Lemon Pepper Chicken
Bright, buttery, and boldly peppery, this crispy-edged skillet chicken tastes like sunshine on a weeknight.
Ingredients (serves 4)
- 4 chicken breast
- 2 lemons
- 2 tsp black pepper
- 3 tbsp butter
- 2 tbsp olive oil
- 0.25 cup all-purpose flour
- 1 tsp garlic powder
- 0.5 cup chicken stock
- salt
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Save this recipeInstructions
- 1
Slice the chicken breasts in half horizontally to make thin cutlets. Zest one lemon and mix the zest with the flour, black pepper, garlic powder, and 1 teaspoon salt.
- 2
Dredge the cutlets in the seasoned flour, shaking off the excess.
- 3
Heat the olive oil and 1 tablespoon butter in a 12-inch skillet over medium-high heat. Cook the cutlets 3 minutes per side until golden and 165°F, then move to a plate.
- 4
Pour the chicken stock and the juice of both lemons into the skillet and simmer 2 minutes, scraping up the browned bits.
- 5
Turn off the heat and swirl in the remaining 2 tablespoons butter until the sauce is glossy.
- 6
Return the chicken to the pan, spoon the lemon butter over the top, and finish with a final crack of black pepper.
