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Lemon Pepper Chicken

Lemon pepper chicken with golden seared breasts and a vibrant lemon pepper crust, finished with a bright lemon butter sauce. Made in a skillet for a quick weeknight chicken dinner with visible lemon zest and cracked black pepper in every bite.
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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
  

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
Lemon Butter Sauce
  • 4 tbsp butter
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic, minced
  • 0.25 fresh parsley for garnish
  • 0.25 lemon slices

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. In a 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.
  2. Press the seasoning so it adheres firmly to the surface, then set the chicken aside while you heat the skillet.
Sear and cook
  1. Heat the olive oil in a large skillet over medium-high heat until hot, then sear the chicken for 5-6 minutes per side until golden.
  2. Check for doneness by temperature: cook until the internal temperature reaches 165°F, then remove the chicken to a plate.
Make the lemon butter sauce and finish
  1. In the same pan, melt the butter over medium heat, then add the minced garlic and cook for 1 minute while stirring.
  2. Stir in the fresh lemon juice and 1 tsp lemon zest and cook just until the sauce looks glossy and fragrant.
  3. Return the chicken to the pan and spoon the lemon butter sauce over each breast so the crust stays intact.
Serve
  1. Garnish with fresh parsley and lemon slices for a bright, fresh finish.
  2. Serve immediately while the sauce is still shimmering.

Notes

For the best crust, pat the chicken dry before rubbing on the lemon pepper seasoning so it browns instead of steaming. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently in a skillet over medium-low until just heated through. Freezing is not recommended because the lemon butter sauce can separate when thawed. For a lighter option, use olive oil instead of butter as a finishing drizzle, and add an extra squeeze of lemon to keep the flavor bright.