Lemon Pepper Chicken (Print Version)

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

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, 5 to 6 ounces 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 - Juice of 1 large lemon, approximately 3 tablespoons
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 tablespoons fresh parsley, chopped (optional)

# How to Make It:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
02 - Lightly dredge each chicken breast in flour, shaking off excess flour to prevent clumping.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5 to 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 same 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 to 2 minutes while scraping up browned bits from the pan bottom.
06 - Return chicken to the skillet and spoon sauce over the top. Heat for 1 to 2 minutes. Garnish with fresh parsley if desired and serve immediately.

# Expert Tips:

01 -
  • It uses one pan and takes less time than ordering takeout, which means fewer dishes and more time on the couch.
  • The lemon butter sauce clings to the chicken in a way that makes every bite taste intentional, not accidental.
02 -
  • Dont walk away during the sear or the chicken will stick and tear when you try to flip it, which I did twice before I learned to just stand there and wait.
  • Add the lemon juice off the heat for a second if the pan is too hot, or it will sputter and reduce too fast into a sticky glaze instead of a silky sauce.
03 -
  • Let the chicken rest on the plate for a minute before you slice it, or all the juice runs out onto the cutting board instead of staying inside.
  • If the garlic starts to brown too fast, pull the pan off the heat for a few seconds and it will stop cooking without burning.
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