Pan-Seared Lemon Pepper Chicken (Printer View)

Pan-seared chicken breasts with zesty lemon-pepper butter sauce. Easy, quick, and bursting with fresh citrus flavor.

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (5.3-6.3 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

# Method:

01 - Pat chicken breasts dry with paper towels. Season both sides generously 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 for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and loosely cover 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 pan. Simmer for 1-2 minutes while scraping up browned bits from the bottom.
06 - Return chicken breasts to the pan and spoon sauce over the top. Heat for 1-2 minutes until warmed through.
07 - Garnish with chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It delivers restaurant-quality flavor in less time than it takes to order takeout.
  • The buttery lemon sauce clings to every bite without feeling heavy or complicated.
  • You can make it with pantry staples and still impress anyone at the table.
02 -
  • Don't skip drying the chicken, wet skin or surface will steam instead of sear and you'll lose that golden crust.
  • Use medium-high heat for the sear but drop to medium for the sauce, or the garlic will burn and turn bitter in seconds.
  • If your skillet isn't large enough, cook the chicken in batches rather than crowding, or it will steam and turn rubbery.
03 -
  • Zest the lemon before you juice it, it's nearly impossible to zest a juiced lemon and you'll waste all that fragrant oil.
  • Let the chicken rest for a minute after searing, it helps the juices redistribute so every bite stays moist.
  • Taste the sauce before you add the chicken back, if it's too tart, whisk in an extra pat of butter to balance it out.
Return