This Lemon Pepper Chicken comes together so easily in a skillet with the most delicious sauce! Serve it with roasted potatoes and broccoli.
This is one of those dishes that’s simple enough to whip up in no time but fancy enough to impress anyone! I love how the zesty lemon and cracked black pepper give the chicken so much flavour, while the buttery sauce makes it feel extra special.
Why you'll love this recipe
- Quick and easy: Ready in just 30 minutes, it’s perfect for busy weeknights.
- Restaurant vibes at home: Feels fancy but is super easy to make.
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.
- 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.
Roasted potatoes
- Yukon gold potatoes – swap out for another potato of your choice like russet potatoes.
- Olive oil – see substitution notes above.
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.
How to make lemon pepper chicken
Step 1: Roast the potatoes.
Chop and roast the potatoes until golden.
Step 2: Add the broccoli.
Add broccoli to the pan to roast.
Step 3: Coat the chicken.
Mix flour, lemon pepper, and lemon zest, then coat the chicken.
Step 4: Sauté the chicken
Cook the chicken in a skillet until golden.
Step 5: Make the sauce.
Mix butter, broth, lemon juice, lemon pepper, and garlic. Pour over chicken with lemon slices and simmer.
Step 6: Serve and enjoy!
Serve with roasted potatoes and broccoli.
Recipe Tips & Variations
- Get crispy potatoes: Spread potatoes out on the pan to avoid overcrowding for the best roast.
- Thicker sauce: Simmer the sauce a bit longer or add a cornstarch slurry if you prefer a thicker consistency.
- Add spice: Sprinkle in chili flakes or paprika for a kick of heat.
- Cheesy finish: Sprinkle parmesan over the chicken or veggies for extra flavour.
Frequently asked questions
Absolutely. Bake the chicken cutlets in the oven for about 15 minutes at 450°F or until the chicken reaches an internal temperature of 165°F. Make the lemon pepper sauce in a pan on the stovetop, then spoon it over the baked chicken cutlets and serve.
Can I bake this chicken recipe instead?
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.
Can I use bone-in chicken pieces instead of boneless breasts?
Yes! Make sure to adjust the cooking time, as bone-in pieces may need to cook for longer.
How can I make my own lemon pepper seasoning?
Combine dried lemon zest, freshly ground black pepper, and salt. A typical ratio is 2 parts lemon zest to 1 part black pepper and 1 part salt.
What to serve with lemon pepper chicken
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
- Quinoa salad
- Mashed potatoes
- Green beans
Storing and reheating
Storing: Store leftovers in the fridge for up to 4 days. Keep the potatoes and broccoli separate from the chicken to maintain their texture.
Reheating: Reheat in the microwave for 1-2 minutes or warm in a skillet with a splash of broth. For larger portions, use a 350°F oven for 10-15 minutes.
Freezing: Freeze the chicken in airtight containers for up to 3 months. Avoid freezing the veggies, as they may become mushy.
Reheating from frozen: Thaw in the fridge overnight, then reheat in the microwave or oven until warmed through.
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.
Lemon Pepper Chicken Recipe
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!
Comments & Reviews
Effie says
Unreal!!! This is getting immediately added into the weekly rotation. My husband totally drained the sauce and poured it over everything.