Lemon Pepper Chicken with a Brown Butter Garlic Lemon Sauce

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Chicken that gets coated in lemon pepper seasoning and is baked to tender and juicy perfection. The brown butter garlic lemon sauce is absolutely incredible!

Lemon Pepper Chicken with a Brown Butter Garlic Lemon Sauce in a large pan.

It is spring so I like to lemon all the things. Actually I love lemon all year round but I like to take advantage of it while it is popular. My favorite spice to use is the lemon pepper spice. I love lemon with some pepper and it really takes this chicken to a whole different and delicious level.

This recipe is so easy to make. And it seems so impressive. I bake the chicken in the oven and then I broiled the tops so they could get that nice crisp edge and tender and juicy center.

Close up of Lemon Pepper Chicken with a Brown Butter Garlic Lemon Sauce in a large pan.

Right before the chicken was done I made the amazing brown butter garlic lemon sauce. Holy yum! The brown butter is just one extra step and is absolutely amazing. All of the flavors in the sauce came together so well and it was the perfect finishing touch to this lemon pepper chicken.

A quick and easy recipe that is full of such delicious flavor! This is one that you are going to love!

Close up of Lemon Pepper Chicken with a Brown Butter Garlic Lemon Sauce in a large pan.

Lemon Pepper Chicken with a Brown Butter Garlic Lemon Sauce

5 from 1 vote
Chicken that gets coated in lemon pepper seasoning and is baked to tender and juicy perfection. The brown butter garlic lemon sauce is absolutely incredible!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings: 4 Servings

Ingredients
  

  • 4 thigh chicken chicken breasts can also work
  • 2 Tablespoons Lemon Pepper Seasoning
  • 1/4 cup butter
  • 1/2 cup chicken broth
  • 2 garlic cloves minced
  • Juice of one lemon

Instructions
 

  • Preheat oven to 375 degrees. Season the chicken thighs with the lemon pepper seasoning. Bake on a greased baking sheet for 15-20 minutes or until completely cooked throughout. Broil the last couple of minutes to get the crisp tops.
  • In a medium skillet add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add in the chicken broth, garlic, and juice of one lemon. Add the chicken thighs to the skillet and coat in the sauce. Let simmer for a couple of minutes before serving.
  • This was great served over rice with the brown butter lemon garlic sauce drizzled on top! Yum!

Video


Nutrition

Serves: 4

Calories115kcal (6%)Carbohydrates3g (1%)Protein1g (2%)Fat12g (18%)Saturated Fat7g (35%)Cholesterol31mg (10%)Sodium210mg (9%)Potassium63mg (2%)Fiber1g (4%)Sugar1g (1%)Vitamin A371IU (7%)Vitamin C3mg (4%)Calcium19mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram

Categories

Comments

Leave a reply
  1. I did this with 4 boneless skinless chicken breasts and brushed them with small amount of olive oil prior to coating with lemon pepper and baking. Perfect recipe for diabetes type 2. Served with baked squash and zucchini dish.

    1. This will make the brown butter for you:
      In a medium skillet add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add in the chicken broth, garlic, and juice of one lemon. Add the chicken thighs to the skillet and coat in the sauce. Let simmer for a couple of minutes before serving.

  2. Made this – with chicken breasts – along with roasted potatoes and roasted broccoli for a wonderful meal. This is a keeper. The sauce, as you stated, is so so so good. I know it will be good on rice but this was great with the broccoli and the potatoes too.

  3. Made this last night and it came out tough & rubbery. I didn’t pound the breasts to even thickness and I cooked at 400 degrees for 30 minutes. Which of these things caused it or is there another reason?

    1. Your chicken was not cooked throughly. The heat was way too high for thick pieces of chicken. Also, in the future, never pound chicken.

  4. I cooked leg quarters seasoned with the lemon pepper seasoning on celery stalks with onion. I added the drippings from the pan and the pan vegetables to the lemon garlic butter sauce with the cooked chicken. I added extra lemon to account for the chicken drippings. Cooked broccoli and rice with It. It was awesome and easy!

  5. I made this the other night with enough for leftovers. I am glad I did; just finishing up what was left for lunch today.
    Easy & very tasty. I used breasts, as it was what I had on hand and served it over rice w/vermicelli and broccoli.
    Will definitely be serving this dish on a regular basis.

    —-Nancy Stephanos

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating