Lemon Pepper Chicken (Printable format)

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

# List of 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
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 chopped fresh parsley, optional

# How to make it:

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.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts 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 and melt. Stir in minced garlic and cook for 30 seconds until fragrant.
05 - Add 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 the top. Heat for 1-2 minutes until warmed through.
07 - Garnish with fresh parsley if desired and serve immediately.

# Expert Suggestions:

01 -
  • It tastes like effort but comes together faster than ordering takeout.
  • The buttery lemon sauce clings to every bite without feeling heavy.
  • You probably already have everything you need in your fridge right now.
  • It works for a regular Tuesday or when someone you want to impress is coming over.
02 -
  • Dont crowd the pan or the chicken will steam instead of sear, if your skillet is small cook in batches.
  • If the garlic starts to brown too fast pull the pan off the heat for a few seconds, burned garlic is bitter and will ruin the sauce.
  • Let the chicken rest for a minute before you slice it or all the juices will run out onto the plate.
03 -
  • Always zest your lemon before you juice it, trying to zest a juiced lemon is a frustrating mess.
  • If your skillet isnt hot enough the flour coating will get gummy instead of crispy, wait for that shimmer.
  • Taste the sauce before you add the chicken back in, you might want an extra squeeze of lemon or another crack of pepper.
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