Skillet Lemon Pepper Chicken
Juicy and golden, these chicken breasts are seasoned with lemon pepper, seared in olive oil, and braised in a lemony, buttery broth. So flavorful, and ready in minutes.
This is the perfect weeknight chicken recipe
It’s made with a handful of readily available ingredients and made in one skillet. Plus, it’s ready in just minutes. Toss together some side dishes and you can have dinner on the table in under 30 minutes.
What is lemon pepper seasoning?
Lemon pepper seasoning is a savory blend of ground black pepper, salt, garlic, onion, spices, and lemon zest. It’s fresh, citrusy, and peppery, which makes it an ideal partner for chicken.
What type of chicken should you use for this lemon pepper chicken?
Have you noticed how huge chicken breasts are these days?! I was able to find 4 smaller chicken breasts, each about 5 ounces. If you can only find chicken breasts that are 8 to 10 ounce each, use two and halve them for this recipe. You can also use chicken tenders or boneless, skinless chicken thighs.
What should you serve with your lemon pepper chicken?
I suggest fluffy rice or your favorite grain. You’ll want to drizzle the sauce over top for extra flavor! Add your favorite steamed vegetable and dinner is ready!
Gluten-free tip: For a gluten-free dish, use your favorite gluten-free flour instead of all-purpose flour!
Skillet Lemon Pepper Chicken
Ingredients
- 4 boneless skinless chicken breasts, about 5 ounces each, or two larger breasts, halved crosswise, or chicken tenders or thighs
- 2 tablespoons all-purpose flour, or gluten-free flour
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1 tablespoon unsalted butter
- 1 teaspoon fresh lemon juice
- Chopped fresh parsley for serving, optional
Equipment
Instructions
- In a shallow dish, combine the flour and lemon pepper seasoning. Mix well. Add the chicken and turn to coat. Rub the seasoned flour all over the chicken, coating both sides completely.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides. Transfer the chicken to a plate.
- Add the chicken broth to the pan and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the butter and lemon juice. Return the chicken to the pan with any accumulated juices from the plate. Simmer for 3 to 5 minutes, until the chicken is cooked through and the sauce thickens. Top with parsley, if using, and serve.