Similar to chicken piccata, this lemon pepper chicken is cooked in a bright lemony sauce seasoned with garlic and capers. However, lemon pepper chicken has a spicy, peppery kick that I just love! It’s a fun variation to make on a classic dish.
What’s in This Lemon Pepper Chicken Recipe?
Chicken: I prefer to make this recipe with tender boneless, skinless chicken breasts over thighs. Seasonings: Lemon pepper seasoning, garlic powder, and kosher salt infuse the chicken with so much flavor. Garlic: Creates a savory base for the sauce. Broth: Low-sodium chicken broth adds moisture and umami flavor to the sauce. Lemon: A combination of fresh lemon juice and zest makes the sauce super fresh and lemony! Capers: Add a bit of briny flavor to the dish. Honey: Adds just a touch of sweetness to balance out the acidity of the lemon. Flour: All-purpose flour thickens the sauce to a gravy-like consistency.
Seasoning Tip
You may find two different seasonings at the store– lemon pepper and lemon pepper seasoning. The former is just dried lemon zest and black pepper, while the latter includes salt and other spices. I used lemon pepper seasoning in this recipe. If you use lemon pepper, you may want to add more salt.
How to Store and Reheat
Store leftover lemon pepper chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave in 30-second increments until warmed through.
Serving Suggestions
With all that creamy sauce, I love to serve this lemon pepper chicken with pasta, Basmati rice, or mashed potatoes. For a little something healthy, I love this easy air fryer asparagus or my favorite lemon Parmesan roasted broccoli.
How to Make Lemon Pepper Chicken Step by Step
Season the Chicken: Pat dry 4 boneless, skinless chicken breasts and pound them to an even thickness. Season both sides of the chicken breasts with 1½ teaspoons of lemon pepper seasoning, ½ teaspoon of garlic powder, and ½ teaspoon of kosher salt. Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on one side until golden brown. 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. Sauté the Garlic: In the same skillet over medium heat, add 2 tablespoons of unsalted butter and 2 minced cloves of garlic. Sauté for 1 minute until garlic is fragrant. Make the Sauce: Add ½ cup of chicken broth, ¼ cup of lemon juice, 1 teaspoon of lemon zest, 1 tablespoon of capers, and 1 teaspoon of honey. Stir to combine and bring to a simmer. Cook for 3-5 minutes, or until the sauce has reduced slightly. Make a Roux: In a small cup combine ½ tablespoon of flour with 2 tablespoons of the lemon sauce and stir until smooth. Thicken the Sauce: Pour the flour mixture into the skillet and stir until smooth and combined. Simmer and Serve: 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.
Chicken Dinner!
