Lemon Pepper Chicken
by Tavolino
A quick and flavorful skillet dinner featuring tender chicken cutlets coated in a zesty lemon-pepper butter sauce. Perfect for a busy weeknight meal.
Ingredients
- boneless skinless chicken breasts 2
- all-purpose flour 1 Tbsp
- lemon pepper seasoning 3 tsp
- garlic powder 1 tsp
- fine sea salt 1/2 tsp
- extra virgin olive oil 2 Tbsp
- unsalted butter 4 Tbsp
- lemon zest 1 tsp
- lemon juice 2 tsp
- freshly chopped parsley 2 tsp
Preparation
- 1
Slice the 2 boneless skinless chicken breasts in half lengthwise to create 4 thin cutlets.
- 2
In a small bowl, mix 1 Tbsp all-purpose flour, 2 tsp lemon pepper seasoning, 1 tsp garlic powder, and 1/2 tsp fine sea salt.
- 3
Coat the chicken cutlets evenly with the flour and spice mixture, pressing it gently into the meat.
- 4
Heat 2 Tbsp extra virgin olive oil in a large skillet over medium heat.
- 5
Add the chicken to the skillet and sauté for 4-5 minutes per side until golden brown and cooked through (165°F internal temperature).
- 6
Remove the chicken from the pan and set aside on a plate to rest.
- 7
Turn off the heat and add 4 Tbsp unsalted butter to the hot pan, scraping up any browned bits from the bottom.
- 8
Stir 1 tsp lemon zest, 2 tsp lemon juice, 1 tsp lemon pepper seasoning, and 2 tsp freshly chopped parsley into the melting butter.
- 9
Taste the sauce and add extra salt if necessary.
- 10
Return the chicken to the pan and turn to coat thoroughly with the lemon butter sauce before serving.