19 Delicious Lemon Pepper Chicken Breast Recipes Easy to Make

Oh, the joy of finding that perfect weeknight dinner that’s both effortless and bursting with flavor! Our roundup of 19 Delicious Lemon Pepper Chicken Breast Recipes is here to save your evenings with zesty, savory dishes that are easy to whip up. Whether you’re craving something light and fresh or rich and comforting, these recipes promise to delight your taste buds and simplify your cooking routine. Dive in and discover your next favorite meal!

Lemon Pepper Chicken Breast with Garlic Butter

Y’all, if you’re looking to jazz up your chicken game with a zesty kick and a buttery hug, you’ve stumbled upon the right recipe. This dish is like a summer fling—bright, exciting, and leaves you wanting more.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp lemon pepper seasoning
  • 1/2 tsp salt
• For the garlic butter:
  • 2 tbsp unsalted butter, softened
  • 1 garlic clove, minced
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the chicken.
2. Rub the chicken breasts with olive oil, then sprinkle both sides with lemon pepper seasoning and salt. This is their spa treatment—make sure they’re fully pampered.
3. Heat a skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden brown. This isn’t just for looks; it locks in those juices!
4. Transfer the skillet to the oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). No guessing games here—use a meat thermometer.
5. While the chicken bakes, mix the softened butter, minced garlic, lemon zest, and lemon juice in a small bowl. This garlic butter is the secret handshake of the dish.
6. Once the chicken is done, let it rest for 5 minutes. This is the chicken’s ‘me time’ to redistribute its juices.
7. Slather the garlic butter over the warm chicken breasts. Watch it melt into every nook and cranny like it’s meant to be there.

Unbelievably tender with a punchy lemon pepper crust and a garlic butter that’ll make you weak in the knees, this chicken is begging to be served over a bed of fluffy rice or alongside some roasted veggies. Go ahead, give it the spotlight it deserves.

Grilled Lemon Pepper Chicken Breast

Today’s the day we ditch the bland and embrace the bold with a dish that’s as easy to love as it is to make. Grilled Lemon Pepper Chicken Breast is here to save your dinner from the mundane, offering a zesty kick that’ll have your taste buds doing a happy dance.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 cloves garlic, minced
• For the chicken:
  • 4 boneless, skinless chicken breasts

Instructions

1. In a medium bowl, whisk together olive oil, lemon juice, lemon zest, black pepper, salt, and minced garlic to create the marinade.
2. Place chicken breasts in a large resealable bag and pour the marinade over them, ensuring each piece is well coated. Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Remove chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F, using a meat thermometer for accuracy.
6. Let the chicken rest for 5 minutes before slicing to keep it juicy.

Oh, the glory of biting into that perfectly grilled chicken—juicy, with a crispy exterior and a burst of lemon pepper flavor that’s downright addictive. Serve it atop a fresh salad, alongside grilled veggies, or chop it up for a killer chicken sandwich that’ll make lunchtime anything but ordinary.

Lemon Pepper Chicken Breast Pasta

Yum, it’s time to jazz up your dinner routine with a dish that’s as zesty as your Aunt Linda’s commentary at family gatherings. Lemon Pepper Chicken Breast Pasta is here to save your taste buds from the mundane, with a kick that’ll make you forget all about that sad desk salad.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp lemon pepper seasoning
• For the pasta:
  • 8 oz spaghetti
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

Instructions

1. Preheat your skillet over medium-high heat and add 1 tbsp olive oil. Swirl to coat.
2. Season both sides of the chicken breasts with 1 tbsp lemon pepper seasoning. Place them in the skillet.
3. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove and let rest.
4. In a large pot, bring 4 cups water to a boil. Add 1 tsp salt and 8 oz spaghetti. Cook according to package instructions, usually about 8-10 minutes.
5. While the pasta cooks, melt 2 tbsp butter in the same skillet over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
6. Pour in 1 cup heavy cream, stirring constantly. Bring to a gentle simmer.
7. Stir in 1/2 cup grated Parmesan cheese until melted and smooth. Add 1 tbsp lemon juice and 1 tsp lemon zest.
8. Drain the pasta and add it to the sauce, tossing to coat evenly.
9. Slice the rested chicken and place it on top of the pasta.

