Want a super easy chicken recipe that’s bursting with flavor? Then you have to try this zesty Lemon Pepper Chicken! Whipped up in one skillet, perfect for an easy weeknight meal.
Lemon Pepper Chicken Pasta
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 or with a side salad for a lighter, carb free meal.
Why You’ll Love this Skillet Lemon Chicken:
- One Skillet: All whipped up in one skillet using pantry staples – ready in less than 30 mins – simple and delicious!
- Loaded with Lemon: Fresh lemon juice and lemon zest give this chicken the perfect citrus kick!
- Healthy: Protein packed chicken you can serve with veggies or a side salad – super satisfying!
Coated with a seasoned flour mix, the chicken comes out of the skillet with a juicy center and crispy edges!
How to Make Lemon Pepper Chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Cut your chicken breasts into 4 thinner slices.
- Cut the chicken in the flour mix.
- In a skillet with oil, cook your chicken on both sides then set aside.
- In the skillet, cook your lemon butter sauce.
- Place the chicken back in the skillet, with the sauce and cook for 2 more mins.
- Serve and enjoy!
Yes! Look for boneless, skinless chicken thighs that are on the smaller side, and cook until they reach 175°F internally. They may take a few extra minutes.
While you can use bottled lemon juice in a pinch, I really recommend the real thing because the zest adds so much additional flavor.
I really enjoy this dish with fettuccini or spaghetti, but it also pairs well with steamed broccoli and rice.
Covered in a lemon butter sauce, this zesty chicken tastes as gorgeous as it looks! Great for guests or just as a weeknight meal for the family.
Store leftover lemon pepper chicken in an airtight container in the refrigerator for up to 3 days.
Freeze leftover lemon pepper chicken in an airtight container for up to 3 months. Allow chicken to thaw in the refrigerator overnight before reheating.
- 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.
Make It A Meal
Serve lemon pepper chicken with your favorite pasta or with steamed vegetables and rice.
Tender in the middle, with a crispy tinge, this lemon pepper chicken comes together in under 25 mins! Anointed with a simple but delicious lemon butter sauce, this dish really delivers on flavor! Perfect with pasta or salad, it makes for a super easy weeknight dinner you and the fmaily will adore!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Lemon Pepper Chicken (Skillet) Recipe
- 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
- 2 tablespoons fresh lemon juice from 1 lemon
- 1 teaspoon lemon zest from ½ lemon
- 1 tablespoon fresh chopped parsley
- 1 pound cooked spaghetti for serving (1 box)
- Cast Iron Skillet
- Instant-Read Thermometer
- 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 fresh chopped parsley, 1 pound cooked spaghetti
- Storage: Store leftover lemon pepper chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Tip: 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.
- Serving Suggestion: Serve lemon pepper chicken with your favorite pasta or with steamed vegetables and rice.