Want a super easy chicken recipe that’s bursting with flavor? Then you have to try this zesty Lemon Pepper Chicken with Pasta! Whipped up in one skillet, perfect for an easy weeknight meal.
What’s in This Lemon Pepper Chicken Recipe?
Lemon, pepper, garlic, and Italian seasoning come together in savory harmony to create a chicken skillet meal you’ll want to make again and again! Serve up with pasta for a hearty dinner.
- Chicken: We prefer boneless, skinless chicken breasts for this recipe, but smaller boneless, skinless chicken thighs will work. Just cook until they reach 175°F internally.
- Flour: All-purpose flour helps the chicken retain moisture and brown beautifully.
- Spices: Italian seasoning, garlic powder, black pepper, and salt infuse the chicken with so much flavor.
- Lemon: We used the juice and zest from 1 lemon to infuse this dish with fresh acidity. While you can use bottled lemon juice in a pinch, we really recommend the real thing because the zest adds so much additional flavor.
- Parsley: Adds a pop of freshness and color.
- Pasta: We used spaghetti, but any type of pasta will work!
Substitutions for Lemon Pepper Chicken
- Chicken: Use 4 store-bought thin-sliced chicken breasts in place of slicing 2 chicken breasts for an easy shortcut. You can also use chicken thighs.
- Flour: Use a 1:1 gluten-free flour blend (such as Cup4Cup) in place of the all-purpose flour to make this dish gluten-free. Serve with your favorite gluten-free pasta.
- Italian Seasoning: Make your own homemade Italian seasoning, or substitute with 1 teaspoon each dried oregano, dried basil, and dried parsley.
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How to Store and Reheat
Store leftover lemon pepper chicken with pasta in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet set over medium-low heat or in the microwave.
How to Freeze
Freeze leftover lemon pepper chicken in an airtight container for up to 3 months. We do not recommend freezing the pasta, as the texture will degrade. Allow chicken to thaw in the refrigerator overnight before reheating.
Notes from the Test Kitchen
Tender in the middle, with a crispy tinge, this lemon pepper chicken with pasta comes together in under 25 minutes! Anointed with a simple but delicious lemon butter sauce, this dish really delivers on flavor! It makes for a super easy weeknight dinner you and the family will adore!
Lemon Pepper Chicken with Pasta
Ingredients
- 2 boneless, skinless chicken breasts
- 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
- 3 tablespoons unsalted butter ⅜ stick
- 2 tablespoons fresh lemon juice from 1 lemon
- 1 teaspoon lemon zest from ½ lemon
- 1 tablespoon chopped fresh parsley
- 1 pound cooked spaghetti for serving (1 box)
Equipment
- Cast Iron Skillet
- Instant-Read Thermometer
Instructions
- 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.
- 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.
- 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.
- Sprinkle with fresh parsley and serve hot with spaghetti.1 tablespoon chopped fresh parsley, 1 pound cooked spaghetti
Notes
- 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.
How to Make Lemon Pepper Chicken with Pasta 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.
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 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.
Garnish and Serve: Sprinkle with 1 tablespoon of fresh parsley and serve hot with 1 pound of cooked spaghetti.
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