Description
A quick and flavorful lemon pepper chicken recipe featuring thinly sliced chicken breasts seared to a golden crust and finished with a bright, buttery lemon garlic sauce—perfect for busy weeknights or impressing guests.
Ingredients
Scale
- 2 large chicken breasts, sliced horizontally into cutlets
- 1/2 cup all-purpose flour (or arrowroot/cornstarch for gluten-free)
- 1 tbsp lemon pepper seasoning
- 1/2 tsp salt
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- Juice of 1 fresh lemon
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Slice chicken breasts horizontally into thin cutlets for even cooking.
- In a small bowl, mix flour, lemon pepper seasoning, and salt; dredge chicken pieces to coat both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken cutlets 3-4 minutes per side until golden and internal temperature reaches 160°F; remove and set aside.
- Add butter to the pan; once melted, sauté minced garlic for 30 seconds.
- Pour in chicken broth and lemon juice; simmer for about 2 minutes until sauce slightly reduces.
- Return chicken to skillet; spoon sauce over each piece.
- Garnish with fresh lemon zest and parsley; serve immediately.
Notes
Slice chicken thinly for even cooking and tender texture. Use fresh lemon juice and zest for best flavor. An instant-read thermometer ensures perfect doneness. For gluten-free, substitute flour with arrowroot or cornstarch. Avoid overcrowding the pan to get a crisp crust. Store leftovers in airtight container up to 4 days; reheat gently to avoid drying out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg