Lemon Pepper Chicken happens to be my absolute favorite flavor when it comes to chicken wings. However, I must admit that wings are not my go-to choice for a quick weeknight dinner. The whole process of frying them in hot oil and dealing with multiple batches is just not something I want to tackle after a long day. Instead, I prefer to pan-fry plump and juicy chicken breasts, smothered in a delightful Lemon Pepper Chicken Wings sauce. It’s a much more convenient and delicious option for my weeknight meals.

To make this mouthwatering dish, all you need is 15 minutes of cooking time and even less time for preparation. The combination of Lemon Pepper Chicken seasoning and fresh lemon juice infuses the chicken and the sauce with incredible flavor, Lemon Pepper Chicken all without requiring much effort. Pair it with a refreshing garden salad and a side of steamed white rice or creamy mashed potatoes to fully enjoy the sauce. With this simple yet satisfying meal, your dinner will be complete in no time.

What is Lemon Pepper?

Lemon pepper is a delightful blend of crushed black peppercorns and dried lemon zest. You can easily find it in jars at your local supermarket, Lemon Pepper Chicken and sometimes it may include a hint of garlic or onion powder and salt. This unique combination of fiery pepper and tangy citrus brings out the mouthwatering taste in chicken.

Tips for Making This Recipe 

  • Seasoning the chicken before coating it with flour helps the lemon pepper stick to the meat more effectively.
  • Allowing the flour coating to dry slightly will add some texture to your chicken breast. Once you’ve coated the chicken breasts in flour, place them on a cooling rack or platter while you heat up the butter and oil. Even this short time will allow the flour to adhere to the chicken better compared to going straight from the flour plate to the pan.
  • If you’re serving heartier appetites, you can skip slicing the chicken in half and keep each breast whole. Just remember to increase the cooking time by 3 to 4 minutes per side and consider doubling the recipe.

Bake It Instead 

These pan-fried lemon pepper chicken breasts have a delightful color and texture. If you’re aiming to reduce calories, you can opt to bake them instead.

  • To prepare, skip the flour and lightly brush each breast with olive oil on both sides. Arrange the chicken on a sheet pan in a single layer.
  • Sprinkle the chicken with lemon pepper seasoning and salt on both sides.
  • Place the chicken in a preheated 425°F oven and bake for 15 to 18 minutes, flipping once halfway through.
  • While the chicken bakes, follow the stovetop instructions to prepare the lemon pepper sauce. Once ready, add the baked chicken breast to the skillet and coat it in the sauce.

Easy Ingredient Swaps Lemon Pepper Chicken

  • Swap the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
  • Add 1/4 teaspoon of crushed red pepper flakes or cayenne pepper to the lemon pepper seasoning to make spicy lemon pepper chicken.
  • Replace the chicken with turkey cutlets. 
  • Cilantro or sage are great replacements for the parsley in this recipe. Use the same amount of either herb in its place. 
  • Vegetable stock can be used in place of chicken stock.

Make Lemon Pepper Chicken Ahead

If you enjoy meal prepping, cook the chicken by pan-frying it and make the lemon pepper pan sauce as directed. Instead of putting the chicken back in the sauce, Lemon Pepper Chicken evenly distribute the sauce into your food storage containers and combine it with the cooked chicken breast. Lemon pepper chicken breasts can be stored in the refrigerator for up to 4 days.

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Lemon Pepper Chicken

Lemon Pepper Chicken Breasts

  • Author: Jeanine
  • Total Time: 27 mins
  • Yield: 4 1x


I absolutely love the taste of Lemon Pepper Chicken Breasts. However, I don’t usually prefer having wings for dinner on a weeknight. It’s quite a hassle to fry them in hot oil and deal with multiple batches. Instead, I prefer pan-frying tender and succulent chicken breasts, and then covering them in a delightful lemon pepper sauce. That’s definitely more my style for a quick and delicious weeknight meal.


  • 1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts (about 2 large chicken breasts)
  • 1 1/2 tablespoons lemon pepper seasoning, divided
  • 1/2 teaspoon kosher salt, plus more to taste
  • 3/4 cup all-purpose flour
  • 1 1/2 tablespoons vegetable oil
  • 4 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced or grated
  • 1/2 cup chicken stock
  • 1/3 cup freshly squeezed lemon juice (from 2 lemons)
  • 1/4 cup Italian parsley, chopped
  • Lemon slices, for garnish (optional)


  1. Cut the chicken breast into cutlets: 

    Place the palm of your hand flat against the top of a whole chicken breast to keep it from sliding around. With the broad side of your knife horizontal to the cutting board, cut through the chicken breast to create 2 thinner halves (cutlets).

  2. Season, then dredge the chicken breasts: 

    In a small bowl, combine 4 teaspoons of the lemon pepper seasoning and the salt. Add the flour to a separate shallow dish.

    Season both sides of each of the chicken breasts with the spice mixture. Dredge both sides of the seasoned chicken in the flour, shaking off any excess flour, then lay the dredged chicken on a wire rack or platter while you heat the pan.

  3. Pan-fry the chicken:

    In a large skillet, heat the oil and 2 tablespoons of the butter over medium heat. Once the butter is melted, swirl the pan a little to combine the two fats. Once the oil in the skillet begins to shimmer, lay your chicken cutlets in a single layer in the pan. You may need to fry in batches.

    Fry the chicken for 3 minutes without moving. Use a pair of tongs to flip the chicken and fry until they’re cooked through, an additional 2 1/2 to 3 minutes.

    Use your tongs to remove the chicken from the skillet to a platter.

  4. Make the lemon pepper sauce:  

    Discard the darkened fat from the skillet. Return the skillet to the stove and add the remaining butter.

    Melt the butter in the pan over medium heat. Once the butter has melted, add the garlic. Sauté the garlic in the butter until fragrant, 30 to 45 seconds.

    Add the chicken stock and lemon juice and deglaze the pan, scraping up any browned bits from the bottom of the pan. Allow the liquid in the skillet to come to a boil and continue to boil until very slightly thickened, about 1 minute. Season the sauce with the remaining 1/2 teaspoon of lemon pepper seasoning and salt to taste.

  5. Coat the chicken: 

    Once the sauce has reduced slightly, return the chicken breasts to the pan. Turn them over to coat both sides in the sauce and turn the stove off. Allow the residual heat from the pan to warm the chicken up before sprinkling the chopped parsley over top.

    Garnish with lemon slices and serve.

  • Prep Time: 12 mins
  • Cook Time: 15 mins
  • Category: Main Course
  • Cuisine: American


  • Serving Size: 4 servings
  • Calories: 393 kcal
  • Fat: 17g
  • Carbohydrates: 12g
  • Protein: 46g

Keywords: lemon pepper chicken, lemon pepper chicken recipe, lemon pepper chicken wings, baked lemon pepper chicken, lemon pepper chicken thighs, lemon pepper chicken marinade, lemon pepper chicken breast, grilled lemon pepper chicken,