Lemon-Pepper and Butter Skillet Chicken

Lemon Pepper Butter Chicken | Life Is Sweet As A Peach

Tonight was one of those nights where we looked in the fridge, saw we had chicken, lemons, and leftover rice, and decided to try to put them together to make a decent dinner. Badda boom. Lemon-pepper and butter chicken was born.


  • 5 to 6 thin sliced chicken breasts
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1 tablespoon lemon pepper seasoning (divided)
  • 1/3 cup butter (maybe more)
  • 1/4 cup of chicken broth (optional)
  • 2 lemons
  • lemon juice
  • large skillet


  1. Begin heating butter in your skillet over medium heat.
  2. Rinse your chicken and pat mostly dry with a paper towel. Mix flour and salt in a shallow bowl, and press your chicken, coating each side with the mixture. Sprinkle with half of lemon pepper seasoning.
  3. Place each piece of chicken in the skillet, cooking in the butter for several minutes on each side. Make sure that each piece is cooked through. Once done, move to a plate. I cooked the chicken in two batches because it all didn’t fit in the skillet at once.
  4. Slice your lemons while your chicken cooks.
  5. If you notice that the butter is burning, or that your chicken is sticking to the pan and also not cooking through, add a bit of chicken broth. I keep concentrated chicken stock in the fridge to make my own in a pinch. Add the broth to the pan to help steam the chicken, cooking it through. It helps to make a nice sauce with the butter. If you want, toss in a bit more butter at this point.
  6. After chicken is done, place sliced lemons in the pan with the sauce. You want to brown them just slightly on each side.
  7. Move the lemon slices to the edges of the pan, and return your chicken to the pan. Add a squirt of lemon juice to the sauce and sprinkle the chicken with the remaining seasoning.
  8. Cook until the sauce has reduced to your liking, then remove from heat and serve.

Lemon Pepper Butter Chicken Dinner Recipe | Life Is Sweet As A Peach

We had our chicken with roasted asparagus (which took the same amount of time to cook as the chicken, woot) and leftover rice. If you find the lemon flavor to be too strong, only use one lemon, or don’t cook the chicken over the lemon slices in the pan. The parts of my chicken that touched the lemon were pucker-licious. Russell didn’t seem to have that issue, but he regularly burns his taste buds off with Frank’s Red Hot, so who knows. 🙂



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