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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. The skillet method delivers a crisp, pepper-speckled exterior plus a glossy sauce with visible lemon 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
  

Lemon pepper chicken
  • 4 boneless skinless chicken breasts Use similar thickness for even searing.
  • 2 tbsp lemon zest Divided between crust and lemon butter sauce.
  • 2 tsp cracked black pepper Crust seasoning for visible peppery flavor.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 2 tbsp olive oil For searing.
Lemon butter sauce
  • 4 tbsp butter Melted to form the sauce.
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest Added to the sauce for brightness.
  • 1 garlic, minced Fresh clove, minced.
  • 1 fresh parsley for garnish Optional but recommended for a fresh finish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Mix lemon zest, cracked black pepper, garlic powder, onion powder, and salt, then rub generously over both sides of each chicken breast.
  2. Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden, reaching an internal temperature of 165°F; remove.
Make lemon butter sauce
  1. Melt butter in the same pan over medium heat, then cook minced garlic for 1 minute while stirring.
  2. Stir in lemon juice and lemon zest, then cook just until the sauce is warm and fragrant, with the zest visibly suspended.
  3. Return chicken to the pan and spoon the lemon butter sauce over each breast, letting it shimmer on the surface.
  4. Garnish with fresh parsley and lemon slices, then serve immediately.

Notes

Pro tip: pat the chicken dry before seasoning so it browns deeply. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet or microwave until just warm. Freezing is not recommended due to texture changes in the lemon butter sauce. For a lighter option, use olive-oil chicken breast searing and swap butter in the sauce for a butter alternative (or reduce butter slightly) while keeping the lemon zest and juice for the same bright flavor.