Lemon Pepper Chicken Breasts (Printable)

Pan-seared chicken breasts in a zesty lemon-pepper butter sauce. Juicy, flavorful, and ready 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 (about 3 tablespoons)
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 tablespoons chopped fresh parsley, optional

# How to Make It:

01 - Pat chicken breasts dry with paper towels. Season both sides with salt and black pepper.
02 - Lightly dredge each chicken breast in flour, shaking off excess flour.
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 cover loosely with foil.
04 - Reduce heat to medium. Add butter to the same skillet and allow to 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 pan bottom.
06 - Return chicken to the pan and spoon sauce over the top. Heat for 1-2 minutes until warmed through.
07 - Garnish with chopped parsley if desired and serve immediately.

# Expert Suggestions:

01 -
  • It tastes like restaurant-quality chicken but comes together faster than ordering takeout, and the pan sauce makes you look like you know secrets you don't.
  • The buttery lemon glaze clings to every bite without feeling heavy, and leftovers actually taste better the next day tucked into a wrap or over greens.
02 -
  • Don't skip drying the chicken, even a little moisture will prevent browning and leave you with pale, rubbery skin instead of a beautiful crust.
  • Use a meat thermometer the first few times, overcooked chicken breasts turn dry and chalky no matter how good your sauce is, and 74 degrees Celsius is the magic number.
03 -
  • Let your skillet get properly hot before adding the chicken, a good sear happens fast and locks in moisture, but a lukewarm pan will steam the meat and leave it gray.
  • Taste your sauce before you pour it over the chicken and adjust with a pinch more salt, pepper, or lemon juice, this is your moment to make it exactly right.
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