Name: Lemon Pepper Chicken (15-Minutes)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts (about 1 lb), pounded to even thickness; 1 large lemon (zest and juice); 1 ½ teaspoons freshly cracked black pepper; 1 teaspoon kosher salt; 2 tablespoons olive oil, divided; 2 garlic cloves, minced; 1 teaspoon dried Italian herbs (optional); 2 tablespoons chopped fresh parsley (for garnish)

If you're craving a dish that's bursting with bright, tangy flavor and ready in a flash, this Lemon Pepper Chicken (15-Minutes) is absolutely unbeatable! Each bite delivers juicy chicken with a punch of zesty lemon, a peppery kick, and a gorgeous golden sear.

This is one of those weeknight wonders you'll come back to again and again. It's incredibly easy, so fast, and made with simple ingredients you probably have on hand. Perfect for busy families, meal preppers, or anyone who just wants real flavor now.

I first whipped this up on a hectic Tuesday and couldn't believe how such simple ingredients turned into something so crave-worthy. It's now a staple in my kitchen, and I know you'll love it too!

Zesty Lemon Pepper Chicken in a skillet with fresh parsley

Why You'll Love This Recipe

Dinner in just 15 minutes! You'll have a hot, homemade meal on the table even on your busiest nights.
Fresh, bold flavor thanks to tangy lemon and freshly cracked black pepper.
Versatile and family-friendly-serve with salad, pasta, rice, or veggies.
No complicated prep-uses pantry staples for a low-fuss, high-reward dinner.

Key Ingredients for Lemon Pepper Chicken (15-Minutes)

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Breasts

Boneless, skinless chicken breasts are the star of this recipe, providing lean protein and a perfect canvas for the zesty marinade. For best results, slice or pound them to an even thickness so they cook evenly and stay juicy. You can also use chicken tenders or boneless thighs-just adjust the cooking time as needed.

Fresh Lemon

Lemon juice and zest bring brightness and tang, elevating the chicken's flavor. Always use fresh lemon for the most vibrant taste. If you don't have fresh lemons, bottled juice will do in a pinch, but zest is key for that signature aroma. Meyer lemons add an extra floral note if you can find them.

Cracked Black Pepper

Coarse, freshly cracked black pepper is essential for delivering that classic, punchy flavor. Pre-ground pepper works, but grinding it yourself gives a more robust, aromatic bite. Love heat? Add an extra sprinkle!

Olive Oil

Olive oil coats the chicken and helps it achieve that gorgeous golden sear in the skillet. Use a light or extra-virgin olive oil for subtle fruitiness. Avocado oil or canola oil are good substitutes if needed.

Garlic

Fresh garlic infuses the dish with savory depth, balancing the acidity from the lemon. Mince it finely for even distribution, or swap in ½ teaspoon garlic powder if you're short on time.

Lemon Pepper Chicken (15-Minutes) cooking process

Instructions for Lemon Pepper Chicken (15-Minutes)

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Chicken

Pat the chicken breasts dry with paper towels, then slice each in half horizontally to create four thinner cutlets. This helps them cook evenly and quickly.

Season Generously

In a small bowl, combine the lemon zest, black pepper, salt, and Italian herbs (if using). Sprinkle this mixture over both sides of the chicken, pressing it in lightly so it sticks.

Sear the Chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets in a single layer-don't overcrowd the pan (work in batches if necessary). Sear for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Add Garlic and Lemon

Push the chicken to the side of the skillet. Add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds, just until fragrant. Pour in the lemon juice, swirling to coat the chicken and deglaze any tasty browned bits.

Garnish and Serve

Transfer the chicken to plates. Spoon any extra pan sauce over the top and finish with fresh parsley. Serve immediately while piping hot-enjoy that aroma!

Recipe Variations

Make It Creamy

For a richer dish, add ¼ cup heavy cream to the skillet after deglazing with lemon juice. Let it simmer for a minute to make a luscious lemon pepper cream sauce-so decadent!

Swap the Protein

Try this same lemon pepper treatment with boneless pork chops, salmon fillets, or even extra-firm tofu for a vegetarian twist. Adjust cook times as needed for different proteins.

Gluten-Free & Dairy-Free

This recipe is naturally gluten- and dairy-free! Just double-check your Italian herbs for any additives, and use a certified gluten-free spice blend if sensitive.

Add Veggies

Turn this into a one-pan meal by throwing in some quick-cooking veggies like asparagus, zucchini, or snap peas during the last few minutes. The tangy sauce tastes amazing on vegetables, too.

Spice It Up

Craving more kick? Add a pinch of red pepper flakes or cayenne to the seasoning mix, or finish with a drizzle of hot honey before serving.

Serving Suggestions

Serve your Lemon Pepper Chicken (15-Minutes) with fluffy rice, buttery mashed potatoes, or a light pasta tossed with olive oil and more lemon zest. For a fresh touch, add a simple green salad, steamed broccoli, or roasted veggies on the side. Don't forget to garnish with extra parsley and lemon wedges for that restaurant-worthy finish!

For more easy side ideas, check out these healthy vegetable sides or how to cook perfect rice every time.

Storage and Reheating

Leftover lemon pepper chicken will keep in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat with a splash of water or chicken broth to restore juiciness. Freeze cooked chicken (without sauce) for up to 2 months-thaw overnight in the fridge before reheating.

For tips on safely storing cooked chicken, see this guide from the USDA.

Frequently Asked Questions About Lemon Pepper Chicken (15-Minutes) (FAQ)

Q: Can I use bottled lemon juice instead of fresh?

A: Fresh lemon juice and zest are best for maximum flavor and aroma, but bottled juice will work in a pinch. Add a pinch of extra zest if you have it.

Q: Can I make this with chicken thighs instead of breasts?

A: Absolutely! Boneless, skinless thighs work great-just sear 1-2 minutes longer per side since they're a bit thicker.

Q: Is this dish spicy?

A: The recipe has a gentle peppery kick, but it's not "hot." Adjust the amount of black pepper to your taste, or add chili flakes if you want a spicier version.

Ready for the fastest, freshest chicken dinner of your week? This Lemon Pepper Chicken (15-Minutes) is proof that simple ingredients can deliver incredible flavor in record time. Give it a try tonight and let me know how it turned out-leave a comment or star rating below!

★★★★★ 4.70 from 178 ratings