Delight in the creamy, tangy embrace of this dish, where the lemon pepper chicken steals the show against a backdrop of velvety pasta. Serve it with a side of garlic bread to sop up every last drop of that glorious sauce, or go rogue and add a sprinkle of red pepper flakes for an extra kick.

Baked Lemon Pepper Chicken Breast

Now, let’s talk about a dish that’s as zesty as your aunt’s comments at Thanksgiving—Baked Lemon Pepper Chicken Breast. It’s the kind of meal that says ‘I’ve got my life together’ without you actually having to.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
• For the garnish:
  • Fresh parsley, chopped
  • Lemon slices

Instructions

1. Preheat your oven to 375°F (190°C). This is the perfect temperature to get that golden exterior without drying out the chicken.
2. In a small bowl, mix together the olive oil, salt, black pepper, lemon zest, and lemon juice. This is your ticket to flavor town—don’t skip the zest!
3. Place the chicken breasts in a baking dish and pour the lemon pepper mixture over them, making sure they’re fully coated. Pro tip: Let them marinate for 10 minutes for extra flavor.
4. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). No guessing games here—use a meat thermometer!
5. Once done, let the chicken rest for 5 minutes. This keeps all those juicy flavors locked in.
6. Garnish with fresh parsley and lemon slices before serving. Because we eat with our eyes first, right?

Absolutely divine, this chicken is juicy on the inside with a crispy, flavorful crust. Serve it over a bed of quinoa or slice it up for a killer salad topper—either way, you’re winning.

Lemon Pepper Chicken Breast Salad

Zesty and zippy, this Lemon Pepper Chicken Breast Salad is the culinary equivalent of a high-five—bold, refreshing, and utterly satisfying. Perfect for those days when you crave something light yet packed with flavor, this dish is a game-changer for salad skeptics.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp lemon pepper seasoning
  • 1/2 tsp salt
• For the salad:
  • 4 cups mixed greens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F). Tip: A hot grill ensures those beautiful char marks without drying out the chicken.
2. Rub the chicken breasts with olive oil, then season both sides with lemon pepper seasoning and salt.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
4. While the chicken cooks, toss the mixed greens, cherry tomatoes, red onion, and feta cheese in a large bowl.
5. In a small bowl, whisk together the olive oil, lemon juice, honey, and Dijon mustard for the dressing. Season with salt and pepper.
6. Slice the rested chicken and add it to the salad. Drizzle with the dressing and toss gently to combine. Tip: Add the dressing just before serving to keep the greens crisp.

Juicy, tangy, and with just the right amount of crunch, this salad is a symphony of textures and flavors. Serve it in a hollowed-out lemon for an extra zingy presentation that’ll wow your guests.

Lemon Pepper Chicken Breast with Roasted Vegetables

Let’s face it, chicken breast can be as exciting as watching paint dry, but not today! Our Lemon Pepper Chicken Breast with Roasted Vegetables is here to jazz up your dinner routine with zesty flavors and a side of sass.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp lemon pepper seasoning
  • 1/2 tsp salt
• For the vegetables:
  • 2 cups mixed vegetables (carrots, broccoli, bell peppers), chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to get it nice and toasty for the chicken and veggies.
2. In a bowl, toss the chicken breasts with 2 tbsp olive oil, 1 tbsp lemon pepper seasoning, and 1/2 tsp salt until they’re fully coated. Tip: Let the chicken sit for 10 minutes to absorb all those zesty flavors.
3. On a separate baking sheet, toss the chopped vegetables with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread them out in a single layer for even roasting.
4. Place the chicken breasts on another baking sheet, ensuring they’re not touching. This helps them cook evenly and get that perfect golden crust.
5. Roast both the chicken and vegetables in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender with a slight char. Tip: Halfway through, give the veggies a stir for uniform crispiness.
6. Let the chicken rest for 5 minutes before slicing. This keeps it juicy and not dry as the Sahara.

