Lemon-Pepper Chicken Breasts
Updated May 12, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (4 servings)
6 grams carbs; 147 milligrams cholesterol; 372 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 20 grams fat; 79 milligrams sodium; 39 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the chicken breasts in half horizontally and place them on a large plate.
- 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.
- 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.
- 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.
- 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.
Private Notes
Comments
Yes, I was thinking that the recipe doesn’t have them cooking nearly long enough to be safe, even with cutting in half. I’m guessing that most people must know to check the temperature to be sure. But some new cooks might not.
Chicken breasts doused in flour are not destined for the grill. If you want to grill them, leave off the flour, season the chicken with lemon pepper. If you want a sauce, proceed to step 4, yes. But it's a different recipe.
This was super easy and punches way above its weight. My family wants to “put it in the rotation.” 5/5
How does one get or make the lemon pepper seasoning referred to?
I just made this recipe and OMG! It was delicious! I'm not really a lemon pepper person so I wasn't sure if I wanted to try it but it was so simple and relatively quick for a weeknight dinner. I used Dash's Lemon Pepper seasoning as I've been mostly salt-less for several years. I will say this is not a walk away dish. If you don't keep an eye on it, it probably can dry out. I stayed to the 3-4 minute per side. I did use store bought lemon juice. Still came out great.
Penney’s Florida Seasoning is excellent here too,- my go to for many pasta and seafood shortcuts. Its black pepper, citric acid, lemon peel, garlic, orange peel, and onion. A bit more expensive, yes, but more versatile for those of you who are fussing about buying something special for just this one dish. Worth checking out.