Lemon-Pepper Chicken

Do you often buy chicken breasts without a plan for what to do with them? I know I do! If you’re looking for a fresh take on chicken breast recipes for dinner, this lemon-pepper chicken recipe is for you. In just 30 minutes, you’ll transform a package of boneless skinless chicken breasts into a saucy skillet dish bursting with bright lemon and zippy black pepper.

The steps for making lemon-pepper chicken are similar to those in chicken piccata. The chicken breasts are lightly coated in flour that’s been seasoned with store-bought lemon-pepper seasoning—the key to achieving maximum flavor with minimum effort. Then, the chicken is pan-fried until golden brown and finished with an aromatic pan sauce made with garlic, lemon juice and chicken broth. The sauce is so good that you might want to make extra to spoon over a side of grains like rice or quinoa.

What is lemon-pepper seasoning?

As its name suggests, lemon-pepper seasoning contains dried lemon peel and coarsely ground black peppercorns. Dried lemon tastes more intense than fresh lemon zest and has a vibrant, citrusy character that isn’t too sour or bitter.

Most lemon-pepper seasoning brands also include other ingredients, like salt, sugar, garlic and onion. These additions give it a complex flavor that’s tangy, spicy, savory and even a little bit sweet. Some brands also contain citric acid for extra tang or lemon oil for even more citrusy taste.

You should know that the amount of salt in lemon-pepper seasoning varies greatly depending on the brand, so be sure to check the sodium content on the label. I recommend choosing a low-sodium brand since most recipes (including this one) contain salt from other sources.

If you love all things lemon pepper, don’t miss lemon-pepper wings (they give Buffalo wings a run for their money!) and lemon-pepper tilapia.

Ingredients for Lemon-Pepper Chicken

• All-purpose flour: We lightly coat the chicken breasts with seasoned flour, which helps the exterior of the chicken become golden brown and slightly crispy when seared.
• Lemon-pepper seasoning: The combination of dried lemon zest and coarsely ground black peppercorns delivers a bold, zesty flavor to the flour coating.
• Chicken breasts: This recipe uses boneless skinless chicken breasts, which will cook faster and more evenly if they’re the same size and thickness. You can butterfly chicken breasts by slicing them in half crosswise or lightly pound them with a meat mallet to 1/2-inch thickness.
• Butter: A pat of butter gives the sauce a smooth texture and rich flavor.
• Garlic: Fresh minced garlic is sauteed in butter to add savory, fragrant character to the pan sauce.
• Chicken broth: The broth forms the base of the sauce. We use reduced-sodium chicken broth to control the amount of salt in the recipe.
• Lemon juice: The acid in lemon juice adds depth to the sauce. Freshly squeezed lemon juice is brighter and more lemony than the bottled stuff.
• Parsley: Chopped fresh parsley adds a pop of color and a hint of herby flavor to the finished dish.

Directions

Step 1: Prepare the chicken

Jonathan Melendez for Taste of Home

In a shallow dish (like a pie plate), combine the all-purpose flour, lemon-pepper seasoning and salt. Coat both sides of the chicken breasts in the flour mixture and shake off any excess flour.

Editor’s Tip: Pat your chicken dry with a paper towel before dredging it to help the flour stick.

Step 2: Cook the chicken

Jonathan Melendez for Taste of Home

In a large skillet, heat the oil over medium heat. Cook the chicken until it’s browned and the internal temperature reaches 165°F, five to six minutes per side. Remove the chicken from the pan and keep it warm.

Editor’s Tip: Depending on the size of your skillet, you may need to cook the chicken in batches.

Step 3: Make the sauce

Jonathan Melendez for Taste of Home

Add the butter and garlic to the same skillet you used to cook the chicken and cook for one minute longer. Whisk in the chicken broth and lemon juice and bring the mixture to a simmer. Cook until the sauce has thickened slightly, five to six minutes.

Editor’s Tip: Scrape any brown bits (aka the fond) from the bottom of the pan when you add the liquids. These flavor-packed morsels will make your pan sauce extra savory.

Step 4: Combine the chicken with the sauce

Jonathan Melendez for Taste of Home

Return the chicken breasts to the skillet and spoon the sauce over the chicken. Cook until the chicken is heated through, one to two minutes. Sprinkle with chopped fresh parsley and coarsely ground black pepper before serving.

Editor’s Tip: No fresh parsley on hand? Dried parsley works in a pinch. Substitute one teaspoon of dried parsley for every one tablespoon of fresh parsley.

Jonathan Melendez for Taste of Home

Lemon-Pepper Chicken Variations

• Make it creamy: Add 1/4 cup of half-and-half or heavy cream to the sauce after it has thickened for a richer dish.
• Make it spicy: Sprinkle cayenne pepper into the flour mixture or add a pinch of crushed red pepper flakes to the sauce for extra kick.
• Go gluten-free: Substitute gluten-free flour for the all-purpose flour. Arrowroot flour, rice flour or a gluten-free flour blend would all work well.
• Change the protein: Instead of chicken, try making this recipe with turkey cutlets or white fish fillets, such as tilapia or flounder. Different proteins have different cooking times, so I recommend checking the internal temperature for doneness. Like chicken breasts, turkey cutlets should be cooked to 165°. Fish filets should be cooked to 145°.
• Double the sauce: Make some extra pan sauce, which can be spooned over rice or mopped up with crusty bread.

How to Store Lemon-Pepper Chicken

Leftover lemon-pepper chicken breasts should be stored in an airtight container in the refrigerator, where they will last for three to four days. The sauce can be stored with the chicken, but will lose its vibrancy over time.

How do you reheat lemon-pepper chicken?

You can reheat lemon-pepper chicken breasts in the microwave or in a skillet on the stovetop. With either method, I like to add a splash of chicken broth or water before reheating to prevent the chicken from drying out. The added moisture will also help loosen the sauce.

To reheat lemon-pepper chicken in the microwave, transfer the chicken to a microwave-safe plate or bowl. Add a splash of liquid and cover the container with a damp paper towel. Microwave it for one minute, then flip the chicken and heat it in 30-second increments until it’s warmed through.

To reheat the chicken on the stovetop, place the chicken in a skillet with a splash of liquid. Cover the skillet and heat it over medium-low until the chicken is heated through.

Lemon-Pepper Chicken Tips

Jonathan Melendez for Taste of Home

Is lemon and pepper the same as lemon-pepper?

Lemon-pepper seasoning contains lemon peel and black peppercorns, but it has a more complex and concentrated flavor than lemon juice and ground black pepper alone. Dried lemon-pepper seasoning also adheres to the chicken better than fresh lemon zest.

Can I use a different cut of chicken for lemon-pepper chicken?

Thin-cut chicken breasts, cutlets and tenders are good choices for this recipe because they cook quickly. If you prefer dark meat, you could use boneless skinless chicken thighs. Skip bone-in or skin-on chicken, though, since both require a longer cooking time.

What should I serve with lemon-pepper chicken?

For a lighter meal, serve lemon-pepper chicken with a green salad or steamed veggies, like green beans or broccoli. For a heartier meal, pair lemon-pepper chicken with rice, noodles or potatoes. I like to pair main dishes with sides that use similar ingredients for easier prep and cleanup. Lemon rice pilaf and mashed red potatoes are two examples that are ready in 30 minutes or less.