Description
This Lemon Pepper Chicken recipe features juicy, tender chicken breasts seasoned with lemon pepper and garlic, then pan-seared to golden perfection. Finished with a bright and tangy lemon-caper sauce enriched with butter and a touch of honey, this dish is perfect for a flavorful weeknight dinner or casual gathering.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1½ teaspoons lemon pepper seasoning (such as Lawry’s)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
Sauce
- 2 tablespoons unsalted butter (¼ stick)
- 2 cloves garlic (minced)
- ½ cup low-sodium chicken broth
- ¼ cup fresh lemon juice (from 2 lemons)
- 1 teaspoon lemon zest
- 1 tablespoon capers (drained)
- 1 teaspoon honey
- ½ tablespoon all-purpose flour
Garnish
- Chopped fresh parsley (optional)
- Fresh lemon slices (optional)
Instructions
- Prepare and Season Chicken: Pat dry the chicken breasts and pound them to an even thickness to ensure uniform cooking. Season both sides with lemon pepper seasoning, garlic powder, and kosher salt.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on one side until golden brown.
- Cook Chicken Thoroughly: Reduce heat to medium, flip the chicken breasts, and continue cooking for another 5-6 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Create Lemon Caper Sauce: Add chicken broth, fresh lemon juice, lemon zest, capers, and honey to the skillet. Stir well and bring the mixture to a simmer. Cook for 3-5 minutes until the sauce reduces slightly.
- Thicken Sauce: In a small cup, mix the all-purpose flour with 2 tablespoons of the warm lemon sauce until smooth. Pour this mixture back into the skillet, stirring continuously until the sauce thickens and is fully combined.
- Combine Chicken and Sauce: Return the chicken breasts to the skillet, coating them with the lemon caper sauce. Let simmer together for another 2-3 minutes to meld the flavors and heat the chicken through.
- Garnish and Serve: Garnish with chopped fresh parsley and lemon slices if desired. Serve warm for a bright and flavorful meal.
Notes
- Pounding the chicken breasts to an even thickness helps them cook evenly and stay juicy.
- You can substitute fresh lemon juice with bottled lemon juice if fresh lemons are not available, but fresh is preferred for best flavor.
- For a gluten-free version, use a gluten-free flour or cornstarch to thicken the sauce.
- The capers add a nice briny contrast, but they can be omitted for a milder flavor.
- Serve with rice, mashed potatoes, or a side of steamed vegetables for a complete meal.
