Zesty and Golden Lemon Pepper Chicken Breasts
These zesty lemon pepper chicken breasts are pan-seared to golden perfection and finished in a silky, vibrant lemon butter pan sauce. A 30-minute restaurant-quality meal.
- Prep Time: 12 mins
- Cook Time: 15 mins
- Total Time: 27 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
1 1/2 to 1 3/4 pounds boneless skinless chicken breasts
1 1/2 tablespoons lemon pepper seasoning, divided
1/2 teaspoon kosher salt
3/4 cup all-purpose flour
1 1/2 tablespoons vegetable oil
4 tablespoons unsalted butter, divided
2 cloves garlic, minced
1/2 cup chicken stock
1/3 cup fresh lemon juice
1/4 cup Italian parsley, chopped
Lemon slices for garnish
Instructions
1. Cut chicken breasts into thin cutlets by slicing horizontally.
2. Season both sides of the chicken with 4 teaspoons of lemon pepper and salt.
3. Dredge chicken in flour, shaking off excess, and rest on a wire rack.
4. Heat oil and 2 tbsp butter in a skillet over medium heat. Fry chicken 3 minutes per side until golden. Remove to a plate.
5. Discard fat, melt remaining butter, and sauté garlic for 30 seconds.
6. Add stock and lemon juice, scraping the bottom of the pan. Boil for 1 minute to thicken.
7. Stir in remaining lemon pepper. Return chicken to pan to coat in sauce.
8. Sprinkle with parsley and serve with lemon slices.
Notes
Resting the floured chicken on a rack for 5 minutes helps the crust stick better.
Use fresh lemon juice rather than bottled for the best flavor profile.
If the sauce is too tart, whisk in an extra tablespoon of cold butter at the end.
Nutrition
- Serving Size: 1 cutlet
- Calories: 395
- Sugar: 1g
- Sodium: 850mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 135mg