Lemon Pepper Chicken Skillet Recipe

Ingredients

Lemon Pepper Chicken

• 2 boneless skinless chicken breasts (or boneless thighs or chicken tenders)
• 1 Tbsp all-purpose flour (or gluten-free flour)
• 2 tsp lemon pepper seasoning
• 1 tsp garlic powder
• 1/2 tsp fine sea salt
• 2 Tbsp extra virgin olive oil

Lemon Pepper Butter Sauce

• 4 Tbsp unsalted butter
• Zest of 1 medium lemon (about 1 tsp zest)
• 2 tsp freshly squeezed lemon juice
• 1 tsp lemon pepper seasoning
• 2 tsp freshly chopped parsley, plus more for garnish

Instructions

1. Cut each chicken breast in half lengthwise to create 4 thinner cutlets for even cooking.
2. In a small bowl, mix the flour, lemon pepper seasoning, garlic powder, and salt. Sprinkle this mixture evenly over both sides of the chicken and gently press it in to ensure it adheres well.
3. Heat a large skillet over medium heat and add 2 Tbsp olive oil. Add the chicken cutlets to the pan and sauté for 5 minutes per side or until golden brown and the thickest part reaches 165°F on an instant-read thermometer. Transfer the chicken to a serving plate to rest.
4. Turn off the heat but keep the pan on the stove. Add the butter to the hot pan, stirring to melt it and scrape up any browned bits left from cooking. Stir in the lemon zest, lemon juice, lemon pepper seasoning, and chopped parsley. Taste and adjust with additional salt if needed.
5. Return the chicken to the pan and turn it gently to coat with the lemon pepper butter sauce. Spoon extra sauce over the chicken, garnish with additional parsley, and serve immediately with white rice or your preferred grain and vegetables.

Notes

• For boneless, skinless thighs, increase cooking time by 1-2 minutes and cook until the internal temperature reaches 175°F.
• If using chicken tenders, remove the tendon before seasoning and cooking for better texture.
• Most lemon pepper seasonings contain salt, so adjust added salt to taste especially in the sauce.
• To refrigerate, cool chicken within two hours and store in an airtight container for up to 4 days.
• To freeze, cool chicken within two hours, pack airtight, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
• To reheat, warm gently in a medium-low skillet or microwave until the internal temperature reaches 165°F.