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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-seared for crisp edges and spooned 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
  • 2 tbsp lemon zest plus extra for sauce and serving if desired
  • 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 clove
  • 1 fresh parsley for garnish

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. Rub the mixture generously over both sides of each chicken breast.
Sear and cook through
  1. Heat olive oil in a large skillet over medium-high heat until shimmering, then add chicken breasts in a single layer. Sear for 5-6 minutes per side, until golden and the internal temperature reaches 165°F, then remove to a plate.
Make the lemon butter sauce
  1. Reduce heat to medium and melt butter in the same pan, scraping up any browned bits. Add minced garlic and cook for 1 minute, then stir in lemon juice and lemon zest until the sauce looks glossy.
Sauce and serve
  1. Return the chicken to the pan and spoon the lemon butter sauce over each breast so the tops are coated. Garnish with fresh parsley and lemon slices, then serve immediately while the crust is crisp.

Notes

Pro tip: keep the chicken breasts evenly sized for more consistent searing, and only spoon the sauce back on right before serving so the crust stays golden. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over low heat. Freezing is not recommended because the lemon-zest crust can soften. Dietary swap: use olive oil-based spread or a plant butter alternative in the sauce for a dairy-free option (taste and sheen may vary).