These juicy Lemon Pepper Chicken Breasts are a quick, flavorful weeknight dinner you can make in about 15 minutes. The chicken is sliced thin, lightly coated in seasoned flour, and pan-fried until golden on the outside and tender inside. A simple lemon garlic butter sauce finishes the dish and adds bright, rich flavor to every bite.
Looking for more easy dinners? Try Chicken Piccata next.
This lemon pepper chicken recipe is one of those meals that proves dinner does not need to be complicated to taste great. It uses everyday ingredients such as chicken breasts, flour, black pepper, butter, garlic, and fresh lemon juice. The method is straightforward, the cooking time is short, and the result is a bright, savory chicken dinner that works well with rice, pasta, mashed potatoes, roasted vegetables, or a simple salad.
The key to making juicy lemon pepper chicken breasts is paying attention to the thickness of the meat and the cooking temperature. Thick chicken breasts can take too long to cook through, which often leads to dry edges before the center is done. Slicing the chicken breasts in half lengthwise creates thinner cutlets that cook quickly and evenly. Once the chicken reaches 155-160°F, remove it from the skillet and let it rest for a few minutes. The short rest helps the juices settle before slicing.
The lemon butter sauce is what brings the whole dish together. After the chicken is cooked, the same skillet is used to melt butter, sauté garlic, and scrape up the browned bits left behind from the chicken. Those browned bits add a lot of flavor. Fresh lemon juice is then whisked in to create a glossy sauce that tastes fresh, buttery, peppery, and lightly tangy.
If you prefer dark meat, this lemon pepper chicken can also be made with chicken thighs. Boneless thighs will cook faster than bone-in thighs, but both can work. If using bone-in chicken thighs, plan to increase the cooking time by about 10-15 minutes because they are thicker and need more time to cook through.
Important steps and ingredients
Fresh lemon juice: Freshly squeezed lemon juice gives this lemon pepper chicken its bright, clean flavor. Bottled lemon juice does not have the same fresh taste and can make the sauce seem flat. Since lemon is one of the main flavors in this recipe, using a real lemon makes a noticeable difference.
Freshly cracked black pepper: Black pepper is the main seasoning here, so use freshly cracked pepper if possible. It has a stronger aroma and better flavor than pre-ground pepper. You can adjust the amount to your taste, and it is always a good idea to keep extra pepper at the table for anyone who wants a bolder lemon pepper flavor.
Slice the chicken breasts in half: If your chicken breasts are thick, slice them lengthwise into thinner pieces before cooking. This helps them cook faster and more evenly. If you prefer to leave the breasts whole, the recipe will still work, but reduce the heat to medium-low after the initial sear and add about 10-15 minutes of cooking time, depending on thickness.
Do not skip the rest: After pan-frying, let the chicken rest for about 5 minutes before slicing. This step helps keep the chicken juicy and gives you time to finish the lemon garlic butter sauce in the skillet.
📋 Recipe
Lemon Pepper Chicken
Ingredients
- 2 tablespoons flour
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- 2 boneless skinless chicken breasts
- 1 tablespoon oil
- 2 tablespoons butter
- 1 clove garlic (minced)
- 3 tablespoons lemon juice from 1 lemon
Instructions
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Slice the chicken breasts in half lengthwise to make 4 thinner pieces.
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In a small bowl, combine the flour, salt, and black pepper. Coat both sides of each piece of chicken with the seasoned flour.
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Heat a large skillet over medium-high heat. Once hot, reduce the heat to medium. Add the oil and swirl to coat the skillet.
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Add the chicken to the skillet. Cook the first side for 4-5 minutes, or until golden brown. Flip and cook the other side until the chicken is cooked through and reaches 155-160°F.
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Remove the chicken from the skillet and let it rest for 5 minutes.
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To make the sauce, melt the butter in the same skillet. Scrape up any browned chicken bits with a spatula. Add the minced garlic and let it sizzle for 1 minute. Add the lemon juice and whisk vigorously until the sauce looks creamy. Remove from the heat.
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Slice the chicken and spoon the lemon garlic butter sauce over the top before serving.