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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 that shimmers with visible lemon zest and cracked black pepper.
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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 use zest from fresh lemons for best flavor
  • 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 unsalted or salted both work
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 garlic, minced 1 clove, minced
  • 1 fresh parsley for garnish plus lemon slices for serving

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. 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. Let the seasoned chicken sit at room temperature for 5 minutes to help the spices adhere while you heat the pan.
Sear and cook
  1. Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-6 minutes per side until deep golden and the center reaches 165°F.
  2. Remove the chicken to a plate and loosely cover to keep warm.
Make the lemon butter sauce
  1. Melt butter in the same pan over medium heat, then add minced garlic and cook for 1 minute, stirring, until fragrant.
  2. Stir in lemon juice and lemon zest, and cook just until the sauce looks glossy and slightly reduced, 1-2 minutes.
Finish and serve
  1. Return chicken to the pan and spoon the lemon butter sauce over each breast so it coats the surface.
  2. Garnish with fresh parsley and lemon slices, then serve immediately while the crust is crisp.

Notes

For the most flavorful “lemon pepper” crust, use fresh lemon zest (not dried) and pat the chicken dry before seasoning. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because the chicken and citrus sauce texture can change. Dietary swap: use olive oil and reduce butter to 2 tbsp if you want a lighter sauce.