Easy Lemon Pepper Chicken Breast

Lemon Pepper Chicken Breast is bright, zesty, and comes together in just 20 minutes. This recipe uses simple ingredients you probably already have in your pantry, and the pan sauce? It’s pure magic. You’ll get tender, golden chicken with a buttery lemon sauce that makes everything taste like sunshine, even on the busiest Tuesday night.

Love More Chicken Recipes? Try My Chicken Divan Casserole or this Poppy Seed Chicken Casserole next.

Why You’ll Love This Recipe

• Lightning fast – On the table in 20 minutes from start to finish
• Simple ingredients – No fancy shopping trip required, just pantry staples
• Restaurant-quality flavor – That buttery lemon sauce tastes like you ordered takeout
• Perfect for meal prep – Makes delicious leftovers that reheat beautifully
• Naturally low-carb – A healthy dinner option that doesn’t taste like diet food

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Ingredients You’ll Need

For the Chicken:

• 2 boneless skinless chicken breasts (about 1.3 pounds total) – The thinner you slice them, the faster they cook
• 2 tablespoons all-purpose flour – Helps create that beautiful golden crust
• 1 tablespoon lemon pepper seasoning – Look for one that includes salt to save a step
• 1 tablespoon cooking oil – Vegetable, canola, or light olive oil all work great

For the Pan Sauce:

• 1 tablespoon butter – Real butter makes all the difference here
• 1 clove garlic, minced – Fresh garlic gives the best flavor
• 1/2 cup chicken broth – Low-sodium gives you more control over seasoning
• 1 teaspoon lemon juice – Fresh is best, but bottled works in a pinch
• 1 tablespoon fresh parsley, chopped (optional) – Adds a pop of color and freshness
• 1/8 teaspoon freshly cracked black pepper – Just a touch for the finishing flavor

Why These Ingredients Work

The flour and lemon pepper coating does double duty in this recipe. It creates that gorgeous golden crust on the chicken while also helping the pan sauce thicken up beautifully when you add the broth. The lemon pepper seasoning brings bright, zesty flavor without any fuss—it’s all mixed in one place.

Chicken broth is the secret to making a restaurant-style pan sauce at home. When you whisk it into all those delicious browned bits stuck to the bottom of your skillet, it transforms into liquid gold. The butter adds richness and helps the sauce cling to every bite of chicken.

Fresh lemon juice brightens everything up at the end. Just a teaspoon is all you need to make the flavors pop without making it too tart. And that fresh parsley? It’s optional, but it makes your dinner look like something from a magazine.

Essential Tools and Equipment

• Large skillet (10-12 inches works perfectly)
• Sharp knife for filleting chicken
• Small mixing bowl for the flour mixture
• Whisk for making the pan sauce
• Measuring spoons and cups
• Plate and foil for keeping chicken warm

Step-by-Step Instructions

Step 1: Prep the Chicken

Use a sharp knife to carefully fillet each chicken breast horizontally into thinner pieces, or start with thin-cut chicken breasts if you can find them. This step is important because thinner chicken cooks faster and stays more tender.

Step 2: Coat the Chicken

Combine the flour and lemon pepper seasoning in a small bowl and give it a good stir. Sprinkle this mixture generously over both sides of your chicken pieces, then use your hands to rub it in until every bit is coated.

Step 3: Cook the Chicken

Heat the cooking oil in your large skillet over medium heat until it shimmers, about 2 minutes. Carefully add your chicken pieces (they should sizzle when they hit the pan) and cook for about 5 minutes per side. Once they’re done, transfer them to a plate and cover loosely with foil to keep them warm and juicy.

Step 4: Sauté the Garlic

Add the butter to your now-empty skillet and let it melt. Toss in that minced garlic and sauté for about 1 minute, stirring constantly. Your kitchen is about to smell absolutely amazing! Just don’t let it burn, garlic goes from fragrant to bitter pretty quickly.

Step 5: Make the Pan Sauce

Pour the chicken broth into the skillet and grab your whisk. Scrape up all those gorgeous browned bits stuck to the bottom of the pan—that’s where all the flavor lives. Those little bits will dissolve into the sauce and make it taste incredible.

Step 6: Finish the Sauce

Add the lemon juice and let the sauce simmer away for 3-5 minutes until it reduces and thickens slightly. Give it a taste and add a pinch of salt if needed (this depends on how salty your lemon pepper seasoning and broth are). The sauce should coat the back of a spoon when it’s ready.

Step 7: Bring It All Together

Return your chicken to the skillet and spoon that beautiful sauce all over the top. Let everything heat through together for a few minutes so the chicken can soak up some of that lemony goodness. Season with freshly cracked black pepper and sprinkle with fresh parsley if you’re using it.

You Must Know

The most important tip for tender, juicy chicken is not to overcook it. Thin chicken breasts cook fast about 5 minutes per side, so keep an eye on them. If you have a meat thermometer, use it! Once the chicken hits 165°F, get it out of that pan.

Personal Secret: I always let my chicken rest for a couple minutes after taking it out of the pan and before adding it back to the sauce. This gives the sauce time to develop and helps the chicken stay extra juicy.

Pro Tips & Cooking Hacks

• Pound it out – If your chicken breasts are really thick, put them between plastic wrap and pound them with a meat mallet to even thickness
• Don’t crowd the pan – Cook in batches if needed; crowded chicken steams instead of getting that golden crust
• Use the right heat – Medium is your friend here; too high and the coating burns before the chicken cooks through
• Make it saucier – Double the butter, garlic, and broth if you’re serving this over pasta or rice
• Lemon slices are your friend – Throw a few thin lemon slices into the pan with the chicken for an extra pop of flavor
• Check your seasoning – Some lemon pepper blends are saltier than others, so taste before adding extra salt

Flavor Variations & Suggestions

Want to mix things up? Try adding a splash of white wine to the pan sauce along with the chicken broth for a more sophisticated flavor. If you love garlic, double or even triple it—I won’t judge! A tablespoon of capers added to the sauce gives it a wonderful briny pop that’s absolutely delicious.

For a creamier version, stir in a couple tablespoons of heavy cream at the end of cooking. It turns the sauce into something silky and luxurious. You can also swap the lemon pepper for Italian seasoning and add sun-dried tomatoes for a completely different (but equally tasty) dinner.

If you’re watching carbs, skip the flour coating and just season the chicken directly with the lemon pepper. You won’t get quite as much crust, but the flavor will still be fantastic. And for a spicy kick, add a pinch of red pepper flakes when you sauté the garlic.

Make-Ahead Options

This recipe is so quick that I usually just make it fresh, but you can absolutely prep ahead. Season and coat your chicken breasts in the morning, then cover and refrigerate until dinner time. The flour coating will stick even better after sitting for a bit.

You can also make the whole dish a day ahead. Just undercook the chicken slightly (take it out at 160°F), store everything in an airtight container, and reheat gently in a covered skillet with a splash of extra broth. The chicken will come up to 165°F as it reheats and stay perfectly juicy.

Leftovers keep beautifully for 2-3 days in the fridge. I love slicing up cold chicken breast and tossing it into salads for easy lunches. The lemon pepper flavor actually gets better overnight as everything marinates together.

What to Serve With Lemon Pepper Chicken Breast

This chicken pairs beautifully with so many sides. I love serving it over a bed of fluffy white rice or buttery egg noodles—they soak up that pan sauce like a dream. Mashed potatoes are another favorite, especially if you make them extra creamy.

For vegetables, roasted asparagus or green beans are perfect springtime choices. Sautéed spinach with a little garlic complements the lemon beautifully. And a simple Caesar salad or mixed greens with a light vinaigrette keeps things fresh and balanced.

If you want to keep it low-carb, serve this over zucchini noodles or cauliflower rice. The lemony sauce works just as well with veggie sides. And don’t forget crusty bread for soaking up every last drop of that buttery lemon sauce—it’s too good to waste!

Allergy Information

This recipe contains gluten (from the all-purpose flour) and dairy (from the butter). For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch—it works just as well for coating the chicken.

To make it dairy-free, simply use olive oil instead of butter in the pan sauce. You’ll lose a tiny bit of richness, but it’ll still taste wonderful. The dish is naturally nut-free and egg-free, making it safe for those common allergies.

If you’re watching sodium, look for low-sodium chicken broth and lemon pepper seasoning, or make your own seasoning blend with black pepper, dried lemon peel, and just a touch of salt. You have complete control over what goes in!

Storage & Reheating

Store leftover chicken and sauce in an airtight container in the refrigerator for 2-3 days. When you’re ready to reheat, do it gently! Pop the chicken in a covered skillet over medium-low heat with a splash of chicken broth or water. This keeps it from drying out.

You can also reheat individual portions in the microwave on 50% power in 30-second intervals. Stop when it’s just heated through—overheating will make the chicken tough. The sauce might separate a little as it reheats, but a quick stir brings it right back together.

I don’t recommend freezing this dish since chicken breast can get a bit rubbery when frozen and thawed. But if you need to, freeze the cooked chicken in the sauce for up to 2 months. Thaw overnight in the fridge and reheat gently as directed above.

Questions I Get Asked A Lot

My sauce turned out too thin. How can I fix it?

If your sauce is thinner than you’d like, just let it simmer a bit longer until it reduces more. You can also make a quick slurry with 1 teaspoon cornstarch mixed with 1 tablespoon cold water, whisk it into the sauce, and let it bubble for a minute to thicken up.

Can I make this without the flour coating?

Yes! The flour helps create a crust and thickens the sauce, but you can skip it if needed. Just season the chicken directly with lemon pepper, cook as directed, and your sauce will be thinner but still flavorful. Add a pat of cold butter at the end and swirl it in for extra richness.

What if I don’t have lemon pepper seasoning?

No problem! Make your own by mixing 1 tablespoon black pepper, 1 teaspoon dried lemon peel (or freshly grated lemon zest), 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. It’s not exactly the same, but it’s delicious in its own right.

Is this recipe keto-friendly?

It’s almost there! The 2 tablespoons of flour add about 6 grams of carbs per serving. To make it fully keto, skip the flour or use almond flour instead, and you’ll have a perfectly low-carb, high-protein dinner.

💬 Tried this Lemon Pepper Chicken Breast recipe? Leave a comment and rating below! I’d love to hear how it turned out and what you served alongside it.