Description
A simple and flavorful pan-seared chicken dish with a zesty lemon-garlic sauce, perfect for a quick weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 1 tbsp all-purpose flour
- 1 tbsp lemon pepper seasoning (salt-free if preferred)
- 1/2 tsp kosher salt
- 2 tbsp olive oil, divided
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 3 tbsp fresh lemon juice (from 1/2-1 lemon)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- To prepare the chicken, slice each chicken breast horizontally to create two thinner cutlets.
- In a shallow bowl, whisk together the flour, lemon pepper seasoning, and salt. Dredge each chicken cutlet in this mixture, ensuring an even coating, then shake off any excess.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 160-165°F / 71-74°C).
- Remove the cooked chicken from the pan and set aside on a plate.
- Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and fresh lemon juice, stirring and scraping up any browned bits from the bottom of the pan to deglaze. Let the sauce simmer for 1-2 minutes until slightly reduced.
- Return the chicken to the pan, coating it in the lemon-garlic sauce. Serve immediately, garnished with fresh chopped parsley if desired.
Notes
- Use salt-free lemon pepper if watching sodium intake.
- Ensure chicken reaches safe internal temperature to avoid undercooking.
- This recipe can be paired with rice, vegetables, or salad for a complete meal.