My light and crispy Lemon Pepper Chicken – with a peppery, creamy lemon sauce that transforms your table into an elegant French dining room in < 30 minutes.

Lemon Pepper Chicken garnished with parsley and lemon wedges on a plate

This Lemon Pepper Chicken is one of my favorite killer one-skillet dinner recipes! Not only is this requested on a weekly basis by my fam, because of its delicious tastes, but it can also be on the table in 30 minutes or less. The chicken pairs beautifully with the lemon pepper to create a complex flavor profile that’s full enough to carry a whole dish. The match creates an impressive but easy-to-prepare meal that’s quick enough for a weeknight but elegant enough for a special occasion.  And again, this wonderful Lemon Pepper Chicken feast will be on your table in less than 30 minutes . . . and gone in less than five.

Lemon Pepper Chicken garnished with parsley and lemon wedges in a skillet

How to Make Lemon Pepper Chicken:

Here’s how to make Lemon Pepper Chicken that’ll have the whole family wanting seconds!

Lemon pepper chicken meal prep:  Whisk flour, lemon pepper and salt, dredge the chicken in the mix, and shake off the excess.

Step By Step How To Make Lemon Pepper Chicken


The chicken: Cook chicken in an uncrowded pan – so that it browns and doesn’t steam – 2-4 minutes on each side. Set aside and tent with foil.

Step By Step How To Make Lemon Pepper Chicken


Lemon pepper chicken sauce: Add the broth, lemon juice, and sugar to the skillet, deglaze the brown bits (fond), bring to a boil and add cornstarch/ water mixture. Boil until thick.

 Step By Step How To Make Lemon Pepper Chicken


Remove from heat, add butter, and stir to melt. Add the chicken back to the pan and garnish for serving.

Step By Step How To Make Lemon Pepper Chicken

How To Make The Sauce:

After pan-frying chicken, the pan is deglazed with chicken broth and lemon juice to incorporate all the bits of food from the bottom.

To finish the sauce, you slowly whisk in softened butter to give it a velvety, creamy consistency any French chef would be proud of.

Return the chicken to the pan at this point for a nice dip in the sauce, then you’re ready to serve. Some fresh parsley and slice of lemon is all you need for garnish (though the sauce is so good it really doesn’t need a thing!).

Lemon Pepper Chicken garnished with parsley and lemon wedges on a plate

Favorite Things To Serve With This Lemon Pepper Chicken:

These are some of my absolute favorite things to serve with this Lemon Pepper Chicken – all super quick, simple, and delicious!

Our Sauteed Asparagus can be whipped up in no time, right after cooking the chicken and before you make the sauce. I load mine with garlic, but you can cut that back or leave it out altogether. It’s delicious either way.

Another simple side is my Roasted Broccoli, which can be cooking in the oven while you’re taking care of the chicken and sauce.

Mmm! Mmm! You know I love strawberries, and my Strawberry Salad is one original way to showcase them! Baby arugula, fresh strawberries, homemade vinaigrette, and topped with blue cheese. How’s that for creativity?

Still like the idea of a strawberry salad but aren’t too keen on arugula? Then, it’s time you try Strawberry Spinach Salad. This one has pecans to add the perfect texture to pair with plump, juicy strawberries!

Serve Lemon Pepper Chicken with buttered egg noodles, pasta, rice, or French bread (gotta get all the sauce!), plus these perfectly complementary sides, and you’ve got one heck of a flavor party!

Lemon Pepper Chicken garnished with parsley and lemon wedges in a skillet

Looking For More One Skillet Chicken Dinners?

Recipe Notes For Lemon Pepper Chicken:

The sauce:  Do not use a Teflon pan in this recipe.  The brown bits that are the foundation of an easy pan sauce aren’t created if the chicken doesn’t stick a bit in the pan. Adding the butter at the end, with the heat off, is a technique called “mounting” the sauce or “monte au beurre.”  It’s a classic French sauce-making technique that lets the butter melt slowly and incorporates into the sauce without separating.

The chicken: I use thin cut chicken, sometimes referred to as scaloppini, in this recipe.  It cooks up quickly, and I love all the surface area that gets coated with the velvety sauce. You can buy chicken already prepared this way, or, if you have a good sharp chef’s knife, feel free to slice a boneless half breast horizontally in half yourself.  This works best when it’s slightly frozen.

Lemon Pepper: I’m a big fan of spice blends that can perfectly season a piece of chicken (or fish or pork), leaving nothing more than a few minutes on a grill or the stovetop between me and dinner, and lemon pepper is one of those pantry staples, like Cajun or Greek Seasoning, I always have on hand. Basic lemon pepper consists of lemon zest infused with freshly ground black pepper, then dried to intensify the oils and flavors of both.  Most blends include a little salt and may have a few other complementary ingredients like garlic or onion.  I’m a fan of versions I can buy at the store (this is the one I use most often), but you can certainly make your own blend. It’s a great way to control the salt content or the addition of other ingredients you may or may not be a fan of.

But those chicken wings and other pieces: If you want to use some other cut of chicken you already have on hand, particularly ones with bones in them, I suggest searing them on the stovetop and finishing them in the oven (essentially roasted Lemon Pepper Chicken)You can make baked lemon pepper chicken thighs, lemon pepper chicken legs, baked lemon pepper chicken tenders, or, yes, even lemon pepper chicken wings baked this way.  Just season and bread the pieces like the recipe calls for, then brown the pieces on all sides.

Once they’re browned, remove the pieces to a foil-lined baking sheet and finish them in a 375-degree oven. The time will vary based on what cut of chicken you use – 15 to 20 minutes for thighs, for example, but the juices should run clear with no more pink in the middle.

You can prepare the sauce using the leftover bits in the pan just like in the original recipe.

