Crispy Lemon Pepper Chicken Thighs are one of those go-to recipes I make so often that I could probably prepare it with my eyes closed. Made with boneless, skinless chicken thighs, and like my lemon pepper chicken wings, it’s quick, easy, and always a hit at our house.
I pan-fry the thighs in butter and oil in a cast-iron skillet on the stove, and dinner is ready in less than 20 minutes. This chicken recipe is perfect for easy weeknight dinners, special occasions, and Sunday suppers.
Lightly fried to get the perfect crispy texture and perfectly seasoned with zesty lemon pepper and a divine lemon butter sauce, it’s one of those dishes that feels fancy but takes almost no effort—my favorite kind of meal!
Why I love this recipe, and you will too!
- It’s a quick chicken thigh recipe; you can have it on the table in 20 minutes. Did I also mention it is delicious?
- Made with simple ingredients, you probably already have everything you need in your pantry and fridge.
- If you are anything like me, you are always looking for cast-iron skillet recipes, and this stovetop chicken thighs recipe delivers!
Ingredients
You don’t need much to make this dish: just boneless, skinless chicken thighs, fresh lemon juice, lemon pepper (homemade or purchased), and a few other pantry ingredients. Below are the ingredient notes (including substitutions).
- Boneless, skinless chicken thighs are the star of this recipe. However, you can substitute chicken breasts, wings, tenders, drumsticks, or bone-in, skin-on chicken thighs. Just keep in mind that they will all require different cooking times and will change the taste slightly.
- Lemon juice: Freshly squeezed lemon juice does make a difference. Don’t use the bottled stuff. In a pinch, you can substitute purchased frozen lemon juice. I’m lucky to have a Meyer lemon tree in our yard, so I always have a juice supply. It’s a bit sweeter and less acidic than regular lemon juice, but regular lemon juice works fine, too.
- Lemon pepper: Whether purchased or homemade, lemon pepper is what makes this recipe unique. It’s easy to make with lemon zest, sea or kosher salt, and ground black pepper.
A complete list of ingredients and specific amounts are listed in the recipe card below.
How to make Lemon Pepper Chicken Thighs
- Add the beaten eggs to a shallow bowl. Add one teaspoon of salt and lemon pepper to the flour and combine in another shallow dish. Set aside.
- Pat the chicken thighs dry with a paper towel and season both sides with the remaining teaspoons of salt and lemon pepper.
- Dip each chicken thigh into the eggs and let any excess drip back into the bowl. Then, dredge them in the flour mixture and shake off any excess flour. Place the thighs on a wire rack over a baking sheet. Repeat with the rest of the thighs.
- Melt the butter in a large 12-inch cast-iron skillet over medium heat and add the olive oil. When the oil is hot, add the coated thighs to the skillet and cook for about three to four minutes or until they are crispy and a light golden brown.
- Turn the chicken thighs over and let them cook for three to four minutes or until an instant-read meat thermometer reads 165°F in the thickest part. While they are cooking, baste several times with the butter/oil mixture.
- Leave the chicken in the skillet, remove it from the heat, and add the lemon juice. Stir to combine, and spoon the mixture over the fried chicken thighs.
- Serve immediately, topped with a spoonful of the lemon butter, and garnish with lemon slices, if desired.
Serving and menu suggestions
This recipe is very versatile and goes with just about any side dish. I like serving it with roasted broccoli and carrots, and American coleslaw. It is also excellent paired with blistered green beans and potato salad.
Recipe variations
- Garlic Lemon Pepper Chicken Thighs: Add minced garlic to the skillet during the last minute of cooking for a savory, aromatic flavor. The garlic pairs beautifully with the lemon pepper.
- Spicy Lemon Pepper Chicken: To kick up the heat, add half a teaspoon of cayenne pepper to your flour mixture or a dash of hot sauce to your beaten eggs. This variation adds a spicy twist to the zesty profile.
- Hot Honey Lemon Pepper Glazed Chicken: Drizzle the cooked chicken with hot honey and the lemon butter sauce for a sticky, sweet, tangy glaze. This works well as a finishing touch or a dipping sauce on the side.
Recipe FAQs
Unlike breasts, chicken thighs are always very juicy and flavorful. In this recipe, the salt, butter, lemon juice, and lemon pepper enhance the flavor profile.
No, a thousand times no! I haven’t tasted every brand of bottled lemon juice, but the ones I have tasted have a strong, bitter taste and lack the brightness of fresh lemon juice. I have used frozen lemon juice in this recipe, and it works, too.
In this recipe, lemon pepper seasoning is one of the main ingredients; not using it will change the taste completely. Without it, you will have plain fried chicken thighs, which isn’t necessarily bad; it’s just not what we are going for in this recipe.
