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Lemon Pepper Chicken

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This lemon pepper chicken is bright, juicy, and full of simple flavor – perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
  • 1–1.5 teaspoons kosher salt
  • 2–2.5 teaspoons lemon pepper seasoning
  • 1 teaspoon garlic powder or 2–3 cloves garlic, minced
  • 1 lemon (zest and 2–3 tablespoons juice)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter (divided)
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon honey or sugar (optional)
  • 1 tablespoon fresh parsley, chopped (optional)
  • Pinch red pepper flakes (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)

Instructions

  1. Pound chicken to an even 1/2–3/4 inch thickness if needed. Pat dry with paper towels. Zest the lemon, then cut and juice it.
  2. Mix salt, lemon pepper, and garlic powder in a bowl. Toss the chicken with olive oil and half the lemon zest. Sprinkle the seasoning mix all over.
  3. Heat a large skillet over medium-high. Add 1 tablespoon butter. When hot and foamy, sear chicken 3–4 minutes per side until golden.
  4. Reduce heat to medium-low. If using fresh garlic, add it now and cook 30 seconds. Pour in chicken broth and lemon juice. Stir in honey if using. Scrape up browned bits.
  5. Return chicken to the pan and spoon sauce over it. Add a pinch of red pepper flakes if you like heat.
  6. Simmer gently 4–6 minutes, or until the chicken reaches 165°F (74°C). For a thicker sauce, stir in the cornstarch slurry and simmer 30–60 seconds.
  7. Turn off heat. Stir in the last 1 tablespoon butter, remaining lemon zest, and parsley. Rest 3 minutes. Spoon sauce over chicken and serve.

Notes

Pat dry for better browning. Do not overcrowd the pan; cook in batches if needed. Taste the sauce and adjust salt, lemon, or honey at the end.

Nutrition

Find it online: https://recipesunfolded.com/lemon-pepper-chicken-easy-juicy-zesty/

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