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Lemon Pepper Chicken

Lemon pepper chicken with a golden seared crust and a bright lemon butter sauce made in the same skillet. Zesty lemon zest and cracked black pepper cling to juicy chicken breasts, finished with a glossy sauce that shimmers.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 2 tbsp lemon zest Zest of lemons, divided as needed for crust and sauce.
  • 2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 2 tbsp olive oil
Lemon butter sauce
  • 4 tbsp butter Unsalted or salted both work.
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest Use zest for the sauce.
  • 1 clove garlic, minced
  • 1 fresh parsley for garnish
  • 1 lemon slices For serving and garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. In a 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.
  2. Let the seasoned chicken sit while you heat the skillet, about 0 minutes (no resting required) so the surface stays ready for searing.
Sear the chicken
  1. Heat olive oil in a large skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden.
  2. Continue cooking until the internal temperature reaches 165°F, then remove the chicken to a plate.
Make the lemon butter sauce
  1. In the same pan, melt butter over medium heat.
  2. Add minced garlic and cook for 1 minute, stirring so it doesn’t brown.
  3. Stir in fresh lemon juice and lemon zest until the sauce is fragrant and glossy.
  4. Return the chicken to the pan and spoon the lemon butter sauce over each breast.
Serve
  1. Garnish with fresh parsley and lemon slices.
  2. Serve immediately while the crust is crisp and the sauce still shimmers.

Notes

Pro tip: use a meat thermometer to pull the chicken right at 165°F so it stays juicy instead of dry. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because the lemon butter sauce can split. For a lower-sodium option, use reduced-salt butter or reduce the added salt slightly (the pepper and lemon still provide bold flavor).