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Easy Lemon Pepper Chicken for Busy Weeknights

Easy Lemon Pepper Chicken for Busy Weeknights

Golden pan-seared chicken breasts are coated in lemon-pepper seasoning and finished in a bright garlic, lemon, and butter sauce. This quick dinner serves four and is ready in about 30–35 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Coating
  • 4 about 6 ounces each Boneless, skinless chicken breasts
  • 1/2 cup All-purpose flour
  • 1 1/2 to 2 teaspoons Lemon-pepper seasoning
  • 1/2 teaspoon, or less if seasoning is salty Kosher salt
For Cooking and Sauce
  • 2 tablespoons Olive oil
  • 2 tablespoons Unsalted butter
  • 3 cloves Garlic, minced
  • 3/4 cup Low-sodium chicken broth
  • 1/4 cup, about 1–2 lemons Fresh lemon juice
  • 1 teaspoon Finely grated lemon zest
Garnish
  • 2 tablespoons, optional Fresh parsley, chopped

Method
 

Step-by-Step
  1. If the chicken breasts are thick, slice them horizontally or pound them to about 1/2-inch thickness so they cook evenly.
  2. Combine the flour, lemon-pepper seasoning, and salt in a shallow dish. Lightly coat each chicken breast, shaking off excess flour.
  3. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat.
  4. Cook the chicken for about 4–5 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a plate.
  5. Reduce the heat to medium. Add the remaining tablespoon of butter and cook the garlic for about 30 seconds.
  6. Pour in the chicken broth, lemon juice, and lemon zest. Scrape up the browned bits from the bottom of the pan.
  7. Simmer the sauce for 2–4 minutes, until slightly reduced.
  8. Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken and simmer briefly for about 1–2 minutes.
  9. Garnish with parsley and serve immediately.

Notes

Pound the chicken to an even thickness for the juiciest result. Bottled lemon-pepper seasoning varies in salt content, so adjust the added kosher salt carefully. Remove the chicken as soon as it reaches 160–165°F and let it rest for a few minutes before serving.