From the recipe box
Lemon Pepper Chicken
Shopping list
Ingredients
0 of 19 gathered
Step by step
Method
4 steps
- 1
Pound 1½ pounds chicken breasts to an even ¾-inch thickness. Mix 1 teaspoon lemon pepper seasoning, ½ teaspoon kosher salt, and 2 tablespoons flour; coat the chicken lightly.
- 2
Heat 2 tablespoons olive oil in a skillet over medium-high. Cook the chicken 4–5 minutes per side until the coating is golden and the thickest piece reaches 165°F. Transfer it to a plate.
- 3
Lower the heat to medium and melt 2 tablespoons butter. Add ½ cup chicken broth and the juice of 1 lemon, scraping up the browned bits; simmer 3–4 minutes until the sauce reduces slightly.
- 4
Return the chicken for 1–2 minutes, turning to coat. Taste before adding salt because lemon pepper blends vary. Finish with lemon zest and serve with roasted vegetables or rice.