Lemon Pepper Chicken Breasts (Printer-Friendly)

Golden pan-seared chicken breasts finished with a bright lemon-pepper butter sauce. Simple, elegant, and on the table in 30 minutes.

# What You 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, approximately 3 tablespoons
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Pat chicken breasts dry with paper towels. Season both sides evenly 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 5-6 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 aromatic.
05 - Add lemon zest, lemon juice, and black pepper to the skillet. Simmer for 1-2 minutes, 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. Garnish with fresh parsley and serve immediately.

# Expert Advice:

01 -
  • It tastes like restaurant food but uses ingredients you probably already have in your kitchen.
  • The lemon butter sauce is so good you will find yourself soaking it up with bread even when you are full.
  • One skillet means less cleanup, which matters on a weeknight.
  • It works just as well for a quiet dinner alone as it does when you are trying to impress someone.
02 -
  • Do not overcrowd the pan or the chicken will steam instead of sear, cook in batches if your skillet is not large enough.
  • If the sauce tastes too sharp, add half a teaspoon of honey or a small pat of extra butter to round it out.
  • Chicken breasts vary wildly in thickness, so use a meat thermometer the first few times until you get a feel for doneness.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the best sear without hot spots.
  • Zest the lemon before you juice it, it is nearly impossible to zest a juiced lemon and you will end up frustrated.
  • If the butter starts to brown too quickly when you add the garlic, pull the pan off the heat for a few seconds to let it cool slightly.
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