Every bite of this dish is a burst of lemon-pepper goodness paired with the earthy sweetness of roasted veggies. Serve it over a bed of quinoa or with a side of garlic mashed potatoes for a meal that’ll have everyone asking for seconds.

Lemon Pepper Chicken Breast Stir Fry

Ready to shake up your dinner routine with a zesty kick? This Lemon Pepper Chicken Breast Stir Fry is here to save your taste buds from the mundane, packing a punch of flavor that’ll have you doing a happy dance around your kitchen.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp lemon pepper seasoning
• For the stir fry:
  • 1 tbsp olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 2 cloves garlic, minced
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1 tsp cornstarch

Instructions

1. In a bowl, toss the chicken pieces with 1 tbsp olive oil and lemon pepper seasoning until evenly coated.
2. Heat a large skillet over medium-high heat (375°F) and add the chicken. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F. Remove and set aside.
3. In the same skillet, add 1 tbsp olive oil. Toss in the bell peppers and broccoli, stirring frequently for 3-4 minutes until they start to soften but still retain a crunch.
4. Add the minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.
5. While the veggies cook, whisk together the soy sauce, honey, lemon juice, and cornstarch in a small bowl until smooth.
6. Return the chicken to the skillet and pour the sauce over everything. Stir well to coat and cook for another 2 minutes until the sauce thickens slightly.
7. Remove from heat and let it sit for a minute to allow the flavors to meld together beautifully.

Bursting with vibrant colors and a tangy-sweet flavor profile, this stir fry is a feast for the eyes and the palate. Serve it over a bed of fluffy rice or noodles for a complete meal that’s as satisfying as it is Instagram-worthy.

Lemon Pepper Chicken Breast Wraps

Now, who said chicken wraps have to be boring? Not us, especially when we’re talking about zesty Lemon Pepper Chicken Breast Wraps that’ll make your taste buds do a happy dance. Perfect for those days when you’re craving something light yet packed with flavor, these wraps are a game-changer.

Ingredients

• For the chicken: 2 boneless, skinless chicken breasts, 1 tbsp olive oil, 1 tbsp lemon pepper seasoning, 1/2 tsp salt
• For the wraps: 4 large flour tortillas, 1 cup shredded lettuce, 1/2 cup diced tomatoes, 1/4 cup sliced red onions
• For the sauce: 1/4 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp garlic powder

Instructions

1. Preheat your skillet over medium heat (about 350°F) and add 1 tbsp olive oil.
2. Season both sides of the chicken breasts with 1 tbsp lemon pepper seasoning and 1/2 tsp salt.
3. Place the chicken in the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Don’t peek too often! Letting the chicken sit undisturbed ensures a beautiful sear.
4. While the chicken cooks, mix 1/4 cup mayonnaise, 1 tbsp lemon juice, and 1/2 tsp garlic powder in a small bowl to make the sauce. Set aside.
5. Once cooked, let the chicken rest for 5 minutes before slicing it thinly. Tip: Resting the chicken keeps it juicy.
6. Warm the tortillas in a dry skillet for about 30 seconds on each side or until pliable.
7. Assemble the wraps by spreading the sauce on each tortilla, then topping with sliced chicken, shredded lettuce, diced tomatoes, and sliced red onions.
8. Roll the tortillas tightly, tucking in the sides as you go. Tip: If you’re meal prepping, wrap them in parchment paper for easy handling.

Yum! These wraps are a crunchy, creamy, and zesty delight, with the lemon pepper chicken stealing the show. Serve them with a side of sweet potato fries or a crisp salad for a meal that’s anything but ordinary.

