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!
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…)
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.
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!)
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.
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.
Lemon Pepper Chicken
Ingredients
Slow cooker version:
- 2 ½ lbs. boneless, skinless chicken breasts
- 1 ½ tablespoons lemon-pepper seasoning
- ¾ teaspoon garlic powder
- 1 cup low-sodium chicken broth
- ¼ cup + 2 tablespoons fresh lemon juice, divided
Skillet version:
- 1 ½ lbs. boneless, skinless chicken breasts, cut in ½ inch cubes
- 2 teaspoons lemon pepper seasoning
- ¼ teaspoon garlic powder
- 1 tablespoon extra-virgin olive oil
- ¼ cup low-sodium chicken broth
- juice and zest of ½ lemon
Instructions
- Slow cooker version: Season chicken breasts with garlic powder and lemon-pepper seasoning.
- Add to crock pot along with chicken broth and ¼ cup lemon juice.
- Cook on high for 4 hours or on low for 6-7 hours.
- Remove chicken breasts, shred and add back to the slow cooker. Stir to combine and get everything well-coated in the sauce. Add additional 2 tablespoons lemon juice.
- Taste and add salt and black pepper, if desired.
- Skillet version: Season cubed chicken with lemon pepper seasoning and garlic powder.
- Heat olive oil in a large pan over medium heat.
- Add chicken and cook for 5 minutes, stirring occasionally.
- Add chicken broth, cover the pan with a lid and cook until the chicken is cooked through, about 5 more minutes.
- Stir in the lemon juice and lemon zest and serve!
Notes
- Serve over brown rice (here’s how I cook it perfectly) or couscous 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.
- Use the chicken to build a grain bowl with your favorite grains, roasted and/or fresh veggies and a dollop of hummus or guac or a drizzle of your favorite dressing or sauce.
Cheyanne @ No Spoon Necessary
YUM! Lemon pepper chicken is so delicious! I've never had it in the slow cooker before, but I bet it tastes amazing!! I love all your options for how to devour this too! Total weeknight winner right here, girlfriend! Pinned!
P.s. I'm constantly asking myself, "wait...what did I come in here for" or "what was I about to say?!" And I totally am guilty of questioning if I'm on the shampoo or conditioner step in the shower. 😀
Kathryn
Whew, glad it's not just me 😉 As for the slow cooker version of this, you know I'm all about keeping it easy!! Have a great weekend Cheyanne! XO
Susan
I love your combination of lemon pepper and chicken, and then cooking it in chicken broth! That sounds so flavorful and yummy. Can't wait to try it! And count me in for the Forgetter's Club!
Kathryn
So glad to know I'm not alone! This lemon-pepper chicken really is so flavorful -- and easy! Thanks Susan 🙂
Christine at Must Love Home
Hello Friend, This is perfect!!! Thank you for sharing with us at the Friday Favorites Link Party, where every link is pinned and tweeted! I hope you have a wonderful weekend!! Hugs - Christine at Must Love Home
Kathryn
Thanks Christine! And thanks for hosting such a yummy party!
Lisa @ Chocolate Meets Strawberry
Yum, I must try this! I love shredded chicken and add it to pretty much anything...sandwiches, salads, pasta and more! This one is sure to be a winner 🙂
Kathryn
I'm with you - it's so great having shredded chicken on hand to make a quick meal out of just about everything! I hope you love this version, Lisa!
Nancy |Plus Ate Six
I have a leaky brain on a regular basis - at least once a day I'll walk into a room and just stand there trying to remember what I came in for. And often times it gets to 5pm and I wonder where the day has gone to - to a recipe like this is perfect for me 🙂
Kathryn
Haha, I do the same thing, Nancy! "What did I come in here for?!" And that 5 o'clock is sneaky - pops up out of nowhere! Hope this recipe eases the stress for you on a frantic day. XO
Lauren @ Create Bake Make
I forget what I'm doing ALL of the time and normally remember about 20 mins later! i love a recipe with options and this would sure be popular in our house. Thanks for linking up with us for Fabulous Foodie Fridays!
Kathryn
Haha, Lauren, me too! Sometimes it takes longer than 20 minutes, but still... hope you have a great weekend! XO
Barrie
This looks delicious, for an easy weeknight-skillet meal. I love lemon pepper too, so this is right up my list of great meals- I may have to add this to this week's meal plan!
Kathryn
Thanks Barrie! It's such a good go-to and I love that you can use it in so many ways. Hope you give it a try!
Michelle | A Dish of Daily Life
I definitely need to try this. We love cooking with lemon flavor here...I know my family would love this!
Kathryn
Thanks Michelle! It makes dinner SO easy! Hope you give it a try 🙂
Jenny
The crock pot version was delicious! I added about a cup of finely chopped spinach just before serving for a little bit of added veggie and color. I think peas might also be yummy mixed in. We ate it with (ahem, buttered) egg noodles and broccoli. Such a bright, fresh dinner!
Kathryn
I'm so happy to hear you tried it! I love the spinach - and peas - idea to give it some veggies and pretty green color 🙂
Jenny Rice
I was trying to make this recipe again, but for some reason the recipe card isn't showing up this time. I can see the whole post, just not the ingredients list or directions. Is it just me?
Kathryn
Hi Jenny! I'm sorry, I've just switched recipe plugins and there seem to be some tech glitches. They are looking into it now. That recipe card appears to be showing up at the very bottom of the post - underneath the big Pinterest image. (Hopefully it will be moved back up soon once they figure out what's wrong.) Sorry for the inconvenience!
Tez @ Chile and Salt
WOW Kathryn, another AWESOME recipe! This is going on my to make soon list! Can`t wait to give this a try!!
Kathryn
Thanks so much Tez!
Kathryn M.
This is so much better than my standard baked lemon pepper chicken! I saved this recipe to Pinterest and will definitely be making it again. Thank you!
Kathryn
I'm so happy to hear you loved it Kathryn and thanks for taking the time to leave a comment! Also, yay for spelling our name the same way - don't see that very often! 😊
Austin Huskerson
What’s not to love?! Super simple , clean ingredients , tastes great, slow cooker version makes for perfect meal prep food! Thanks for posting this!
Kathryn
Thanks Austin! I hope you enjoy it!
Jamie
Can you use frozen chicken breasts for this?
Kathryn
Hi Jamie, yes, I think frozen chicken breasts would be fine for the slow cooker version. It may take a little longer to cook but not by much. Hope that helps!