Lemon Pepper Chicken Breasts (Print Version)

Tender chicken breasts pan-seared until golden, finished with a bright lemon-pepper butter sauce. Ready in just 30 minutes.

# What You'll Need:

→ 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 - Juice of 1 large lemon (about 3 tablespoons)
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 tablespoons chopped fresh parsley (optional)

# Cooking Steps:

01 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Lightly dredge each chicken breast in flour, shaking off excess to ensure an even, thin coating.
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 allow to melt. 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 1-2 minutes while scraping up browned bits from the pan bottom.
06 - Return chicken to the pan and spoon sauce over each piece. Heat for 1-2 minutes until warmed through.
07 - Transfer chicken to serving plates. Drizzle remaining sauce over top and garnish with fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It delivers restaurant-quality flavor with ingredients you probably already have in your fridge.
  • The buttery lemon sauce clings to every bite without feeling heavy or complicated.
  • Cleanup is shockingly easy since everything happens in one skillet.
  • You can have it on the table faster than most takeout orders arrive.
02 -
  • Drying the chicken thoroughly before seasoning is the difference between a beautiful crust and a steamed, pale piece of meat.
  • Don't skip scraping up the browned bits when you add the lemon juice, that's where all the deep, savory flavor hides.
  • If your chicken breasts are uneven in thickness, pound them gently with a meat mallet so they cook at the same rate.
03 -
  • Use a meat thermometer to check for doneness, guessing leads to dry chicken more often than not.
  • Let the butter melt slowly when making the sauce so the garlic doesn't burn and turn bitter.
  • If the sauce seems too thin, let it simmer an extra minute, if it's too thick, whisk in a tablespoon of water or chicken stock.
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