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Lemon Pepper Chicken - A Bright And Easy Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts or 6 chicken thighs
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 4 garlic cloves, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 cup chicken broth
  • 2 tablespoons chopped fresh parsley
  • Lemon slices, for serving

Method
 

  1. Prepare the chicken. Pat the chicken dry with paper towels. If the chicken breasts are thick, slice them in half lengthwise or pound them lightly so they cook evenly.
  2. Season well. In a small bowl, mix the salt, black pepper, garlic powder, onion powder, paprika, and lemon zest. Rub this mixture all over the chicken.
  3. Heat the pan. Warm the olive oil and butter in a large skillet over medium-high heat. Let the butter melt fully and start to foam before adding the chicken.
  4. Sear the chicken. Place the chicken in the skillet in a single layer. Cook for 5 to 7 minutes on the first side without moving it, until it turns golden brown.
  5. Flip and finish cooking. Turn the chicken over and cook for another 5 to 7 minutes, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set it aside.
  6. Make the sauce. Add the minced garlic to the skillet and cook for about 30 seconds. Pour in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan.
  7. Simmer briefly. Let the sauce cook for 2 to 3 minutes so it reduces slightly and becomes more flavorful.
  8. Bring it all together. Return the chicken to the skillet and spoon the sauce over the top. Sprinkle with fresh parsley and serve with lemon slices.