Lemon Pepper Chicken Breasts Recipe

Ben Carraoli

Lemon Pepper Chicken Breasts Recipe

I have to be honest after trying out this 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.

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Prep Time 12

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.
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.

Notes

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.