Lemon-Pepper Chicken Breasts
Juicy pan-seared chicken with a bright, peppery crust and a quick butter-lemon pan sauce. Ready in under 30 minutes on a single skillet.
Ingredients
- 4boneless, skinless chicken breasts(about 6–8 oz each, pounded to even thickness)
- 2 tsplemon-pepper seasoning
- ½ tspgarlic powder
- ½ tspkosher salt
- 2 tbspolive oil
- 2 tbspunsalted butter(divided)
- 3 clovesgarlic(thinly sliced)
- ½ cupchicken broth
- 1lemon(zested and juiced (about 3 tbsp juice))
- 1 tbspfresh parsley(chopped, for garnish)
Method
- 01
Pat the 4 chicken breasts completely dry with paper towels — surface moisture is the enemy of a good sear.
- 02
Mix the 2 tsp lemon-pepper seasoning, ½ tsp garlic powder, and ½ tsp kosher salt in a small bowl, then rub the blend evenly over both sides of each breast.
- 03
Heat the 2 tbsp olive oil and 1 tbsp of the unsalted butter in a large skillet over medium-high heat until the butter foams and subsides.
- 04
Add the chicken breasts smooth-side down. Cook undisturbed for 6–7 minutes until a deep golden crust forms and the breasts release easily from the pan.
- 05
Flip each breast and cook for another 5–6 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F.
- 06
Transfer the chicken to a plate and tent loosely with foil to rest.
- 07
Reduce the heat to medium. Add the 3 cloves sliced garlic to the same skillet and cook for 30 seconds, stirring, until fragrant but not browned.
- 08
Pour in the ½ cup chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.
- 09
Stir in the lemon juice and lemon zest from the 1 lemon, then simmer for 2–3 minutes until the sauce reduces by about half.
- 10
Remove the pan from heat and swirl in the remaining 1 tbsp unsalted butter until the sauce is glossy and slightly thickened.
- 11
Return the chicken to the pan, spoon the sauce over each breast, and garnish with the 1 tbsp chopped fresh parsley before serving.
Adapted from public domain & community sources