Lemon Pepper Chicken Recipe
Pounding the chicken to an even thickness means it cooks through at the same rate edge to center, so the exterior gets deeply seared without the middle drying out, and building the sauce in the same pan picks up all the browned bits left behind by the crust.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
Ingredients
- 4 (6 oz each) boneless, skinless chicken breasts
- 2 tbsp lemon pepper seasoning
- 1/2 tsp kosher salt
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
Nutrition per serving
- Calories
- 339
- Protein
- 32g
- Carbs
- 3g
- Fat
- 22g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Place each chicken breast between two sheets of plastic wrap and pound with a mallet or heavy skillet to an even 1/2-inch thickness.
- 2Pat the chicken dry, then season both sides with the lemon pepper seasoning and kosher salt, pressing it into the surface.
- 3Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear for 4-5 minutes per side, until deeply golden and the internal temperature reads 165°F (74°C) on a meat thermometer. Transfer to a plate and tent with foil.USDA safe minimum for poultry: 165°F (74°C)
- 4Reduce the heat to medium. Add 2 tablespoons of the butter to the same skillet and let it melt into the browned bits left behind.
- 5Add the garlic and cook for 30 seconds, until fragrant but not browned.
- 6Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release any stuck-on fond, and simmer for 2-3 minutes until slightly reduced.
- 7Remove the pan from the heat and swirl in the remaining 2 tablespoons of butter along with the lemon zest until the sauce turns glossy.
- 8Return the chicken to the pan, spoon the sauce over the top, and sprinkle with chopped parsley before serving.
Tips & variations
- No lemon pepper blend on hand? Mix 1 tablespoon coarse black pepper, 1 teaspoon lemon zest, and 1/2 teaspoon salt as a quick substitute.
- Swap chicken breasts for boneless thighs; they're more forgiving if slightly overcooked and take about the same time to sear through.
- For a spicier version, add a pinch of red pepper flakes to the sauce along with the garlic.
Storage & reheating
Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a splash of broth to loosen the sauce; microwaving tends to overcook the thin edges before the center warms through.
Tips from the Tulo kitchen
- Zest the lemon before juicing it, once it's squeezed, the peel is too limp to grate cleanly.
- If the chicken breasts are very large, slicing them in half horizontally before pounding gives more even portions than pounding one thick piece.
FAQ
Can I use bone-in chicken for this recipe?
Bone-in, skin-on breasts or thighs work, but they need longer in the pan and finishing in a 375°F oven for 15-20 minutes after searing to cook through without burning the outside.
What can I serve with lemon pepper chicken?
Steamed rice, mashed potatoes, or roasted asparagus all work well since the pan sauce spoons easily over any of them.
Why is my chicken tough after cooking?
This usually means it was cooked past 165°F internal temperature or seared over heat that was too high, which tightens the muscle fibers before the crust fully develops.
Can I make the sauce ahead of time?
The sauce is best made fresh right after searing the chicken so it picks up the browned fond in the pan; a separately made sauce won't have the same depth of flavor.
