This quick and easy Lemon Pepper Chicken is a 30-minute dinner packed with flavor. Juicy chicken breasts are tenderized, pan-fried and topped with a flavorful lemon, butter and garlic sauce.
PREP TIME : 10 minutes
COOK TIME : 15 minutes
TOTAL TIME : 25 minutes
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 tablespoon lemon pepper
- 1 teaspoon salt
- 1/4 cup all purpose flour
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 1 tablespoon garlic, minced
- 2 tablespoons lemon juice
- 1/4 cup chicken broth
Instructions
- Slice chicken breasts in half to make two thin pieces of chicken. Place chicken on a cutting board and using a meat tenderizer pound chicken breast on both sides.
- Season chicken on both sides with lemon pepper and salt. Then coat chicken in flour and set aside.
- In a medium size skillet, add olive oil and 2 tablespoons of butter over medium-high heat.
- Add chicken and cook until golden brown, about 3-5 minutes, flip and repeat. Cook until chicken is cooked through and reaches 165°F. Remove chicken and place on a serving platter.
- Add remaining 2 tablespoons butter, garlic, lemon juice and chicken broth to sauce pan.
- Stir and simmer for 3-5 minutes, just until it starts to get slightly brown. Remove from heat and pour over the chicken breast.
- Garnish with lemon wedges and fresh parsley and serve immediately!
Notes
Storage: Once it’s cooled to room temperature, you can store your leftover Lemon Pepper Chicken in an airtight food storage container. Properly stored in the fridge, your leftovers will keep for about 5 days.
However, I will warn you, this dish is best served fresh. Once the sauce is poured on top of the pan fried chicken, it will never reheat as well as it was fresh out of the skillet. It’s still good leftover, just not as crispy!
