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Lemon Pepper Chicken

Lemon pepper chicken made in one skillet for juicy, golden seared chicken breasts with 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: 660
Ingredients Equipment Method Notes

Ingredients
  

Lemon pepper chicken
  • 4 boneless skinless chicken breasts About 4–6 oz each
  • 2 tbsp lemon zest Reserve a little for the sauce
  • 2 tsp cracked black pepper Use for the crust
  • 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 garlic 1 clove, minced
  • 1 fresh parsley for garnish Add to serve

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Mix lemon zest, cracked black pepper, garlic powder, onion powder, and salt, then rub generously over both sides of each chicken breast.
Sear the breasts
  1. Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F, then remove.
Make the lemon butter sauce and finish
  1. Melt butter in the same pan over medium heat, then cook the garlic for 1 minute while stirring.
Add citrus to the sauce
  1. Stir in fresh lemon juice and lemon zest, then simmer briefly until the sauce looks glossy.
Coat and serve
  1. Return chicken to the pan and spoon lemon butter sauce over each breast.
Garnish
  1. Garnish with fresh parsley and lemon slices, then serve immediately.

Notes

Pro tip: press the crust mix firmly onto the chicken so the pepper and zest cling during searing. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently so the chicken stays tender. Freezing is not recommended because the lemon butter sauce can separate. For a lighter option, use olive-oil cooking spray plus reduced butter (about half) for the sauce while keeping the lemon zest and lemon juice the same.