Step by step

Method

4 steps

1. 1

   Pat 4 boneless chicken breasts or thighs dry. Coat evenly with 2 tablespoons lemon pepper seasoning, pressing it on so it sticks.

2. 2

   Heat 1 tablespoon olive oil in a skillet over medium-high. Cook the chicken 5–7 minutes per side until an instant-read hits 165°F in the thickest part and the exterior is golden with a peppery crust. Remove to a plate.

3. 3

   Lower the heat to medium. Add 2 tablespoons butter and 2 minced garlic cloves; cook 30 seconds until fragrant. Deglaze with ⅓ cup chicken broth and 2 tablespoons fresh lemon juice; simmer 2 minutes until the sauce reduces slightly and smells bright. Stir in 1 teaspoon lemon zest.

4. 4

   Return the chicken to the pan and spoon the sauce over to coat. Garnish with chopped parsley. You want juicy lemon-pepper chicken with a glossy citrus-butter pan sauce — not dry overcooked meat or a thin watery pool.