Pan-seared Lemon Pepper Chicken (Printable)

Pan-seared chicken breasts coated in a vibrant lemon-pepper butter sauce. Easy, elegant, and ready in just 30 minutes.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (5.3 to 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 (approximately 3 tablespoons)
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 tablespoons chopped fresh parsley, optional

# How-To:

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

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent an hour fussing over it.
  • The lemon butter sauce is so good you will want to spoon it over everything on your plate.
  • It uses ingredients you probably already have, no special trip to the store required.
  • The golden crust on the chicken gives you that restaurant quality sear without any fancy equipment.
02 -
  • Do not move the chicken around while it sears or you will lose that golden crust, just let it sit and develop color before flipping once.
  • If your skillet is too hot the garlic will burn in seconds, so reduce the heat before adding the butter and watch it closely.
  • Let the chicken rest for a minute after searing so the juices redistribute, otherwise they will run out the second you cut into it.
03 -
  • Zest the lemon before you juice it, it is nearly impossible to zest a juiced lemon and you will need both for the best flavor.
  • Use a meat thermometer to check for doneness instead of cutting into the chicken, so you keep all those juices locked inside.
  • If your sauce seems too thin, let it simmer for an extra minute, and if it is too thick, add a tablespoon of water or chicken broth to loosen it up.
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