Lemon Pepper Chicken (Printable)

Golden pan-seared chicken breasts with zesty lemon-pepper butter sauce. A simple, elegant main dish ready in half an hour.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (5.3-6.3 oz each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 cup all-purpose flour
05 - 2 tablespoons olive oil

→ Lemon-Pepper Butter Sauce

06 - 3 tablespoons unsalted butter
07 - 2 cloves garlic, minced
08 - Zest of 1 lemon
09 - Juice of 1 large lemon (approximately 3 tablespoons)
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 tablespoons chopped fresh parsley, optional

# How-To:

01 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Lightly dredge each chicken breast in flour, shaking off excess coating.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and cover loosely with aluminum foil.
04 - Reduce heat to medium. Add butter to the same skillet and melt. Stir in minced garlic and cook for 30 seconds until fragrant.
05 - Add lemon zest, lemon juice, and black pepper to the skillet. Simmer for 1-2 minutes, scraping up browned bits from the pan bottom.
06 - Return chicken breasts to the pan and spoon sauce over the top. Heat for 1-2 minutes until warmed through.
07 - Garnish with chopped parsley if desired and serve immediately.

# Expert Tips:

01 -
  • It tastes like restaurant food but uses ingredients you already have in your fridge.
  • The sauce comes together in the same pan, so cleanup is shockingly easy.
  • You can have this on the table in thirty minutes, start to finish.
  • It works just as well for a quiet dinner as it does when you need to impress someone.
02 -
  • Don't skip patting the chicken dry or it will steam instead of sear, and you'll lose that golden crust.
  • Lower the heat before adding garlic or it will burn in seconds and turn the whole sauce bitter.
  • Use fresh lemon juice, not bottled; the difference is huge and you'll taste it immediately.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook evenly and don't dry out.
  • Let the chicken rest for a minute after searing so the juices redistribute and it stays moist.
  • Taste the sauce before you pour it over the chicken and adjust the lemon or pepper to your liking.
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