Lemon Pepper Chicken Breast with Creamy Sauce

Let’s face it, chicken breast can be as exciting as watching paint dry, but not when it’s dressed to impress in a zesty lemon pepper coat and lounging in a creamy sauce that’s smoother than your favorite jazz playlist.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp lemon pepper seasoning
  • 1/2 tsp salt
• For the sauce:
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp lemon juice
  • 1/2 tsp black pepper

Instructions

1. Preheat your skillet over medium-high heat and add olive oil. Tip: A hot skillet is your best friend for that golden crust.
2. Season both sides of the chicken breasts with lemon pepper and salt, then place them in the skillet. Cook for 5-7 minutes per side or until the internal temperature reaches 165°F. Tip: Resist the urge to poke and prod; let the chicken develop a nice sear.
3. Remove the chicken from the skillet and set aside. In the same skillet, melt butter over medium heat. Tip: Those browned bits left behind? Flavor gold.
4. Add minced garlic and sauté for 30 seconds until fragrant.
5. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and let it thicken for 2-3 minutes.
6. Stir in Parmesan cheese, lemon juice, and black pepper until the sauce is smooth and creamy.
7. Return the chicken to the skillet, spooning the sauce over it, and heat for another 2 minutes.

How’s that for a transformation? The chicken is juicy with a punchy crust, while the sauce is so velvety, it’ll make you want to lick the plate. Serve it over a bed of fluffy mashed potatoes or alongside some crisp green beans for a meal that’s anything but boring.

Lemon Pepper Chicken Breast and Rice

Today’s the day your taste buds have been waiting for—Lemon Pepper Chicken Breast and Rice is here to jazz up your dinner routine with zesty flair and comforting vibes.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp lemon pepper seasoning
  • 1/2 tsp salt
• For the rice:
  • 1 cup long-grain white rice
  • 2 cups water
  • 1 tbsp butter
  • 1/2 tsp salt
• For garnish:
  • 1 lemon, sliced
  • Fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the chicken.
2. Rub the chicken breasts with olive oil, then sprinkle both sides with lemon pepper seasoning and salt.
3. Heat a skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden brown. Tip: Don’t move the chicken around too much to get a perfect sear.
4. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. While the chicken bakes, rinse the rice under cold water until the water runs clear to remove excess starch.
6. In a saucepan, bring water, butter, and salt to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek—keeping the lid on ensures fluffy rice.
7. Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then fluff the rice with a fork.
8. Slice the baked chicken breasts against the grain for maximum tenderness.
9. Serve the chicken over the rice, garnished with lemon slices and fresh parsley. Tip: A squeeze of lemon right before eating adds a bright, fresh flavor.

Every bite of this dish is a harmony of juicy, flavorful chicken and fluffy, buttery rice, with the lemon pepper bringing a punch that’s anything but boring. Try serving it with a side of steamed veggies for a colorful plate that’s as pleasing to the eye as it is to the palate.

Lemon Pepper Chicken Breast Skewers

Unbelievably easy and outrageously flavorful, these Lemon Pepper Chicken Breast Skewers are about to become your go-to for those ‘I need something delicious stat’ moments. Perfect for grilling novices and pros alike, they’re a zesty ticket to flavor town with minimal fuss.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp garlic powder
• For the skewers:
  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 large bell pepper, cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, lemon zest, black pepper, salt, and garlic powder to create the marinade.
2. Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure those perfect grill marks without charring.
4. Thread the marinated chicken, bell pepper, and red onion pieces onto skewers, alternating between ingredients for a colorful presentation.
5. Grill the skewers for about 6-8 minutes on each side, or until the chicken reaches an internal temperature of 165°F and the veggies are slightly charred.
6. Let the skewers rest for 5 minutes before serving to allow the juices to redistribute, ensuring every bite is as juicy as the last.

Vibrant and packed with a punchy lemon pepper kick, these skewers are a surefire way to brighten up any meal. Serve them over a bed of fluffy quinoa or alongside a crisp salad for a meal that’s as nutritious as it is delicious.

Lemon Pepper Chicken Breast Tacos

Get ready to tickle your taste buds with these zesty Lemon Pepper Chicken Breast Tacos that are as easy to make as they are delicious. Perfect for those days when you’re craving something light yet packed with flavor, this dish is a game-changer for taco night.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp lemon pepper seasoning
  • 1/2 tsp salt
• For the tacos:
  • 8 small flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup sour cream
  • 1/4 cup shredded cheddar cheese

Instructions

1. Preheat your skillet over medium heat and add 2 tbsp of olive oil.
2. Season both sides of the chicken breasts with 1 tbsp lemon pepper seasoning and 1/2 tsp salt.
3. Place the chicken in the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
5. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.
6. Assemble the tacos by placing a few strips of chicken on each tortilla, then top with shredded lettuce, diced tomatoes, sour cream, and cheddar cheese.

These tacos boast a perfect balance of tangy lemon pepper chicken against the cool, crisp toppings. Try serving them with a side of lime wedges for an extra zing that’ll make your taste buds dance.

Lemon Pepper Chicken Breast Sandwich

Let’s face it, chicken sandwiches are the unsung heroes of the lunch world, but our Lemon Pepper Chicken Breast Sandwich? It’s here to steal the spotlight with its zesty charm and unbeatable crunch.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp lemon pepper seasoning
  • 1/2 cup all-purpose flour
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • 1/4 cup milk
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
• For the sandwich:
  • 4 slices of sourdough bread
  • 2 tbsp mayonnaise
  • 1 cup arugula
  • 4 slices of tomato

Instructions

1. Preheat your oven to 375°F (190°C) to keep the chicken warm after frying.
2. Pound the chicken breasts to an even 1/2-inch thickness for uniform cooking.
3. Season both sides of the chicken with lemon pepper seasoning and salt.
4. Whisk together the egg and milk in a shallow dish for the egg wash.
5. Combine flour and panko breadcrumbs in another shallow dish.
6. Dip each chicken breast into the egg wash, then dredge in the flour mixture, pressing lightly to adhere.
7. Heat vegetable oil in a skillet over medium-high heat until shimmering.
8. Fry the chicken for 3-4 minutes per side until golden brown and crispy.
9. Transfer the chicken to the oven to keep warm while you assemble the sandwich.
10. Toast the sourdough bread slices until golden.
11. Spread mayonnaise on one side of each bread slice.
12. Layer arugula and tomato slices on two of the bread slices.
13. Place a chicken breast on each prepared bread slice, then top with the remaining bread slices.

Who knew a sandwich could pack such a punch? The crispy, lemon-pepper crust gives way to juicy chicken, while the arugula adds a peppery bite. Serve it with a side of sweet potato fries for a meal that’s anything but ordinary.

Lemon Pepper Chicken Breast with Honey Glaze

Now, let’s talk about a dish that’s about to make your taste buds do a happy dance – a zesty, sweet, and utterly irresistible Lemon Pepper Chicken Breast with Honey Glaze. Perfect for those who love a little tang with their bang, this recipe is a game-changer for weeknight dinners or impressing your in-laws without breaking a sweat.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp lemon pepper seasoning
  • 1/2 tsp salt
• For the glaze:
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 1 tsp soy sauce
  • 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready to work its magic on your chicken.
2. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. This is where the sizzle starts!
3. Season both sides of the chicken breasts with 1 tsp lemon pepper seasoning and 1/2 tsp salt. Rub it in like you mean it.
4. Place the chicken in the skillet and sear for 2-3 minutes per side, until golden brown. This locks in those juices – no dry chicken here!
5. While the chicken sears, whisk together 2 tbsp honey, 1 tbsp lemon juice, 1 tsp soy sauce, and 1/2 tsp garlic powder in a small bowl. This glaze is the secret weapon.
6. Pour the glaze over the chicken in the skillet, making sure each piece is lovingly coated.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Safety first, folks!
8. Let the chicken rest for 5 minutes before slicing. This patience-testing step ensures every bite is juicy.

Lusciously glazed and bursting with flavor, this Lemon Pepper Chicken Breast with Honey Glaze is a symphony of sweet and savory. Serve it over a bed of fluffy rice or alongside some roasted veggies for a meal that’s as beautiful as it is delicious.

Lemon Pepper Chicken Breast Casserole

Today’s the day to jazz up your dinner routine with a dish that’s as zesty as your Aunt Linda’s comments at Thanksgiving. Lemon Pepper Chicken Breast Casserole is here to save your taste buds from the mundane, offering a punch of flavor that’ll have you forgetting all about that ‘meh’ meal prep you’ve been tolerating.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp lemon pepper seasoning
  • 1 tsp salt
• For the casserole:
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp minced garlic
  • 1 tsp dried thyme

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. Tip: A light spray of cooking oil ensures your casserole doesn’t stick without adding extra calories.
2. In a large bowl, toss the chicken breasts with olive oil, lemon pepper seasoning, and salt until evenly coated. Tip: Letting the chicken sit with the seasoning for 10 minutes before cooking enhances the flavor.
3. Heat a large skillet over medium-high heat and sear the chicken for 3-4 minutes on each side until golden. They don’t need to be fully cooked yet. Tip: Searing locks in juices, making your chicken extra succulent.
4. Transfer the chicken to the prepared baking dish. In the same skillet, combine heavy cream, chicken broth, garlic, and thyme, bringing to a simmer for 2 minutes.
5. Pour the cream mixture over the chicken, then sprinkle with mozzarella and Parmesan cheeses.
6. Bake for 25-30 minutes, until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Unbelievably creamy with a crispy cheese crust, this casserole is a flavor bomb that pairs perfectly with a crisp salad or over a bed of fluffy rice. Serve it up at your next potluck and watch it disappear faster than your resolve to eat ‘just one’ piece of dessert.

Lemon Pepper Chicken Breast with Avocado Salsa

Unbelievably easy and outrageously flavorful, this dish is your ticket to a dinner that’s as vibrant as your personality. Perfect for those nights when you want to impress without the stress, it’s a zesty, creamy, and utterly delicious way to shake up your chicken game.

Ingredients

• For the Chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp lemon pepper seasoning
  • 1/2 tsp salt
• For the Avocado Salsa:
  • 1 ripe avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 1 tbsp lime juice
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Rub the chicken breasts with olive oil, then sprinkle both sides with lemon pepper seasoning and salt. Tip: Letting the chicken sit with the seasoning for 5 minutes before cooking enhances the flavor.
3. Place the chicken on the prepared baking sheet and bake for 25 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer to ensure perfect doneness without overcooking.
4. While the chicken bakes, combine the diced avocado, red onion, cilantro, lime juice, and salt in a bowl to make the salsa. Tip: Adding the lime juice immediately after dicing the avocado prevents browning.
5. Once the chicken is cooked, let it rest for 5 minutes before slicing to retain its juices.
6. Top the sliced chicken with the avocado salsa and serve immediately.

Absolutely bursting with flavors, the tender, juicy chicken paired with the creamy, tangy salsa is a match made in culinary heaven. Try serving it over a bed of quinoa or with a side of roasted veggies for a complete meal that’s as nutritious as it is delicious.

