Ingredients
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2 large boneless, skinless chicken breasts (about 12 oz each), patted dry
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3 Tbsp all-purpose flour (light dredge for a golden crust)
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1 Tbsp lemon-pepper seasoning (if salted, reduce added salt)
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2 Tbsp canola or avocado oil, plus more as needed
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3 Tbsp unsalted butter
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1 large garlic clove, minced
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3 Tbsp fresh lemon juice (about 1 lemon)
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Chopped fresh parsley, for serving
Instructions
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Prep & Season: Pat chicken very dry. In a shallow dish, combine flour and lemon-pepper seasoning. Lightly dredge chicken on both sides; shake off excess.
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Sear: Heat 2 Tbsp oil in a large skillet over medium-high until shimmering. Add chicken; sear 4–5 minutes undisturbed until deeply golden. Flip and cook 3–4 minutes more. Add a splash of oil if the pan looks dry.
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Butter Baste with Garlic: Reduce heat to medium. Add butter; when foamy, stir in garlic. Tilt the pan and spoon the garlicky butter over the chicken for 30–60 seconds (keep garlic pale, not brown).
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Deglaze: Pour in lemon juice; scrape up browned bits. Cook 30–60 seconds until slightly syrupy. Check doneness—internal temp should reach 165°F (74°C). If needed, lower heat and cook 1–2 minutes more, basting.
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Rest & Serve: Transfer chicken to a plate; rest 5 minutes. Spoon pan sauce over top and finish with parsley.
Notes
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Seasoning salt alert: Many lemon-pepper blends contain salt—reduce added salt accordingly.
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Sauce control: If sauce reduces too far, loosen with a splash of water or low-sodium chicken stock.
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Texture tip: A thin seasoned-flour coat helps butter and juices cling for a glossy pan sauce.
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Swaps: Works with chicken cutlets or thighs (adjust time). For gluten-free, use a 1:1 GF flour or fine rice flour.
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Serving ideas: Pair with mashed potatoes, rice pilaf, buttered noodles, or roasted green beans.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dinner
- Method: Stovetop, One-Pan
- Cuisine: American
Nutrition
- Serving Size: ½ large breast with sauce (≈200 g)
- Calories: 435
- Sugar: 0 g
- Sodium: ≈220 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 48 g
- Cholesterol: 155 mg