There’s something wonderfully fresh and simple about a meal that wakes up your palate in just a few minutes. This Lemon Pepper Chicken Recipe is exactly that—a crisp, zesty dish that’s both easy and incredibly satisfying. You’ll love how bright lemon and punchy pepper come together with tender, juicy chicken for a dinner win any day.

There is a white round pan filled with four cooked chicken pieces that are golden brown with black pepper and small bits of garlic on top. The chicken is sitting in a light brown sauce, and there are thin lemon slices placed on and around the chicken, adding yellow and translucent white colors. The pan is set on a white marbled surface, and part of a metal pepper grinder and a white dish with lemon wedges are visible at the top edges. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Pepper Chicken Recipe
Top Tip
How to Serve Lemon Pepper Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Pepper Chicken Recipe

Why You'll Love This Recipe

This Lemon Pepper Chicken Recipe quickly became one of my kitchen favorites because it’s that perfect mix of tangy, savory, and buttery goodness—without spending hours cooking. It’s great for weeknights but also fancy enough to serve guests without stress.

Super Fast: It takes just about 15 minutes from start to finish, perfect for busy nights.
Bright and Flavorful: The lemon juice and zest perfectly balance the peppery crust on the chicken.
Easy to Customize: You can tweak the seasoning or swap ingredients to suit your taste or diet.
Impressively Juicy: Using butter and broth creates a luscious sauce that keeps the chicken moist.

Ingredients & Why They Work

Each ingredient in this lemon pepper chicken has a role that brings out the best in the dish. From the zesty lemon to the rich butter, these work harmoniously to create a balanced flavor with a lovely texture. Here’s why I choose these staples and some tips when shopping:

Flat lay of two large raw chicken breasts with pale pink skin and natural texture, a small white ceramic bowl of fine arrowroot powder, a small white ceramic bowl filled with coarse lemon pepper seasoning, a small white ceramic bowl holding kosher salt crystals, a small white ceramic bowl with extra virgin olive oil shining golden-green, a small white ceramic bowl containing unsalted butter cubes in creamy yellow, two whole uncracked garlic bulbs with white papery skins, a small white ceramic bowl filled with freshly squeezed bright yellow lemon juice, a small white ceramic bowl with light golden low-sodium chicken broth, one whole fresh lemon with glossy yellow rind partially cut into thin slices arranged beside it, a small white ceramic bowl with finely grated lemon zest, and a small bunch of fresh green parsley sprigs, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Thick, large breasts work best; slicing them horizontally ensures quick, even cooking.
Arrowroot powder (or flour): Helps form the crispy, golden crust that seals in juices perfectly.
Lemon pepper seasoning: The star of the show—adds bright citrus notes and peppery kick.
Kosher salt: Enhances all the flavors without overpowering.
Extra virgin olive oil: Provides a healthy fat that’s lovely for searing chicken to a golden brown.
Unsalted butter: Adds richness and a creamy texture to the sauce without extra salt.
Garlic cloves: Minced fresh garlic gives a beautiful aromatic depth.
Lemon juice: Freshly squeezed is a must; it brightens the whole dish.
Low-sodium chicken broth: Adds savory moisture and helps create the pan sauce.
Lemon zest: Finishes the dish with a punch of fresh lemon aroma.
Optional garnishes (parsley, lemon slices): Add visual freshness and an extra pop of flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Lemon Pepper Chicken Recipe is flexible! I sometimes swap out olive oil for avocado oil for a different flavor or add fresh thyme or rosemary to the sauce. Feel free to tailor it to what you have or prefer—you can’t go wrong here.

Variation: When I want a smoky twist, I sprinkle a bit of smoked paprika in with the lemon pepper seasoning—adds subtle warmth without overwhelming the citrus.
Low-carb swaps: Serve over sautéed greens or cauliflower rice for a light meal.
Spicy kick: Add crushed red pepper flakes to the seasoning mix if you like heat.

Step-by-Step: How I Make Lemon Pepper Chicken Recipe

A white plate shows three main layers: bright white mashed potatoes on the left with a soft, fluffy texture, a golden brown cooked chicken piece topped with specks of black pepper and garlic bits resting slightly on the potatoes, and a cluster of bright green asparagus stalks on the right, arranged parallel. Under the chicken, there are several thin lemon slices adding a pale yellow layer. Two lemon wedges garnish the top of the chicken. A silver fork is placed on the left edge of the plate. The plate is placed on a white marbled surface, surrounded by a small white dish with lemon slices on the upper left, part of a black skillet with chicken and lemon slices on the upper right, a small black bowl of ground black pepper at the lower right, and a white plate with lemon zest on the lower right corner. A white napkin is partially visible at the bottom left. photo taken with an iphone --ar 2:3 --v 7

Step 1: Slice and Season Your Chicken

Start by slicing your chicken breasts horizontally to get thinner pieces that cook evenly and faster—trust me, it makes a huge difference. Then mix your arrowroot powder (or flour), lemon pepper seasoning, and kosher salt in a bowl. Sprinkle this seasoning mix liberally onto both sides of the chicken and press it in gently with your hands so it sticks well.

