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Lemon Pepper Chicken Breasts Recipe | Juicy, Zesty & Delicious

I have to be honest after trying out this Lemon Pepper Chicken Breasts Recipe myself a few times, I’m genuinely excited to share it with you. There’s something about the bright citrusy zip and peppery warmth mingling with tender chicken that feels like a cozy, satisfying home-cooked dinner.

I love how quickly it comes together, and the smell of garlic and lemon filling the kitchen always makes me smile. Every time I serve it, it gets such a good response: warm, comforting, and a little fancy without much fuss.

You can also enjoy similar comfort food with a Sloppy Joe Grilled Cheese Recipe that’s rich and hearty. I’m sure you’ll enjoy it as much as I do.

Ingredients

Here’s what you’ll need for a basic batch of Lemon Pepper Chicken Breasts — enough to serve about 4 people.

1½ to 1¾ pounds boneless, skinless chicken breasts (about 2 large ones) — this gives enough meat to feed 4, and boneless breasts cook evenly and quickly.
1½ tablespoons lemon pepper seasoning, divided — the mix of citrus zest and peppercorn adds the signature tangy-peppery flavor.
½ teaspoon kosher salt (plus more to taste) — balances the flavors and enhances seasoning.
¾ cup all-purpose flour — helps create a light coating that crisps up the chicken during pan-frying.
1 1⁄2 tablespoons vegetable oil — combine with butter to sauté the chicken without burning.
4 tablespoons unsalted butter, divided — butter gives richness and helps build a flavorful pan sauce.
2 cloves garlic, minced or grated — garlic deepens the flavor in the sauce.
½ cup chicken stock — adds moisture and depth to the sauce that coats the chicken.
⅓ cup freshly squeezed lemon juice (from 2 lemons) — fresh lemon juice gives a bright, vibrant citrus flavor that cuts through the richness.
¼ cup Italian (or flat-leaf) parsley, chopped — for garnish and a fresh herbal note.
Lemon slices, for garnish (optional) — adds visual appeal and a burst of citrus aroma when serving. You can also pair this with seafood-inspired sides like Pacific Seafood Shapes UK Menus for a fun, flavorful twist.

Note: Serves about 4 people.

Variations

If you want to tweak things to fit dietary needs or boost flavor, here are some great options:

Use a gluten-free flour blend instead of all-purpose flour to make it gluten-free.
Add a pinch of red pepper flakes or cayenne for a spicy twist.
Swap chicken stock for vegetable stock for a lighter flavor.
Replace parsley with cilantro, dill or fresh basil for a different herb finish.
Use olive oil instead of butter for a dairy-free version — it gives a lighter, fresher sauce.

Cooking Time

Prep Time: about 12 minutes
Cook Time: about 15 minutes
Total Time: about 27 minutes

Equipment You Need

Large skillet — for pan-frying chicken and making the sauce
Tongs — to flip and handle chicken easily
Shallow dish — for dredging chicken in flour
Wooden spoon or spatula — for stirring the sauce
Measuring cups/spoons — to keep seasonings accurate

How to Make Lemon Pepper Chicken Breasts Recipe Name?

A simple, flavorful recipe that comes together quickly. Here’s how to do it step by step.

Cut the chicken into cutlets

Start by slicing each chicken breast horizontally to make two thinner cutlets. This ensures even cooking and helps the chicken cook much faster without drying out.

Season, dredge and set aside

Coat the cutlets evenly with lemon pepper seasoning and a little salt. Then lightly dredge both sides in flour, shaking off excess. Set them aside while the pan heats up so the coating sticks well.

Pan-fry the chicken cutlets

Heat butter and oil in your skillet over medium heat. Place the cutlets in a single layer and cook for about 3 minutes per side until golden and almost cooked through, then transfer them to a plate.

Make the lemon-pepper sauce

Add more butter to the skillet and sauté garlic briefly until fragrant. Pour in chicken stock and fresh lemon juice, then let it simmer and reduce slightly. Taste and adjust seasoning if needed.

Return chicken and coat with sauce

Bring the chicken back into the pan and spoon the sauce over the top. Remove from heat and let the chicken soak up the flavors. Finish with parsley and optional lemon slices for serving.

Additional Tips for Making This Recipe Better

Here are some extra tips I’ve learned from making this recipe several times:

I let the seasoned and floured chicken rest for a minute so the coating adheres better.
I always use fresh lemon juice — it makes the sauce taste so much brighter and fresher.
Sometimes I add a splash of white wine for extra depth in the sauce.
I never overcrowd the pan; it ensures golden-brown chicken instead of pale steamed pieces.

How to Serve Lemon Pepper Chicken Breasts Recipe Name?

This dish pairs beautifully with simple sides. Spoon extra sauce over the chicken before serving for maximum flavor. A garnish of chopped parsley or a bright lemon slice makes the dish look restaurant-worthy. Serve with mashed potatoes, buttered rice, roasted vegetables or a crisp green salad all complement the lemony sauce and tender chicken perfectly.

Nutritional Information

Here’s a simple nutrient breakdown per serving:

Calories: ~390–400
Protein: ~46 g
Carbohydrates: ~12 g
Fat: ~17 g

Make Ahead and Storage

Refrigerating

Store cooked chicken and sauce in an airtight container for up to 4 days. The flavors get even better the next day.

Freezing

Freeze cooked chicken without the sauce for 2–3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm gently over low heat on the stovetop. Add a splash of stock or water to keep the chicken juicy and the sauce smooth.

Why You’ll Love This Recipe

There are so many reasons this lemon pepper chicken becomes a repeat recipe:

It’s quick — perfect for weeknights when you want something flavorful but fast.
The bright lemon and pepper flavors make ordinary chicken taste exciting.
It works with so many sides, making it incredibly versatile.
It’s easy to adjust for dietary needs or flavor preferences.
It stores and reheats beautifully, great for meal prep or leftovers.

Ben Carraoli