There’s something instantly refreshing about the zing of lemon paired with the subtle kick of pepper. This Lemon Pepper Chicken Recipe is one of those gems that effortlessly brightens up any dinner with minimal fuss and tons of flavor. Trust me, once you try it, it’ll quickly become a go-to in your rotation.

A round white pan holds four golden brown cooked chicken fillets with a speckled black pepper crust. The chicken sits in a light brown sauce with small bits of minced garlic scattered on top. There are thin, light yellow lemon slices placed on and around each fillet, some leaning against the edges of the pieces. The background is a white marbled surface with a small bowl of black pepper and a white dish with extra lemon slices partially visible at the top. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Pepper Chicken Recipe
Top Tip
How to Serve Lemon Pepper Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Pepper Chicken Recipe

Why You'll Love This Recipe

I’ve made this Lemon Pepper Chicken Recipe countless times when I want a fast yet impressive meal. It’s that perfect combo of crispy edges and juicy chicken with a bright, buttery sauce that feels both comforting and light.

Quick and Easy: This recipe comes together in about 15 minutes, perfect for nights when you’re short on time but still want something delicious.
Balanced Flavors: The lemon’s tang cuts through the richness of the butter, while the pepper and garlic add just the right warmth.
Versatile: You can dress this chicken up or down, making it great for casual dinners or unexpected guests.
Family-Friendly: Even picky eaters tend to enjoy this because the flavors are familiar but elevated.

Ingredients & Why They Work

Each ingredient plays a key role in making this dish shine. The lemon pepper seasoning is the star, giving that signature combo of zest and spice, while the butter-garlic sauce adds richness and depth. Here’s a quick rundown on what I use and why.

Flat lay of two large raw chicken breasts, a small white ceramic bowl of fine arrowroot powder, a small white ceramic bowl filled with coarse lemon pepper seasoning, a few grains of kosher salt scattered neatly, a small white ceramic bowl with golden extra virgin olive oil, a small white ceramic bowl with cubes of pale unsalted butter, two whole garlic cloves with their papery skins intact, a small white ceramic bowl of fresh yellow lemon juice, a whole lemon sliced to show bright yellow rind and juicy interior, a small white ceramic bowl of light golden low-sodium chicken broth, a small white ceramic bowl with finely grated lemon zest, a small bunch of freshly chopped green parsley placed delicately, all ingredients balanced symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Using large breasts gives you juicy meat that cooks quickly when sliced thinly.
Arrowroot powder (or flour): Helps create a light crust on the chicken, locking in moisture and adding texture.
Lemon pepper seasoning: The essential seasoning that brings that classic citrus-pepper combo.
Kosher salt: Enhances flavor and balances the seasoning without overwhelming.
Extra virgin olive oil: Perfect for searing the chicken and adding a fruity undertone.
Unsalted butter: Adds richness and a silky finish to the sauce.
Garlic cloves: Fresh garlic gives an aromatic punch that pairs beautifully with lemon.
Lemon juice: Freshly squeezed lemon juice is a game changer – bottled just won’t cut it here.
Low-sodium chicken broth: Keeps the sauce light while adding savory depth.
Lemon zest: A little zest at the end lifts the entire dish with concentrated citrus oils.
Optional parsley and lemon slices: For garnish, adding color and freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Lemon Pepper Chicken Recipe is a fantastic canvas — I like to switch up the herbs or add a pinch of smoked paprika for a deeper flavor some days. You can also make it spicy by adding crushed red pepper flakes during seasoning.

Variation: One of my favorite twists is to swap the chicken breasts for thighs — they stay even juicier and hold up well to the lemon pepper flavors.

Step-by-Step: How I Make Lemon Pepper Chicken Recipe

A white plate holds a meal with three layers: at the bottom, there are thin lemon slices scattered across the plate, topped by a golden-brown chicken piece coated with a glossy, light brown sauce mixed with small garlic bits and herbs. To the right of the chicken, bright green asparagus spears lay in a neat row, while on the left side, creamy white mashed potatoes sit with a soft texture. Lemon wedges and small finely chopped green herbs are sprinkled on top of the chicken and asparagus. A silver fork rests on the left side of the plate. The plate is on a white marbled surface with a small white dish of lemon zest and a black bowl of cracked black pepper nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Slice the Chicken for Even Cooking

Start by slicing your chicken breasts horizontally to create thinner cutlets. This helps them cook quickly and evenly without drying out, which is my secret for tender chicken every time.

