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Lemon Pepper Chicken

Lemon pepper chicken with golden seared chicken breasts and a vibrant lemon pepper crust, finished with a bright lemon butter sauce. Pan-sear gives crispy edges, then a quick garlic-lemon sauce shimmers with visible zest and cracked black pepper.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 2 tbsp lemon zest
  • 2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 2 tbsp olive oil
Lemon butter sauce
  • 4 tbsp butter
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 garlic, minced
  • 1 fresh parsley for garnish
  • 1 lemon slices

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. In a small bowl, mix lemon zest, cracked black pepper, garlic powder, onion powder, and salt until evenly combined and visibly speckled. Rub the mixture generously over both sides of each chicken breast and press lightly so it adheres.
Sear and cook
  1. Heat olive oil in a large skillet over medium-high heat until shimmering, then lay in chicken breasts in a single layer. Sear for 5-6 minutes per side until golden and cook to an internal temperature of 165°F, then remove to a plate.
Make the lemon butter sauce
  1. Melt butter in the same pan over medium heat until foamy and fragrant. Add minced garlic and cook for 1 minute, stirring, until aromatic.
  2. Stir in fresh lemon juice and lemon zest, scraping any browned bits from the pan. Simmer briefly until the sauce looks glossy and lightly thickened.
Finish and serve
  1. Return chicken to the pan and spoon lemon butter sauce over each breast until the tops look glossy and coated. Garnish with fresh parsley and lemon slices for bright color and aroma.
  2. Serve immediately while the crust stays crisp and the sauce still shimmers on top. Plate the chicken and spoon any extra sauce over the surface.

Notes

For best crust, pat chicken dry before rubbing on the lemon pepper mix and avoid moving the breasts during searing so they brown evenly. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended for best texture. For a lighter option, use olive oil spray and reduced-fat butter in the lemon butter sauce to cut calories while keeping the bright lemon flavor.