Lemon Pepper Chicken (Printable Version)

Tender chicken breasts pan-seared until golden and finished with a zesty lemon-pepper butter sauce.

# Needed Ingredients:

→ 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

# Steps:

01 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Lightly coat each chicken breast in flour, shaking off excess to ensure even coverage.
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 foil.
04 - Reduce heat to medium. Add butter to the skillet and allow to melt completely. 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 while scraping up browned bits from the pan bottom.
06 - Return chicken to the pan and spoon sauce over the top. Heat for 1-2 minutes until warmed through.
07 - Garnish with chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like restaurant quality but uses ingredients you probably already have in your fridge.
  • The lemon butter sauce is so good youll want to drizzle it on everything from vegetables to crusty bread.
  • You can have dinner on the table in half an hour without feeling rushed or frazzled.
  • The pan stays flavorful enough that cleanup feels less annoying when you taste those crispy browned bits.
02 -
  • Dont move the chicken around while its searing or youll lose that beautiful golden crust.
  • If your lemon juice is really tart, start with 2 tablespoons and taste before adding the rest so the sauce doesnt turn too sharp.
  • Let the chicken rest for a minute after cooking so the juices redistribute instead of running all over your cutting board.
03 -
  • Use a meat thermometer to check doneness because cutting into the chicken to check releases all the juices.
  • Zest the lemon before you juice it because its nearly impossible to zest a juiced lemon.
  • If your skillet isnt big enough for all four breasts, cook them in two batches so they sear properly instead of steaming.
  • Save a little fresh lemon zest to sprinkle on top at the end for an extra burst of brightness.
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