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Easy Lemon Pepper Chicken

Learn how to make juicy skillet lemon pepper chicken cutlets with a quick garlic butter pan sauce in under 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 5 minutes
Total Time 30 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts sliced horizontally into 4 thin cutlets
  • 1.5 tbsp lemon pepper seasoning store-bought or homemade blend
  • 1/4 cup all-purpose flour for light dredging
  • 1/2 tsp kosher salt omit if seasoning blend is high in sodium
  • 1 tbsp olive oil for searing
  • 3 tbsp unsalted butter divided: 1 tbsp for searing, 2 tbsp cold and cubed for sauce
  • 3 cloves garlic minced
  • 1/2 cup low-sodium chicken broth for pan sauce
  • 1 tbsp fresh lemon zest from 1 medium lemon
  • 3 tbsp fresh lemon juice from 1-2 medium lemons
  • 2 tbsp fresh parsley finely chopped, for garnish

Equipment

  • 12-inch heavy-bottomed skillet
  • Meat mallet
  • Instant-read meat thermometer
  • Whisk
  • Tongs

Method
 

  1. Pat chicken cutlets thoroughly dry with paper towels on both sides to ensure proper browning.
  2. Mix all-purpose flour, lemon pepper seasoning, and kosher salt in a shallow dish or pie plate.
  3. Dredge each cutlet in the flour mixture, shaking off excess flour so only a thin coating remains.
  4. Heat olive oil and 1 tablespoon of butter in a 12-inch skillet over medium-high heat until butter melts and foams.
  5. Place chicken cutlets in the skillet in a single layer and cook for 3 to 4 minutes without moving them, until golden brown underneath.
  6. Flip cutlets and cook for another 3 minutes until internal temperature reaches 160°F on an instant-read thermometer.
  7. Transfer chicken cutlets to a plate and tent loosely with aluminum foil to rest while making sauce.
  8. Reduce burner heat to medium, add minced garlic to the pan, and sauté for 30 seconds until fragrant without burning.
  9. Pour low-sodium chicken broth into the pan, scraping the bottom with a wooden spoon to release browned bits.
  10. Stir in fresh lemon zest and simmer for 2 minutes until liquid reduces by half.
  11. Remove skillet from heat and whisk in remaining 2 tablespoons of cold butter and fresh lemon juice until smooth and glossy.
  12. Return chicken cutlets and accumulated juices to skillet, spoon sauce over top, garnish with parsley, and serve immediately.

Notes

If your lemon pepper blend already contains a high amount of salt, omit the extra 1/2 tsp kosher salt from the flour dredge.
You can substitute boneless skinless chicken thighs for cutlets; increase searing time to 5-6 minutes per side.
For a lighter sauce, substitute half of the butter at the end with an extra tablespoon of fresh lemon juice and a splash of broth.