Juicy Lemon-Pepper Chicken Breasts (One-Pan)

Need a fast dinner with bright flavor and minimal cleanup? These lemon-pepper chicken breasts are seared until golden, then swirled in buttery garlic and fresh lemon juice for a restaurant-style finish—right on your stovetop. The focus keyword lemon-pepper chicken breasts shows up on thousands of weeknight menus for a reason: crisp edges, juicy centers, and a pan sauce you’ll want to spoon over everything. If you’ve ever worried boneless breasts cook up dry, this method changes the game.

Ingredients

Ingredient	Amount / Notes
Boneless, skinless chicken breasts	2 large (12 oz each), patted dry
All-purpose flour	3 Tbsp (light dredge for a golden crust)
Lemon-pepper seasoning	1 Tbsp
Canola or avocado oil	2 Tbsp, plus more as needed
Unsalted butter	3 Tbsp
Garlic	1 large clove, minced (fragrant, sweet heat)
Lemon juice	3 Tbsp (from 1 lemon; bright acidity)
Parsley	Chopped, for serving

Pro Tip: If your lemon-pepper seasoning is salted, season the chicken lightly (or not at all) with extra salt.

Timing

Task	Time
Prep (pat dry, dredge)	10 minutes
Cook (sear + sauce)	12–15 minutes
Rest	5 minutes
Total	~25–30 minutes (faster than most baked chicken recipes)

Step-by-Step Instructions

Step 1: Prep and season

Pat the chicken breasts very dry with paper towels. In a shallow dish, mix flour and lemon-pepper seasoning. Lightly dredge chicken on both sides, shaking off excess.
Tip: A thin coat of seasoned flour helps the butter and juices cling for a glossy pan sauce.

Step 2: Sear to golden

Heat 2 Tbsp oil in a large skillet over medium-high until shimmering. Add chicken and sear 4–5 minutes undisturbed, until deeply golden. Flip and cook 3–4 minutes more.
Tip: If the skillet looks dry, swirl in an extra teaspoon of oil. Don’t move the chicken too soon—browning = flavor.

Step 3: Butter baste with garlic

Reduce heat to medium. Add 3 Tbsp butter to the skillet; once melted and foamy, add garlic. Tilt the pan and spoon the garlicky butter over the chicken for 30–60 seconds.
Tip: Keep garlic pale golden, not brown, to avoid bitterness.

Step 4: Deglaze with lemon

Pour in 3 Tbsp lemon juice, scraping up browned bits. Cook 30–60 seconds until slightly syrupy. The chicken should reach 165°F (74°C) in the thickest part; if not, lower heat and continue 1–2 minutes, basting often.
Tip: A quick splash of water or stock loosens the sauce if it reduces too far.

Step 5: Rest and garnish

Transfer chicken to a plate; rest 5 minutes for juiciness. Spoon the buttery lemon-pepper pan sauce over top and finish with chopped parsley.

Nutritional Information (per serving, 4 servings)

Estimates vary by brand and breast size.

• Calories: ~435 kcal
• Protein: ~46–50 g
• Carbohydrates: ~7–9 g
• Fat: ~15–18 g (Saturated: ~7 g)
• Sodium: depends on seasoning brand
• Notes: High-protein entrée; lemon adds vitamin C, parsley adds antioxidant polyphenols.

Healthier Alternatives

• Lighten the fats: Reduce butter to 1–2 Tbsp and add 2–3 Tbsp low-sodium chicken broth to stretch the sauce.
• Air-fryer option: Skip flour. Spray breasts, season, air-fry at 380°F (193°C) for 14–18 minutes, flipping once; finish with melted butter, garlic, and lemon.
• Gluten-free: Use rice flour or fine almond flour for the dredge, or skip dredging.
• Lower sodium: Choose unsalted lemon-pepper or make your own (fresh lemon zest + cracked pepper + pinch kosher salt).
• Dairy-free: Swap butter for dairy-free buttery spread or extra olive oil; add a splash of broth for silkiness.

Serving Suggestions for Lemon-Pepper Chicken Breasts

• Date-night plate: Spoon pan sauce over sliced chicken with garlic mashed potatoes and roasted asparagus.
• Light & bright: Pair with lemony arugula salad and farro or quinoa.
• Pasta night: Toss angel-hair with olive oil and parmesan; top with sliced chicken and extra lemon zest.
• Meal prep: Serve with brown rice and steamed green beans; the sauce reheats beautifully.

Common Mistakes to Avoid (and Fixes)

• Wet chicken = no sear: Moisture steams the meat. Fix: Pat very dry before dredging.
• Crowding the pan: Lowers heat and prevents browning. Fix: Cook in batches or use a larger skillet.
• Burning the garlic: Turns bitter fast. Fix: Lower the heat when butter goes in; add garlic after foam subsides.
• Overcooking: Breasts dry out past 165°F. Fix: Use an instant-read thermometer and rest 5 minutes.
• Sauce too sharp: Lemon can dominate. Fix: Whisk in 1–2 tsp cold butter off heat to round the acidity.

Storing Tips

• Fridge: Store in an airtight container 3–4 days with pan sauce to keep it moist.
• Freeze: Slice, cover with sauce, and freeze up to 2 months. Thaw overnight.
• Reheat: Warm gently in a skillet over medium-low with a splash of water or broth; or cover and bake at 325°F (165°C) for 10–12 minutes.

Conclusion

Bright, buttery, and done in under 30 minutes, these lemon-pepper chicken breasts deliver weeknight ease with bistro flavor. A quick dredge, a confident sear, and a lemon-garlic butter finish guarantee juicy results every time. If this becomes your go-to chicken (it will), leave a rating and comment—and subscribe for more fast, flavor-first dinners.

FAQs

Q1. Can I bake lemon-pepper chicken instead of pan-searing?

Yes. Brush with oil, season, and bake at 400°F (205°C) for 18–22 minutes (thickness-dependent). Broil 1–2 minutes for color; finish with melted butter, garlic, and lemon.

Q2. My chicken breasts are very thick—what should I do?

Butterfly or pound to ¾-inch thickness for even cooking. Thinner pieces sear quickly and stay juicier.

Q3. How can I make my own lemon-pepper seasoning?

Mix fresh lemon zest (air-dried), cracked black pepper, garlic powder, and kosher salt. Add a pinch of sugar for balance if you like.

Q4. Can I use chicken thighs?

Absolutely. Boneless, skinless thighs cook 4–5 minutes per side. They’re more forgiving and stay juicy; still finish with garlic-lemon butter.

Q5. Why dredge in flour at all?

A light flour coat promotes browning, protects the proteins from drying, and helps the pan sauce emulsify and cling to the chicken.

Print