Easy Lemon Pepper Chicken

Ingredients

• 2 boneless, skinless chicken breasts (Filleted into four thinner pieces, or use thin-cut chicken breasts; about 1.3 lb total.)
• 2 tbsp all-purpose flour (For coating the chicken.)
• 1 tbsp lemon pepper seasoning (The seasoning provides lemon, pepper, and salt; salt levels vary by brand.)
• 1 tbsp cooking oil (For searing the chicken.)
• 1 clove garlic (Minced.)
• 0.5 cup chicken broth (Use the broth to deglaze the skillet and form the pan sauce.)
• 1 tbsp butter (For the pan sauce.)
• 1 tsp lemon juice (Fresh lemon juice if available.)
• 1 tbsp fresh parsley (Chopped; optional, for finishing.)
• 0.125 tsp freshly cracked black pepper (For finishing; the recipe lists 1/8 teaspoon.)
• salt (Add to taste only if needed after tasting the sauce; the original recipe did not require additional salt.)

Steps

1. 1

   Use a sharp knife to carefully fillet each chicken breast into two thinner pieces, yielding four pieces total. Alternatively, use thin-cut chicken breasts.

2. 2

   Combine the flour and lemon pepper seasoning in a shallow bowl. Sprinkle the mixture over both sides of every chicken piece, then rub it in until the chicken is evenly and fully coated.

3. 3

   Heat the cooking oil in a large skillet over medium heat. Wait until the skillet and oil are very hot before adding the chicken.

4. 4

   Add the coated chicken to the hot skillet. Cook for about 5 minutes per side, or until both sides are golden brown and the chicken is cooked through.

5. 5

   Transfer the cooked chicken to a clean plate and cover it loosely to keep it warm while you prepare the sauce.

6. 6

   Add the butter and minced garlic to the same skillet. Sauté for about 1 minute, stirring, until the garlic is fragrant but not browned.

7. 7

   Pour the chicken broth into the skillet. Whisk firmly, scraping the bottom of the pan to dissolve the browned bits into the liquid.

8. 8

   Add the lemon juice to the skillet. Let the sauce simmer for 3–5 minutes, until it has reduced slightly and tastes concentrated.

9. 9

   Taste the sauce and add salt only if needed. The original recipe did not require additional salt, but this depends on the saltiness of the lemon pepper seasoning and broth.

10. 10

    Return the chicken to the skillet and spoon the sauce over the top. Allow the chicken to heat through in the sauce.

11. 11

    Season with the freshly cracked black pepper and sprinkle with chopped fresh parsley, if using. Serve immediately with the pan sauce spooned over the chicken.

Notes

Lemon pepper seasoning varies in salt content, so taste the sauce before adding salt. The pan sauce is especially good spooned over the chicken and accompanying starches such as pasta or rice.

Nutrition per serving

• main
• chicken
• quick
• weeknight dinner
• pan-seared
• skillet
• lemon
• high-protein