Zesty Pan-Seared Lemon Pepper Chicken Breasts
Lemon Pepper Chicken
Juicy chicken breasts infused with bright citrus and bold cracked pepper. A fast, fresh weeknight staple.
Nutrition (per serving)
There is something so incredibly satisfying about a perfectly cooked piece of lemon pepper chicken. It’s a classic for a reason—the brightness of the fresh citrus cuts right through the richness of the pan-seared meat, while the heat from the cracked black pepper adds a sophisticated bite. This is my go-to recipe when I want something that feels light and healthy but doesn't skimp on bold, punchy flavor.
The secret to this dish lies in using fresh ingredients. Forget the bottled seasoning; we're talking fresh lemon zest and hand-cracked peppercorns. By searing the chicken over medium-high heat, we lock in all those juices, and finishing the pan with a little butter and a splash of lemon juice creates a silky sauce that brings everything together. It’s simple, elegant, and ready in under 30 minutes.
Ingredients
- Chicken breasts (boneless, skinless):1.5 lb
- Kosher salt:1 tsp
- Freshly cracked black pepper:1.5 tsp
- Lemon zest:1 tbsp
- All-purpose flour:1/4 cup
- Olive oil:2 tbsp
- Unsalted butter:1 tbsp
- Garlic (minced):3 cloves
- Chicken broth:1/4 cup
- Fresh lemon juice:2 tbsp
- Fresh parsley (chopped):2 tbsp
Instructions
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Place the chicken breasts between two sheets of plastic wrap and pound them to an even 3/4-inch thickness. Season both sides generously with salt.
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In a shallow bowl, whisk together the flour, freshly cracked black pepper, and lemon zest.
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Dredge each chicken breast in the flour mixture, shaking off any excess so there is just a light coating.
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Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook for 5-6 minutes per side until golden brown and cooked through (165°F internal temperature).
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Remove the chicken from the pan and set it aside on a plate. Reduce the skillet heat to medium.
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Add the butter to the same skillet. Once melted, sauté the minced garlic for about 30 seconds until fragrant.
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Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release any flavorful browned bits. Let the sauce simmer for 2 minutes to thicken slightly.
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Return the chicken to the pan, spoon the sauce over the top, and garnish with fresh parsley and extra lemon slices before serving.
Tips & Notes
- Pounding the chicken to an even thickness ensures it cooks at the same rate and stays juicy throughout.
- Use a pepper grinder on the coarsest setting for the best texture and a more vibrant flavor profile.
- Don't crowd the pan; if your skillet is small, cook the chicken in two batches to ensure a proper golden-brown sear.
