Lemon-Pepper Chicken Breasts
Updated May 12, 2025
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large boneless, skinless chicken breasts (12 ounces each), patted dry
- 3tablespoons all-purpose flour
- 1tablespoon lemon-pepper seasoning
- 2tablespoons canola or avocado oil, plus more as needed
- 3tablespoons unsalted butter
- 1large garlic clove, minced
- 3tablespoons lemon juice (from 1 lemon)
- Chopped parsley, for serving
Nutritional analysis per serving (4 servings)
372 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 39 grams protein; 79 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the chicken breasts in half horizontally and place them on a large plate.
- Step 2
Combine the flour and lemon-pepper seasoning in a small bowl and mix with a fork. Sprinkle the mixture evenly over the chicken breasts, turning to coat all sides and patting to adhere.
- Step 3
Heat a large (12-inch) pan over medium-high. Add the oil and, working in batches, cook the chicken breasts for 3 to 4 minutes on each side, until browned and cooked through. (Add more oil if necessary. If the oil begins smoking at any point, turn down the heat.) Transfer the chicken breasts to a plate, and drain and discard any remaining oil.
- Step 4
Add the butter and garlic to the pan, and stir over medium-low heat for 30 seconds to 1 minute, until the garlic is just starting to take on color. Add the lemon juice (careful, it may splatter) and cook for another 30 seconds, until the sauce is slightly reduced.
- Step 5
Off the heat, return the chicken breasts to the pan, turning to coat them in the sauce. Garnish with parsley and serve hot. Store leftover chicken in a sealed container in the refrigerator for up to 3 days.
Private Notes
Comments
Yes, I was thinking that the recipe doesn’t have them cooking nearly long enough to be safe, even with cutting in half. I’m guessing that most people must know to check the temperature to be sure. But some new cooks might not.
Chicken breasts doused in flour are not destined for the grill. If you want to grill them, leave off the flour, season the chicken with lemon pepper. If you want a sauce, proceed to step 4, yes. But it's a different recipe.
This was super easy and punches way above its weight. My family wants to “put it in the rotation.” 5/5
Per others' suggestions, I added a bit of shallot with the garlic and deglazed with a splash of white wine before adding the lemon juice. It was delicious. I served with roasted potatoes and had enough sauce to spoon over the potatoes as well as the chicken. As for the chicken, I sliced them to create four thinner pieces which fried up beautifully. Will definitely make again.
I added capers, rosemary, and flat-leaf parsley to the pan right before putting the sliced breasts back in for a minute, which worked well. I also tripled the garlic. I used BADA Lemon Pepper, which has garlic, onion, and salt (840 mg/ tsp !! — not good for healthy blood pressure). Next time, I’m using no-sodium lemon pepper (eg. Dash), and will add salt judiciously.
Made as written, WOW! This was quick, easy and quite delicious! I did go a bit heavier on the lemon pepper, because I love pepper! Enjoy!