Name: Lemon Pepper Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 boneless (skinless chicken breasts (about 170g each)); 50 g plain flour; 1 ½ tsp coarse sea salt; 2 tsp freshly cracked black pepper (coarsely ground); 2 tbsp olive oil; 3 tbsp unsalted butter (divided); 3 cloves garlic (finely minced); 1 unwaxed lemon (zested and juiced); 250 ml low-sodium chicken stock; 2 tbsp fresh parsley (finely chopped)

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There’s a certain magic in a dish that relies on just a handful of simple, yet powerful, ingredients. This Lemon Pepper Chicken Recipe is exactly that. It isn’t about complicated techniques or a long list of obscure items; it’s about letting quality ingredients shine. The bright, zesty perfume of lemon, the warm, pungent kick of black pepper, and the savoury satisfaction of perfectly cooked chicken come together in a way that feels both elegant and utterly comforting. It’s the kind of dinner that brightens up a dreary Tuesday evening and feels special enough for a weekend meal with friends.

I’ve been making this for over 9 years, and it never disappoints. The real secret, I’ve found, is in the balance. It’s not just a lemon chicken; it’s a pepper chicken too. The two main flavours play off each other, creating a sauce that’s vibrant and aromatic, clinging beautifully to each juicy slice. The chicken itself gets a wonderfully golden crust from a light dusting of flour, which also helps to thicken the pan sauce into something truly special. It’s a straightforward method that delivers consistently brilliant results.

This is a dish for anyone who appreciates clean, bold flavours. It’s a fantastic recipe to have in your back pocket for those nights when you want something impressive that comes together with minimal fuss. If you enjoy our Bang Bang Chicken Thighs, you’ll appreciate the delightful simplicity of this zesty alternative. We’ll walk through every step to ensure your chicken is tender, your sauce is glossy, and your dinner is a resounding success.

Recipe Overview

This lemon pepper chicken recipe delivers incredibly juicy chicken breasts with a crisp, golden-brown crust, all bathed in a zesty and aromatic pan sauce. The flavour is bright and tangy from fresh lemon, with a distinct but balanced warmth from coarsely ground black pepper. It’s a one-pan wonder that looks and tastes far more complex than it is. After a few early attempts, I found that using both fresh lemon zest and juice gives the most vibrant, multi-layered citrus flavour, a small tweak that makes a huge difference.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 people
Difficulty: Easy

Why You’ll Love This Lemon Pepper Chicken Recipe

Genuine Flavour: We use both the zest and juice of a whole lemon, creating a sauce that’s intensely citrusy without being sour. Paired with the sharp bite of freshly cracked black pepper, the taste is robust, fresh, and deeply satisfying.
Ready in Under 45 Minutes: From start to finish, this entire meal comes together in about 40 minutes, which makes it a brilliant choice for a flavourful weeknight dinner when time is short.
A Truly Flexible Recipe: This method works beautifully with chicken thighs (just add a few extra minutes of cooking time) or even pork medallions. You can also toss in some capers with the garlic for a salty, briny note.
Great for A Light Lunch or Dinner: It works wonderfully for a sophisticated yet simple Sunday lunch served with a green salad, or as a hearty main course with creamy mash on a colder evening.
Family Tested and Approved: This is one of those rare dishes that my entire family agrees on. The bright flavours appeal to everyone, and it always gets compliments whenever we have guests over for dinner.

Lemon Pepper Chicken Recipe

⏱️ 15 min prep • 🍳 25 min cook • 👥 4 servings

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Ingredients You’ll Need

For a recipe this focused, the quality of your ingredients really matters. I always recommend using a good, heavy-bottomed frying pan to get the best possible sear on the chicken. And please, use freshly cracked black pepper – the pre-ground dust in a jar just doesn’t compare!

4 boneless, skinless chicken breasts (about 170g each)
50g plain flour
1 ½ tsp coarse sea salt
2 tsp freshly cracked black pepper, coarsely ground
2 tbsp olive oil
3 tbsp unsalted butter, divided
3 cloves garlic, finely minced
1 unwaxed lemon, zested and juiced
250ml low-sodium chicken stock
2 tbsp fresh parsley, finely chopped

Sophia’s Tip: If you have a bottle of dry white wine (like a Sauvignon Blanc or Pinot Grigio) open, adding a 60ml splash to the pan after the garlic and before the stock creates an even deeper, more flavourful sauce. Let it bubble and reduce by half before continuing.

How to Make Lemon Pepper Chicken

The process is quite straightforward. We’ll first create a beautiful golden crust on the chicken, then use the flavourful browned bits left in the pan—known as the fond—to build our luscious lemon pepper sauce.

Prepare the Chicken: Place the chicken breasts between two sheets of baking parchment and use a rolling pin or meat mallet to gently pound them to an even thickness of about 2cm. This ensures they cook evenly. Pat them completely dry with a paper towel.
Season the Flour: In a shallow bowl or on a plate, whisk together the plain flour, sea salt, and 1 ½ teaspoons of the freshly cracked black pepper.
Dredge the Chicken: Press each chicken breast firmly into the flour mixture, ensuring it’s coated evenly on all sides. Shake off any excess flour.
Sear the Chicken: Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed frying pan over a medium-high heat. Once the butter is foaming, carefully place the chicken breasts in the pan, ensuring not to overcrowd it (cook in two batches if necessary). Cook for 5-6 minutes per side, until deeply golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
Start the Sauce: Reduce the heat to medium-low. Add the minced garlic to the pan and cook for about 30-60 seconds until fragrant, stirring constantly to prevent it from burning.
Deglaze and Simmer: Pour in the chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a simmer.
Combine and Finish Cooking: Return the chicken breasts to the pan. Add the lemon zest and the remaining ½ teaspoon of black pepper. Let it simmer gently for 5-7 minutes, or until the sauce has thickened slightly and the chicken is fully cooked. A meat thermometer should read 74°C. What works best for me is spooning the sauce over the chicken as it simmers.
Add Richness and Serve: Remove the pan from the heat. Stir in the remaining 2 tablespoons of butter and the fresh parsley until the butter has melted and the sauce is glossy. Serve the chicken immediately, with plenty of extra sauce spooned over the top.

Tips From My Kitchen

Temperature is Key: Don’t let your pan get smokingly hot. A steady medium-high heat is what you need. This allows the chicken’s coating to turn golden and crisp without the flour burning before the chicken is cooked.
The Secret to a Crispy Crust: I learned that the most crucial step for a great crust is patting the chicken completely dry before dredging. Any surface moisture will steam the flour coating instead of frying it, resulting in a soggy finish.
Making Ahead: You can prepare the seasoned flour mix a day in advance and store it in an airtight container. The chicken can also be pounded to an even thickness, covered, and kept in the fridge for up to 24 hours before you plan to cook.
Storing Leftovers: Any leftover lemon pepper chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of chicken stock or water to loosen the sauce.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s great fun to adapt it. This lemon pepper sauce is a fantastic base for a few simple but delicious twists.

Add a Spicy Kick: For a bit of warmth, add ½ teaspoon of dried red pepper flakes to the pan along with the garlic. It adds a lovely hum of heat that complements the zesty lemon.
Make it Creamy: For a richer, more decadent sauce, stir in 50ml of double cream at the very end, after you’ve removed the pan from the heat. Don’t let it boil, just stir until it’s incorporated.
Try it with Fish: This sauce is absolutely glorious with a firm white fish. Pan-sear fillets of cod or halibut and create the sauce in the same way. It’s a lighter, equally delicious alternative.

What to Serve With Lemon Pepper Chicken

This dish is versatile, pairing well with a wide range of sides that can soak up every last drop of that amazing sauce.

Creamy Mashed Potatoes: The ultimate partner for any dish with a good sauce. The fluffy mash is the perfect vehicle for the zesty, buttery lemon pepper sauce.
Roasted Asparagus or Tenderstem Broccoli: The fresh, green flavour of simple roasted vegetables provides a wonderful contrast to the richness of the chicken.
A Glass of Sauvignon Blanc: The crisp acidity and citrus notes of a chilled Sauvignon Blanc cut through the richness of the butter sauce and echo the lemon flavours perfectly.
A Sweet Finish: After a bright and savoury main, a slice of our Peach Crumb Cheesecake would be a truly wonderful dessert.

