Lemon Pepper Chicken with Lemon Butter Sauce Recipe

Introduction

Lemon Pepper Chicken is a bright and flavorful dish perfect for a quick weeknight dinner. Tender chicken cutlets are coated in a zesty lemon pepper seasoning and finished with a buttery lemon sauce that’s sure to please the whole family.

Ingredients

• 2 boneless skinless chicken breasts (or boneless thighs or chicken tenders)
• 1 Tbsp all-purpose flour (or gluten-free flour)
• 2 tsp lemon pepper seasoning
• 1 tsp garlic powder
• 1/2 tsp fine sea salt
• 2 Tbsp extra virgin olive oil
• 4 Tbsp unsalted butter
• Zest of 1 medium lemon (about 1 teaspoon zest)
• 2 tsp lemon juice (freshly squeezed)
• 1 tsp lemon pepper seasoning
• 2 tsp freshly chopped parsley (plus more to garnish)

Instructions

1. Step 1: Cut each chicken breast in half lengthwise to create 4 thinner cutlets for even cooking.
2. Step 2: In a small bowl, mix the flour, 2 tsp lemon pepper seasoning, garlic powder, and salt. Sprinkle this mixture evenly over both sides of the chicken, gently pressing it to coat.
3. Step 3: Heat a large skillet over medium heat and add 2 Tbsp olive oil. Add the chicken cutlets and sauté for 4 to 5 minutes per side, or until golden brown and the thickest part reads 165°F on an instant-read thermometer. Transfer the chicken to a serving plate and let it rest.
4. Step 4: Turn off the heat but keep the skillet on the stove. Add the butter to the hot pan, scraping up any browned bits as it melts from the residual heat. Stir in the lemon zest, lemon juice, 1 tsp lemon pepper seasoning, and chopped parsley. Taste and add salt if needed.
5. Step 5: Return the chicken to the pan, turning to coat the cutlets in the lemon butter sauce. Spoon extra sauce over the top, garnish with additional parsley, and serve immediately with rice or your favorite grain and vegetables.

Tips & Variations

• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• Use chicken thighs or tenders for juicier meat with the same seasoning and cooking time.
• Add a pinch of crushed red pepper flakes to the butter sauce for a subtle heat.
• Serve over cauliflower rice for a low-carb option.

Storage

Store leftover lemon pepper chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the buttery sauce and avoid drying out the chicken. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken breasts or thighs to ensure even cooking. If using frozen chicken, thaw completely in the fridge before preparing the recipe.

How do I know when the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 165°F (74°C). Using an instant-read thermometer is the most accurate way to ensure it’s fully cooked and safe to eat.

Lemon Pepper Chicken with Lemon Butter Sauce Recipe

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★★★★★

4.4 from 115 reviews

• Author: Rafael
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Lemon Pepper Chicken recipe features tender, juicy chicken cutlets coated with a flavorful lemon pepper and garlic seasoning, sautéed to golden perfection, and finished with a luscious lemon butter sauce. Perfectly balanced with zesty citrus and fragrant herbs, it’s a quick and elegant stovetop meal great for weeknights or casual dinners.

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Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 2 boneless skinless chicken breasts (or boneless thighs or chicken tenders)
• 1 Tbsp all-purpose flour (or gluten-free flour)
• 2 tsp lemon pepper seasoning
• 1 tsp garlic powder
• 1/2 tsp fine sea salt

Cooking

• 2 Tbsp extra virgin olive oil
• 4 Tbsp unsalted butter

Butter Sauce

• Zest of 1 medium lemon (about 1 teaspoon zest)
• 2 tsp lemon juice (freshly squeezed)
• 1 tsp lemon pepper seasoning
• 2 tsp freshly chopped parsley (plus more to garnish)

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Instructions

1. Cut Chicken: Cut each chicken breast in half lengthwise to create 4 thinner cutlets. This helps ensure quick, even cooking and tender results.
2. Season: In a small bowl, combine the flour, lemon pepper seasoning, garlic powder, and fine sea salt. Sprinkle the mixture evenly over both sides of the chicken pieces and gently press it in to create a flavorful coating.
3. Sauté: Heat a large skillet over medium heat and add 2 tablespoons of extra virgin olive oil. Once hot, place the chicken cutlets in the pan and sauté for 4–5 minutes per side, or until the exterior is golden brown and the thickest part reaches an internal temperature of 165°F using an instant-read thermometer. Remove the chicken from the pan and transfer to a serving plate to rest.
4. Prepare Butter Sauce: Turn off the heat but leave the skillet on the burner. Add 4 tablespoons of unsalted butter to the hot pan, stirring to melt and scraping up any browned bits from the bottom. Stir in the lemon zest, freshly squeezed lemon juice, 1 teaspoon lemon pepper seasoning, and 2 teaspoons freshly chopped parsley. Taste and adjust seasoning with salt if necessary.
5. Glaze and Serve: Return the rested chicken cutlets to the skillet. Turn them in the lemon butter sauce to coat thoroughly, spooning extra sauce over the top. Garnish with additional parsley and serve immediately alongside white rice or your favorite grain and vegetables.

Notes

• You can substitute chicken thighs or tenders for the breasts if preferred.
• Use gluten-free flour to make this recipe gluten-free.
• For best flavor, use freshly squeezed lemon juice and freshly grated lemon zest.
• Ensure chicken is cooked to an internal temperature of 165°F for food safety.
• This recipe pairs beautifully with steamed vegetables or a light salad.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Lemon Pepper Chicken, Sautéed Chicken, Lemon Butter Sauce, Quick Dinner, Stovetop Chicken