Description
This Lemon Pepper Chicken recipe features tender, juicy chicken breasts seasoned with a zesty blend of lemon pepper and garlic, then sautéed to golden perfection. Finished with a rich, buttery lemon pepper sauce and fresh parsley, it’s a quick and flavorful meal perfect for any weeknight dinner.
Ingredients
Scale
For the Lemon Pepper Chicken:
- 2 boneless skinless chicken breasts, or boneless thighs or chicken tenders
- 1 Tbsp all-purpose flour, or gluten-free flour
- 2 tsp lemon pepper seasoning
- 1 tsp garlic powder
- 1/2 tsp fine sea salt
- 2 Tbsp extra virgin olive oil
For the Lemon Pepper Butter Sauce:
- 4 Tbsp unsalted butter
- Zest of 1 medium lemon, about 1 teaspoon zest
- 2 tsp lemon juice, freshly squeezed
- 1 tsp lemon pepper seasoning
- 2 tsp freshly chopped parsley, plus more to garnish
Instructions
- Cut Chicken: Cut each chicken breast in half lengthwise to create 4 thinner cutlets.
- Season: In a small bowl, combine the flour, lemon pepper seasoning, garlic powder, and salt. Sprinkle the mixture evenly over both sides of the chicken and gently press it in to coat.
- Sauté: Set a large skillet over medium heat and add 2 Tbsp olive oil. Add the chicken to the pan and sauté 5 minutes per side, or until golden brown and the thickest part reaches 165°F on an instant-read thermometer. Transfer chicken to a serving plate to rest.
- Prepare Butter Sauce: Turn off the heat. Add the butter to the hot pan, scraping up any browned bits as it melts from residual heat. Stir in the lemon zest, lemon juice, lemon pepper seasoning, and parsley. Taste and adjust with salt if needed.
- Glaze and Serve: Return the chicken to the pan and turn to coat in the sauce. Spoon extra sauce over the top and serve with white rice or your favorite grain and vegetables.
Notes
- To swap boneless, skinless thighs, cook 1-2 minutes longer until reaching 175°F. For chicken tenders, remove the tendon before cooking.
- Most lemon pepper seasonings contain salt; adjust additional salt in the sauce accordingly.
- To refrigerate, cool chicken and store in an airtight container within two hours. Use within 4 days.
- To freeze, cool chicken completely and store in an airtight container for up to 3 months. Thaw in refrigerator before reheating.
- Reheat in a medium-low skillet or microwave until heated through to 165°F.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
