Lemon Pepper Chicken Breasts (Printable)

Pan-seared chicken breasts with zesty lemon-pepper butter sauce. A quick, flavorful weeknight dinner that's easy to prepare.

# 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

# How-To:

01 - Pat chicken breasts dry with paper towels. Season both sides with salt and black pepper.
02 - Lightly coat each chicken breast in flour, shaking off excess flour.
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 internal temperature reaches 165°F. Transfer to a plate and loosely cover with foil.
04 - Reduce heat to medium. In the same skillet, add butter and let it 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 top. Heat for 1-2 minutes until warmed through.
07 - Garnish with fresh parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like restaurant quality but uses ingredients you probably already have in your kitchen.
  • The lemon butter sauce is so good you will want to pour it over everything on your plate.
  • You can have dinner on the table in half an hour without breaking a sweat.
  • It works beautifully for both a quiet weeknight and when you want to impress someone without overthinking it.
02 -
  • Do not move the chicken around once it hits the pan, let it sit and develop that crust or it will steam instead of sear.
  • If your lemon juice tastes too sharp, add a tiny pinch of sugar to the sauce to round it out.
  • Always check the internal temperature with a thermometer because overcooked chicken is dry and sad no matter how good the sauce is.
03 -
  • Pound the thicker parts of the chicken breasts gently with a mallet so they cook evenly and you do not end up with dry edges and raw centers.
  • Always zest your lemon before you juice it, trust me on this one because trying to zest a juiced lemon is a nightmare.
  • Use the same skillet for the sauce without washing it because those browned bits are pure flavor gold.
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