Description
Juicy lemon pepper chicken seared to golden perfection and topped with a zesty garlic butter sauce. A bright, flavorful meal ready in 20 minutes.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts (2 large pieces)
- ¼ cup all-purpose flour (or cornstarch for gluten-free)
- 1 ½ teaspoons lemon pepper seasoning
- ½ teaspoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- ¼ cup low-sodium chicken broth
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped parsley, for garnish
- Lemon slices, for serving
Instructions
- Slice chicken breasts in half horizontally to create thin cutlets. In a shallow bowl, mix flour, lemon pepper seasoning, and salt. Lightly coat each chicken cutlet in the flour mixture, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3 to 4 minutes per side, until golden and cooked through (165°F internal temperature). Remove to a plate and keep warm.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in chicken broth and lemon juice, scraping up any browned bits from the pan. Simmer 2 minutes until slightly thickened.
- Return chicken to the skillet and spoon sauce over the top. Sprinkle with lemon zest and chopped parsley.
- Serve hot with lemon slices and your favorite side — rice, roasted asparagus, or mashed potatoes all work beautifully.
Notes
- Use freshly squeezed lemon juice for the brightest flavor.
- Avoid overcooking the chicken to keep it juicy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American