Lemon Pepper Chicken (Printable)

Juicy pan-seared chicken breasts finished with a bright lemon-pepper butter sauce. Easy, elegant, and ready in 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 or gluten-free flour blend
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 chopped fresh parsley, optional

# How To Make:

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 any excess 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. Melt butter in the same skillet, then add minced garlic and cook for 30 seconds until fragrant.
05 - Stir in 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 skillet, spoon sauce over each breast, and heat for 1-2 minutes until warmed through.
07 - Garnish with fresh chopped parsley if desired. Serve immediately with preferred side dish.

# Expert Advice:

01 -
  • It delivers restaurant flavor in half an hour without fancy ingredients or techniques.
  • The sauce is so good you will want to spoon it over everything on your plate.
  • It works on a Tuesday night but feels special enough for guests.
02 -
  • If your chicken breasts are thick, pound them to an even thickness or they will be dry on the outside and raw in the center.
  • Do not skip the resting step after searing, covering the chicken loosely with foil keeps it juicy while you make the sauce.
  • Use medium heat for the sauce or the butter will separate and turn greasy instead of silky.
03 -
  • Let the chicken come to room temperature for fifteen minutes before cooking so it sears evenly instead of staying cold in the center.
  • Use a meat thermometer to check for 74 degrees Celsius, guessing leads to overcooked, dry chicken more often than not.
  • Double the sauce if you are serving this over rice or pasta, because everyone will want more.
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