Lemon-Pepper Chicken Breasts
Updated May 12, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 large boneless, skinless chicken breasts (12 ounces each), patted dry
3 tablespoons all-purpose flour
1 tablespoon lemon-pepper seasoning
2 tablespoons canola or avocado oil, plus more as needed
3 tablespoons unsalted butter
1 large garlic clove, minced
3 tablespoons lemon juice (from 1 lemon)
Chopped parsley, for serving
Nutritional analysis per serving (4 servings)
7 grams carbs; 147 milligrams cholesterol; 372 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 20 grams fat; 80 milligrams sodium; 39 grams protein
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
I made this with chicken tenders instead of breasts, and it was great. I used less oil and butter. I agree with the suggestions for cornstarch to replace the flour, and adding white wine and capers. I’ll do those next time.
Made with tenders. Yum and super easy
I usually pound chicken breasts which tenderizes and thins. I find it easier. Would slicing have an advantage over pounding?