Frequently Asked Questions

Can I make this ahead of time?

While this recipe is best enjoyed fresh to appreciate the crispy crust, you can certainly cook it completely and store it. Reheat it gently in a covered frying pan over a low heat with a splash of chicken stock to bring the sauce back to life. Avoid the microwave, as it can make the chicken tough.

Why did my flour coating get soggy?

This usually happens for one of two reasons. Either the chicken wasn’t patted dry enough before dredging, or the pan was overcrowded. When too much chicken is in the pan at once, it lowers the temperature and causes the chicken to steam rather than sear. Cook in batches if your pan isn’t large enough.

How do I store leftovers?

Place the cooled chicken and sauce in an airtight container and store in the fridge. It will keep well for up to 3 days. Freezing is not recommended as it can alter the texture of the sauce and the chicken.

Can I use chicken thighs instead of breasts?

Yes, absolutely! Boneless, skinless chicken thighs work beautifully and are very forgiving as they stay moist. They may require an extra 3-4 minutes of cooking time per side. As always, ensure they are cooked through to a safe internal temperature of 74°C, as recommended by the Food Standards Agency.

Can I make this gluten-free?

Yes, you can. Simply substitute the plain flour with a good quality gluten-free all-purpose flour blend for dredging the chicken. The results are very similar, and the sauce will thicken just as nicely.

Lemon Pepper Chicken Recipe

A quick and flavorful dish featuring tender, pan-seared chicken breasts coated in a zesty lemon pepper butter sauce. Perfect for a weeknight dinner.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 475

Ingredients Method Notes

Ingredients

4 boneless skinless chicken breasts (about 170g each)
50 g plain flour
1 ½ tsp coarse sea salt
2 tsp freshly cracked black pepper coarsely ground
2 tbsp olive oil
3 tbsp unsalted butter divided
3 cloves garlic finely minced
1 unwaxed lemon zested and juiced
250 ml low-sodium chicken stock
2 tbsp fresh parsley finely chopped

Method

Prepare the Chicken: Place the chicken breasts between two sheets of baking parchment and use a rolling pin or meat mallet to gently pound them to an even thickness of about 2cm. This ensures they cook evenly. Pat them completely dry with a paper towel.
Season the Flour: In a shallow bowl or on a plate, whisk together the plain flour, sea salt, and 1 ½ teaspoons of the freshly cracked black pepper.
Dredge the Chicken: Press each chicken breast firmly into the flour mixture, ensuring it's coated evenly on all sides. Shake off any excess flour.
Sear the Chicken: Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed frying pan over a medium-high heat. Once the butter is foaming, carefully place the chicken breasts in the pan, ensuring not to overcrowd it (cook in two batches if necessary). Cook for 5-6 minutes per side, until deeply golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
Start the Sauce: Reduce the heat to medium-low. Add the minced garlic to the pan and cook for about 30-60 seconds until fragrant, stirring constantly to prevent it from burning.
Deglaze and Simmer: Pour in the chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a simmer.
Combine and Finish Cooking: Return the chicken breasts to the pan. Add the lemon zest and the remaining ½ teaspoon of black pepper. Let it simmer gently for 5-7 minutes, or until the sauce has thickened slightly and the chicken is fully cooked. A meat thermometer should read 74°C. What works best for me is spooning the sauce over the chicken as it simmers.
Add Richness and Serve: Remove the pan from the heat. Stir in the remaining 2 tablespoons of butter and the fresh parsley until the butter has melted and the sauce is glossy. Serve the chicken immediately, with plenty of extra sauce spooned over the top.

Notes

This dish is delicious served over pasta, rice, or with a side of roasted vegetables to soak up the savory sauce.

I truly hope this Lemon Pepper Chicken recipe brings a little sunshine to your dinner table. It’s a reliable, flavour-packed meal that we return to again and again in my home. If you’re looking for another fantastic and savoury chicken dinner, give my Bacon Brown Sugar Chicken Tenders a try as well! Please let me know how you get on with this recipe in the comments below – I love to hear about your creations!
Happy cooking,
Sophia