Most lemon pepper chicken is boring as hell. Dry meat, dusty seasoning, zero payoff. This version actually works: bone-in thighs seared until the skin cracks, then finished in a lemon cream sauce built on all those pan drippings. You’ll be mopping up that sauce with bread when no one’s watching. If you’re looking for more dinners that don’t taste phoned-in, check out our best chicken recipes — every one is tested, flavorful, and worth repeating.
Hot pan, hot oven, deglaze with something that matters. I’ve cooked chicken thighs enough times to know the move is getting a hard sear on those thighs; we’re talking about actual caramelization, not some weak browning, but epic, crispy skin. If you love that kind of stovetop control and deep browning, our pan-seared recipes walk you through the same technique across steak, seafood, pork chops, and more.
Then, letting the oven finish the job while you build a sauce from the fond. Heavy cream cuts the lemon’s bite, fresh zest keeps it bright, and that bone-in meat hits 175°F right when the sauce thickens. Forty-five minutes, one skillet, and you’ve got the kind of chicken that makes people shut up and eat.
Ingredients
- Bone-in, skin-on chicken thighs
- Lemon pepper seasoning
- Kosher salt
- Avocado oil or Olive oil
- Unsalted butter
- Garlic, minced
- Chicken broth
- Heavy cream
- Fresh lemon juice
- Lemon zest
- Black pepper
- Fresh parsley or thyme (for garnish)
- Lemon wedges (for garnish)
Equipment
- Cast iron skillet (oven-safe)
- Instant-read thermometer
- Tongs
- Wooden spoon or spatula
Step-by-Step: How to Make Lemon Pepper Chicken
- Prep the chicken: Preheat oven to 400°F. Pat chicken dry and season with lemon pepper and ½ teaspoon salt.
- Sear for flavor: Heat olive oil in a cast-iron skillet. Place the chicken skin-side down and sear for 4–5 minutes per side, until deeply golden. Transfer to a plate.
- Build the sauce: Reduce the heat to medium, melt the butter, and sauté the garlic until fragrant (about 30 seconds).
- Deglaze: Stir in chicken broth, lemon juice, and zest, scraping up browned bits.
- Cream it up: Pour in the heavy cream and whisk for 2–3 minutes, until slightly thickened.
- Bake: Return chicken skin-side up, spoon sauce over, and transfer skillet to the oven. Bake for 20–22 minutes, or until the chicken reaches 175°F.
- Finish & serve: Rest 5 minutes, garnish with herbs, and serve with sauce spooned over.
Easy Substitutions & Variations
- Chicken breasts: Cook faster—pull at 165°F.
- Parmesan boost: Add grated Parmesan to the sauce for extra richness.
- Herb swap: Use dill or basil instead of parsley/thyme for a different finish.
Meat Nerd Tips
- Season smart: Many lemon pepper blends already contain salt—taste before adding more.
- Golden = flavor: Don’t rush the sear; that’s where the flavor builds, just like when you’re making grilled chicken thighs.
- Thicker sauce: Simmer longer or whisk in a cornstarch slurry if needed.
- Crispier skin: Broil 2–3 minutes at the end.
- Prep ahead: Make the sauce and sear the chicken up to a day in advance, then finish in the oven before serving.
- Temperature counts: Dark meat, like thighs, tastes best pulled at 175°F, making them juicy, not dry.
- Fond = flavor: Scrape up those browned bits when you deglaze the pan. That’s concentrated umami gold.
- Cast iron rules: Because cast iron heats evenly and can give you the best sear, it’s the best pan for this recipe.
What to Serve with Lemon Pepper Chicken
- Spoon over steamed broccoli or asparagus.
- Serve with rice, mashed potatoes, or buttered noodles to soak up the sauce.
- Pair with a crisp white wine like Sauvignon Blanc or a citrus-forward IPA.
Leftovers & storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooled chicken and sauce up to 2 months. Thaw overnight, reheat gently.
- Make-ahead option: Sear and prep sauce ahead, then bake just before serving.
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Lemon Pepper Chicken Recipe
Recommended Equipment
- Wooden spoon or spatula
Ingredients
- 2.5 lbs chicken thighs bone-in skin-on
- 2½ teaspoons lemon pepper seasoning
- 1 teaspoon kosher salt divided
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- ¾ cup chicken broth
- ¾ cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon ground pepper
- 1 tablespoon fresh parsley or thyme for garnish
- Lemon wedges to garnish
Instructions
Prep the chicken
- Preheat the oven to 400°F and pat chicken thighs dry with paper towels.
- Season both sides with lemon pepper seasoning, and ½ teaspoon of salt. (Some variety of lemon pepper seasonings comes with the salt, so ½ teaspoon of salt is more than enough)
Brown the chicken
- Heat olive oil in a large oven-safe cast iron skillet over medium-high heat.
- Place chicken thighs skin side down and sear for 4–5 minutes per side until golden brown.
- Remove chicken and set aside on a plate.
Make the sauce
- In the same skillet, reduce heat to medium and add butter.
- Sauté the garlic 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.
- Pour in the heavy cream and whisk until smooth and slightly thickened for 2–3 minutes.
- Return chicken thighs to the skillet, skin side up, spooning some sauce over the top.
Bake the chicken
- Transfer the skillet to the oven and bake for 20–22 minutes, until the chicken reaches 175°F (80°C) and the sauce is bubbling.
- Remove from the oven and let rest for 5 minutes. Sprinkle with fresh minced herbs.
Serve
- Serve warm with steamed broccoli and drizzle the creamy lemon sauce over the top.
Notes
- Salt Check: Many lemon pepper blends already include salt, so taste the blend before adding additional salt.
- Crispier Skin: For extra crunch, broil for 2 to 3 minutes after baking.
- Fond Flavor: Don’t skip scraping the browned bits from the skillet after searing the thighs; this is the secret to a rich sauce.
- Temperature Matters: Dark meat, like thighs, are best when cooked to 175°F for juicy, tender results.
- Make Ahead: Sear the chicken and make the sauce a day ahead, then finish in the oven before serving.
- Freezer Friendly: Cool completely before freezing in sauce. Thaw overnight in the fridge and reheat gently on the stovetop.
Nutrition
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FAQs
Yes—just shorten cooking time and pull at 165°F internal temp.
Simmer longer, or use a quick cornstarch slurry (1 tsp cornstarch + 1 Tbsp water).
Absolutely. Cool, store in an airtight container up to 2 months, thaw in fridge, and reheat gently in a pan on a low simmer until heated through.
Rice, mashed potatoes, or roasted vegetables work great as side dishes. The sauce is made for soaking into every bite.
