This Lemon Pepper Chicken comes together so easily in a skillet with the most delicious sauce! Serve it with roasted potatoes and broccoli.
Ingredients and substitutions
- Chicken cutlets – make your own cutlets by slicing chicken breasts in half lengthwise. You can also try making this recipe with chicken thighs.
- Flour – you could also use cornstarch to coat the chicken.
- Lemon pepper seasoning – make your own lemon pepper seasoning using dried lemon zest, pepper and salt.
- Lemon zest – I highly recommend using lemon zest, but if you don’t have any on hand, use a little bit of lemon juice instead.
- Salt – to taste.
- Olive oil – use any other neutral cooking oil like canola or grapeseed oil.
- Lemon – you can leave this off if you don’t have any fresh lemons but it really enhances the flavour of the dish.
Lemon pepper sauce
- Chicken broth – vegetable broth would be the best substitute here.
- Melted butter – use olive oil or a butter substitute of your choice.
- Lemon juice – freshly squeezed lemon juice is best but bottled lemon juice will work in a pinch.
- Lemon pepper seasoning – see substitution notes above.
- Olive oil – see substitution notes above.
- Salt & pepper – to taste.
Roasted potatoes
- Yukon gold potatoes – swap out for another potato of your choice like russet potatoes.
- Olive oil – see substitution notes above.
- Salt & pepper – to taste.
Roasted broccoli
- Broccoli – cauliflower would also be good here or you can serve the lemon pepper chicken with another roasted veggie entirely.
- Olive oil – see substitution notes above.
- Salt & pepper – to taste.
How to make lemon pepper chicken
Step 1: Roast the potatoes.
Preheat oven to 425 F and line a baking sheet with parchment paper. Chop potatoes into 1/2 inch pieces, then toss with olive oil and salt & pepper. Roast for 30 minutes.
Step 2: Add the broccoli.
Add broccoli to the same sheet pan and toss with olive oil and salt & pepper, roasting for the last 10 minutes of cook time.
Step 3: Coat the chicken.
Meanwhile, heat a large skillet over med-high heat with 1 tbsp olive oil. Mix flour, 2 tbsp lemon pepper and lemon zest together in a large bowl. Coat chicken in mixture, then add to skillet once heated through.
Step 4: Sauté the chicken until browned.
Saute chicken for 3-4 minutes per side, seasoning generously with salt on each side, until fully cooked through.
Step 5: Make the sauce.
While chicken is cooking, mix together melted butter, chicken broth, lemon juice, lemon pepper and minced garlic in a small bowl. Pour sauce overtop of chicken and add lemon slices, cooking for 1-2 minutes until sauce has thickened then remove skillet from heat.
Step 6: Serve and enjoy!
Serve chicken with roasted potatoes and broccoli if desired, then serve and enjoy!
What goes well with lemon pepper chicken?
I like serving my lemon pepper chicken with a side of roasted potatoes and roasted broccoli, but feel free to switch things up when it comes to the side dishes.
Lemon pepper chicken also goes well with:
- Roasted veggies like bell peppers or carrots
- A side of rice, cauliflower rice or rice pilaf
- Garlic bread or crusty bread
- Mashed potatoes
- Green beans
Frequently Asked Questions
In addition to providing amazing flavour for your lemon pepper chicken, the acidity of lemon juice actually helps tenderize chicken. Since the lemon pepper sauce in this recipe has lemon juice in it, your chicken will be super tender and moist.
If you love the sauce and seasoning used in this lemon pepper chicken recipe, you don’t have to limit yourself to using it on chicken! Lemon pepper is also delicious on pasta, fish and roasted veggies.
The sauce for most recipes for lemon pepper chicken is actually really easy to make. All you need is chicken broth, melted butter, lemon juice, lemon pepper seasoning, minced garlic, salt and pepper. Mix everything together and voila!
Storing and reheating
This lemon pepper chicken recipe is great for meal prep. You can store individual servings of the chicken, broccoli and potatoes together in glass meal prep containers in the fridge for up to 5 days. When you’re ready to enjoy, just pull one of the containers out of the fridge, sprinkle some water over top of the chicken so it doesn’t dry out, and microwave for 2-3 minutes.
You can also store the lemon pepper sauce in the fridge for up to a week and add it to a variety of other dishes like pasta or seafood.
Freezing this recipe
While I wouldn’t recommend freezing the potatoes or broccoli, you can definitely freeze the lemon pepper chicken. Once the chicken has completely cooled, freeze it in glass containers or Ziploc bags for up to 3 months.
The night before you want to enjoy your chicken, stick it in the fridge to defrost overnight. The next day, all you have to do is reheat the chicken in the microwave or in a pan on the stovetop with some extra sauce and it’ll be good as new.
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More chicken skillet recipes
Meal Prep Tools
- Grab some glass meal prep bowls for your leftovers.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
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Meal prep tools for this recipe
Lemon Pepper Chicken {Skillet Dinner}
Ingredients
- 4 chicken cutlets or 2 chicken breasts sliced in half lengthwise
- 1 cup flour
- 2 tbsp lemon pepper seasoning
- 1 tbsp lemon zest
- Salt, to taste
- 1 tbsp olive oil
- 1 lemon cut into slices
Lemon pepper sauce
- 1/2 cup chicken broth
- 1 tbsp melted butter
- 1 tbsp lemon juice
- 1 tsp lemon pepper
- 2 cloves minced garlic
- Salt & pepper, to taste
Roasted potatoes (optional side)
- 2 Yukon gold potatoes
- 1 tbsp olive oil
- Salt & pepper, to taste
Roasted broccoli (optional side)
- 1 head broccoli
- 1 tsp olive oil
- Salt & pepper, to taste
Instructions
- Preheat oven to 425 F and line a baking sheet with parchment paper. Chop potatoes into 1/2 inch pieces, then toss with olive oil and salt & pepper. Roast for 30 minutes. Add broccoli to the same sheet pan and toss with olive oil and salt & pepper, roasting for the last 10 minutes of cook time.
- Meanwhile, heat a large skillet over med-high heat with 1 tbsp olive oil. Mix flour, 2 tbsp lemon pepper and lemon zest together in a large bowl. Coat chicken in mixture, then add to skillet once heated through. Saute chicken for 3-4 minutes per side, seasoning generously with salt on each side, until fully cooked through.
- While chicken is cooking, mix together melted butter, chicken broth, lemon juice, lemon pepper and minced garlic in a small bowl. Pour sauce overtop of chicken and add lemon slices, cooking for 1-2 minutes until sauce has thickened then remove skillet from heat.
- Serve chicken with roasted potatoes and broccoli if desired, then serve and enjoy!
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