From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Lemon Pepper Chicken
Bright, fresh and full of flavour, finished in a lemon butter pan sauce.
Bobbie's tips: use fresh lemons for the best flavour, add capers for a bright briny twist, swap breasts for thighs for extra juiciness, or make it creamy by adding ¼ cup heavy cream to the sauce. Serve with roasted vegetables, rice, quinoa or a fresh salad. Leftovers keep well in the fridge for up to 4 days.
Ingredients
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 2 tbsp olive oil (divided)
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (about 2 lemons)
- 1½ tsp lemon pepper seasoning (store-bought or homemade)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped (for garnish)
- Lemon slices (optional, for serving)
Tools needed
- Large skillet (12-inch)
- Tongs
- Zester or microplane
- Measuring spoons and cups
- Cutting board and knife
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Method
- 1
Prepare the chicken: pat the chicken breasts dry with paper towels. If thick, pound to an even thickness (about ¾ inch) for even cooking.
- 2
Season: in a small bowl, combine the lemon pepper seasoning, garlic powder, onion powder, salt and black pepper. Rub the seasoning all over both sides of the chicken.
- 3
Sear the chicken: heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove from the skillet and set aside.
- 4
Make the lemon butter sauce: in the same skillet, reduce the heat to medium. Add the remaining 1 tbsp olive oil and 2 tbsp butter. Stir in the lemon juice, lemon zest and a pinch of black pepper. Simmer for 1–2 minutes, scraping up any browned bits from the pan.
- 5
Combine: return the chicken to the skillet and spoon the sauce over the top. Let it simmer for 2–3 minutes to absorb the flavour.
- 6
Garnish and serve: sprinkle with fresh parsley and serve with lemon slices if desired.
Get this in a pack
Lemon Pepper Chicken is printed in A Month of Family Dinners
22 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$12
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Dinner Recipes”. Written up by Bobbie's Kitchen · Updated 26 October 2026