Lemon Pepper Chicken Breasts (Print)

Pan-seared chicken breasts with zesty lemon-pepper butter sauce. A quick, flavorful main dish ready in just 30 minutes.

# Ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts, 5-6 oz each
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 cup all-purpose flour or gluten-free 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 - 3 tablespoons fresh lemon juice
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 tablespoons fresh parsley, chopped (optional)

# Directions:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
02 - Lightly coat each chicken breast in flour, shaking off excess flour before cooking.
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 tent loosely with foil.
04 - Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and cook for 30 seconds until fragrant.
05 - Stir in lemon zest, lemon juice, and black pepper. Simmer for 1-2 minutes while scraping up browned bits from the pan bottom.
06 - Return chicken to the pan and spoon sauce over top. Heat for 1-2 minutes until warmed through.
07 - Garnish with fresh chopped parsley if desired. Serve immediately with desired sides.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes like you spent an hour on it.
  • The pan sauce uses the browned bits left behind, so nothing goes to waste and everything tastes richer.
  • You can swap the protein or adjust the pepper heat without changing the core of the recipe.
  • Leftovers reheat surprisingly well and make excellent next day lunches over greens.
02 -
  • Don't skip patting the chicken dry, wet chicken steams instead of searing and you'll miss that golden crust.
  • Use a meat thermometer if you're unsure, overcooked chicken is the fastest way to ruin this dish.
  • If the sauce looks too thin, let it simmer an extra minute, if it's too thick, add a splash of water or chicken stock.
  • The garlic burns fast once the heat is on, so have your lemon juice and zest ready to go before you add it.
03 -
  • Zest the lemon before you juice it, trying to zest a juiced lemon is messy and frustrating.
  • Let the chicken rest for a minute after searing so the juices redistribute and don't run all over your cutting board.
  • Taste the sauce before you add the chicken back in, you might want an extra squeeze of lemon or another crack of pepper.
  • If you're doubling the recipe, work in batches so the pan stays hot and the chicken sears instead of steams.
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