Step 2: Mix and Press the Seasoning In

In a small bowl, combine the arrowroot powder (or flour), lemon pepper seasoning, and kosher salt. Sprinkle this mixture over both sides of the chicken and press down gently with your hands. It’s crucial to get a good coating—this will build your flavorful crust.

Step 3: Sear the Chicken to Golden Perfection

Heat the olive oil in a large skillet over medium-high heat. Place the chicken pieces in the pan and sear each side for about 3 to 4 minutes until golden brown. I like to use an instant-read thermometer here—when it hits between 160°F and 165°F, you know it’s safe and perfectly cooked.

Step 4: Create the Lemony Garlic Butter Sauce

Remove the chicken to a plate, then add butter to the same pan. As it melts, sauté the minced garlic for about 30 seconds—don’t let it burn, just soften it and bring out the aroma. Then, pour in the chicken broth and fresh lemon juice. Let this reduce for a couple of minutes until it thickens slightly and smells incredible.

Step 5: Bring It All Together and Serve

Pop the chicken back into the pan, spoon that gorgeous sauce over it, and sprinkle on some lemon zest. I often garnish with freshly chopped parsley and lemon slices to add a bright, fresh pop. And voilà—dinner is served!

Top Tip

Over the years, I’ve picked up a few tricks that really take this Lemon Pepper Chicken Recipe to the next level. These tips make it foolproof and keep those flavors vibrant.

Thin Cuts Matter: Slicing the chicken breasts horizontally ensures fast, even cooking without drying them out.
Patience With the Sear: Resist the urge to move the chicken too soon. A good crust forms when you let it cook undisturbed for at least 3 minutes per side.
Fresh Lemon Juice: Always use freshly squeezed lemon juice—it’s a world apart from bottled and brightens up the sauce beautifully.
Check Your Heat: Medium-high heat is key—too hot and the butter will burn, too low and the chicken won’t get crispy.

How to Serve Lemon Pepper Chicken Recipe

Lemon Pepper Chicken - Serving Suggestion

Garnishes

I always finish with a sprinkle of freshly chopped parsley and thin lemon slices. The parsley adds a lovely herbaceous freshness, while the lemon slices look beautiful and reinforce that citrus zing with every bite.

Side Dishes

This chicken pairs amazingly with simple sides like garlic mashed potatoes, steamed green beans, or a light couscous salad. When I’m feeling fancy, I serve it alongside roasted asparagus tossed with a little olive oil and sea salt.

Creative Ways to Present

For a dinner party, I’ve served this Lemon Pepper Chicken Recipe over a bed of vibrant herbed quinoa, dotted with edible flowers and lemon wedges for that wow factor. It’s a crowd-pleaser that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

I like to cool leftover chicken completely before storing it in an airtight container in the fridge. It keeps well for up to 3 days and makes for a perfect next-day lunch.

Freezing

Freezing is doable if you separate the chicken and sauce. Freeze the chicken flat in freezer bags and the sauce in small containers. Thaw overnight in the fridge and reheat gently on the stovetop to keep that buttery sauce silky.

Reheating

I reheat leftovers in a skillet over low heat with a splash of water or broth to prevent drying. Cover the pan to warm the chicken through while keeping it moist and the sauce luscious.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay juicier and give a rich flavor. Just adjust cooking time as thighs may take a bit longer. Cut them to similar thickness for best results.

What’s the best way to get a crispy crust on the chicken?

Using arrowroot powder or flour to coat the chicken helps develop a crisp crust. Also, make sure the pan and oil are hot before adding the chicken, and don’t move it too soon while it sears.

Can I prepare this recipe gluten-free?

Yes! By using arrowroot powder or another gluten-free flour instead of regular flour, this recipe is naturally gluten-free and is safe for those with gluten sensitivities.

How do I store and reheat leftovers without drying them out?

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of broth or water, covered, to keep the chicken moist and sauce silky.

Final Thoughts

This Lemon Pepper Chicken Recipe is one of those dishes that never fails to impress while keeping things simple. I love how it turns a few humble ingredients into something vibrant and indulgent, all in under 20 minutes. Give it a try—you’ll be surprised how quickly it becomes a favorite in your kitchen, just like it did in mine.