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Lemon Pepper Chicken Breast

Pan-seared chicken breast with a bright lemon pepper crust, cooked to juicy perfection in under 20 minutes.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (6–8 oz each)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 ½ teaspoons coarsely ground black pepper
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • 1 tablespoon chicken broth optional, for pan sauce

Equipment

  • 10-inch cast iron or stainless steel skillet
  • meat thermometer
  • paper towels
  • small bowl
  • tongs
  • plate
  • aluminum foil

Method
 

  1. Pat chicken breasts dry with paper towels. Let them sit at room temperature for 10 minutes.
  2. In a small bowl, combine lemon zest, black pepper, salt, and garlic powder. Rub the mixture evenly over both sides of each breast.
  3. Heat olive oil in a 10-inch skillet over medium-high heat until shimmering, about 2 minutes.
  4. Place chicken in the skillet, top side down. Cook without moving for 5 minutes, until a deep golden crust forms.
  5. Flip chicken. Add butter to the pan. Cook for 4–6 minutes more, until the internal temperature reaches 160°F (71°C) at the thickest part.
  6. Remove chicken to a plate. Pour lemon juice and broth (if using) into the pan. Scrape up any browned bits with a wooden spoon. Cook 30 seconds.
  7. Pour the pan sauce over the chicken. Let rest, loosely covered with foil, for 5 minutes before slicing. The carryover cooking will bring it to 165°F (74°C).

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. To reheat, slice and warm gently in a covered skillet with a splash of broth. For a dairy-free option, use all olive oil instead of butter. Lemon pepper chicken breast contains no common allergens on its own; adjust sides accordingly.