Lemon Pepper Chicken

Name: Lemon Pepper Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 1/2 lbs. boneless (skinless chicken breasts); 1 1/2 tablespoons lemon-pepper seasoning; 3/4 teaspoon garlic powder; 1 cup low-sodium chicken broth; 1/4 cup + 2 tablespoons fresh lemon juice (divided); 1 1/2 lbs. boneless (skinless chicken breasts, cut in 1/2 inch cubes); 2 teaspoons lemon pepper seasoning; 1/4 teaspoon garlic powder; 1 tablespoon extra-virgin olive oil; 1/4 cup low-sodium chicken broth; juice and zest of 1/2 lemon

By: Kathryn Doherty | Last Updated: Mar 7, 2025 | Published: Nov 12, 2015
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Flavorful, easy, bright lemon pepper chicken that you can make in the slow cooker or on the stove with just 5 ingredients, plus 5 ways to serve it!

A piled of a lemony shredded chicken on a colorful yellow plate with lemons to the side.

Today’s recipe is all about options!

Options on how to cook it -- hands-off and in the slow cooker or super quick and ready to serve from the stove — as well as lots of options of how to eat it.

It’s such a tasty, healthy recipe, and this way, you can eat it every week and never get bored!

Some days I have my stuff together and I get my slow cooker out and load it up in the morning and we’re ready to rock for dinner.

Other times, it’s almost dinner and I think, “Crap! I planned the meal, got all the ingredients and forgot to start the slow cooker!” Which is sad because the slow cooker version takes all of 5 minutes to prep.

Anyway, that’s why this lemon pepper chicken has two ways to make it. In case you’re like me and you feel like your brain is leaking some days...

(Am I the only one who stands in the shower and wonders, did I already shampoo and condition my hair? Just shampoo? Neither yet? Hmm…)

Lemon pepper shredded chicken on a yellow plate with bowls of broccoli and rice in the background next to a slow cooker.

And bonus: whichever way you make it, you only need 5 ingredients!

Leaky brain or no, this is a simple, light and bright dinner that we love to eat year-round.

It's got great fresh lemon flavors, the right amount of savory to balance and it's seriously so easy to put together.

Now, I’ve got some notes, tips and substitutions coming up below. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Shredded chicken piled on a yellow plate next to a slow cooker and a spice container of lemon pepper seasoning.

Recipe Notes:

To make this in the crock pot, you just need to season your chicken breasts and add them to the crock pot, along with the other ingredients. Just 5 minutes to prep!
I prefer to shred the slow cooker chicken once it's finished cooking, but you could also serve it whole or just chop up the chicken.
The skillet version takes just 15 minutes start to finish. I cut the chicken breasts into small, 1-inch sized cubes to help it cook more quickly and more evenly. It doesn't take long, so be sure not to overcook the chicken.
That said, the citrusy pan sauce also will help keep the chicken juicy.
Finally, I use store-bought lemon pepper seasoning, but have also wanted to try making my own homemade lemon pepper seasoning, so you can go that route if you'd like.

Now, let's get talk serving options. Cause there are lots!

(I love options and love helping you make every meal your very own to suit your tastes and your family's tastes!)

A dark skillet with cubed cooked chicken seasoned with a lemon pepper seasoning with a bowl of rice and lemons to the side.

Serving Ideas:

Serve over brown rice (here's how I cook it perfectly) or couscous or quinoa to sop up all the juices. Just add a side of steamed broccoli or your favorite veggie.
Serve alongside roasted potatoes (paprika roasted potatoes are especially tasty with this) and veggies. I like to drain most of the extra juices for this option.
Serve the chicken in a wrap with lettuce and tomato. And my favorite addition to the mix when I eat it this way: my lightened-up 5 minute hummus. I like to use this option for the leftovers for lunch the next day.
Or, toss with orzo or another pasta and any extra veggies for an all-in-one dinner or an easy light lunch.
Use for a pulled chicken sandwich (mainly the shredded crock pot version for this). Everyone can top with their favorites: lettuce, tomatoes, even avocado. You can also use pesto or hummus as a spread on the bun - delicious! This is a great way to serve this to a crowd.

And a bonus 6th way: Use this chicken to make a pretty, yummy grain bowl!

Pick your favorite grain (farro and brown rice are my faves), add your chicken, add some steamed or roasted veggies, maybe some fresh veggies like baby spinach, and top it off with a dollop of hummus, a dollop of guac or drizzle with your favorite dressing or sauce.

Shredded lemon pepper flavored chicken piled on a yellow plate with bowls of rice and broccoli in the background.

Finally, leftovers can be stored - once cooled - in a covered container in the refrigerator for up to 5 days.

Or freeze the leftovers in a freezer-safe container (that has a label and date written on it) for up to 4-5 months.

Make sure to store the leftovers with any pan sauces or sauce from the slow cooker. It helps prevent the chicken from drying out.

I hope you give this recipe a try and let me know your favorite way to serve it!

Enjoy!

XO,

Kathryn

P.S. You can check out all of my slow cooker chicken recipes or browse through all of my chicken recipes in 15 minutes for more cooking inspiration. And try this easy baked lemon chicken for a different twist.

Shredded slow cooker lemon pepper chicken served piled on a decorate yellow plate with a cut lemon and silver serving spoons to the side and more lemons and a bowl of rice in the background.

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