Lemon Pepper Chicken is a delicious dish with juicy chicken cooked in a tangy lemon and pepper sauce. It’s perfect for a quick weeknight meal or a special dinner with family. I made this for a summer dinner, and everyone loved the fresh, lemony flavor! This recipe takes about 25 minutes and uses simple ingredients. Let’s make this easy chicken dish together!

Why You’ll Love This Lemon Pepper Chicken Recipe

This recipe is fast and simple, giving you a flavorful meal in under 30 minutes. The lemon and pepper combo is bright and tasty, making it a hit with kids and adults. You only need a skillet and a few basic tools, so cleanup is easy. It’s great for busy nights or meal prep for the week. You can serve it with rice, veggies, or a salad for a complete meal. I love how the sauce gives the chicken a fresh, tangy kick!

Ingredients for Lemon Pepper Chicken Recipe

For the Chicken:

• 1 ½ lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• ½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ¼ cup all-purpose flour (for coating)

For the Lemon Pepper Sauce:

• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• ¼ cup lemon juice (fresh, about 2 lemons)
• 1 tbsp lemon zest
• 1 tsp black pepper
• ½ cup chicken broth
• 1 tbsp honey (optional, for sweetness)

For Garnish (Optional):

• 2 tbsp chopped fresh parsley
• Lemon slices

Substitutions: Use chicken thighs for juicier meat or tofu for a vegetarian option. Swap lemon juice for lime juice for a different citrus flavor. Use gluten-free flour for a gluten-free version. Replace honey with maple syrup for a different sweetness.

Equipment Needed

• Large skillet
• Cutting board
• Knife
• Tongs or spatula
• Measuring cups and spoons
• Small bowl for mixing sauce
• Zester or grater (for lemon zest)

These are common kitchen tools you probably have. A large skillet works best for even cooking of the chicken.

How to Make Lemon Pepper Chicken Recipe

Prepare the Chicken

Cut chicken breasts into 1-inch pieces or thin cutlets and pat dry with paper towels. Season with salt, black pepper, and garlic powder, then lightly coat with flour.

Cook the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-7 minutes, flipping once, until golden and cooked through (165°F internally).

Make the Lemon Pepper Sauce

In a small bowl, mix lemon juice, lemon zest, black pepper, chicken broth, and honey, if using. Set aside for the next step.

Cook the Sauce

Add 2 tablespoons butter and minced garlic to the skillet with the chicken. Pour in the lemon pepper sauce and simmer for 3-4 minutes until slightly thickened, stirring to coat the chicken.

Check the Chicken

Ensure the chicken is fully cooked by checking it reaches 165°F internally. If the sauce is too thin, simmer for an extra minute to thicken.

Garnish and Serve

Sprinkle chopped parsley over the chicken, if using, and add lemon slices for a fresh look. Serve hot with rice, roasted veggies, or a side salad.

Tips for a Great Lemon Pepper Chicken Recipe

Use fresh lemon juice for the best flavor; bottled juice can taste less bright. I used bottled once, and it wasn’t as fresh. Pat the chicken dry before coating to help it brown nicely. Don’t overcook the chicken to keep it juicy; use a thermometer to check. If the sauce is too tart, add an extra teaspoon of honey. Stir the sauce gently to avoid breaking up the chicken pieces.

Pro Tip: Enhance the Lemon Flavor

Add an extra teaspoon of lemon zest to the sauce for a bolder citrus taste. I tried this, and it made the dish even brighter.

Variations and Substitutions

Add 1 cup of asparagus or green beans to the skillet with the sauce for extra veggies; I added asparagus, and it paired well with the lemon. Use shrimp instead of chicken, cooking for 3-4 minutes until pink. Swap black pepper for lemon pepper seasoning for a stronger flavor. For a creamy sauce, stir in ¼ cup heavy cream at the end.

Storage Instructions

Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of broth to revive the sauce.

Can You Freeze Lemon Pepper Chicken?

Yes, freeze cooked chicken in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat in a skillet; I froze some, and the flavor held up well.

FAQs About Lemon Pepper Chicken Recipe

Here are answers to common questions about this dish.

1. Can I use frozen chicken?
   Yes, thaw it completely and pat dry before cooking to ensure even browning. I used frozen chicken once, and drying it well worked great.
   
2. What if I don’t have fresh lemons?
   Use bottled lemon juice, but fresh is better for a bright taste. I used bottled once, and it was okay but less vibrant.
   
3. Can I bake this instead?
   Yes, bake at 375°F for 20-25 minutes, adding the sauce halfway through. I tried baking, and it was juicy but less crispy.
   
4. Why is my sauce too watery?
   You may have added too much broth or not simmered long enough. I simmer for an extra minute to thicken it.
   

How to Serve Lemon Pepper Chicken

Serve hot over rice, quinoa, or mashed potatoes with a side of roasted broccoli or a green salad. A cold drink like iced tea pairs well with the lemony flavor.

Nutrition Info for Lemon Pepper Chicken

Per serving (1 portion, 4 servings):

• Calories: 340 kcal
• Protein: 33g
• Carbohydrates: 12g
• Fiber: 1g
• Sugars: 5g
• Fat: 18g
• Saturated Fat: 6g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Lemon Pepper Chicken Recipe is a quick, bright dish that’s perfect for any night. Its tangy, peppery flavor makes it a family favorite. Share your favorite way to enjoy this chicken in the comments below!