Pan-Seared Lemon Pepper Chicken (Printable)

Pan-seared chicken breasts finished with a zesty lemon-pepper butter sauce. An easy, elegant main dish ready in 30 minutes.

# 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 - 3 tablespoons fresh lemon juice
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 tablespoons chopped fresh parsley (optional)

# Preparation Steps:

01 - Pat chicken breasts dry with paper towels. Season both sides with salt and black pepper.
02 - Lightly coat each chicken breast in flour, shaking off excess coating.
03 - Heat olive oil in large skillet over medium-high heat. Add chicken breasts and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to plate and cover loosely with foil.
04 - Reduce heat to medium. Add butter to same skillet and melt. Stir in minced garlic and cook 30 seconds until fragrant.
05 - Add lemon zest, lemon juice, and black pepper. Simmer 1-2 minutes while scraping up browned bits from pan bottom.
06 - Return chicken to pan and spoon sauce over top. Heat 1-2 minutes until warmed through.
07 - Garnish with fresh parsley if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes twice as good.
  • The buttery lemon sauce clings to every bite without feeling heavy or complicated.
  • You only need one pan, which means less cleanup and more time to actually enjoy dinner.
  • Its flexible enough to dress up for guests or keep casual on a weeknight.
02 -
  • Dont skip drying the chicken, any moisture will steam instead of sear and youll lose that golden crust.
  • Use medium heat for the sauce or the butter can burn and turn bitter instead of nutty and rich.
  • Let the chicken rest for a minute before slicing if youre serving it that way, it keeps the juices from running all over the plate.
03 -
  • Use a meat thermometer to check for 165 degrees Fahrenheit, guessing can lead to dry or undercooked chicken.
  • Zest the lemon before you juice it, its much easier and you wont waste any of those precious oils.
  • Let the skillet get hot before adding the chicken, a proper sear locks in moisture and flavor.
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