This Lemon Pepper Chicken is an easy, flavorful meal that is perfect served with seasoned rice.
It has bright flavors from the lemon and fresh thyme, but the pan sauce overall has a decadent feel.
I would either buy the thin cut chicken breasts, or if you have regular cut chicken simply cut them in half lengthwise to make them thinner.
Everything you need is shown below, I pretty much had everything except the chicken and lemon.
Savory Spice has lots of seasonings, sauces, plus many gift options 🙂
How to Make Lemon Pepper Chicken
First, put some flour in a bowl along with lemon pepper seasoning, Italian seasoning, kosher salt, and pepper.
Then set a large skillet over medium heat and add some olive oil.
Coat each thin cut chicken breast in the flour and place them in the skillet with the hot olive oil.
They will cook 3 to 4 minutes per side.
Once the chicken is cooked, remove them to make the pan sauce.
I just put my chicken on a plate and kept it close by to add back into the skillet once the sauce was finished.
So the same skillet is still over medium heat, and you’ll add some butter and garlic to start.
After the garlic cooks for about a minute add in a cup of chicken broth, lemon juice, and fresh thyme.
Cook the pan sauce for 3 to 4 minutes, stirring a few times.
You’ll notice it will slowly reduce and thicken slightly.
Add the chicken back into the skillet and spoon the sauce over top.
Serve Lemon Pepper Chicken with the pan sauce drizzled over top.
I also served this with more fresh thyme and lemon wedges.
At the same time the chicken was cooking I made a packet of seasoned rice to serve along with the chicken.
If you like Lemon Pepper Chicken, you might also like…
Lemon Pepper Chicken
Lemon Pepper Chicken is an easy dinner to make with thin cut chicken, pan fried and served with an easy to make lemon garlic sauce
- 1/4 cup flour
- 1 Tbsp lemon pepper seasoning
- 1/2 Tbsp Italian seasoning
- kosher salt, pepper
- 2 Tbsps olive oil
- 4 thin cut chicken breasts (or slice two chicken breasts in half lengthwise)
- 2 Tbsps butter
- 3 cloves minced garlic
- 1 cup chicken broth
- 1 Tbsp lemon juice
- 1 Tbsp fresh thyme leaves
In a small bowl, mix together the flour, lemon pepper seasoning, Italian seasoning, kosher salt, and pepper.
Set a large skillet over medium heat and add the olive oil. Once hot, coat the chicken on both sides with the seasoned flour and place in the skillet. Cook 3 to 4 minutes per side and remove the chicken and set aside.
Add the butter and garlic to the same skillet over medium heat. Cook 1 minute and add the chicken broth, lemon juice, and fresh thyme. Cook 3 to 4 minutes and then add the chicken back into the skillet.
Serve the chicken with the pan sauce drizzled over top.