Peppercorns: Do you remember the first time you tasted freshly cracked peppercorns?  The complex floral and fruity qualities can be a pleasant surprise if you’re used to a shaker of dust-like, ancient pepper that’s been passed down from table to table for generations of futile attempts at seasoning.  Peppercorns were actually used as currency in the middle ages, and there are many dishes built around the wonderful flavor of these dried berries, so make sure you enjoy them freshly-ground whenever possible.  I recommend keeping a grinder in your kitchen right next to the stovetop or at least replace your pre-ground pepper regularly in order to enjoy all it has to offer.

Hold the butter: If you’re looking for a healthy version, you can skip the frying step and the buttery sauce but still enjoy all the lemon pepper flavor by making a lemon pepper grilled chickenMake a lemon pepper chicken marinade with equal parts olive oil and lemon juice, a clove or two of minced garlic, a sprinkling of salt, and some lemon pepper seasoning.  Let the chicken marinate for about four hours, then throw it on the grill (this technique also works well to make lemon pepper chicken drumsticks).

Voila! Grilled Lemon Pepper Chicken! You can throw a few slices of lemon on the grill along with the chicken for a special garnish.


There are a few variations of Lemon Pepper Chicken and its components that you can try based on your taste or what you have around the kitchen.

Drumsticks or thighs are a tasty option. These would be best baked, unless you wanted to go with lemon pepper chicken grilled.

Also, you could let the chicken sit in a sugar-free marinade before cooking in the skillet or baking, to avoid the the carbs – flour, sugar, and cornstarch – to make keto lemon pepper chicken.

And who doesn’t love a good lemon pepper chicken gravy recipe? You can make your own by deglazing the brown bits or make it from a packet.

Lemon Pepper Chicken Recipe

I think you’re going to love the ease of this Lemon Pepper Chicken Recipe. It’s minor work for majorly delicious results! Can’t wait to hear what you think! Leave a comment below to let me know…Did you stick to the sauce or go with a gravy? Did it work well for your keto diet?




Lemon Pepper Chicken garnished with parsley and lemon wedges on a plate
5 from 1 vote

Lemon Pepper Chicken with Lemon Pan Sauce

My light and crispy Lemon Pepper Chicken – with a peppery, creamy lemon sauce that transforms your table into an elegant French dining room in < 30 minutes.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 403 kcal
Author Kathleen


  • 1 3/4-2 Pound Thin Cut Chicken Breasts
  • 1/4 Cup All-Purpose Flour
  • 1 Tablespoon Lemon Pepper
  • 1 Teaspoon Salt
  • 2 Tablespoons Vegetable Oil


  • 1 1/2 Cup Chicken Broth
  • 1/4 Cup Fresh Lemon Juice
  • 3/4 Teaspoon Sugar
  • 2 Tablespoons Cornstarch Mixed with 2 Tablespoons Water
  • 2 Tablespoons Unsalted Butter


  • 1 Lemon Slice Thinly
  • 2 Tablespoons Flat Leaf Parsley Chopped


  1. Mix together flour, lemon pepper and salt in a shallow bowl or plate. Dredge chicken breasts in flour mixture, shaking off excess.
  2. Heat oil in large skillet over medium-high heat. When it begins to shimmer, add the chicken breast in a single layer, without crowding the pan (may need to brown in 2 batches) and cook 2-4 minutes per side until golden brown and there is no longer any pink. Remove the chicken to a plate and loosely tent with foil to keep warm.
  3. Add chicken broth, lemon juice, and sugar and bring to a boil, stirring to scrape up all the brown bits on the bottom of the skillet. Bring to a boil then add cornstarch/water mixture and continue to boil until thick, about 1 minute. Remove from heat and add butter and stir to melt. Return chicken to pan. Garnish with chopped parsley and lemon slices and serve.

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Nutritional Information

Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.

Nutrition Facts
Lemon Pepper Chicken with Lemon Pan Sauce
Amount Per Serving (1 /4 of the recipe)
Calories 403 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 10g 50%
Cholesterol 142mg 47%
Sodium 1137mg 47%
Potassium 888mg 25%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 1g
Protein 43g 86%
Vitamin A 8.1%
Vitamin C 38.1%
Calcium 3.2%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.

More Delicious Variations We’re Looking Forward To:

Baked Lemon Pepper Chicken:

All the delicious Lemon Pepper flavors in a Baked Lemon Pepper Chicken! Juicy, tender and loaded with Lemon Pepper Flavor….I’m in.

Lemon Pepper Chicken Breast:

A Bone-In baked Lemon Pepper Chicken Breast. You know bone-in equals more flavor and juicy meat so I’m standing in line for this chicken dinner!

Lemon Pepper Chicken Wings:

Who wants fried wings when you can have Lemon Pepper Chicken Wing! These crispy delights will have you craving lemon pepper, not fried!

Lemon Pepper Chicken garnished with parsley and lemon wedges in a skillet

What Else Can You Do With Lemon Pepper Seasoning?

It’s great sprinkled into your favorite cream sauce for a quick lemon pepper pasta dish or as a salt and pepper substitute for roasted cauliflower. You can shake a bit onto corn-on-the-cob or other steamed veggies, and it’s the perfect seasoning blend for baked fish or sautéed shrimp. You can also make an epic pretzel snack mix. Just to warn you, this is addictive!

One of my favorite guilty pleasures is lemon pepper chicken wings, which is a welcome departure from traditional Buffalo sauce, and the warm, tangy coating on everyone’s favorite football food inspired my Lemon Pepper Chicken. My recipe is basically a lemon pepper chicken breast, which is easier to prepare at home than fried chicken wings and definitely requires fewer napkins!

More Chicken Recipes!

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