Juicy Lemon Pepper Chicken is a zesty, skillet-cooked favorite that brings bold flavor to your table in under 25 minutes. With a buttery sear, bright lemon zest, and cracked black pepper, each bite bursts with tangy, savory goodness. Whether you’re craving something fresh, light, or comforting, this recipe has you covered—and it’s made with everyday ingredients you likely already have.
What makes it shine is the balance of spice and citrus. No heavy sauces. No extra fuss. Just lemon juice, zest, and a splash of broth, simmered into a glossy pan sauce that clings to every golden cutlet. Slicing the chicken into thinner pieces helps it cook faster and absorb more flavor.
Lemon pepper seasoning gained popularity in the 1980s. Its mix of bold citrus and cracked pepper made it a go-to for poultry and seafood. Decades later, it’s still a weeknight hero—quick, punchy, and always satisfying.
If you’re after a dish that’s fresh, flavorful, and effortlessly elegant—Juicy Lemon Pepper Chicken is it.
Recipe Yield: 4 servings
INGREDIENTS
2 large boneless skinless chicken breasts
1 tbsp olive oil
1 tbsp butter
1 ½ tsp lemon pepper seasoning
½ tsp garlic powder
½ tsp onion powder
¼ tsp paprika
½ tsp kosher salt
Zest of 1 lemon
2 tbsp fresh lemon juice
¼ cup chicken broth
1 tbsp chopped fresh parsley (optional, for garnish)
Lemon wedges, for serving
INSTRUCTIONS
1. Prep the chicken:
Slice each chicken breast horizontally to create 2 thinner cutlets (4 total). Pat dry with paper towels for better browning.
2. Season generously:
In a small bowl, mix lemon pepper, garlic powder, onion powder, paprika, salt, and lemon zest. Sprinkle the mixture evenly on both sides of the chicken cutlets.
3. Sear the chicken:
Heat olive oil and butter in a large skillet over medium heat. Once hot, add chicken and sear for 3–4 minutes per side, or until golden brown and cooked through (internal temp 165°F). Remove to a plate and loosely cover with foil.
4. Make a quick pan sauce:
In the same skillet, add chicken broth and lemon juice, scraping up any browned bits from the pan. Simmer for 1–2 minutes until slightly reduced.
5. Return and finish:
Return chicken to skillet, spooning sauce over the top. Let it simmer for 1 more minute to soak up flavor. Garnish with parsley and lemon wedges.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Thin Cutlets Cook Evenly: Slicing the chicken in half ensures even cooking and more flavor in every bite.
- Use Fresh Lemon Zest: Don’t skip the zest—it gives the dish a real lemon punch that bottled juice can’t match.
- Don’t Crowd the Pan: Sear in batches if needed so the chicken browns, not steams.
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