Lemon Pepper Chicken

Crispy on the outside, juicy on the inside and full of amazing flavor! This crispy lemon pepper chicken is sure to become a family favorite in no time!

This crispy lemon pepper chicken is flavorful without being overly peppery. It has an amazing lemon flavor but is NOT sweet. It goes great with just about anything like my Instant Pot Mashed PotatoesInstant Pot Rice PilafEasy Butter Garlic Noodles, or Better Than Takeout Chow Mein

Crispy Lemon Pepper Chicken | lifemadesimplebakes.com

Crispy and Delicious

I’ve made it my goal this year to simplify our family meals.  This crispy lemon pepper chicken is just that-simple but delicious!!

Crispy lemon pepper chicken has been a favorite of ours for a little over a year now. It’s something my kids are always asking me to make and they devour every last bite. We’re all a little obsessed with the crispy breading, tender inside and flavor all around.

You’ll need three lemons, two chicken breasts (or 4 cutlets), good quality olive oil, panko breadcrumbs, and a few seasonings and spices. Let’s get started!

Lemon pepper chicken in skillet

How to Make Lemon Pepper Chicken

First, decide what cut of chicken you are going to use, breasts, cutlets, tender, thighs, wings etc. I prefer chicken breast/cutlet (A chicken cutlet is simply a chicken breast that has been cut in half and pounded to an even thickness). They cook faster than a thick chicken thigh and I love the thinness of the cutlet! 

To make a chicken cutlet take your regular chicken breast, place it on a cutting board and then cover it with a piece of plastic wrap. Take a meat mallet, or the side of a can, and pound the chicken until it is at an even thickness. 

I don’t marinate the chicken for this recipe. The breading for this recipe is where you will get all of your flavors. We will make a homemade lemon pepper seasoning with lemon zest olive oil and a seasoned panko breading!

Let’s get cooking this Lemon Pepper Chicken!

  • You’ll start by coating the chicken in the lemon zest oil, then breading it in the mixture of flour/panko/seasoning.
  • In a large skillet with a few tablespoons of olive oil in it, you’ll fry the chicken until it’s nice and crisp on both sides AND reaches an internal temperature of 160 degrees.
  • It’s important to remove the chicken from the skillet right away and to place it on a cooling rack for a minute or two before you plan on serving it.
  • Do not let it sit for more than 5 minutes (before serving it) or you’ll start to lose crispness. In our house, that’s never an issue because it gets inhaled before anything else. ☺️

Lemon pepper chicken recipe

Lemon Pepper Chicken Storing and Side Ideas

If you have leftovers, let the lemon pepper chicken cool completely before placing it in the fridge. Rather than keeping it in an airtight container place the chicken on a plate and cover it with a piece of foil.

The trick to reheating this lemon pepper chicken is trying to keep the breading nice and crispy! To reheat and keep it crispy bake at 400 degrees for 20 minutes while covered with a piece of foil.

Delicious side dishes:

Give this recipe a try and let me know what you think!

For more chicken recipes, check out:


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Lemon pepper chicken served in a dish garnished with parsley.

Lemon Pepper Chicken Recipe

Step into a world of zesty delight with our Lemon Pepper Chicken! In just 30 minutes, you can enjoy a dish that's a delightful mix of sharp lemon tang and a spicy pepper kick, sure to become a family favorite in no time!
4.83 from 85 votes
Pin Rate
Course: Main Course
Cuisine: American
Diet: Dairy Free
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 cutlets
Calories: 531kcal
Author: Andrea
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For the Lemon Oil

  • 3 tbsp olive oil
  • zest of 3 lemons

For the Breading

  • 1/2 cup all purpose flour
  • 1/4 cup panko bread crumbs
  • 2 1/2 tsp ground black pepper
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp dried parsley
  • 1/4 tsp paprika

For the Chicken

  • 4 chicken breast cutlets - or 2 breasts cut in half
  • 3 tablespoons olive oil
  • 1 lemon - cut into 1/4-inch thick slices


  • In a small bowl or rectangular dish, combine the olive oil and lemon zest. Set aside.
  • In a small bowl or rectangular dish, combine the flour, bread crumbs, pepper, garlic powder, salt, parsley, and paprika. Set aside.
  • Set a large deep skillet over medium heat and add the remaining olive oil.
  • Take each chicken cutlet and dip both sides in the olive oil mixture, then in the breading. Place onto a plate or piece of aluminum foil. Repeat with the remaining cutlets.
  • Place the cutlets into the pan and cook on one side for 5-6 minutes before flipping. Continue cooking for an additional 5 minutes. Place the lemon slices in the pan and continue cooking until the chicken reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).
  • Remove from the skillet and place on a cooling rack. Let rest for 2-3 minutes before slicing and serving. Enjoy!



- The chicken must be thin to be cooked thoroughly in a timely manner. If the chicken is not thin enough, the breading will begin to burn.
- Do not add the lemon slices until the last 5 minutes of cooking time, or they will end up burnt as well. Timing is everything!
- For crisp chicken, serve immediately.
To STORE leftovers, let the lemon pepper chicken cool completely before placing it in the fridge. Rather than keeping it in an airtight container, place the chicken on a plate and cover it with a piece of foil.
To REHEAT and keep the breading nice and crispy, bake it at 400 degrees Fahrenheit (about 204 degrees Celsius) for 20 minutes while covered with a piece of foil.


Serving: 1serving | Calories: 531kcal | Carbohydrates: 19g | Protein: 51g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 874mg | Potassium: 936mg | Fiber: 2g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 17mg | Calcium: 35mg | Iron: 2mg


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  1. 5 stars
    This chicken was simple to make and surprised me with how delicious it tasted. A total hit with the entire family! I am not one to rate recipes, but this one deserved it. We aren’t big parsley fans so left that out, and used boneless chicken thighs instead of breasts. Paired nicely with roasted cauliflower. Yumm!