°F. Transfer to a plate.
- Add the remaining butter to the skillet. When melted, cook the garlic 30–60 seconds. Stir in the chicken broth, lemon juice, and remaining 1 tablespoon lemon pepper seasoning, scraping up browned bits. Simmer 3–4 minutes.
- Return the chicken to the pan and cook 1–2 minutes per side until heated through and coated with sauce. Remove from heat and garnish with chopped parsley and lemon zest if desired.
Notes
- Do not add the chicken to a cold pan—preheat the skillet for a proper sear.
- Use an instant-read thermometer to ensure safe internal temperature (165°F for chicken breast).
- To make the recipe gluten-free, use cornstarch or a gluten-free flour blend instead of all-purpose flour.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat in a skillet with a little oil or enjoy cold on salads.
Nutrition Facts (per serving)
Calories: 210 kcal • Carbohydrates: 10 g • Protein: 14 g • Fat: 13 g • Saturated Fat: 8 g • Sodium: 212 mg