Description

This Lemon Pepper Chicken recipe features tender, juicy chicken cutlets coated with a flavorful lemon pepper and garlic seasoning, sautéed to golden perfection, and finished with a luscious lemon butter sauce. Perfectly balanced with zesty citrus and fragrant herbs, it’s a quick and elegant stovetop meal great for weeknights or casual dinners.

Ingredients

Scale

Chicken and Seasoning

2 boneless skinless chicken breasts (or boneless thighs or chicken tenders)
1 Tbsp all-purpose flour (or gluten-free flour)
2 tsp lemon pepper seasoning
1 tsp garlic powder
1/2 tsp fine sea salt

Cooking

2 Tbsp extra virgin olive oil
4 Tbsp unsalted butter

Butter Sauce

Zest of 1 medium lemon (about 1 teaspoon zest)
2 tsp lemon juice (freshly squeezed)
1 tsp lemon pepper seasoning
2 tsp freshly chopped parsley (plus more to garnish)

Instructions

Cut Chicken: Cut each chicken breast in half lengthwise to create 4 thinner cutlets. This helps ensure quick, even cooking and tender results.
Season: In a small bowl, combine the flour, lemon pepper seasoning, garlic powder, and fine sea salt. Sprinkle the mixture evenly over both sides of the chicken pieces and gently press it in to create a flavorful coating.
Sauté: Heat a large skillet over medium heat and add 2 tablespoons of extra virgin olive oil. Once hot, place the chicken cutlets in the pan and sauté for 4–5 minutes per side, or until the exterior is golden brown and the thickest part reaches an internal temperature of 165°F using an instant-read thermometer. Remove the chicken from the pan and transfer to a serving plate to rest.
Prepare Butter Sauce: Turn off the heat but leave the skillet on the burner. Add 4 tablespoons of unsalted butter to the hot pan, stirring to melt and scraping up any browned bits from the bottom. Stir in the lemon zest, freshly squeezed lemon juice, 1 teaspoon lemon pepper seasoning, and 2 teaspoons freshly chopped parsley. Taste and adjust seasoning with salt if necessary.
Glaze and Serve: Return the rested chicken cutlets to the skillet. Turn them in the lemon butter sauce to coat thoroughly, spooning extra sauce over the top. Garnish with additional parsley and serve immediately alongside white rice or your favorite grain and vegetables.

Notes

You can substitute chicken thighs or tenders for the breasts if preferred.
Use gluten-free flour to make this recipe gluten-free.
For best flavor, use freshly squeezed lemon juice and freshly grated lemon zest.
Ensure chicken is cooked to an internal temperature of 165°F for food safety.
This recipe pairs beautifully with steamed vegetables or a light salad.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Lemon Pepper Chicken, Sautéed Chicken, Lemon Butter Sauce, Quick Dinner, Stovetop Chicken