Easy Lemon Pepper Chicken is great on the grill, on the stove, or in the oven. If you have a jar of this citrusy, peppery seasoning somewhere in the pantry, put it to use tonight. Your dinner problem is solved in 30 minutes or less, and it couldn’t be more delicious.

Lemon pepper chicken on a blue platter.

Ingredient notes:

Lemon pepper seasoning: You may already have a favorite brand. If you’re shopping, read the ingredient labels. Lemon pepper doesn’t mean just lemon and black pepper. Usually, brands add salt, sugar, onion powder, thyme, MSG, and bunch of other stuff, some needed, others not so much. If you’re being careful about sodium intake, for example, seek out a salt-free variety. Or better yet, make your own; there’s a recipe in the tips section below.

Lemon pepper chicken on a blue platter.

For baking in the oven:

Here’s a fantastic secret I’m sharing for baking chicken breasts without drying them out. Through much trial and error while perfecting my Chipotle Chicken recipe, I learned that wrapping a sheet of parchment paper over the tops of baking chicken breasts keeps them super juicy–and therefore super delicious. The parchment paper also helps them cook evenly.

  1. Preheat the oven to 400 degrees. Start by swirling some olive oil in the bottom of a baking dish. Then arrange the seasoned chicken in a single layer over the oil.
    Uncooked chicken with seasoning in a baking dish.
  2. My secret: Cover the chicken with a piece of parchment paper, tucking the edges around the sides of the chicken like a blanket.
    Lemon pepper chicken wrapped in paper in a baking dish.
  3. Bake until the chicken reaches an internal temperature of 165 degrees–usually about 30 to 40 minutes.

For grilling:

No matter what kind of grill you have, start the chicken in the hot zone, then finish it off in the cool zone, so it can cook through without burning.

  1. Start by preheating or loading up and lighting your grill. You should also clean and oil the grates.
  2. Next, lightly coat the chicken with olive oil and then sprinkle the lemon pepper seasoning over every side (you can use more than 2 tablespoons if you want to).
  3. Sear the chicken first on the hottest part of the grill. Then flip, transfer to indirect heat, and continue cooking until the chicken hits 165 degrees on the inside.
    Lemon pepper chicken on a white platter.

For sautéing in a pan:

Using a pan frees you up to get creative: a splash of white wine, heavy cream, or some softened onions and garlic beforehand take a chicken breast to the next level.

  1. Drizzle some oil in a pan and get it nice and hot over medium-high heat. The oil should start to shimmer–that’s when you know you’re ready to go.
  2. Arrange the seasoned chicken in a single layer, without crowding. Most importantly, don’t move it. After it cooks for a while, it will develop a crust that will release the chicken so you can flip it.
    Lemon pepper chicken being seared on a black skillet.
  3. Partially cover the skillet, turn the heat to medium, and continue cooking until the chicken reaches 165 degrees internally. If you are in a hurry, or if you’re having trouble, add a ¼ cup water (or white wine) to the skillet and cover to semi-poach the chicken over the finish line into dinner territory.

Recipe tips and variations:

DIY Lemon Pepper Seasoning: Here’s a simple recipe for making homemade lemon pepper mix. Makes about ¾ cup of lemon pepper.

  • ½ cup dried lemon peel granules*
  • 2 ½ tablespoons freshly ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon salt
  • 2 teaspoons garlic powder

In a small bowl or a jar with a tight-fitting lid, mix together the ingredients. Store in a dry, dark corner of the pantry. Use liberally.

*Dried lemon peel granules are made from dried or dehydrated lemon peel/zest. They’re easy to find online or in well-stocked spice stores, and MUCH easier than zesting a million lemons to make your own.

How much seasoning to use: I usually aim for about 1 ½ to 2 teaspoons of lemon pepper per chicken breast. If you’re making chicken thighs, use the same amount. For wings, go crazy with the stuff. For a whole chicken, use about 3 tablespoons of lemon pepper rubbed all over the bird.

More easy dinner recipes:

Lemon pepper chicken on a blue platter.

Lemon Pepper Chicken

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!
5 from 7 votes
Cook Time 30 mins
Total Time 30 mins
Servings 4 servings
Course Main Course
Cuisine American
Calories 201

Ingredients 

  • 4 (6 ounce) boneless, skinless, chicken breasts trimmed
  • olive oil
  • 2 tablespoons lemon pepper seasoning

Instructions 

To prepare the chicken:

  • Drizzle chicken with olive oil and sprinkle with lemon pepper seasoning, coating all sides of the chicken evenly.

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.

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 browned on one side, about 5 minutes. 
  • Flip chicken, reduce heat to medium, partially cover, and continue cooking until the internal temperature reaches 165°F on a thermometer, about 10 to 15 minutes. 

Recipe Video

Nutrition

Calories: 201kcalCarbohydrates: 2gProtein: 36gFat: 5gSaturated Fat: 1gCholesterol: 109mgSodium: 198mgPotassium: 669mgFiber: 1gSugar: 1gVitamin A: 67IUVitamin C: 2mgCalcium: 22mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Have only tried your tuna salad (excellent) but will be using this chicken recipe tonight. Maybe I should wait until I make it but I am so impressed with the innovative way you have decreased or increased the recipes I wanted shout bravo. Like your style. Thank you.

  2. Amazing recipe it easy to do specially when you make in a hurry.thanks culinary hill for sharing knowlege

    1. Hi Tailor, you want to bake the chicken at 400 degrees for 30 to 40 minutes. If you have parchment paper, I recommend putting a piece over the top of the chicken breast so it doesn’t dry out (this is described in the recipe under “to bake the chicken in the oven” Step 1). I hope this helps! Thank you!

  3. I love this easy recipe, and I know that lemon has lots of benefits. It is perfect with chicken. Thanks for the great recipe.5 stars

  4. We are such opposites in our cooking styles, Meggan! The easier the better for me when it comes to the things I like to cook ;-)

    I firmly believe there is still an art to cooking simple things well. I LOVE the tips you’ve given us for this chicken, for instance, for THREE different ways of cooking it. I’ll definitely try covering my chicken in the oven next time I bake it because I do find it can easily dry out.

  5. Delicious Recipe,
    It looks amazing and it seems so easy to make.
    I am going to try and cook it tomorrow.
    Thank You!5 stars

  6. Megan, we are total opposites on this! I don’t want to bother making something unlessential it’s easy… The easier the better.

    This is my favourite sort of easy…only 2 ingredients. Thanks so much for the idea5 stars

  7. Yup this is def one of my go-to’s!  Chicken and asparagus is always super easy and healthy…and what is it about lemon and chicken that just goes together perfectly!  5 stars

  8. Grilled chicken and asparagus is my go-to dinner when I can’t think of what to make. I love the lemon pepper couscous, I just bought some so I’ll try the recipe. Love Foster Farms :)5 stars