Lemon Pepper Chicken stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
Bright, Peppery Skillet Chicken for Weeknights
A one-pan favorite from The Snap Skillet: juicy, seared chicken thighs finished in a lemony cream sauce that comes together in about 30 minutes.
This Lemon Pepper Chicken is exactly the kind of weeknight anchor Leo Grant writes about: quick to pull together, forgiving, and built on bold, simple flavors. Boneless skinless chicken thighs stay juicy under a thin flour dredge that crisps into a deep golden crust when seared in olive oil and a pat of butter. The generous black pepper gives each bite a warm, slightly biting edge that pairs beautifully with bright lemon.
The pan sauce is the part you’ll want to spoon over everything: after the chicken is set aside, a little extra butter softens minced shallot until translucent, then garlic joins in for a fragrant 30 seconds. A splash of low-sodium chicken broth lifts the fond from the pan, lemon juice and lemon zest brighten the whole thing, and a splash of heavy cream smooths it into a silky, clingy glaze. The flour coating on the chicken and a short simmer help the sauce thicken and stick to the thighs.
Practical notes: pat the thighs dry and season both sides evenly with kosher salt and 1 1/2 teaspoons of black pepper, then lightly dredge in all-purpose flour and shake off excess. Use a large 12-inch skillet over medium-high heat with olive oil and 1 tablespoon butter; sear in a single layer 4–5 minutes per side (work in batches if needed). Reduce heat to medium, add the second tablespoon of butter, sauté the shallot 1–2 minutes, then follow with the garlic and the rest of the sauce components.
Serve this with quick sides—rice, buttered pasta, or roasted vegetables—so the lemon cream has something to soak into. It’s also a sensible make-ahead: the sauce can be made and chilled separately, and the chicken reheats gently on the stovetop or in the oven for easy lunches or a stress-free second night.
Ingredients
How to Make Lemon Pepper Chicken
- Pat the chicken thighs dry and season both sides evenly with kosher salt and 1 1/2 tsp of the black pepper.
- Lightly dredge each thigh in the flour, shaking off excess so there is a thin, even coating.
- Heat a large 12-inch skillet over medium-high heat and add the olive oil and 1 tbsp of the butter; when the butter foams, add the chicken, skinless side down, and sear until deep golden, about 4–5 minutes per side, working in a single layer (cook in batches if needed).
- Transfer the cooked chicken to a plate and reduce heat to medium; add the remaining 1 tbsp butter to the pan and sauté the minced shallot until translucent, about 1–2 minutes, then add the garlic and cook 30 seconds until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up browned bits, then stir in the lemon juice, lemon zest, remaining 1/2 tsp black pepper, and crushed red pepper if using.
- Simmer the sauce 2–3 minutes to reduce slightly, then stir in the heavy cream and simmer another 1–2 minutes until the sauce is glossy and coats the back of a spoon.
- Return the chicken to the skillet, spoon sauce over each piece, and simmer gently 2–3 minutes to finish cooking and warm through; internal temperature should reach 165°F.
- Remove from heat, sprinkle with chopped parsley, taste and adjust seasoning with a pinch of salt if needed, let rest 2 minutes, then serve spooning extra sauce over the chicken.
Recipe Card
Lemon Pepper Chicken
Lemon Pepper Chicken stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Pat the chicken thighs dry and season both sides evenly with kosher salt and 1 1/2 tsp of the black pepper.
- Lightly dredge each thigh in the flour, shaking off excess so there is a thin, even coating.
- Heat a large 12-inch skillet over medium-high heat and add the olive oil and 1 tbsp of the butter; when the butter foams, add the chicken, skinless side down, and sear until deep golden, about 4–5 minutes per side, working in a single layer (cook in batches if needed).
- Transfer the cooked chicken to a plate and reduce heat to medium; add the remaining 1 tbsp butter to the pan and sauté the minced shallot until translucent, about 1–2 minutes, then add the garlic and cook 30 seconds until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up browned bits, then stir in the lemon juice, lemon zest, remaining 1/2 tsp black pepper, and crushed red pepper if using.
- Simmer the sauce 2–3 minutes to reduce slightly, then stir in the heavy cream and simmer another 1–2 minutes until the sauce is glossy and coats the back of a spoon.
- Return the chicken to the skillet, spoon sauce over each piece, and simmer gently 2–3 minutes to finish cooking and warm through; internal temperature should reach 165°F.
- Remove from heat, sprinkle with chopped parsley, taste and adjust seasoning with a pinch of salt if needed, let rest 2 minutes, then serve spooning extra sauce over the chicken.
Nutrition
- Carbohydrates
- 7
- Saturated Fat
- 11
- Sodium
- 420
- Fiber
- 1
- Unsaturated Fat
- 20
- Protein
- 45
- Fat
- 31
- Cholesterol
- 160
- Trans Fat
- 0
- Calories
- 496
- Sugar
- 2