Lemon Pepper Chicken Breasts (Printable)

Pan-seared chicken breasts with bright lemon-pepper butter sauce. Elegant, easy, and ready in just 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 - 3 tablespoons fresh lemon juice
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Lightly dredge each chicken breast in flour, shaking off excess 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 let it melt. Stir in minced garlic and cook for 30 seconds until fragrant.
05 - Add lemon zest, lemon juice, and black pepper to the skillet. Simmer for 1-2 minutes while scraping up browned bits from the bottom of the pan.
06 - Return chicken to the pan and spoon sauce over the top. Heat for 1-2 minutes to meld flavors.
07 - Garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Expert Hints:

01 -
  • It tastes like you spent an hour in the kitchen, but you'll be plating in under thirty minutes.
  • The lemon-pepper butter clings to every bite and makes plain chicken feel like an event.
  • You can swap in gluten-free flour or chicken thighs without losing any of the magic.
  • Leftovers reheat beautifully and taste even brighter the next day.
02 -
  • Don't skip drying the chicken—wet chicken steams instead of sears, and you lose that crispy exterior.
  • If your lemon juice is too tart, add a tiny pinch of sugar to the sauce to round it out.
  • Keep the heat at medium once you start the sauce, or the butter will break and turn greasy.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook at the same rate and stay tender.
  • Let the chicken rest for a minute after searing—it helps the juices settle and keeps every bite moist.
  • Taste the sauce before you pour it and adjust the lemon or pepper to your liking; some lemons are sweeter, some are sharper.
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