Lemon Pepper Chicken Skillet

This simple lemon pepper chicken is a recipe I fondly remember from my childhood. Cooked quickly in a skillet, these juicy chicken cutlets are first coated in Italian spices, then covered in a peppery lemon sauce. I love serving these flavorful lemon pepper chicken breasts to my own kids along with a side of spaghetti. It really feels like I’m carrying on a family tradition. Plus, it’s such a simple weeknight meal I can have on the table in 25 minutes!

Lemon Pepper Chicken Breasts

This is one of those dishes my mom made that I fondly remember! It’s something we ate every other week when I was young, and I still crave it to this day. Now I think I’ve got my kids hooked too. It’s so simple and so delish!

I season thinly-sliced chicken breasts with Italian seasoning, garlic powder, and plenty of freshly cracked black pepper, then pan-sear them in a buttery lemon sauce. I love using chicken cutlets because they cook through nice and fast, making this 25-minute recipe a weeknight winner.

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Sear for Maximum Flavor

For a more flavorful crust, don’t skip the quick pan sear. The flour and seasoning blend get lightly toasted in the skillet, helping the garlic, pepper, and Italian herbs bloom in the oil. This technique builds a richer, more developed flavor base, especially important in fast skillet meals where every minute of cooking counts.

4.45 from 18 votes

Lemon Pepper Chicken Skillet Recipe

Made quickly and simply on the stovetop, these lemon pepper chicken cutlets are coated in Italian spices then cooked in a peppery lemon sauce. Served with pasta, this full meal is ready in 25 minutes!

Prep Time: 10 minutes mins

Cook Time: 14 minutes mins

Total Time: 24 minutes mins

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Equipment

• Cast Iron Skillet
• Instant-Read Thermometer

Serves 4

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Ingredients

• ▢ 2 boneless, skinless chicken breasts (sliced into chicken cutlets*)
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 tablespoon Italian seasoning
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon ground black pepper
• ▢ ½ teaspoon kosher salt
• ▢ 2 tablespoons olive oil

Lemon Butter Sauce

• ▢ 3 tablespoons unsalted butter (⅜ stick)
• ▢ 2 tablespoons fresh lemon juice (from 1 lemon**)
• ▢ 1 teaspoon lemon zest (from ½ lemon)

For Serving

• ▢ 1 tablespoon chopped fresh parsley
• ▢ 1 pound cooked spaghetti (for serving (1 box)***)

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Instructions

Prepare the Chicken

• On a clean work surface, use a sharp knife to slice both chicken breasts in half parallel to the work surface so that you have 4 thin chicken breasts in total.
  2 boneless, skinless chicken breasts
  
• Combine the flour, Italian seasoning, garlic powder, black pepper, and salt in a small bowl. Spread evenly over a dinner plate.
  2 tablespoons all-purpose flour, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, ½ teaspoon kosher salt
  
• Toss each chicken breast into the flour mixture, one at a time, and flip a few times until both sides of each chicken breast are well coated in the flour mixture. If you have leftover flour mixture, set it aside for now.
  

Cook the Chicken

• Place the oil in a large skillet set over medium heat.
  2 tablespoons olive oil
  
• Cook chicken breasts to 165°F internally, about 5-6 minutes per side. If the chicken breasts are browning too much before they are fully cooked, reduce heat to medium-low.
  
• Once the chicken is fully cooked, remove it from the skillet and set aside on a clean plate.
  

Make the Lemon Sauce

• Add the butter, lemon juice, and lemon zest to the skillet and set over medium heat. Stir to mix. Add in any leftover flour mixture and stir to mix. The mixture should be simmering/sizzling.
  3 tablespoons unsalted butter, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest
  
• Place the cooked chicken breasts back into the skillet and flip each piece so both sides of every chicken breast are coated in the lemon mixture. This process should take less than 2 minutes. You don’t want to overcook your already cooked chicken breasts.
  

Serve

• Sprinkle with fresh parsley and serve hot with spaghetti.
  1 tablespoon chopped fresh parsley, 1 pound cooked spaghetti
  

Notes

*Begin with chicken breasts and slice in half, as instructed. Or start with chicken cutlets.

**While you can use bottled lemon juice in a pinch, we really recommend the real thing because the zest adds so much additional flavor.

***I used spaghetti, but any type of pasta will work!

Tips:

• Slice the chicken breasts as evenly as possible so you have 4 pieces that are all relatively the same size/thickness. This will ensure that they cook evenly.
• You can also pound larger/thicker chicken breasts to an even thickness by placing them between two pieces of plastic wrap or in a Ziplock bag and whacking them with a meat mallet or rolling pin.
• I recommend boiling the pasta while you cook the lemon pepper chicken breasts so that everything is hot and ready all at once.

Storage: Store lemon pepper chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. 

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Lemon Pepper Chicken Skillet Recipe

Amount Per Serving

Calories 404 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 59mg20%

Sodium 360mg16%

Potassium 311mg9%

Carbohydrates 40g13%

Fiber 3g13%

Sugar 1g1%

Protein 19g38%

Vitamin A 388IU8%

Vitamin C 6mg7%

Calcium 39mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Dinner

Cuisine: American

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How to Make Lemon Pepper Chicken Step by Step

Cut the Chicken: On a clean work surface, use a sharp knife to slice 2 boneless, skinless chicken breasts in half parallel to the work surface so that you have 4 thin chicken breasts in total. Pound them into a flatter consistency if you prefer a more traditional cutlet.

Make the Seasoning: Combine 2 tablespoons of all-purpose flour, 1 tablespoon of Italian seasoning, 1 teaspoon of garlic powder, 1 teaspoon of ground black pepper, and ½ teaspoon of kosher salt in a small bowl. Spread evenly over a dinner plate.

Coat the Chicken: Toss each chicken breast into the flour mixture, one at a time, and flip a few times until both sides of each chicken breast are well coated in the flour mixture. If you have leftover flour mixture, set it aside for now.

Cook the Chicken: Place 2 tablespoons of olive oil in a large skillet set over medium heat. Cook chicken breasts to 165°F internally, about 5-6 minutes per side. If the chicken breasts are browning too much before they are fully cooked, reduce heat to medium-low.

Set the Chicken Aside: Once the chicken is fully cooked, remove it from the skillet and set aside on a clean plate.

Make the Sauce: Add 3 tablespoons of unsalted butter, 2 tablespoons of fresh lemon juice, and 1 teaspoon of lemon zest to the skillet and set over medium heat. Stir to mix. Add in any leftover flour mixture and stir to mix–the mixture should be simmering/sizzling. Place the cooked chicken breasts back into the skillet and flip each piece so both sides of every cutlet are coated in the lemon mixture. This process should take less than 2 minutes. You don’t want to overcook your already-cooked chicken breasts.

Garnish and Serve: Sprinkle lemon pepper chicken cutlets with 1 tablespoon of fresh parsley, and serve hot with 1 pound of cooked spaghetti or pasta.