Paul Borrego

Lemon-Pepper Chicken Breasts

First Made- 1/26/2026
Result 4/5 ⭐️

Inspiration

NYTimes

Ingredients

Serves 4

  • 2 large boneless, skinless chicken breasts (12 ounces each), patted dry
  • 3 tablespoons all-purpose flour 
  • 1 tablespoon lemon-pepper seasoning
  • 2 tablespoons canola or avocado oil, plus more as needed 
  • 3 tablespoons unsalted butter
  • 1 large garlic clove, minced
  • 3 tablespoons lemon juice (from 1 lemon)
  • Chopped parsley, for serving

Instructions

  1. Step 1

    Cut the chicken breasts in half horizontally and place them on a large plate.

  2. Step 2

    Combine the flour and lemon-pepper seasoning in a small bowl and mix with a fork. Sprinkle the mixture evenly over the chicken breasts, turning to coat all sides and patting to adhere.

  3. Step 3

    Heat a large (12-inch) pan over medium-high. Add the oil and, working in batches, cook the chicken breasts for 3 to 4 minutes on each side, until browned and cooked through. (Add more oil if necessary. If the oil begins smoking at any point, turn down the heat.) Transfer the chicken breasts to a plate, and drain and discard any remaining oil.

  4. Step 4

    Add the butter and garlic to the pan, and stir over medium-low heat for 30 seconds to 1 minute, until the garlic is just starting to take on color. Add the lemon juice (careful, it may splatter) and cook for another 30 seconds, until the sauce is slightly reduced.

  5. Step 5

    Off the heat, return the chicken breasts to the pan, turning to coat them in the sauce. Garnish with parsley and serve hot. Store leftover chicken in a sealed container in the refrigerator for up to 3 days.-

Notes

  • Good lemony flavor, sorta like chicken piccata
  • First time I used costco frozen chicken breasts, next time get breasts and cut yourself
  • Use minced garlic from a jar
  • flatten out chicken more before cooking