This lemon pepper chicken with butter sauce is a simple recipe that’s ready in just 20 minutes! The perfect dinner for a busy weeknight.
I’m back with another chicken recipe – because really, is there ever such a thing as too many chicken recipes?! This lemon pepper chicken recipe is on the table in 20 minutes, perfect for those nights where you need dinner on the table ASAP. You probably already have all the ingredients in your pantry to make it tonight!
One thing to take note of: all lemon pepper seasoning is not created equal. When I purchased my lemon pepper for this recipe, I read the ingredients of 4 different brands and they varied quite a bit. Some lemon pepper brands contain salt, others use citric acid instead of actual lemon peel, and some even use yellow food coloring! I recommend looking for a more natural ingredient list, to me citric acid isn’t a great substitute for real lemon peel.
This lemon pepper chicken has a light breading on it, which comes out a deep golden brown when sauteed in a little olive oil. The butter sauce is optional, but it really adds a nice finishing touch and takes just a few minutes to make. I like to serve this chicken over rice or pasta with a green veggie on the side for a complete meal.
I’ve made this lemon pepper chicken countless times over the past few months, even my kids love it! I hope your family enjoys this dinner as much as we do.
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More chicken recipes
- Honey Garlic Chicken Stir Fry
- Bacon Ranch Chicken
- Firecracker Chicken
- Slow Cooker Chicken Tacos
- Chicken Ranch Tacos
Lemon Pepper Chicken Video
Lemon Pepper Chicken
Ingredients
- 4 thin cut boneless skinless chicken breasts
- 1/3 cup all purpose flour
- 1 tablespoon lemon pepper seasoning or more to taste
- salt to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 teaspoons lemon juice
- 1 tablespoon chopped parsley
Instructions
- Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.
- Heat the olive oil in a large pan over medium high heat.
- Dredge the chicken breasts in the flour mixture, turning to coat evenly.
- Place the chicken in the pan and cook for 5-6 minutes per side or until done.
- Remove the chicken from the pan and place on a plate. Cover to keep warm.
- Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste.
- Spoon the sauce over the chicken. Sprinkle with parsley and serve.
Lorena says
Delicious! Will definitely make again! Thank you as always!
Harriette says
Outstanding. I added some lemon pepper to the chicken before flouring as did another commenter. Definitely will make this again.
Laura says
The only change I made was sprinkling some extra lemon pepper on the chicken directly before dredging it in the seasoned flour. It was so good even with bottled lemon juice instead of fresh. This will be in my regular rotation.
Jordan says
Used with gluten free flour and vegan butter. It was amazing!! Thank you!
Elisabeth Bueno says
salt to taste? how much would that be…
Matthew Advic says
Are the macros per serving? How much approx does 1 serving weigh?
Sara says
Each serving is a 4 ounce chicken breast!
Ron says
Great recipe. Easy to make and I’m the hero of dinner.
Erin says
I absolutely love this chicken! It is so easy to make and so flavorful. Thank you!
Jess says
I’ve never left a comment on a recipe before but this one turned out so well , thank you! Super easy to make and delicious.
Jessica says
I loved this recipe, simple and delicious. I’m in my first trimester of pregnancy and so picky lately haha. But this was so good! My other half enjoyed it as well!
Heidi says
I never comment on blog recipes but I needed to let you know – my extremely picky 6-year-old said “I approve of this chicken” which is high praise from him. My extremely picky 37-year-old husband said it was the best chicken I’ve ever made. Thanks for the recipe. Easy to follow and delicious.
Denise Vega says
What sauce is it talking about? which sauce did you add at the end?
Sara says
Are you referring to the lemon butter sauce in the recipe?
Carolyn says
Such an awesome recipe. I tried it tonight and Oh boy, is it delicious.
AT in ATL says
A nice recipe, thank you. Can you substitute the all purpose flour with either bread flour or perhaps Panko bread crumbs? Also, if I want to do this ahead of time, can I store the breaded/seasoned uncooked chicken in the fridge for a few hours before cooking, or is it best to do the breading/seasoning right before cooking? Thank you.
Sara says
That should be fine, although storing it ahead of time could make the coating soggy as it absorbs moisture from the chicken.
Jamie Matchett says
If you put the breaded chicken in the fridge on a rack uncovered for up to a few hours it will be fine. The fridge Actually dries uncovered meat. This is not a bad thing.