Lemon pepper chicken is juicy and loaded with flavor. It’s also high in protein and low in fat and calories, and ready to serve in less than 30 minutes.
If you’re in an endless cycle of the same old boring chicken dinners, you’ve got to give this one a try.
It’s deliciously savory, with bright citrus notes and the contrast of pepper in each bite. Make it in the oven, stovetop or on the grill!
My deliciously simple Baked Chicken Breast recently received a facelift with Lemon Pepper Seasoning!
It’s a delicious twist on the classic dish that’s incredible on its own, tossed in pasta, on salads, in wraps and so much more! It has quickly become one of our favorite Lemon Recipes!
Want to serve it in the most delicious way? Add this chicken on top of a bed of my lemon pepper pasta – it’s to die for! You’ve also got to try the lemon pepper salmon recipe we love in our house.
Lemon Pepper Chicken
It’s an easy and amazing way to add a little summer flavor. The seasoning creates a delicious crust around the chicken, sealing in the juices.
It’s incredibly tender and so easy to make.
Why You’ll Love It
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Chicken Breasts – Use boneless skinless chicken breasts for this recipe. You can also make this recipe with chicken thighs, but they will require a slightly longer cooking time.
- Olive Oil – Brushing the chicken breasts with olive oil before baking helps the seasoning to stick, but it also helps to seal in the moisture. I like to use olive oil, but avocado or vegetable will also work.
- Lemon Pepper Seasoning – I always have some of my lemon pepper seasoning in my cupboard, it’s so zingy and fresh! You can also use store bought.
Variations
- Fresh Lemon – Add fresh lemon slices for additional flavor.
- Herbs – Add rosemary, basil or thyme for even more fresh flavor.
It’s really easy to make this lemon pepper chicken with other seasonings. Simply replace lemon pepper with:
How to Make
There are three methods to make this delicious lemon pepper chicken!
In the Oven
- Prep – Preheat the oven.
- Coat – Brush the chicken breasts all over with olive oil and sprinkle the seasoning on each side.
- Bake – Bake in the oven until cooked through. Internal temperature should reach 165° Fahrenheit.
- Rest – Let the chicken rest before slicing and serving.
On the Grill
- Prep – Preheat grill to medium and brush grate with oil to prevent chicken from sticking.
- Coat – Brush the chicken breasts all over with olive oil and sprinkle the seasoning on each side.
- Grill – Place breasts on the grill and grill 5-7 minutes on each side, closing the lid. Internal temperature should reach 165° Fahrenheit.
- Cover – Transfer to a platter or baking sheet, cover with foil and allow the chicken to rest before serving.
On the Stovetop
- Prep – Preheat cast iron skillet to medium-high and add 2 tablespoons oil to prevent chicken from sticking.
- Coat – Brush the chicken breasts all over with olive oil and sprinkle the seasoning on each side.
- Sauté – Add chicken to skillet. Brown on one side 5 minutes. Reduce heat to medium and flip chicken. Cook until internal temperature reaches 165 degrees Fahrenheit, about 10 minutes for smaller chicken breasts and 15 for larger chicken breasts.
- Rest – Let the chicken rest before slicing and serving.
Tips
There are a few tricks to getting the most perfectly baked chicken, follow these and you will be so pleased with the results!- Let the chicken breasts come to room temperature before placing them in the oven. This will help them to cook more evenly.
- Brush olive oil over the chicken before adding the seasoning. This helps to lock in the moisture.
- Use a meat thermometer to check that the chicken is cooked through. It should register at 165F in the thickest part of the breast.
- Let the chicken rest for 10 minutes before slicing it. This helps the juices to redistribute.
Free Printable Meat Temperature Chart
Get the free printable Meat Temperature Chart to ensure your chicken is cooked properly based on the cooking method and meat you select.
Frequently Asked Questions
If you’ve never used lemon pepper seasoning, now is the time! This blend of seasonings is a dry rub that adds an incredible layer of flavor to everything it touches.
Most lemon pepper seasoning blends use lemon zest, coarse ground black pepper and sea salt.
Serving Suggestions
We’ve got so many incredible Side Dishes for Chicken in this complete recipe collection!
For a low carb dinner, I like to serve this chicken with a couple of easy veggie side dishes or a fresh salad. If you want a heartier meal than it’s great with some potatoes. Try it with:
- Simple Sautéed Peppers
- Green Beans with Shallot Butter
- Classic Cabbage Salad
- Homemade Creamy Potato Salad Recipe
- Healthy Sweet Potato Fries
Leftover Ideas
- In Wraps – It makes an incredible Chicken Wrap!
- On Salads – It pairs well with Arugula Salad with Lemon Vinaigrette.
- In Pasta – Lemon Spaghetti, Lemon Basil Pasta, Basil Lemon Pasta Salad, Creamy Fettuccine Alfredo and White Wine Lemon Caper Sauce, or Lemon Pepper Sauce.
How to Store
- Refrigerate – Once the chicken has cooled to room temperature, place it in an airtight container in the fridge for up to 3 days.
- Freeze – Wrap in freezer paper or plastic wrap. Place in a freezer bag and freeze up to 3 months. Place in refrigerator to thaw.
More Chicken
Lemon Pepper Chicken
Ingredients
- 3 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons lemon pepper seasoning store bought or see recipe in notes
Instructions
- Preheat oven to 400℉.
- Brush chicken with olive oil on both sides and sprinkle both sides with lemon pepper to coat.
- Place chicken in baking/casserole dish and bake 20 minutes (30 for larger breasts) until internal temperature reaches 165℉.
- Allow chicken to rest 10 minutes before serving or slicing. Chicken will continue to bake and allowing it to rest seals the juices in. Slice, serve and enjoy!
Julie’s Tips
Homemade Lemon Pepper Seasoning
- Combine 2 tablespoons lemon zest, 2 tablespoons coarse ground black pepper, 1 1/2 teaspoons sea salt.
How to Grill
- Preheat grill to medium and brush grate with oil to prevent chicken from sticking.
- Brush the chicken breasts all over with olive oil and sprinkle the seasoning on each side.
- Place breasts on the grill and grill 5-7 minutes on each side, closing the lid. Internal temperature should reach 165° Fahrenheit.
- Transfer to a platter or baking sheet, cover with foil and allow the chicken to rest before serving.
Stovetop
- Preheat cast iron skillet to medium-high and add 2 tablespoons oil to prevent chicken from sticking.
- Brush the chicken breasts all over with olive oil and sprinkle the seasoning on each side.
- Add chicken to skillet. Brown on one side 5 minutes. Reduce heat to medium and flip chicken. Cook until internal temperature reaches 165 degrees Fahrenheit, about 10 minutes for smaller chicken breasts and 15 for larger chicken breasts.
- Let the chicken rest before slicing and serving.
To Store
- Refrigerate – Once the chicken has cooled to room temperature, place it in an airtight container in the fridge for up to 3 days.
- Freeze – Wrap in freezer paper or plastic wrap. Place in a freezer bag and freeze up to 3 months. Place in refrigerator to thaw.
Variations
- Fresh Lemon – Add fresh lemon slices for additional flavor.
- Herbs – Add rosemary, basil or thyme for even more fresh flavor.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Thank you so much for this recipe. I decided to try lemon zest, pepper, and salt. It came out so good. My husband loved it.
Yum! I am so happy you enjoyed it, Katherine!
I love homemade “eveything”. Thank you, your recipe for the lemon pepper chicken is one I will surly try.
Delicious!!
Thank you for the recipe! I love making stuff like this and it’s so easy too. I am always looking for new quick and easy recipes!
XoXo,
Gina