Bright, buttery, and beautifully golden. This pan-seared Lemon Pepper Chicken Breast delivers a satisfying crunch and a burst of citrus flavor in every bite. It's one of those reliable dinners that feels put-together but takes less than 20 minutes from fridge to table. I rely on this Homemade Lemon Pepper Chicken recipe whenever the week gets busy and I need something savory that doesn't require a long grocery list.
Why You'll Love This
This recipe transforms plain poultry into a restaurant-quality meal with just a few pantry staples. The light flour coating creates a seal that keeps the juices inside while offering a delicate crunch on the outside. I love how the simple pan sauce, made right in the same skillet, picks up all the browned bits for extra flavor. It's an Easy Lemon Pepper Chicken dish that proves simple ingredients often make the most memorable meals.
Jump to:
- Why You'll Love This
- What You'll Need
- How to Make Lemon Pepper Chicken Breast (Step-by-Step)
- Aliana's Top Tip
- Variations
- Storage & Reheating Instructions
- Best Pairings for Lemon Pepper Chicken Breast
- Common Questions About Lemon Pepper Chicken Breast
- More Recipes You'll Love
- Easy Lemon Pepper Chicken Breast
- Pairing
- More DINNER
What You'll Need
To get that authentic zesty flavor, you need a quality seasoning blend and fresh lemons to wake up the sauce. This Lemon Pepper Chicken Breast relies on the contrast between the sharp pepper and the rich butter.
Check the recipe card for exact amounts and full instructions.
Main Ingredients
- Chicken Breasts: Use thin-cut fillets or pound them yourself to ensure they cook evenly and quickly.
- Lemon Pepper Seasoning: The star ingredient; choose a brand with coarse black pepper for the best texture.
- All-Purpose Flour: Creates the light, golden crust that holds the seasoning.
- Unsalted Butter: Forms the base of the luscious finishing sauce.
- Fresh Lemon Juice: Adds a bright, acidic pop that cuts through the butter.
- Olive Oil: Essential for searing the chicken at a high heat without burning the butter solids.
- Fresh Parsley: Provides a splash of color and a fresh herbal note to finish the dish.
Optional Extras
For a kick of heat, you can add a pinch of cayenne pepper to the flour mixture. If you love garlic, toss a minced clove into the butter sauce for a savory Lemon Pepper Seasoned Chicken twist.
How to Make Lemon Pepper Chicken Breast (Step-by-Step)
This Easy Lemon Pepper Chicken guide ensures you get a golden sear without overcooking the meat.
Prep Coating
Whisk the flour, lemon pepper seasoning, and salt in a wide, shallow bowl. This ensures the spices are distributed evenly across every piece of chicken.
Dredge
Press each chicken breast into the flour mixture, turning to coat, and shake off the excess. A thin, even coating prevents the crust from becoming gummy in the pan.
Pan-Sear
Cook the chicken in hot olive oil for about 5-6 minutes per side.
How do I know it's ready? Look for a deep golden-brown crust and firmness to the touch; the internal temperature should reach 165°F.
Make Sauce
Remove the chicken, melt the butter in the same pan, and whisk in the lemon juice to deglaze the skillet. This lifts the flavorful fond (browned bits) from the bottom of the pan into the sauce.
Finish
Return the chicken to the pan and spoon the sauce over it before garnishing with parsley. This final baste infuses the crust with that irresistible buttery lemon flavor.
Aliana's Top Tip
The key to juicy Lemon Pepper Chicken Breast is pounding the meat to an even thickness before cooking.
Shake off excess flour → creates crisp crust → prevents burnt sediment
Pound to ½ inch → cooks evenly → prevents dry edges
Don't crowd the pan → ensures searing → avoid steaming the meat
Use fresh lemon → brightens flavor → bottled juice tastes flat
Rest the meat → redistributes juices → keeps every bite moist
Follow Aliana on Pinterest →Variations
If you want a richer sauce, stir a splash of heavy cream into the skillet for a Creamy Lemon Pepper Chicken. For a lighter option, you can skip the flour and grill the seasoned chicken for a Grilled Lemon Pepper Chicken experience. You can also dice the cooked chicken and toss it with fettuccine for a quick Lemon Pepper Chicken Pasta.
Storage & Reheating Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken gently in a skillet over low heat with a splash of water or broth to keep it from drying out. Avoid the microwave if possible, as it can make the Healthy Lemon Chicken Recipe rubbery.
Best Pairings for Lemon Pepper Chicken Breast
This dish is versatile and pairs wonderfully with fluffy mashed potatoes or roasted asparagus. I also love serving it over a bed of steamed jasmine rice to soak up the extra butter sauce, creating a simple Lemon Pepper Chicken And Rice bowl. A crisp green salad with vinaigrette rounds out the meal perfectly.
Common Questions About Lemon Pepper Chicken Breast
Can I make this in an air fryer?
Yes, spray the coated chicken with oil and cook at 375°F for 10-12 minutes, flipping halfway, for a crispy Lemon Pepper Chicken Air Fryer version.
Is lemon pepper seasoning spicy?
It has a mild kick from the black pepper, but it is generally family-friendly. You can find "mild" versions if you are sensitive to spice.
Can I use chicken thighs?
Absolutely, boneless skinless chicken thighs work great and stay very juicy. Just increase the cooking time by a few minutes.
Can I make this in a slow cooker?
You can, but you will lose the crispy crust. For a Lemon Pepper Chicken Crockpot meal, skip the flour and cook on low for 4-6 hours.
More Recipes You'll Love
If you love this Dinner Lemon Pepper Chicken Breast, try these other Lemon Pepper Seasoned Chicken inspired meals.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
Easy Lemon Pepper Chicken Breast
Ingredients
Equipment
Method
- Whisk the flour, lemon pepper seasoning, and salt together in a shallow dish until well combined.
- Dredge each chicken breast in the flour mixture, pressing gently to ensure an even coating on all sides.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers but does not smoke.
- Cook the chicken for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.
- Transfer the chicken to a plate and cover it loosely with foil to keep it warm while you make the sauce.
- Melt the butter in the same pan, scraping up any browned bits, then whisk in the lemon juice and a pinch of salt.
- Return the chicken to the pan, spooning the buttery sauce over the top, and garnish with parsley and lemon slices.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Lemon Pepper Chicken Breast Recipe:
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