Lemon Pepper Chicken Recipe

5 from 2 votes

This lemon pepper chicken has the perfect balance of earthy, acidic, and spicy flavors! The savory, peppery sauce is so delectable!

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Main Course

Cuisine: American

Difficulty: Easy

Servings:

Pat dry the chicken breasts and pound them to an even thickness. Season both sides of the chicken breasts with lemon pepper seasoning, garlic powder, and salt.
4 boneless, skinless chicken breasts, 1½ teaspoons lemon pepper seasoning, ½ teaspoon garlic powder, ½ teaspoon kosher salt
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on one side until golden brown.
1 tablespoon olive oil
Reduce heat to medium, flip the chicken breasts, and continue to cook for 5-6 minutes, or until the internal temperature reaches 165°F. Remove chicken from the skillet and set aside.
In the same skillet over medium heat, add 2 tablespoons of butter and minced garlic. Sauté for 1 minute until garlic is fragrant.
2 tablespoons unsalted butter, 2 cloves garlic
Add chicken stock, lemon juice, lemon zest, capers, and honey. Stir to combine and bring to a simmer. Cook for 3-5 minutes, or until the sauce has reduced slightly.
½ cup low-sodium chicken broth, ¼ cup fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon capers, 1 teaspoon honey
In a small cup combine the flour with 2 tablespoons of the lemon sauce and stir until smooth.
½ tablespoon all-purpose flour
Pour the flour mixture into the skillet and stir until smooth and combined.
Return the chicken to the skillet and coat in the sauce. Simmer for another 2-3 minutes.
Garnish with fresh parsley and lemon slices. Serve warm.
Chopped fresh parsley

Storage: Store lemon pepper chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.