Lemon Pepper Chicken Your Family Will Devour
This lemon pepper chicken is perfectly balanced with bright citrus, bold cracked pepper, and impossibly juicy meat. A quick butter baste locks in moisture and creates a golden, crackling crust, making it a fast yet impressive weeknight dinner that tastes like a special occasion.
Equipment
- Large heavy skillet (cast iron preferred)
- Paper towels
- Small bowl
- Chef's knife
- Cutting board
- Measuring spoons
- Microplane or Zester
- Citrus juicer or reamer
- Tongs
- Spoon for basting
- instant-read thermometer
- Serving platter
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon whole black peppercorns, coarsely crushed or 2 teaspoons freshly ground black pepper
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ cup chicken broth
- Fresh parsley, chopped for garnish
Instructions
- Pat the chicken completely dry with paper towels. In a small bowl, combine the crushed peppercorns, lemon zest, and salt. Rub this mixture all over the chicken, pressing gently to adhere. Let sit at room temperature for 10 minutes.
- Heat the olive oil in a large heavy skillet over medium-high heat until shimmering. Add the chicken and sear for 4-5 minutes per side, until deeply golden brown and a crust has formed. Work in batches if needed to avoid overcrowding.
- Reduce heat to medium. Add the butter and minced garlic to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the hot butter over the chicken continuously for about 2 minutes.
- Pour in the chicken broth and the juice of one lemon. Scrape up any browned bits from the bottom of the pan. Let the liquid simmer for 3-4 minutes, or until the chicken is cooked through (internal temperature of 165°F for breasts). The sauce will reduce and become glossy.
- Remove the chicken from the pan and let it rest on a cutting board for 5 minutes. While it rests, stir the remaining lemon juice and fresh parsley into the pan sauce. Slice the chicken against the grain and spoon the sauce over the top. Serve immediately.
Notes
For the best flavor, always use freshly cracked black pepper and fresh lemon zest—pre-ground pepper and bottled juice will result in a flat, bitter dish. If using bone-in, skin-on chicken thighs or drumsticks, increase cooking time by 10-15 minutes. To make a creamy version, after removing the chicken, add 1/2 cup heavy cream to the pan and simmer until thickened. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth to keep the chicken moist.