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Easy Lemon Pepper Chicken - Bright, Zesty, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts (thin-cut) or thighs
  • 1 large lemon (zest and juice)
  • 2 teaspoons freshly ground black pepper (coarse grind is best)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon cornstarch or flour (optional, for light coating)
  • 2–3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon honey (optional, to balance acidity)
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges, for serving

Method
 

  1. Prep the chicken: If using chicken breasts, slice them in half horizontally to make cutlets, or pound to an even 1/2-inch thickness between parchment. Pat dry with paper towels.
  2. Season generously: In a small bowl, mix lemon zest, black pepper, salt, garlic powder, and onion powder. Sprinkle evenly over both sides of the chicken. If you want a light crust, dust with cornstarch or flour and shake off the excess.
  3. Heat the pan: Warm 1–2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
  4. Sear the chicken: Add chicken in a single layer without crowding. Cook 3–4 minutes per side, until golden and cooked through (internal temperature 165°F/74°C). Transfer to a plate and tent loosely with foil. Repeat with remaining chicken, adding a bit more oil if needed.
  5. Build the sauce: Reduce heat to medium. Add butter to the skillet. Stir in minced garlic and cook 20–30 seconds until fragrant, scraping up browned bits.
  6. Deglaze and brighten: Pour in chicken broth and simmer 1–2 minutes to reduce slightly. Stir in lemon juice and honey (if using). Taste and adjust salt and pepper.
  7. Finish the dish: Return chicken and any juices to the pan. Spoon sauce over the pieces and simmer 1–2 minutes to coat. The sauce should be glossy and lightly thickened.
  8. Garnish and serve: Sprinkle with parsley. Serve with lemon wedges for an extra squeeze at the table.