Lemon-Pepper Chicken Breasts
Updated May 13, 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
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
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.
I used chicken tenderloins. Awesome recipe and so easy. Followed it exactly other than using tenderloins to avoid slicing chicken breasts. Definitely keeping this in the frequent rotation!
I don't know if most lemon pepper seasoning contains salt. I enjoyed the lemon flavor but felt the need for salt, big-time.
This was delicious. I added some leftover fried mushrooms and capers and doubled the lemon pepper and garlic because, why not? I served it with za'atar roasted carrots. Yum.
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