Chicken thighs are the most versatile and forgiving cut of chicken. Even overcooked, they are still juicy and full of flavor. For this recipe, I prefer frying them, but they are delicious whether baked, broiled, or grilled.
How to store and reheat leftovers
To store leftovers, place the cooled chicken in an airtight container and refrigerate for up to four days.
The best way to reheat leftovers is to place them on a baking sheet and reheat them at 375°F for 10-12 minutes or until heated through and crispy.
Creative ways to transform leftover Lemon Pepper Chicken Thighs
Don’t let any leftovers go to waste! These quick and easy ideas can turn them into brand-new meals. From chicken chili and quesadillas to flavorful fried rice, these recipes can breathe new life into your leftovers.
- Shrimp and Chicken Fried Rice
- Buffalo Chicken Dip or Buffalo Chicken Appetizers
- Salsa Verde Chicken Chili
- Chicken Quesadillas
If you don’t have enough leftovers to make a recipe, save and freeze what you have and add other leftover chicken until you have enough to make one you like.
Top tips to ensure this recipe turns out perfectly
- Pat the chicken thighs dry with paper towels before adding the seasonings.
- Don’t skimp on the lemon pepper seasoning—it’s the star of the dish! Make sure each piece is evenly coated.
- This recipe calls for thighs that are about three-quarters of an inch thick at the thickest part. If your thighs are thicker or thinner, they might need to cook for more or less time than what the recipe calls for.
- Test the oil by dropping a tiny pinch of flour into the skillet. If it sizzles, you’re good to go. If the oil is too cool, the chicken won’t crisp, and if it is too hot, it might burn.
- Let the chicken cook undisturbed for 3-4 minutes on the first side to develop a golden, crispy crust before flipping.
- Your chicken thighs are done when they reach 165°F in the thickest part as measured by an instant-read meat thermometer.
More chicken thigh recipes:
Check out these quick and easy chicken thigh recipes and menu ideas on my blog:
If you need more recipes or menu ideas, here is a link to all of my chicken recipes.
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Crispy Lemon Pepper Chicken Thighs (20-Minutes)
Equipment
- 12-inch cast iron skillet or heavy-duty skillet
Ingredients
- 2 eggs lightly beaten
- 1 cup all-purpose flour
- 1 ¼ pounds boneless skinless chicken thighs, about 5
- 2 teaspoons kosher salt, divided
- 2 teaspoons lemon pepper
- 1 cup butter
- ¼ cup olive oil
- ½ cup fresh lemon juice
- lemon slices, chopped fresh parsley optional, garnish
Instructions
- Add the beaten eggs to a shallow bowl. Add one teaspoon of salt and lemon pepper to the flour and combine in another shallow dish. Set aside.
- Pat the chicken thighs dry with a paper towel and season both sides with the remaining teaspoons of salt and lemon pepper.
- Dip each chicken thigh into the eggs and let any excess drip back into the bowl. Then, dredge them in the flour mixture and shake off any excess flour. Place the thighs on a wire rack over a baking sheet. Repeat with the rest of the thighs.
- Melt the butter in a large 12-inch cast-iron skillet over medium heat and add the olive oil. When the oil is hot, add the coated thighs to the skillet and cook for about three to four minutes or until they are crispy and a light golden brown.
- Turn the chicken thighs over and let them cook for three to four minutes or until an instant-read meat thermometer reads 165°F in the thickest part. While they are cooking, baste several times with the butter/oil mixture.
- Leave the chicken in the skillet, remove it from the heat, and add the lemon juice. Stir to combine, and spoon the mixture over the fried chicken thighs.
- Serve immediately, topped with a spoonful of the lemon butter, and garnish with lemon slices, if desired.
Notes
- Pat the chicken thighs dry with paper towels before adding the seasonings.
- Don’t skimp on the lemon pepper seasoning—it’s the star of the dish! Make sure each piece is evenly coated.
- This recipe calls for thighs that are about three-quarters of an inch thick at the thickest part. If your thighs are thicker or thinner, they might need to cook for more or less time than what the recipe calls for.
- Test the oil by dropping a tiny pinch of flour into the skillet. If it sizzles, you’re good to go. If the oil is too cool, the chicken won’t crisp, and if it is too hot, it might burn.
- Let the chicken cook undisturbed for 3-4 minutes on the first side to develop a golden, crispy crust before flipping.
- Your chicken thighs are done when they reach 165°F in the thickest part as measured by an instant-read meat thermometer.
Nutrition
Kathi B. Boor
This was so easy & so very tasty – a nice difference to the chicken I normally make (which is usually in casserole form for a family with boys!) Pounding the meat is not something I’ve actually ever done with a chicken breast, but definitely is essential for this recipe.
Thank you!
Sharon Rigsby
Hi Kathi, thank you so much for letting me know! I am so glad you and your family enjoyed this recipe!
All the best,
Sharon