# 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.

_Dinner_

Prep: 10 min · Cook: 18 min · Total: 28 min · Yields: 4 servings

## Ingredients

- 4 boneless, skinless chicken breasts (about 6–8 oz each, pounded to even thickness)
- 2 tsp lemon-pepper seasoning
- ½ tsp garlic powder
- ½ tsp kosher salt
- 2 tbsp olive oil
- 2 tbsp unsalted butter (divided)
- 3 cloves garlic (thinly sliced)
- ½ cup chicken broth
- 1 lemon (zested and juiced (about 3 tbsp juice))
- 1 tbsp fresh parsley (chopped, for garnish)

## Instructions

1. Pat the 4 chicken breasts completely dry with paper towels — surface moisture is the enemy of a good sear.
2. Mix the 2 tsp lemon-pepper seasoning, 0.5 tsp garlic powder, and 0.5 tsp kosher salt in a small bowl, then rub the blend evenly over both sides of each breast.
3. 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.
4. 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.
5. Flip each breast and cook for another 5–6 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F.
6. Transfer the chicken to a plate and tent loosely with foil to rest.
7. 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.
8. Pour in the 0.5 cup chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.
9. 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.

## Tip

> Pound the thicker end of each breast to match the thinner end — even thickness means the whole breast hits 165°F at the same time, so you're not overcooking one half to finish the other.

Tags: weeknight, 30-minute, one-pan, gluten-free

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Canonical: https://just-recipes.io/recipes/lemon-pepper-chicken-breasts