Are you in a chicken rut? Cooking the same ol’ boring chicken breast week after week? Yeah, then you need to try this Easy Lemon Pepper Chicken ASAP. It’s savory, tart, and peppery, and has a delicious pan sauce that you’ll want to spoon over your entire plate! This one is so quick and flavorful, I know it’s going to go into your regular rotation. 😉
This quick skillet cooking method requires thin chicken pieces that cook quickly, like boneless skinless chicken breasts (cut into thinner pieces), chicken tenders, thin-cut chicken breast, or chicken thighs. This method is not suitable for bone-in chicken.
Nope! While I did garnish this dish with some fresh lemon slices (I had those leftover from another dish), you actually don’t need fresh lemon to make this lemon pepper chicken! Most of the lemon flavor comes from the potent lemon pepper seasoning. The small amount of lemon juice added to the pan sauce can be bottled.
The lemon pepper seasoning I used to flavor this recipe is a mix of lemon zest, pepper, citric acid, and salt. Most major spice brands in the U.S. as well as many major generic store brands make their own lemon pepper seasoning, so it should be easy to find in just about any grocery store in the U.S. If you can’t find lemon pepper at your local store, there are plenty of recipes online for homemade lemon pepper seasoning.
Make sure to check if the lemon pepper seasoning you have contains salt. If it does not, you may need to add more salt to the recipe below.
I went full-on lemon and served my Lemon Pepper Chicken with Lemon Parsley Pasta, but it would also go great with some Sautéed Vegetables, Roasted Broccoli, Spinach Rice with Feta, or Spanish Chickpeas and Rice.
Use a sharp knife to carefully fillet two boneless, skinless chicken breasts into thinner pieces (or use thin-cut chicken breasts).
Combine 2 Tbsp all-purpose flour and 1 Tbsp lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the chicken pieces.
Smear the flour mixture over both sides of the chicken until they’re evenly coated.
Heat 1 Tbsp cooking oil in a skillet over medium. Once hot, add the chicken pieces and cook on both sides until golden brown (about 5 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
Add 1 Tbsp butter and one minced clove of garlic to the skillet. Sauté the garlic for about one minute.
Pour ½ cup chicken broth into the skillet and whisk to dissolve all the browned bits off the bottom. Add 1 tsp lemon juice to the broth, then let the broth simmer in the skillet for 3-5 minutes, or until it has reduced just slightly. Taste the sauce and add salt if needed (I did not add any, but this will depend on the salt content of your lemon peppers seasoning and broth).
Return the chicken to the skillet and spoon the sauce over top. Allow the chicken to heat through (a few minutes).
Top the chicken off with some freshly cracked pepper and chopped parsley (optional), then serve!
The lemon helps keep the chicken extra tender, juicy, and flavorful! Enjoy!