Four ingredeints is all it takes to have delicious, flavorful, juicy lemon-pepper chicken in minutes.
Everyday I get messages from people who are looking to make healthy and simple meals for themselves or their family and they need help!
Well guys, I’ve got news. Cooking can be easy AND delicious at the same time. Trust me. 
Now let’s talk chicken. Chicken can be so boooooring, yeah? I know I’ve been stuck in a rut, trying to figure out the next best chicken recipe when really all it takes a few simple ingredients. This easy Salt & Pepper Lemon Chicken is only 4 ingredients! 4 ingredients!
I’m telling you, it doesn’t take much. The secret here? Lemon pepper. Lemon is a secret weapon in food if you ask me, and lemon pepper takes it to a whole new level.
Check out the juiciness! Winner winner chicken dinner. You guys can make this.
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Easy Lemon-Pepper Chicken
- Total Time: 17 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Pan-fried chicken breasts with a bright lemon-pepper seasoning. A quick, flavorful weeknight meal.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Lemon pepper, to taste
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) baby potatoes, halved
- 1 tbsp (15 ml) olive oil, for roasting
- Salt and black pepper, to taste
- 4 cups (120 g) mixed greens (such as arugula, spinach, or baby lettuce)
- 1 small cucumber, thinly sliced
- 1 tbsp (3 g) chopped fresh tarragon
- 1 tbsp (3 g) chopped fresh parsley
- 2 tbsp (30 ml) white wine vinegar or lemon juice
- 1 tsp (5 g) Dijon mustard
- 1 tsp (5 g) honey
- 1/4 cup (60 ml) olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the halved baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, turning halfway through, until golden and crisp.
- While the potatoes roast, make the tarragon vinaigrette: In a small bowl or jar, whisk together white wine vinegar, Dijon mustard, honey, tarragon, parsley, and ¼ cup olive oil. Season with salt and pepper to taste.
- Pat the chicken dry with paper towels. Season both sides with salt and lemon pepper.
- Preheat a skillet over medium-high heat and add 1 tbsp olive oil. Place chicken breasts in the pan and cook for 5–6 minutes per side, depending on thickness, until golden and cooked through (internal temperature 165°F / 74°C).
- Transfer chicken to a cutting board and let rest for 10 minutes before slicing.
- In a large bowl, toss the greens and cucumber with half of the tarragon vinaigrette.
- To serve, arrange sliced chicken with the roasted potatoes and salad. Spoon a little of the remaining vinaigrette over the chicken as a finishing touch.
Notes
- For even cooking, ensure chicken breasts are relatively uniform in thickness; pound thicker pieces to even them out.
- To enhance the lemon flavor, add a squeeze of fresh lemon juice at the end of cooking.
- Leftover chicken can be shredded and added to salads, tacos, or sandwiches for a quick lunch.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 250
- Sugar: 1
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 2
- Fiber: 0
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
What type of chicken is best for the Easy Lemon-Pepper Chicken recipe?
Boneless, skinless chicken breasts work best for this recipe as they cook quickly and absorb the lemon-pepper flavor well.
Can I use fresh lemon juice instead of lemon pepper in this recipe?
While fresh lemon juice adds a nice tang, lemon pepper seasoning is key for the flavor profile; you can use both for an extra lemony kick.
How do I ensure the chicken remains juicy while cooking?
Cook the chicken over medium heat and avoid overcooking; using a meat thermometer to check for an internal temperature of 165°F will help keep it juicy.
