Step 1: Prepare the Chicken If using breasts, place them between two sheets of plastic wrap and gently pound to an even ½-inch thickness. If using thighs, simply trim any excess fat. Pat the chicken dry with paper towels — this is crucial for a golden sear.
Step 2: Make the Lemon Pepper Seasoning In a small bowl, combine the black pepper, garlic powder, onion powder (if using), and salt. Zest the lemon directly into the bowl and mix well. The zest will clump slightly — that's fine. It adds incredible aroma.
Step 3: Season the Chicken Rub the seasoning mixture all over both sides of each chicken piece. Press gently so the seasonings stick. Drizzle 1 tablespoon of fresh lemon juice over the chicken and rub again. Set aside while you heat your pan.
Step 4: Heat Your Pan Place a large stainless steel or cast-iron skillet over medium-high heat. Add 2 tablespoons of oil and heat until the oil shimmers but does not smoke.
Step 5: Pan-Sear the Chicken Carefully place the chicken in the pan — do not overcrowd, work in batches if needed. Cook thighs for 5–6 minutes on the first side, then flip and cook another 4–5 minutes. For breasts, cook 4 minutes per side. The chicken is done when golden brown and the internal temperature reaches 165°F (74°C).
Step 6: Deglaze with Lemon Juice In the last minute of cooking, add the remaining 2 tablespoons of fresh lemon juice to the pan. It will bubble and lift all the browned bits from the bottom. Tilt the pan and spoon the lemony sauce over the chicken.
Step 7: Rest and Garnish Transfer the chicken to a cutting board or serving platter. Let it rest for 5 minutes to keep the juices inside. Sprinkle with fresh parsley and an extra crack of black pepper. Serve immediately.
