Lemon Pepper Chicken Breasts (Print)

Tender pan-seared chicken breasts finished with a bright lemon-pepper butter sauce. Simple, elegant, and delicious.

# Components:

→ Chicken

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

# Directions:

01 - Pat chicken breasts dry with paper towels. Season both sides with salt and black pepper.
02 - Lightly dredge each chicken breast in flour, shaking off excess to create an even coating.
03 - In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature: 165°F). Transfer chicken to a plate and cover loosely with foil.
04 - Reduce heat to medium. In the same skillet, add butter and let it melt. Stir in garlic and cook for 30 seconds until fragrant.
05 - Add lemon zest, lemon juice, and black pepper. Simmer for 1-2 minutes, scraping up browned bits from the pan to incorporate all flavors.
06 - Return chicken to the pan and spoon sauce over the top. Heat for 1-2 minutes until the chicken is reheated and coated with sauce.
07 - Garnish with chopped parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes fancy but uses ingredients you probably already have in your kitchen.
  • The pan sauce does all the work, turning plain chicken into something you want to soak up with bread.
  • You can have dinner on the table in thirty minutes without touching a single processed ingredient.
  • Leftovers actually taste better the next day when the flavors settle into the meat.
02 -
  • Do not overcrowd the pan or the chicken will steam instead of sear, and you will lose that golden crust.
  • If your lemon is too thick-skinned and does not yield much juice, roll it hard on the counter before cutting to break up the membranes inside.
  • The sauce will look thin at first, but it thickens as it simmers and clings to the chicken beautifully by the end.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook at the same rate and do not dry out on the edges.
  • Let the skillet get hot before adding the chicken or the flour coating will not crisp properly.
  • Taste the sauce before you add the chicken back in, you might want a little more lemon or pepper depending on your preference.
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