Step 2: Sear Chicken to Golden Perfection

Heat the olive oil in a large skillet over medium-high heat. When it’s nice and hot, add your chicken pieces. Let them cook without fussing for 3 to 4 minutes until the underside is golden and holds easily on the pan. Flip and cook another 3 to 4 minutes. The key here is to get a flavorful crust but avoid overcooking — an instant-read thermometer should read between 160 to 165°F.

Step 3: Make That Lemony Garlic Butter Sauce

Remove the chicken and set aside on a plate to rest briefly. Add butter to the same pan, then toss in minced garlic—saute just 30 seconds until fragrant (watch closely so it doesn’t burn!). Pour in the chicken broth and lemon juice, then let the sauce reduce for a minute or two to concentrate flavors and thicken slightly.

Step 4: Finish and Serve

Pop the chicken back into the pan and spoon that delicious sauce over the top so it’s beautifully glazed. Sprinkle with fresh lemon zest and, if you like, garnish with chopped parsley and lemon slices for that fresh, vibrant look.

Top Tip

Making this Lemon Pepper Chicken Recipe has taught me a few key nuggets that really lift the final dish—once you nail these, you’ll love how professional it tastes with minimal effort.

Pat Dry the Chicken: Before seasoning, I always pat the chicken dry with paper towels. It helps the coating stick and prevents steaming, so you get a nice crust.
Don’t Rush the Sear: Let the chicken cook undisturbed to develop that golden crust; flipping too soon means no nice color or flavor development.
Use Fresh Lemon: The fresh lemon juice and zest make all the difference compared to bottled juice—it's brighter and fresher.
Rest the Chicken: Let your chicken rest a few minutes before serving so the juices redistribute and the meat stays juicy.

How to Serve Lemon Pepper Chicken Recipe

Lemon Pepper Chicken - Serving Suggestion

Garnishes

I usually go simple with garnishes for this recipe—a sprinkle of freshly chopped parsley adds cheerful color and a subtle earthy note, plus a few lemon slices for that picture-perfect finish. They also make the plate feel fresh and inviting right before serving.

Side Dishes

This chicken pairs beautifully with so many sides. I love it alongside roasted asparagus or garlic green beans for crunch and brightness. Mashed potatoes or creamy risotto are luxurious options if you’re craving comfort. For a lighter meal, a crisp green salad with a lemon vinaigrette keeps that citrus theme going.

Creative Ways to Present

For a dinner party, I’ve served this lemon pepper chicken sliced thin on a platter with a drizzle of the sauce and arranged lemon wedges in a wreath shape around it. It’s simple but elegant, and guests always comment on how fresh and appetizing it looks.

Make Ahead and Storage

Storing Leftovers

I pop leftovers into an airtight container and keep them in the refrigerator for up to 3 days. The sauce helps keep the chicken moist, so reheated pieces still taste fresh and flavorful—just avoid overcooking when reheating.

Freezing

This recipe freezes beautifully. I like to freeze the cooked chicken and sauce in portion-sized containers. When you thaw and reheat gently, it retains great texture and flavor—perfect for meal prep or a quick dinner emergency.

Reheating

To reheat, I recommend warming the chicken in a skillet over low heat with a tiny splash of water or broth to loosen the sauce. This way, it warms evenly without drying out, keeping that luscious lemon garlic butter sauce delicious.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs add extra moisture and rich flavor. Since thighs are a bit fattier, reduce the cooking time slightly and check for doneness at around 155-160°F.

What’s the best way to get a crisp crust on the chicken?

Patting the chicken dry before seasoning and ensuring your pan and oil are hot before adding the chicken are key. Don’t overcrowd the pan and avoid flipping the chicken too soon so that nice crust develops.

Can I make this recipe dairy-free?

Yes! Swap the butter for a quality olive oil or vegan butter alternative. The sauce will still be flavorful and vibrant with the lemon and garlic.

How can I tell when the chicken is cooked through?

The safest and most reliable method is to use an instant-read thermometer. The internal temperature should reach 160-165°F to be fully cooked and safe to eat. The juices should also run clear if you cut into the chicken.

Final Thoughts

This Lemon Pepper Chicken Recipe is one of those dishes I keep coming back to when life gets busy but I still want a flavorful, fresh dinner on the table fast. It’s simple but never boring—bright lemon, aromatic pepper, and buttery sauce all paired with juicy chicken. Give it a try like you would share a secret with a good friend; I promise it’s a keeper!