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Lemon Pepper Chicken

Lemon pepper chicken is a quick skillet chicken dinner with golden seared breasts and a vibrant lemon pepper crust. Finish with a bright lemon butter sauce that shimmers with visible lemon zest and cracked black pepper for a zesty, citrus-forward bite.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts and seasoning
  • 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 clove garlic, minced
  • 0.25 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 in a bowl, then rub the mixture generously over both sides of each chicken breast.
  2. Let the seasoned chicken sit while the skillet heats, so the spices cling to the surface and create a crust as it sears.
Sear and cook through
  1. Heat olive oil in a large skillet over medium-high heat until shimmering, then sear the chicken for 5-6 minutes per side until golden.
  2. Check doneness by confirming the internal temperature reaches 165°F; remove the chicken to a plate when cooked through.
Make the lemon butter sauce and finish
  1. Melt butter in the same pan over medium heat, then add minced garlic and cook for 1 minute until fragrant.
  2. Stir in fresh lemon juice and lemon zest, then cook for 30-60 seconds until the sauce turns glossy.
  3. Return the chicken to the pan and spoon the lemon butter sauce over each breast so the crust stays golden and coated.
  4. Garnish with fresh parsley and lemon slices for a bright, visible finish.
  5. Serve immediately with extra sauce from the skillet.

Notes

Pro tip: pat the chicken dry before seasoning to help the lemon pepper form a more even golden crust. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet over low heat to avoid drying out. Freezing is not recommended because the citrus sauce can separate after thawing. For a lighter option, use olive-oil plus a reduced-fat butter substitute for the sauce while keeping the same seasoning ratio.