Description
A quick and flavorful Lemon Pepper Chicken recipe featuring tender chicken cutlets sautéed to golden perfection and glazed with a zesty lemon pepper butter sauce. Perfect for a weeknight dinner served alongside rice or vegetables.
Ingredients
Scale
For the Lemon Pepper Chicken:
- 2 boneless skinless chicken breasts
- 1 Tbsp all-purpose flour
- 2 tsp lemon pepper seasoning
- 1 tsp garlic powder
- 1/2 tsp fine sea salt
- 2 Tbsp extra virgin olive oil
For the Lemon Pepper Butter Sauce:
- 4 Tbsp unsalted butter
- Zest of 1 medium lemon (about 1 teaspoon zest)
- 2 tsp lemon juice, freshly squeezed
- 1 tsp lemon pepper seasoning
- 2 tsp freshly chopped parsley, plus more to garnish
Instructions
- Cut Chicken: Cut each chicken breast in half lengthwise to create 4 thinner cutlets for even cooking.
- Season: In a small bowl, combine the flour, lemon pepper seasoning, garlic powder, and salt. Sprinkle the mixture evenly over both sides of the chicken and gently press it in to coat well.
- Sauté: Heat a large skillet over medium heat and add 2 Tbsp olive oil. Add the chicken cutlets and sauté for 5 minutes per side, or until golden brown and the thickest part reaches 165°F using an instant-read thermometer. Transfer the cooked chicken to a serving plate to rest.
- Prepare Butter Sauce: Turn off the heat. Add the butter to the hot pan, scraping up any browned bits as it melts from residual heat. Stir in the lemon zest, lemon juice, lemon pepper seasoning, and chopped parsley. Taste and adjust salt if necessary.
- Glaze and Serve: Return the chicken to the pan and turn to coat thoroughly in the lemon pepper butter sauce. Spoon extra sauce over the top. Garnish with additional parsley and serve hot, ideally with white rice or your favorite grain and vegetables.
Notes
- To swap boneless, skinless chicken thighs, cook 1-2 minutes longer until the internal temperature reaches 175°F.
- For chicken tenders, remove the tendon before cooking for better texture.
- Lemon pepper seasoning often contains salt, so adjust additional salt in the sauce accordingly to your taste preference.
- To refrigerate, cool chicken within two hours and store in an airtight container for up to 4 days.
- For freezing, cool chicken and pack airtight; store up to 3 months. Thaw in the refrigerator before reheating.
- Reheat chicken in a skillet over medium-low heat or in the microwave until heated through to 165°F.
