Savor the Zesty Delight: Easy Lemon Pepper Chicken Recipe
This quick and flavorful lemon pepper chicken recipe brings brightness and bold flavor to your dinner table in under an hour. Perfectly seared chicken breasts are coated in a zesty, buttery lemon pepper sauce — easy enough for weeknights, elegant enough for guests.
Equipment
- Skillet large, for searing and sauce
- zester or grater for zesting lemon
- juicer or hand-squeeze lemons
- Tongs for flipping chicken
- Meat thermometer to check doneness
Ingredients
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 2 large lemons (1 for juice, 1 for zest)
- 2 tbsp freshly cracked black pepper
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 0.25 cup chicken broth (low sodium)
- salt to taste
- fresh parsley, chopped (optional garnish)
Instructions
- Pat chicken breasts dry with paper towels. Season with salt and half of the black pepper.
- Zest one lemon and juice both lemons. Set aside both the zest and juice (about 1/4 cup juice).
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through (165°F).
- Remove chicken. Melt butter in skillet, then add garlic and cook for 30 seconds.
- Pour in lemon juice and chicken broth. Scrape browned bits, then add remaining pepper and lemon zest. Simmer 2–3 minutes to thicken.
- Return chicken to skillet and coat with sauce. Simmer 1–2 more minutes.
- Garnish with fresh parsley and serve immediately with sides of your choice.
Notes
For extra flavor, add fresh herbs like thyme or rosemary. You can substitute chicken thighs for juicier meat, or even tofu for a vegetarian twist. Serve with mashed potatoes, roasted vegetables, or rice for a complete meal.