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Juicy, golden-baked Lemon Pepper Chicken thighs in a bright and zesty lemon-garlic butter sauce. An easy one-skillet recipe ready in less than an hour!
Table of Contents
I’ve tested this lemon pepper chicken recipe at least a dozen times using both bone-in and boneless chicken thighs, as well as boneless chicken breasts. The clear winner is always bone-in, skin-on thighs for their juicier and more flavorful meat. The chicken is first seared in a large oven-safe skillet before being finished in the oven with a delicious lemon-garlic butter sauce until it’s perfectly golden and juicy. The flavors are bright and savory, similar to my popular Greek chicken marinade and Greek lemon chicken thighs, but with added richness and comfort from the buttery pan sauce. It’s the perfect one-skillet dinner, served with sides like mashed potatoes, steamed broccoli, or fluffy jasmine rice.
Why You’ll Love This Lemon Pepper Chicken Recipe
One-skillet prep for minimal dishes. Everything cooks in the same pan, from searing the chicken to baking it in the lemon garlic butter sauce. You get maximum flavor with minimal cleanup, which makes it perfect for busy weeknights when you want something homemade without the extra work.
Bone-in, skin-on thighs stay tender and juicy. Unlike my baked lemon chicken that’s made with breast meat, bone-in thighs retain their moisture and develop deep, savory flavor as they bake. The rendered fat from the skin enriches the sauce and gives it a rich, velvety finish.
Oven-baked finish for perfectly crisp skin. After a quick stovetop sear, the chicken finishes in the oven where the high heat turns the skin beautifully crispy while keeping the meat tender inside. The lemon garlic butter sauce reduces slightly as it bakes, creating a glossy coating you will want to spoon over every bite.
What You’ll Need to Make Lemon Pepper Chicken
- Chicken Thighs: Bone-in, skin-on chicken thighs will give you the best flavor and stay incredibly juicy. You can also use boneless thighs or chicken breasts. Just reduce the baking time slightly since leaner, boneless cuts cook faster.
- Lemon Pepper Seasoning: Use a good-quality store-bought blend or make your own by mixing 1 teaspoon of black pepper with 1 teaspoon of lemon zest and a pinch of garlic powder.
- Olive Oil: Olive oil helps the chicken brown evenly during searing. Avocado oil or vegetable oil also work well if that is what you have on hand.
- Butter: A must for added richness and flavor to the pan sauce.
- Garlic: Fresh garlic gives the sauce a deep, savory flavor. Garlic powder can be used in a pinch, but reduce the amount to about one-half to one teaspoon.
- Chicken Broth: Creates the base of the sauce and helps deglaze the skillet after searing. Vegetable broth or white wine can also be used.
- Fresh Lemon Juice and Zest: These add the bright, tangy flavor that makes lemon pepper chicken so refreshing. I prefer Meyer lemons when they’re in season as their natural sweetness helps balance the pepper’s heat.
- Fresh Parsley: Adds color and a burst of freshness right before serving. S
- Optional Add-Ins: Add a pinch of red pepper flakes for mild heat or a splash of heavy cream for a silky, richer sauce. You can also toss in vegetables such as asparagus, broccoli, or zucchini to make it a complete one-pan meal.
Looking for the full, printable recipe with measurements? Scroll down to the recipe card below.
How to Make Lemon Pepper Chicken
Step 1. Prep the Chicken:
The key to crispy chicken skin starts by patting the chicken thighs dry with paper towels. Season both sides with lemon pepper seasoning and salt.
Step 2. Sear for Flavor:
Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear 4 to 5 minutes per side until golden brown. Transfer the seared chicken to a plate and set aside
Step 3. Build the Sauce:
Reduce the heat to medium. Add the butter and minced garlic; sauté for 30 seconds until fragrant. Stir in chicken broth, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan as the sauce comes to a gentle simmer.
Step 4. Bake:
Return the chicken to the skillet, skin-side up. Spoon some sauce over the top. Bake in a preheated 400°F (200°C) oven for 25 to 30 minutes, or until the internal temperature reaches 175°F (80°C).
Step 5. Finish and Serve:
Spoon the lemon-garlic butter sauce over each piece and sprinkle with fresh parsley. Serve warm with mashed potatoes, roasted vegetables, or rice. Tip: For extra-crispy skin, broil 2 to 3 minutes at the very end of cooking.
Author Notes and Tips
- I always sear my chicken skin-side down first to render the fat and crisp the skin before it even hits the oven. This gives you that “fried chicken without frying” texture.
- After multiple trials, I found that the internal temperature of 175°F gives tender, pull-apart thighs without drying. Remember to use a digital meat thermometer for the most accurate reading.
- Fresh cracked pepper makes a huge difference in flavor and freshness since pre-ground pepper loses its aroma within weeks.
- This lemon pepper chicken cooks perfectly in any large oven-safe skillet. For the best sear, use a regular cast-iron skillet or enameled cast iron skillet like this Lodge 3.6-quart enameled cast iron casserole dish.
Serve it as a Complete Meal
You can easily transform this recipe into a complete meal by tossing some chopped asparagus, zucchini, or broccoli into the skillet in the last 15 minutes of baking. It also pairs perfectly with roasted garlic mashed potatoes, parmesan roasted potatoes, or roasted zucchini with parmesan.
More Easy Chicken Recipes
I hope you enjoy this lemon pepper chicken recipe as much as I do! It’s easy, uses pantry staples, and the perfect weeknight dinner!
If you make this recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Lemon Pepper Chicken
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1½ tablespoon lemon pepper seasoning, store-bought or homemade
- ½ teaspoon salt, adjust to taste
- 2 tablespoon fresh parsley, chopped
- Optional: extra lemon wedges for serving
Instructions
- Preheat the oven. Set the oven to 400°F (200°C) and allow it to preheat while you prepare the chicken.
- Season the chicken. Pat each thigh dry with paper towels. Sprinkle both sides with lemon pepper seasoning and salt, pressing gently so it adheres to the skin.
- Sear to build flavor. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken skin-side down and cook for 4 to 5 minutes per side, or until golden brown. Transfer to a plate.
- Make the sauce. Lower the heat to medium. Add the butter and minced garlic to the same skillet. Sauté for about 30 seconds, then pour in the chicken broth, lemon juice, and lemon zest. Stir, scraping up any browned bits from the bottom.
- Bake until juicy and tender. Return the chicken to the skillet, skin-side up, and spoon a little sauce over each piece. Transfer the skillet to the oven and bake uncovered for 25 to 30 minutes, or until the internal temperature reaches 175°F (80°C).
- Finish and serve. Remove from the oven and let rest for 5 minutes. Spoon more sauce over the top, sprinkle with parsley, and serve warm with your favorite sides.
Notes
- Chicken options: Bone-in, skin-on thighs give the most juicy, flavorful results. But, you can also use boneless thighs or chicken breasts. Reduce the cooking time by about 10 minutes and bake until the internal temperature registers 165 °F.
- Lemon pepper seasoning: If you don’t have store-bought seasoning, you can make your own by mixing 1 teaspoon of black pepper with 1 teaspoon of lemon zest and a pinch of garlic powder.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stove or in the oven until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.