Description
Craving a fast, flavorful weeknight meal that feels restaurant-worthy? Lemon-Pepper Chicken Breasts, created by Lidey Heuck, combines store-bought lemon-pepper seasoning with a fresh lemon butter sauce for a zesty, beginner-friendly dish
Ingredients
Scale
Lemon-Pepper Chicken Breasts uses simple ingredients for a bold, zesty result. Here’s what you’ll need for 4 servings:
- 2 large boneless, skinless chicken breasts (12 ounces each): Lean, tender protein base.
- 3 tablespoons all-purpose flour: Helps create a light, crispy coating.
- 1 tablespoon lemon-pepper seasoning: Adds zesty, savory flavor.
- 2 tablespoons canola or avocado oil, plus more as needed: Ensures even browning.
- 3 tablespoons unsalted butter: Forms a rich, glossy sauce.
- 1 large garlic clove, minced: Infuses the sauce with savory depth.
- 3 tablespoons lemon juice (from 1 lemon): Brings bright, tangy flavor.
- Chopped parsley, for serving: Adds fresh, colorful garnish.
Why These Ingredients Matter
- Chicken Breasts: Boneless, skinless breasts cook quickly and evenly.
- Lemon-Pepper Seasoning: Provides instant flavor with citrus, salt, and spice.
- Lemon Juice and Butter: Create a bright, glossy pan sauce.
- Garlic: Adds subtle, aromatic richness.
Substitutions and Variations
- Chicken Breasts: Swap with boneless chicken thighs (cook 4-5 minutes per side) or turkey cutlets.
- Flour: Use gluten-free 1:1 flour for gluten-free or cornstarch for extra crispiness.
- Lemon-Pepper Seasoning: Make your own with 1 teaspoon lemon zest, ½ teaspoon black pepper, ½ teaspoon salt, and a pinch of garlic powder.
- Canola/Avocado Oil: Replace with olive oil or vegetable oil.
- Butter: Use plant-based butter for vegan (if using plant-based chicken).
- Lemon Juice: Substitute with lime juice or white wine vinegar for a different tang.
- Vegan Option: Use plant-based chicken breasts and vegan butter.
- Gluten-Free: Use gluten-free flour; ensure lemon-pepper seasoning is gluten-free.
- Flavor Variations:
- Spicy Lemon-Pepper Chicken: Add ¼ teaspoon red pepper flakes to the seasoning.
- Herb Lemon Chicken: Mix 1 teaspoon dried thyme or rosemary into the flour mixture.
- Garlic Butter Chicken: Double the garlic to 2 cloves for extra savoriness.
- Citrus Burst Chicken: Add 1 tablespoon orange juice to the sauce.
- Parmesan-Crusted Chicken: Mix 2 tablespoons grated Parmesan into the flour mixture.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 chicken breasts (12 ounces each), 3 tablespoons flour, 1 tablespoon lemon-pepper seasoning, 2 tablespoons canola or avocado oil, 3 tablespoons butter, 1 garlic clove, 3 tablespoons lemon juice, parsley.
- Pat chicken breasts dry with paper towels; cut each breast in half horizontally to make 4 thin cutlets.
- Mince garlic; squeeze lemon juice; chop parsley for garnish.
Tip: Drying the chicken ensures a crispy coating; cut evenly for uniform cooking.
Step 2: Coat the Chicken
- In a small bowl, mix 3 tablespoons flour and 1 tablespoon lemon-pepper seasoning with a fork.
- Place chicken cutlets on a large plate; sprinkle flour mixture evenly over all sides, turning to coat and patting to adhere.
Tip: Press coating gently to ensure it sticks; coat just before cooking to prevent sogginess.
Step 3: Cook the Chicken
- Heat a large (12-inch) skillet over medium-high heat; add 2 tablespoons canola or avocado oil.
- Working in batches, cook chicken cutlets for 3-4 minutes per side until browned and cooked through (internal temperature 165°F).
- Add more oil if needed; reduce heat if oil smokes.
- Transfer cooked chicken to a plate; drain and discard any remaining oil from the skillet.
Tip: Avoid overcrowding the pan for even browning; use a spatula to flip carefully.
Step 4: Make the Lemon Butter Sauce
- Add 3 tablespoons butter and minced garlic to the skillet over medium-low heat.
- Stir for 30 seconds to 1 minute until garlic just starts to color.
- Add 3 tablespoons lemon juice (watch for splattering); cook for 30 seconds until slightly reduced.
Tip: Stir constantly to prevent burning; keep heat low to avoid curdling the butter.
Step 5: Serve
- Off the heat, return chicken cutlets to the skillet, turning to coat in the sauce.
- Plate the chicken, drizzling with every drop of the lemon butter sauce.
- Garnish with chopped parsley and serve hot, about 1 cutlet per serving.
- Pair with rice and a green vegetable like roasted broccoli or sautéed green beans.
Tip: Spoon sauce generously over chicken; serve immediately for maximum flavor.