Lemon Pepper Chicken

***This is extremely lemony.***

I came up with the recipe when I was 18.  I had a few chicken breasts, some lemon pepper seasoning, a few lemons, and vegetable oil.  I have adjusted the recipe throughout the years.  It is one of my favorite meals because I truly love the bold flavor that this dish eminates.


  • 1 Chicken Breast per person
  • 1/2 Lemon per breast
  • Lemon Zest (zest each lemon that you plan on using. This is a great way to get rid of unwanted lemons.)
  • Lemon Juice (from each lemon that you plan on using)
  • Lemon Pepper
  • Olive Oil



I always do the following before anything else.

  • Zest each lemon.  Place zest in bowl and set to the side.
  • Juice each lemon. Place in bowl or container and set to the side.




  1. Heat olive oil in large skillet to medium.
  2. Season chicken liberally with lemon pepper  (on one side only. This side will go down in pan and you will then season the other side.)
  3. Add a pinch of zest onto each chicken breast.
  4. Add a pinch of salt if desired.
  5. Place chicken seasoned side down into the hot pan and season the side up with a pinch of lemon zest, a pinch of salt, and a liberal amount of lemon pepper.
  6. Pour half of the lemon juice onto each breast.
  7. Add the remainder of the zest to the pan but not onto the chicken breasts.***The juice may begin to burn and the chicken will brown if this happens.  This creates an amazingly zesty flavor.***
  8. Cook for about 6-7 minutes on the first side.
  9. Turn breast and pour the rest of the lemon juice over each breast.  Cook for 6-7 minutes.
  10. Remove and let the chicken rest for 5 minutes. Then Serve.

***At STEP 9 I always check the temperature to make sure the chicken has reached 165 degrees Fahrenheit.***


******If at any point in time the pan seems to get dried out just add more olive oil.  I never put it on the breasts directly but I am liberal with the oil.******


I like to serve this recipe over Garden Veggie Cous Cous!


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