Lemon-Pepper Chicken Breasts Recipe
Dinner
This beginner-friendly chicken recipe uses both store-bought lemon-pepper seasoning and fresh lemon for fast weeknight flavor The lemon pepper does much of the work here, adding acidity, salt and mild heat to the chicken, while the fresh lemon juice adds the perfect hit of brightness to the buttery, garlicky pan sauce Serve the chicken right out of the skillet, or transfer the breasts to a plate and drizzle every last drop of the butter-lemon sauce on top
Ingredients
- 2 large boneless, skinless chicken breasts (12 ounces each), patted dry
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon-pepper seasoning
- 2 tablespoons canola or avocado oil, plus more as needed
- 3 tablespoons unsalted butter
- 1 large garlic clove, minced
- 3 tablespoons lemon juice (from 1 lemon)
- Chopped parsley, for serving
Created by: David
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Instructions
- Cut the chicken breasts in half horizontally and place them on a large plate.,Combine the flour and lemon-pepper seasoning in a small bowl and mix with a fork.
- Sprinkle the mixture evenly over the chicken breasts, turning to coat all sides and patting to adhere.,Heat a large (-inch) pan over medium-high.
- Add the oil and, working in batches, cook the chicken breasts for to minutes on each side, until browned and cooked through. (Add more oil if necessary.
- If the oil begins smoking at any point, turn down the heat.) Transfer the chicken breasts to a plate, and drain and discard any remaining oil.,Add the butter and garlic to the pan, and stir over medium-low heat for seconds to minute, until the garlic is just starting to take on color.
- Add the lemon juice (careful, it may splatter) and cook for another seconds, until the sauce is slightly reduced.,Off the heat, return the chicken breasts to the pan, turning to coat them in the sauce.
- Garnish with parsley and serve hot.
- Store leftover chicken in a sealed container in the refrigerator for up to days.