This easy Lemon Pepper Chicken is great on the grill, on the stove, or in the oven. Dinner is solved in 30 minutes or less, and it’s delicious!
I am the only person I know that complains about recipes that are too easy.
“It doesn’t feel like COOKING,” I whine to my mom when she suggests an easy dinner idea.
Well, sometimes a girl has to make an exception because Lemon Pepper Chicken is just that good.
How to Make Grilled Lemon Pepper Chicken
Grilling is my preferred method when it comes to chicken, especially Lemon Pepper Chicken. It’s fast, it’s easy, and you don’t have any pans to clean up.
Start by preheating your grill. It takes a few minutes to get really hot, so I start that before I work on my chicken. You should also clean and oil the grates.
Next, coat the chicken with oil and then sprinkle liberally with lemon pepper seasoning (you can use more than 2 tablespoons, if you want to).
I like to start with a strong sear on the hottest part of the grill. Then flip, transfer to indirect heat, and continue cooking until the chicken hits 165 degrees.
How to Make Skillet Lemon Pepper Chicken
No grill? No problem.
Drizzle some oil in a pan and get it nice and hot. The oil should start to shimmer with the faintest purple haze. Arrange the chicken in a single layer and don’t move it. Let a crust form and the chicken will release easily so you can flip it.
Partially cover the chicken and continue cooking over medium heat until the chicken reaches 165 degrees. If you are in a rush, or if you’re having trouble, feel free to add a 1/4 cup water to the skillet and cover to semi-poach the chicken over the finish line.
How to Make Oven Baked Lemon Pepper Chicken
I learned how to make the best, juiciest oven-baked chicken breasts while working on my Chipotle Chicken post.
Start by swirling some olive oil in the bottom of a baking dish. Arrange the chicken in a single layer on top.
Now, the secret: Cover the chicken with a piece of parchment paper, tucking the edges around the sides of the chicken like a blanket. This ensures the chicken cooks quickly and evenly without drying out.
Notes on Lemon Pepper
Lemon Pepper is not just lemon and pepper, so read the label if you need to know what’s going on. It contains other spices (such as thyme, garlic, and/or onion, among others). Some have salt (and sugar), others are salt-free.
I usually buy the one at Walmart for 99 cents (it also contains cornstarch).
Back to the chicken.
Busy weeknights? This chicken is just what you’re looking for.
Backyard barbecues? This chicken is perfect for feeding a crowd.
Want something clean/healthy/filling/fast/tasty? Done/done/done/done/done.
Lemon Pepper Chicken Recipe
- 4 (6 ounce) chicken breasts, trimmed
- olive oil
- 2 tablespoons lemon pepper seasoning
To prepare the chicken:
- Drizzle chicken with olive oil and sprinkle with lemon pepper seasoning, coating all sides of the chicken evenly.
To grill the chicken:
- Preheat grill over medium-high heat for 5 minutes. Oil grates. Grill over direct heat, close the cover, and grill 5 minutes on each side, turning once.
- Transfer to indirect heat and continue to cook until an internal thermometer inserted into the thickest part of the largest chicken breast reaches 165 degrees, 5 to 10 minutes longer.
To sauté the chicken:
- Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and cook until until browned on one side, about 5 minutes.
- Flip chicken, reduce heat to medium, partially cover, and continue cooking until until the internal temperature reaches 165°F on a thermometer, about 10 to 15 minutes.
To bake the chicken:
- Preheat oven to 400 degrees. Coat a baking dish with oil or nonstick spray and arrange chicken in a single layer. Cover with parchment paper, tucking the paper around the chicken so it is completely covered.
- Bake for 30 to 40 minutes, until the chicken reaches 165°F when tested with an internal thermometer. Remove to a platter and tent with foil for 5 minutes.