Lemon Pepper Chicken {Skillet Dinner}

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

1. Roast the potatoes.
2. Add the broccoli.
3. Coat the chicken.
4. Sauté the chicken until browned.
5. Pour the sauce over top.
6. 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

Storing and reheating

This lemon pepper chicken 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.

More skillet dinner recipes

• Sausage Peppers and Onions Skillet
• Creamy Basil Chicken Skillet
• 30-Minute Italian Chicken Skillet

Meal prep tools for this recipe

• 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.