Easy Lemon Pepper Chicken – Quick & Healthy Weeknight Dinner is a bright, flavor-packed meal made for busy evenings. Tender chicken breasts are coated in zesty lemon pepper seasoning, seared until golden, and finished with a rich lemon garlic butter sauce. The result is juicy, perfectly seasoned chicken with a fresh citrus kick in every bite. Ready in about 25 minutes and cooked in one pan, this simple recipe keeps cleanup minimal while delivering bold, satisfying flavor. Pair it with roasted vegetables, rice, or a crisp salad for a wholesome, protein-packed dinner the whole family will love.
Optional: chopped parsley and lemon slices for garnish
Method
1. Prepare and Season
Lay each chicken breast flat and carefully slice through the middle horizontally to create thinner cutlets. In a small bowl, combine the arrowroot (or flour), lemon pepper seasoning, and salt. Sprinkle the mixture evenly over both sides of the chicken, gently pressing it in so it adheres well.
2. Sear the Chicken
Warm the olive oil in a large skillet over medium-high heat. Once hot, place the chicken into the pan. Cook for 3–4 minutes on the first side until golden, then flip and cook another 3–4 minutes. The internal temperature should reach 160–165°F. Transfer the cooked chicken to a plate and set aside.
3. Create the Sauce
Using the same skillet, reduce heat slightly and add the butter. Once melted, stir in the garlic and cook for about 30 seconds until fragrant. Pour in the chicken broth and lemon juice, stirring to combine. Let the mixture simmer briefly until it reduces and slightly thickens.
4. Combine and Serve
Return the chicken to the skillet. Spoon the warm sauce over the top, allowing it to coat the chicken thoroughly. Sprinkle with lemon zest and garnish with parsley and lemon slices if desired. Serve immediately.
Notes
Helpful Tips
For extra depth, add a splash of white wine to the sauce before simmering.
Prefer more sauce? Increase the broth slightly and whisk in a small amount of flour to thicken.
Turn this into a full meal by serving over zucchini noodles, rice, or mashed potatoes. It also pairs beautifully with roasted asparagus, green beans, or herb-roasted potatoes.
Enjoy fresh, or refrigerate leftovers for easy meals throughout the week.
