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Lemon Pepper Chicken

Lemon pepper chicken with golden-seared chicken breasts and a vibrant lemon pepper crust, finished with a bright lemon butter sauce. The pan sauce shimmers with visible lemon zest and cracked black pepper for a zesty, skillet-ready weeknight chicken dinner.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Lemon pepper chicken
  • 4 boneless skinless chicken breasts
  • 2 tbsp lemon zest
  • 2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 2 tbsp olive oil
  • 4 tbsp butter For the lemon butter sauce.
  • 3 tbsp fresh lemon juice For the lemon butter sauce.
  • 1 tsp lemon zest For the lemon butter sauce.
  • 1 clove garlic, minced For the lemon butter sauce.
  • 0.25 cup fresh parsley for garnish
  • lemon slices

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. In a small bowl, mix lemon zest, cracked black pepper, garlic powder, onion powder, and salt, then rub the mixture generously over both sides of each chicken breast.
Sear and cook through
  1. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden, reaching an internal temperature of 165°F; remove to a plate and keep warm.
Make the lemon butter sauce
  1. In the same pan over medium heat, melt butter, then add minced garlic and cook for 1 minute, stirring until fragrant.
  2. Stir in fresh lemon juice and lemon zest, scraping up any browned bits; cook until the sauce looks glossy and lightly bubbling.
Sauce and serve
  1. Return chicken to the pan and spoon the lemon butter sauce over each breast so the crust stays coated and bright.
  2. Garnish with fresh parsley and lemon slices, then serve immediately while the chicken is hot and the sauce still shimmers.

Notes

Pro tip: Pat the chicken dry before seasoning for better browning, and don’t rush the sear—golden color is your visual cue. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently to avoid drying. Freezing is not recommended for best texture. Dietary swap: use a dairy-free butter substitute for the lemon butter sauce if needed (flavor will be slightly different but still zesty).