Go Back

Lemon Pepper Chicken

Lemon pepper chicken with golden seared chicken breasts, a vibrant lemon pepper crust, and a bright lemon butter sauce. Cook in one skillet until the centers reach 165°F, then spoon the shimmering sauce over top for a zesty finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 2 tbsp lemon zest
  • 2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 2 tbsp olive oil
Lemon butter sauce
  • 4 tbsp butter
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 garlic, minced
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Mix lemon zest, cracked black pepper, garlic powder, onion powder, and salt, then rub generously over both sides of each chicken breast.
Sear and cook
  1. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F, then remove to a plate.
Make lemon butter sauce and finish
  1. Melt butter in the same pan over medium heat, then add minced garlic and cook for 1 minute.
  2. Stir in fresh lemon juice and lemon zest, cooking briefly until the sauce looks bright and glossy.
  3. Return the chicken to the pan and spoon the lemon butter sauce over each breast.
  4. Garnish with fresh parsley and lemon slices, then serve immediately.

Notes

Pro tip: Pat the chicken dry before seasoning so the lemon pepper crust browns faster. Store leftovers in the refrigerator up to 3 days; freeze cooked chicken for up to 2 months. For a lighter option, use olive oil without reducing the browning and swap butter for a plant-based butter to keep the lemon-garlic sauce texture.