Lemon Pepper Chicken (Printable)

Pan-seared chicken breasts coated in a bright lemon-pepper butter sauce. Quick, flavorful, and ready in under 30 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 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 blend
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

# Directions:

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 flour to prevent heavy breading.
03 - Heat olive oil in a large skillet over medium-high heat. Place chicken breasts in the pan and cook for 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. Add butter to the same skillet, allowing it to melt completely. Add minced garlic and cook for 30 seconds until aromatic.
05 - Stir in lemon zest, lemon juice, and black pepper. Simmer for 1-2 minutes while scraping up any browned bits from the pan bottom.
06 - Return chicken breasts to the skillet and spoon sauce generously over each piece. Heat for 1-2 minutes until warmed through.
07 - Garnish with fresh parsley if desired. Serve immediately while sauce is warm.

# Expert Advice:

01 -
  • It comes together in half an hour, which means you can have a restaurant-style dinner on a weeknight without the stress.
  • The lemon butter sauce is so good you will want to spoon it over everything on your plate.
  • It uses everyday ingredients you probably already have, so no special trip to the store.
  • The crispy golden crust on the chicken pairs perfectly with the tangy, peppery sauce.
02 -
  • Do not skip patting the chicken dry, wet chicken will steam instead of sear and you will miss out on that golden crust.
  • Use a meat thermometer to check for doneness, overcooked chicken is dry and disappointing no matter how good the sauce is.
  • If your skillet is too hot the garlic will burn in seconds, so lower the heat before you add the butter.
  • Fresh lemon juice makes all the difference, the bottled stuff tastes flat and sour in a way that does not work here.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook at the same rate and stay tender.
  • Let the chicken rest for a minute after searing, it helps the juices redistribute and keeps every bite moist.
  • Use a stainless steel or cast iron skillet for the best sear and the most flavorful pan drippings.
  • Zest the lemon before you juice it, it is much easier and you will get more fragrant oils.
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