Lemon Pepper Chicken Breasts (Print Version)

Juicy chicken breasts pan-seared and coated in a vibrant lemon-pepper butter sauce, perfect for a quick weeknight dinner.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (5.3 to 6.3 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 - Juice of 1 large lemon (about 3 tablespoons)
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 generously with salt and black pepper.
02 - Lightly coat each chicken breast in flour, shaking off excess flour to ensure even coating.
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 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 until warmed through.
07 - Garnish with chopped fresh parsley if desired. Serve immediately.

# Additional Tips::

01 -
  • It takes less time than ordering takeout and tastes like you spent an hour in the kitchen.
  • The sauce is so simple yet punchy enough to make plain chicken feel like a restaurant dish.
  • You probably already have everything you need sitting in your pantry right now.
  • Leftovers reheat beautifully and taste even better tucked into a wrap the next day.
02 -
  • Dont skip patting the chicken dry or youll end up with a pale, soggy crust instead of a golden sear.
  • Use the same skillet for the sauce so you capture all the caramelized bits left behind by the chicken.
  • If your lemon juice is too tart, add a tiny pinch of sugar to round out the acidity without making it sweet.
03 -
  • Let your skillet get properly hot before adding the chicken or it will stick and tear when you try to flip it.
  • Zest your lemon before you juice it, its almost impossible to zest a juiced lemon without making a mess.
  • If your sauce breaks or looks greasy, whisk in a teaspoon of cold water off the heat to bring it back together.
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