Lemon-Pepper Chicken Breasts Recipe • 5★

Updated May 12, 2025

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

This beginner-friendly chicken recipe uses both store-bought lemon-pepper seasoning and fresh lemon for fast weeknight flavor. The lemon pepper does much of the work here, adding acidity, salt and mild heat to the chicken, while the fresh lemon juice adds the perfect hit of brightness to the buttery, garlicky pan sauce. Serve the chicken right out of the skillet, or transfer the breasts to a plate and drizzle every last drop of the butter-lemon sauce on top. Serve with rice and a simple green vegetable, such as roasted broccoli or sautéed green beans.

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2 large boneless, skinless chicken breasts (12 ounces each), patted dry

3 tablespoons all-purpose flour

1 tablespoon lemon-pepper seasoning

2 tablespoons canola or avocado oil, plus more as needed

3 tablespoons unsalted butter

1 large garlic clove, minced

3 tablespoons lemon juice (from 1 lemon)

Chopped parsley, for serving

Step 1Cut the chicken breasts in half horizontally and place them on a large plate.

Cut the chicken breasts in half horizontally and place them on a large plate.

Step 2Combine the flour and lemon-pepper seasoning in a small bowl and mix with a fork. Sprinkle the mixture evenly over the chicken breasts, turning to coat all sides and patting to adhere.

Combine the flour and lemon-pepper seasoning in a small bowl and mix with a fork. Sprinkle the mixture evenly over the chicken breasts, turning to coat all sides and patting to adhere.

Step 3Heat a large (12-inch) pan over medium-high. Add the oil and, working in batches, cook the chicken breasts for 3 to 4 minutes on each side, until browned and cooked through. (Add more oil if necessary. If the oil begins smoking at any point, turn down the heat.) Transfer the chicken breasts to a plate, and drain and discard any remaining oil.

Heat a large (12-inch) pan over medium-high. Add the oil and, working in batches, cook the chicken breasts for 3 to 4 minutes on each side, until browned and cooked through. (Add more oil if necessary. If the oil begins smoking at any point, turn down the heat.) Transfer the chicken breasts to a plate, and drain and discard any remaining oil.

Step 4Add the butter and garlic to the pan, and stir over medium-low heat for 30 seconds to 1 minute, until the garlic is just starting to take on color. Add the lemon juice (careful, it may splatter) and cook for another 30 seconds, until the sauce is slightly reduced.

Add the butter and garlic to the pan, and stir over medium-low heat for 30 seconds to 1 minute, until the garlic is just starting to take on color. Add the lemon juice (careful, it may splatter) and cook for another 30 seconds, until the sauce is slightly reduced.

Step 5Off the heat, return the chicken breasts to the pan, turning to coat them in the sauce. Garnish with parsley and serve hot. Store leftover chicken in a sealed container in the refrigerator for up to 3 days.

Off the heat, return the chicken breasts to the pan, turning to coat them in the sauce. Garnish with parsley and serve hot. Store leftover chicken in a sealed container in the refrigerator for up to 3 days.

Yes, I was thinking that the recipe doesn’t have them cooking nearly long enough to be safe, even with cutting in half. I’m guessing that most people must know to check the temperature to be sure. But some new cooks might not.

Chicken breasts doused in flour are not destined for the grill. If you want to grill them, leave off the flour, season the chicken with lemon pepper. If you want a sauce, proceed to step 4, yes. But it's a different recipe.

This was super easy and punches way above its weight. My family wants to “put it in the rotation.” 5/5

Did not feel entirely safe with the cooking time, so I left the chicken, covered, on low for an additional 5 minutes at the end of cooking it, before the sauce. Might have been a tad tougher to eat but salmonella is a bummer. Otherwise followed all the directions - a winner. Might try with extra firm tofu.

Found the lemon's tartness a bit overwhelming. Added a touch of sugar and browned the butter to make the pan sauce more of a meuniere. Yum.

Per others' suggestions, I added a bit of shallot with the garlic and deglazed with a splash of white wine before adding the lemon juice. It was delicious. I served with roasted potatoes and had enough sauce to spoon over the potatoes as well as the chicken. As for the chicken, I sliced them to create four thinner pieces which fried up beautifully. Will definitely make again.

Source: https://cooking.nytimes.com/recipes/1026851-lemon-pepper-chicken-breasts