Lemon Pepper Chicken: Quick, Bright, Irresistible Flavor
Calories: 220kcal
Ingredients
- 4 boneless, skinless chicken breasts (or thighs if you’re into extra juiciness)
- 1 lemon (zest and juice)
- 2-3 cloves garlic, minced
- 1-2 tsp lemon pepper seasoning (or a mix of lemon zest and black pepper)
- 1/2 tsp salt, adjust to taste
- 2 tbsp olive oil or melted butter
- optional a pinch of red pepper flakes for heat
- optional garnish fresh parsley or dill
Instructions
- Pat the chicken dry with paper towels. Dry = golden crust, moisture just wants to ruin the party.
- Season generously with salt and lemon pepper. If you’re using lemon zest, sprinkle it on now so the oils wake up.
- Heat olive oil in a skillet over medium-high heat. You want it hot, not smoking—unless you’re into dramatic entrances.
- Cook chicken 5-7 minutes per side, depending on thickness, until the center reads 165°F. Don’t peek too often; the flip is when the magic happens.
- Transfer chicken to a plate. In the same pan, add garlic and a squeeze of lemon juice; scrape up the brown bits for extra flavor, then simmer 1 minute.
- Return chicken to the pan, spoon the pan sauce over the top, and finish with a quick zest of lemon. Garnish with parsley if you’re feeling fancy.