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chicken breasts in lemon pepper sauce with black olives

Lemon Pepper Chicken

This lemon pepper chicken recipe is a perfect balance of sour and spicy. Juicy chicken breasts in intensely lemony sauce flecked with cracked black pepper.
5 from 7 votes
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Course: Main Course
Cuisine: American
Keyword: lemon pepper chicken
Prep Time: 15 minutes
Cook Time: 30 minutes
Marinating Time: 30 minutes
Servings: 4
Calories: 260.78kcal


For the Lemon Pepper Marinade

  • 2 tbsp honey
  • 2 tbsp wholegrain mustard of Dijon mustard
  • 3 cloves garlic, pressed
  • 3 tsp cracked black pepper
  • 1 lemon, zest and juice

For the Lemon Pepper Chicken

  • 2 tbsp olive oil
  • 2 chicken breasts, large cut in half lengthwise
  • salt
  • 2 shallots or 1 small onion
  • 2 cloves garlic
  • 1 tbsp flour, heaped
  • 125ml/1/2cup white wine
  • 175ml/3/4cup chicken stock
  • 1/2cup black olives (optional)
  • 1 tbsp chopped parsley


For the Lemon Pepper Marinade

  • Mix the honey, mustard, pressed garlic, cracked black pepper and lemon juice and zest in a small bowl. Cut the chicken breasts in half lengthwise or if using small chicken breasts keep them whole. Pour the marinade over the chicken breasts and let them marinate in the refrigerator for 30 minutes.

For the Lemon Pepper Chicken

  • Take the chicken breasts out of the marinade and scrape the marinade off as much as possible, save the marinade. In a large and deep pan brown chicken breasts seasoned with salt in 2 tbsp of olive oil over medium heat until golden but not cooked through, approximately 2-3 minutes on each side. Remove to a plate.
  • Add chopped shallots, garlic and sauté for 5 minutes over low heat. Add the flour to the pan and combine it with the oil that was left in the pan from browning chicken. Add
    the marinade and white wine and scrape the bottom of the pan with a spatula to
    release the brown bits, cook it on high until the sauce thickens, which should
    take about 2 minutes, reduce the heat to medium.
  • Add the chicken stock, chicken breasts and olives and simmer for 20 minutes. Sprinkle with chopped parsley before serving.


Using cracked pepper over ground pepper will help to reduce the spice level. 


Calories: 260.78kcal | Carbohydrates: 19.52g | Protein: 14.8g | Fat: 12.05g | Saturated Fat: 1.85g | Cholesterol: 37.47mg | Sodium: 481.39mg | Potassium: 382.16mg | Fiber: 2.04g | Sugar: 11.02g | Vitamin A: 185.56IU | Vitamin C: 7.08mg | Calcium: 44.79mg | Iron: 1.2mg