Lemon pepper chicken is an all-time classic crowd-pleasing chicken dish. Chicken breasts are lightly breaded and pan-fried until golden, then served in a creamy citrusy sauce. It’s an easy recipe that uses mostly pantry ingredients, and it’s ready in just 30 minutes!
This creamy lemon pepper chicken is one of those recipes I reach for again and again. It’s simple, full of flavor, and easy to turn into a complete meal when served with pasta, rice, or your favorite vegetables.
I start by lightly coating boneless, skinless chicken breasts in flour and lemon pepper seasoning , then pan-fry them in olive oil until golden and crispy. Using the same pan, I build the sauce with butter, garlic, chicken stock, and just enough whipping cream to make it rich without feeling heavy. A splash of fresh lemon juice at the end brightens everything up and ties the flavors together.
The ingredient list is short and made up of things I usually already have on hand, which makes this recipe perfect for busy nights. It comes together quickly, the cleanup is minimal, and the results feel comforting and a little special every time.
You might also enjoy my lemon pepper fish recipe .
Turn this into dinner
Lemon pepper chicken can be easily turned into a meal when paired with so many different sides. From pasta and rice dishes to vegetable sides, here are some of our favorite recipes to serve it with. Pictured in some of the photos is my garlic butter pasta , it goes really well with this meal. For veggies, I like sautéed asparagus with garlic and parmesan or roasted broccoli salad .
Or serve it with my classic Caesar salad topped with lemon pepper croutons !
Lemon Pepper Chicken Recipe
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Ingredients
- ▢ 2 tablespoons all-purpose flour
- ▢ 1 tablespoon lemon pepper seasoning
- ▢ 4 medium chicken breasts
- ▢ 2 tablespoons olive oil
The Sauce
- ▢ 1 tablespoon butter
- ▢ 2 cloves garlic (minced)
- ▢ 1 teaspoon lemon pepper seasoning
- ▢ ½ cup chicken stock
- ▢ ½ cup whipping cream
- ▢ 2 tablespoons Lemon juice
Instructions
- Place the chicken breasts on a cutting board then pound the thick end with the heel of your palm so that they are even in thickness. Mix the flour and lemon pepper seasoning in a medium-sized bowl. Add the chicken and mix so that the chicken is well-coated. 2 tablespoons all-purpose flour, 1 tablespoon lemon pepper seasoning, 4 medium chicken breasts
- Heat the oil in a large, non-stick frying pan over medium-high heat. Add the chicken and cook until it is golden brown, about 5 minutes. Turn the chicken over, reduce the heat to medium, and let it cook through, for about another 8 -10 minutes, until it’s cooked through. Remove the chicken from the pan. 2 tablespoons olive oil
- Add the butter and garlic to the pan and cook for 30 seconds. Add the chicken stock, whipping cream, and lemon pepper seasoning and then bring the pan to a boil. Let it boil for 2-3 minutes to thicken slightly then remove it from the heat and stir in the lemon juice. 1 tablespoon butter, 2 cloves garlic, ½ cup chicken stock, ½ cup whipping cream, 2 tablespoons Lemon juice, 1 teaspoon lemon pepper seasoning
- Return the chicken and any juices to the pan and mix it into the sauce.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Lemon Pepper Chicken Recipe
Ingredients
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon pepper seasoning
- 4 medium chicken breasts
- 2 tablespoons olive oil
The Sauce
- 1 tablespoon butter
- 2 cloves garlic , minced
- 1 teaspoon lemon pepper seasoning
- ½ cup chicken stock
- ½ cup whipping cream
- 2 tablespoons Lemon juice
Instructions
- Place the chicken breasts on a cutting board then pound the thick end with the heel of your palm so that they are even in thickness. Mix the flour and lemon pepper seasoning in a medium-sized bowl. Add the chicken and mix so that the chicken is well-coated. 2 tablespoons all-purpose flour, 1 tablespoon lemon pepper seasoning, 4 medium chicken breasts
- Heat the oil in a large, non-stick frying pan over medium-high heat. Add the chicken and cook until it is golden brown, about 5 minutes. Turn the chicken over, reduce the heat to medium, and let it cook through, for about another 8 -10 minutes, until it’s cooked through. Remove the chicken from the pan. 2 tablespoons olive oil
- Add the butter and garlic to the pan and cook for 30 seconds. Add the chicken stock, whipping cream, and lemon pepper seasoning and then bring the pan to a boil. Let it boil for 2-3 minutes to thicken slightly then remove it from the heat and stir in the lemon juice. 1 tablespoon butter, 2 cloves garlic, ½ cup chicken stock, ½ cup whipping cream, 2 tablespoons Lemon juice, 1 teaspoon lemon pepper seasoning
- Return the chicken and any juices to the pan and mix it into the sauce.
