Quick & Flavorful Lemon Pepper Chicken (15-Minutes!)

if you’re short on time but craving a zesty, savory meal, this Lemon Pepper Chicken (15-Minutes!) recipe is about to be your new go-to. It’s bold, bright, buttery, and ridiculously easy to make. With just a few ingredients and one pan, you’ll have a juicy, golden crusted chicken dish ready in no time.

Not only is it perfect for weeknights, but it’s also a great healthy choice. Packed with lean protein and bursting with flavor, this meal delivers on both nutrition and satisfaction. For more insights into the health benefits of chicken, check out this article on the nutritional benefits of lean chicken.

What makes this dish extra special is the combination of zesty lemon, cracked pepper, and a rich garlic butter sauce. It’s a Southern-inspired classic that has become a household favorite. Be sure to grab high-quality seasoning—Simply Organic’s lemon pepper seasoning is a trusted option loved by foodies and home cooks alike.

Why You’ll Love This Lemon Pepper Chicken

• ✅ Ready in just 15 minutes
• ✅ Minimal ingredients and cleanup
• ✅ Flavor-packed but not overpowering
• ✅ Healthy and satisfying
• ✅ Family-friendly and kid-approved

This dish is like a crossover between chicken piccata and lemon garlic chicken, yet it stands firmly on its own thanks to the peppery brightness.

What is Lemon Pepper Chicken?

Lemon Pepper Chicken is a pan-seared or baked chicken dish seasoned with lemon zest, cracked black pepper, and herbs. It’s especially popular in the Southern United States and frequently associated with lemon pepper wings—a staple in Atlanta’s food scene.

In this version, we’re using boneless, skinless chicken breasts for a quick stovetop method. The magic lies in searing the meat until golden brown and finishing it in a lemon garlic butter sauce.

Ingredients Breakdown

Here’s what you’ll need for this one-pan wonder:

• 2 large boneless, skinless chicken breasts (sliced in half)
• 3 tbsp all-purpose flour (or cornstarch for gluten-free)
• 2 tsp lemon pepper seasoning (check labels for clean ingredients)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• ¼ cup chicken broth
• 3 tbsp lemon juice (fresh is best!)
• 1 tsp lemon zest
• Optional: chopped parsley, lemon slices for garnish

Pro Tips:

• Use fresh garlic, not powdered, for more depth.
• If you’re gluten-free, substitute with arrowroot flour or cornstarch.

How to Make Lemon Pepper Chicken (15-Minutes!)

This quick process delivers maximum flavor with minimal fuss. Here’s how:

1. Prep the Chicken
   Slice the chicken breasts horizontally into thin cutlets. This ensures quicker, even cooking.
2. Season & Coat
   Combine flour, lemon pepper seasoning, and a pinch of salt. Press this mixture into both sides of the chicken.
3. Sear to Perfection
   In a large skillet, heat olive oil over medium-high heat. Add the chicken and sear for 3–4 minutes per side, until golden and cooked through (internal temp should be 160°F).
4. Make the Sauce
   In the same pan, melt butter. Add garlic and sauté for 30 seconds. Pour in chicken broth and lemon juice. Simmer until slightly thickened.
5. Bring It Together
   Return chicken to the pan. Spoon sauce over the top and let everything soak up that flavor for 1–2 minutes.
6. Garnish and Serve
   Sprinkle with lemon zest and parsley. Add lemon slices for extra flair.

Serving Suggestions

Make it a full meal by pairing your lemon pepper chicken with one of these tasty sides:

• 🥔 Garlic herb roasted potatoes
• 🥦 Sautéed green beans
• 🥒 Zucchini noodles (zoodles) for a low-carb option
• 🥗 Fresh arugula or mixed greens salad
• 🍚 Steamed rice or quinoa
• 🥔 Creamy mashed potatoes for comfort food vibes

Recipe Variations

Mix things up with these creative twists:

• 🔥 Add chili flakes for a spicy kick
• 🍗 Use chicken thighs instead of breasts
• 🍋 Make it with homemade lemon pepper seasoning (lemon zest + cracked pepper + salt)
• 🧄 Add more garlic or a splash of white wine for richer sauce
• 🌀 Air fryer version: 380°F for 12–15 minutes

Storage & Reheating Tips

• 🧊 Store: Keep leftovers in an airtight container in the fridge for 3–4 days.
• ❄️ Freeze: Freeze cooked chicken in sauce for up to 3 months.
• 🔥 Reheat: Microwave for 1–2 minutes or warm in a skillet with a splash of broth.

Cooking Tips & Troubleshooting

• Dry chicken? Slice thinner and don’t overcook—160°F is the magic number.
• Sauce too thin? Simmer longer or add a pinch of flour/cornstarch.
• Not enough flavor? Use freshly cracked pepper and quality lemon zest.

For expert advice on making pan sauces, visit this guide to perfect pan sauces.

Nutritional Breakdown (Per Serving)

• Calories: 259
• Protein: 25g
• Fat: 16g
• Carbohydrates: 4g
• Sodium: 428mg
• Fiber: 1g

This is a low-carb, high-protein, gluten-optional meal that aligns well with clean eating and keto-style diets.

FAQs

Q: Is lemon pepper chicken spicy?
A: Not usually. It’s more zesty and tangy than spicy, though you can add red pepper flakes for heat.

Q: Can I make this without lemon pepper seasoning?
A: Yes! Mix lemon zest, black pepper, sea salt, and a pinch of garlic powder for a DIY blend.

Q: What sides pair best with lemon pepper chicken?
A: Roasted potatoes, steamed veggies, rice, or a fresh salad work perfectly.

Q: Can I use frozen chicken?
A: It’s best to thaw first for even cooking, but thin frozen cutlets can work if carefully monitored.

Q: Can I bake this instead?
A: Yes. Bake at 400°F for about 20–25 minutes, then pour sauce over before serving.

Q: How do I thicken the sauce?
A: Simmer longer or whisk in a bit of cornstarch mixed with water.

Q: What’s the best way to meal prep this?
A: Cook in batches and store sauce separately to keep texture intact when reheating.

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