Description
Easy Lemon Pepper Chicken Breast recipe delivers tender, juicy chicken with a bright, buttery lemon sauce in just 20 minutes. With simple pantry ingredients and foolproof instructions, it’s the perfect weeknight dinner that tastes like restaurant quality. The pan sauce made with garlic, chicken broth, and fresh lemon juice turns ordinary chicken into something extraordinary.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts (about 1.3 pounds total) – The thinner you slice them, the faster they cook
- 2 tablespoons all-purpose flour – Helps create that beautiful golden crust
- 1 tablespoon lemon pepper seasoning – Look for one that includes salt to save a step
- 1 tablespoon cooking oil – Vegetable, canola, or light olive oil all work great
For the Pan Sauce:
- 1 tablespoon butter – Real butter makes all the difference here
- 1 clove garlic, minced – Fresh garlic gives the best flavor
- 1/2 cup chicken broth – Low-sodium gives you more control over seasoning
- 1 teaspoon lemon juice – Fresh is best, but bottled works in a pinch
- 1 tablespoon fresh parsley, chopped (optional) – Adds a pop of color and freshness
- 1/8 teaspoon freshly cracked black pepper – Just a touch for the finishing flavor
Instructions
Use a sharp knife to carefully fillet each chicken breast horizontally into thinner pieces, or start with thin-cut chicken breasts if you can find them. This step is important because thinner chicken cooks faster and stays more tender.
Combine the flour and lemon pepper seasoning in a small bowl and give it a good stir. Sprinkle this mixture generously over both sides of your chicken pieces, then use your hands to rub it in until every bit is coated.
Heat the cooking oil in your large skillet over medium heat until it shimmers, about 2 minutes. Carefully add your chicken pieces (they should sizzle when they hit the pan) and cook for about 5 minutes per side. Once they’re done, transfer them to a plate and cover loosely with foil to keep them warm and juicy.
Add the butter to your now-empty skillet and let it melt. Toss in that minced garlic and sauté for about 1 minute, stirring constantly. Your kitchen is about to smell absolutely amazing! Just don’t let it burn, garlic goes from fragrant to bitter pretty quickly.
Pour the chicken broth into the skillet and grab your whisk. Scrape up all those gorgeous browned bits stuck to the bottom of the pan—that’s where all the flavor lives. Those little bits will dissolve into the sauce and make it taste incredible.
Add the lemon juice and let the sauce simmer away for 3-5 minutes until it reduces and thickens slightly. Give it a taste and add a pinch of salt if needed (this depends on how salty your lemon pepper seasoning and broth are). The sauce should coat the back of a spoon when it’s ready.
Return your chicken to the skillet and spoon that beautiful sauce all over the top. Let everything heat through together for a few minutes so the chicken can soak up some of that lemony goodness. Season with freshly cracked black pepper and sprinkle with fresh parsley if you’re using it.
Notes
- Use the right heat – Medium is your friend here; too high and the coating burns before the chicken cooks through
- Make it saucier – Double the butter, garlic, and broth if you’re serving this over pasta or rice
- Lemon slices are your friend – Throw a few thin lemon slices into the pan with the chicken for an extra pop of flavor
- Check your seasoning – Some lemon pepper blends are saltier than others, so taste before adding extra salt
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: American