This Lemon Pepper Butter Chicken is juicy, zesty, buttery, and full of bold flavors.
It’s an easy dinner that feels a little extra special but comes together with minimal effort—especially if you’re using an air fryer. Whether you serve it with fluffy rice, roasted veggies, or a crisp salad, this lemon pepper chicken recipe will surely be on your weeknight dinner rotation!
What is Lemon Pepper Butter Chicken?
Lemon pepper butter chicken is a savory and tangy dish that brings together seasoned chicken and a rich lemon pepper butter sauce. It combines the citrusy brightness of lemon with the warmth of black pepper and the richness of butter.
You’ve probably seen lemon pepper chicken on restaurant menus or as a dry rub wing flavor—but this buttery version takes it up a notch with a luscious finish that clings to every bite.
Why You’ll Love Lemon Pepper Butter Chicken
- Easy to Make: This comes together fast with just a handful of pantry spices and some butter magic.
- Bold & Bright Flavor: The lemon pepper seasoning, combined with lemon zest and juice, adds a citrusy zing that’s balanced by the richness of the butter.
- Versatile Cooking Methods: You can make it in the air fryer, oven, or stovetop—whatever suits your setup.
- Great for Meal Prep: The chicken reheats well and the flavor only deepens the next day.
If you like this easy chicken recipe, then I think you'll love my Honey Butter Chicken and Hot Honey Sriracha Chicken!
Ingredients
- Chicken Thighs: Juicy and tender, thighs hold flavor well and don’t dry out easily. I prefer boneless and skinless thighs for less effort but maximum flavor!
- Olive Oil: Helps the seasoning stick and keeps the chicken moist.
- Lemon Pepper Seasoning: The star of the show, adding citrusy brightness and a peppery kick.
- Garlic Powder: Enhances the savory depth of the marinade.
- Smoked Paprika: Adds a subtle smokiness and color to the chicken.
- Salt: Essential for bringing out all the flavors.
- Unsalted Butter: The base of the lemon butter that gets brushed over the chicken.
- Lemon Juice & Zest: Adds tangy brightness and fresh lemon aroma.
- Parsley: Gives a pop of color and freshness at the end.
Customizations
- Use Chicken Breast: Swap thighs with chicken breast if you prefer leaner cuts. Just reduce cook time slightly to avoid drying out.
- Add Heat: Mix a pinch of cayenne into the seasoning if you like a spicy kick.
- Make it Dairy-Free: Use vegan butter or olive oil in place of regular butter for a dairy-free version.
- Serve with Veggies: Roasted broccoli, green beans, or sautéed spinach all pair beautifully with this dish.
How to Make Lemon Pepper Butter Chicken
Marinate the Chicken
In a large bowl, combine chicken thighs with olive oil, lemon pepper seasoning, garlic powder, smoked paprika, and salt.
Let the chicken marinate for 5–10 minutes.
Cook the Chicken
Preheat the air fryer to 425°F. Add the chicken in a single layer, being careful not to overcrowd the basket.
Air fry for 11–14 minutes until the chicken is golden brown and reaches an internal temp of at least 165°F.
Make the Lemon Pepper Butter
While the chicken cooks, whisk together the melted butter, lemon juice, lemon zest, lemon pepper seasoning, smoked paprika, salt, and chopped parsley in a small bowl. Set aside.
Brush and Serve
Once the chicken is done, transfer to a plate and immediately brush the warm lemon pepper butter over each piece.
Serve hot with white rice and your favorite sides, and drizzle any remaining sauce on top for extra flavor.
Alternate Cooking Methods
No air fryer? No problem. You can pan-fry the chicken in a skillet over medium heat, 5–6 minutes per side until fully cooked.
Or bake at 400°F for 25–30 minutes in the oven.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven for best texture.
Tips
- Cook in batches: Overcrowding the air fryer basket will steam the chicken instead of crisping it.
- Use a meat thermometer: This helps avoid overcooking and keeps the chicken perfectly juicy.
Lemon Pepper Butter Chicken
Equipment
Ingredients
For the Chicken
- 1.5 pounds chicken thighs boneless, skinless
- 2 tablespoon olive oil
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
Lemon Pepper Butter
- ½ stick unsalted butter melted
- 2 teaspoon lemon juice
- Zest of 1 lemon
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon smoked paprika
- ½ salt adjust to taste
- 2 teaspoon freshly chopped parsley
Instructions
- In a large bowl, add chicken thighs, olive oil, lemon pepper seasoning, garlic powder, smoked paprika, and salt. Marinate for 5-10 mins.
- Preheat air fryer to 425F for a few mins. Add chicken thighs (don’t overcrowd and cook in batches as needed) and air fry for 11-14 mins until browned and cooked through (internal temperature should be 165F or more)
- While the chicken is cooking, combine melted butter, lemon juice, lemon zest, lemon pepper seasoning, smoked paprika, salt, and parsley. Set aside.
- Once chicken is done, remove chicken from air fryer then brush the lemon pepper butter all over the chicken while the chicken is still hot. Serve chicken with fluffy white rice, veggies, and extra lemon pepper butter.
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