Lemon Pepper Chicken Breast and Quinoa Bowl

Zesty and zippy, this Lemon Pepper Chicken Breast and Quinoa Bowl is your ticket to a flavor-packed meal that’s as nutritious as it is delicious. Perfect for those who love a little zest in their life and a lot of flavor on their plate.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp lemon pepper seasoning
  • 1/2 tsp salt
• For the quinoa:
  • 1 cup quinoa
  • 2 cups water
  • 1/2 tsp salt
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the chicken.
2. Rinse the quinoa under cold water for about 30 seconds to remove any bitterness, then drain.
3. In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. While the quinoa cooks, rub the chicken breasts with olive oil, then season both sides with lemon pepper seasoning and salt.
5. Heat a skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden brown.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer for perfect doneness every time.
7. Whisk together the olive oil, lemon juice, honey, and garlic powder in a small bowl to make the dressing.
8. Fluff the quinoa with a fork and divide it between two bowls. Slice the chicken and place it on top of the quinoa. Drizzle with the dressing. Tip: Add a sprinkle of fresh parsley for a pop of color and freshness.

Every bite of this bowl is a harmony of zesty lemon pepper chicken and fluffy quinoa, all brought together with a sweet and tangy dressing. Serve it with a side of steamed veggies for an extra crunch or enjoy as is for a light yet satisfying meal.

Lemon Pepper Chicken Breast with Sweet Potato Mash

Zesty, zingy, and downright zippy, this dish is here to jazz up your dinner routine without a fuss. Perfect for those nights when you’re craving something flavorful but can’t be bothered with a culinary marathon.

Ingredients

• For the Chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp lemon pepper seasoning
  • 1/2 tsp salt
• For the Sweet Potato Mash:
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tbsp butter
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the chicken.
2. Rub the chicken breasts with olive oil, then sprinkle both sides with lemon pepper seasoning and salt.
3. Place the chicken on a baking sheet and bake for 25 minutes, or until the internal temperature reaches 165°F (74°C).
4. While the chicken bakes, boil the sweet potatoes in a pot of water for 15 minutes, or until fork-tender.
5. Drain the sweet potatoes and return them to the pot. Add butter, milk, salt, and pepper, then mash until smooth.
6. Let the chicken rest for 5 minutes before slicing to keep all those juicy flavors locked in.

Yum! The chicken comes out with a crispy, flavorful crust, while the sweet potato mash is creamy with just the right touch of sweetness. Try serving it with a side of steamed green beans for a pop of color and crunch.

Lemon Pepper Chicken Breast Soup

Lemon Pepper Chicken Breast Soup is the culinary equivalent of a sunny day in the middle of a dreary week—bright, uplifting, and just what you need to turn things around. Packed with zesty flavors and a kick of pepper, this soup is a hug in a bowl for those days when you need a little extra love.

Ingredients

• For the broth:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
• For the chicken:
  • 1 lb chicken breast, cubed
  • 1 tbsp lemon pepper seasoning
  • 1 tbsp olive oil
• For the finish:
  • 1 lemon, juiced
  • 1/2 cup heavy cream
  • Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
2. Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 10 minutes to infuse the flavors.
3. While the broth simmers, season the chicken breast cubes with lemon pepper seasoning.
4. In a separate pan, heat 1 tbsp olive oil over medium-high heat. Add the seasoned chicken and cook until golden brown on all sides, about 5-7 minutes.
5. Add the cooked chicken to the simmering broth. Let the soup cook for another 10 minutes to ensure the chicken is fully cooked and flavors meld.
6. Stir in the lemon juice and heavy cream. Cook for an additional 2 minutes, then remove from heat. Season with salt if needed.

Zesty and creamy, this Lemon Pepper Chicken Breast Soup is a delightful dance of flavors that’s both comforting and invigorating. Serve it with a side of crusty bread for dipping, or over a bed of rice for a heartier meal.

Conclusion

Unleash the zest in your kitchen with these 19 lemon pepper chicken breast recipes that promise ease and flavor in every bite. Perfect for busy weeknights or leisurely weekends, each dish is a testament to simplicity meeting taste. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the love by pinning this roundup on Pinterest for your fellow home cooks to discover.