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Lemon Pepper Chicken

Lemon pepper chicken with a vibrant, cracked-pepper crust and a bright lemon butter sauce. Golden seared chicken breasts are finished in the skillet so every bite gets zesty lemon flavor and buttery gloss.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 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
For the lemon butter sauce:
  • 4 tbsp butter
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 garlic, minced
  • fresh parsley
  • 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, then rub the mixture generously over both sides of each chicken breast.
Sear
  1. Heat olive oil in a large skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden, turning once.
  2. Check doneness by ensuring the internal temperature reaches 165°F, then remove the chicken to a plate.
Make the lemon butter sauce
  1. Melt butter in the same pan over medium heat.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant.
  3. Stir in the lemon juice and lemon zest until the sauce turns bright and lightly simmering.
  4. Return the chicken to the pan and spoon the lemon butter sauce over each breast to coat the top.
Serve
  1. Garnish with fresh parsley and lemon slices for a fresh, vibrant finish.
  2. Serve immediately while the crust stays golden and the sauce is still glossy.

Notes

For the brightest citrus flavor, zest the lemons right before cooking and use a generous rub so the pepper crust looks speckled and well-coated. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing isn’t recommended because the sauce and crust texture soften after thawing. Swap: use chicken thighs instead of breasts for slightly more forgiving doneness and juicier results.