View Gallery
1 photo There’s something incredibly comforting about the smell of lemon and butter sizzling together in a hot skillet. This Lemon Pepper Chicken Skillet reminds me of those evenings when dinner didn’t need to be complicated to feel special. It’s the kind of meal you make when the day has been long, everyone is hungry, and you just want something reliable, warm, and full of flavor. The gentle brightness of lemon cuts through the richness of butter, and suddenly a simple chicken breast feels like something you’d order at your favorite neighborhood restaurant.
I’ve made this dish on busy weeknights, quiet Sundays, and even when friends drop by unexpectedly. It’s forgiving, flexible, and doesn’t demand perfection. If your lemon is extra juicy or your garlic a little heavy-handed, it only makes the sauce better. What I love most is how everything happens in one pan. There’s no pile of dishes waiting afterward, just a skillet with a few golden bits that tell the story of a good meal well cooked.
This recipe isn’t about fancy techniques or specialty tools. It’s about using what you already have, trusting your instincts, and letting simple ingredients shine. When the chicken goes back into the pan and gets coated in that glossy lemon-garlic sauce, it feels like a small win at the end of the day. Serve it with whatever makes you happy, sit down while it’s hot, and enjoy a moment of calm that only a homemade meal can bring.
Step-by-Step Instructions to Make Lemon Pepper Chicken Skillet :
Step 1 :
Slice the chicken breasts horizontally to create thinner cutlets. I place mine in a bowl and season using the OXO Good Grips 3 Quart Mixing Bowl, but any bowl you already own works perfectly fine.
Step 2 :
Mix flour, lemon pepper seasoning, and salt, then coat the chicken well. Press the coating in gently. I used a Cuisinart Silicone Spatula to turn the chicken, but clean hands work just as well.
Step 3 :
Heat olive oil in a skillet and sear the chicken until golden on both sides. I love using a Lodge Cast Iron Skillet, though a regular nonstick pan is absolutely fine.
Step 4 :
Remove the chicken, melt butter in the same pan, sauté garlic, then add chicken broth and lemon juice. Scrape up the browned bits, return chicken to the pan, spoon sauce over top, and garnish with lemon zest.
Who This Lemon Pepper Chicken Skillet Is Perfect For :
Kid-Friendly :
Tender chicken with a light lemon flavor that isn’t overpowering
Simple seasoning without heat or strong spices
Soft, juicy texture that’s easy to chew
Comforting one-pan meal most kids enjoy
Fitness-Focused Benefits :
High-protein chicken helps support muscle and satiety
Moderate healthy fats from olive oil and butter for flavor and balance
Low added sugar and clean ingredients
Pairs well with veggies or a light carb for a balanced plate
Busy-Life Adults Advantages :
Quick one-skillet cooking with minimal cleanup
Straightforward prep using pantry staples
Cooks in under 30 minutes for busy weeknights
Leftovers reheat well for next-day lunches or dinners
Follow on Instagram and also share on Pinterest
Easy Lemon Pepper Chicken Skillet in One Pan
This Lemon Pepper Chicken Skillet is a quick one-pan dinner made with tender chicken breasts, fresh lemon, garlic, and butter for bold flavor.
Lemon Pepper Chicken Skillet Ingredients
Instructions
- Slice chicken breasts horizontally.
- Mix flour, lemon pepper seasoning, and salt.
- Coat chicken on both sides.
- Zest and juice the lemon.
- Sear chicken in olive oil until golden.
- Remove chicken and melt butter in pan.
- Sauté garlic briefly.
- Add broth and lemon juice, scraping pan.
- Return chicken and spoon sauce over.
- Garnish with lemon zest and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 410kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 7g35%
- Cholesterol 135mg45%
- Sodium 780mg33%
- Potassium 620mg18%
- Total Carbohydrate 14g5%
- Dietary Fiber 1.2g5%
- Sugars 1.5g
- Protein 38g76%
- Vitamin A 420 IU
- Vitamin C 18 mg
- Calcium 60 mg
- Iron 2.1 mg
- Vitamin D 0.4 mcg
- Vitamin E 2.2 mg
- Vitamin K 6 mcg
- Thiamin 0.12 mg
- Riboflavin 0.22 mg
- Niacin 12.5 mg
- Vitamin B6 0.9 mg
- Folate 28 mcg
- Vitamin B12 0.6 mcg
- Biotin 4 mcg
- Pantothenic Acid 1.4 mg
- Phosphorus 320 mg
- Iodine 18 mcg
- Magnesium 45 mg
- Zinc 2.1 mg
- Selenium 34 mcg
- Copper 0.1 mg
- Manganese 0.2 mg
- Chromium 6 mcg
- Molybdenum 12 mcg
- Chloride 920 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Substitutions
Cornstarch can replace flour for a lighter gluten-free coating.
Serving ideas
Serve with mashed potatoes, rice, roasted vegetables, or green beans.
Mistakes to avoid
Do not overcrowd the pan or the chicken will steam instead of sear.
Chef tips
Let the chicken rest briefly before serving so it stays juicy.
Pin this recipe to share with your friends and followers.
Frequently Asked Questions
Q. Can I use chicken thighs instead of breasts?
Chicken thighs work well and add extra juiciness, just adjust cooking time.
Q. Is bottled lemon juice okay?
Fresh lemon is recommended for best flavor but bottled can work in a pinch.
Q. Can I make this dairy free?
Use olive oil instead of butter for a dairy-free version.
