Ingredients
Method
- Cut Chicken: Cut each chicken breast in half lengthwise to create 4 thinner cutlets.
- Season: In a small bowl, combine the flour, lemon pepper seasoning, garlic powder, and salt. Sprinkle the mixture evenly over both sides of the chicken and gently press it in to coat.
- Sauté: Set a large skillet over medium heat and add 2 Tbsp olive oil. Add the chicken to the pan and sauté 4–5 minutes* per side, or until golden brown and the thickest part reaches 165°F on an instant-read thermometer. Transfer chicken to a serving plate to rest.
- Prepare Butter Sauce: Turn off the heat. Add the butter to the hot pan, scraping up any browned bits as it melts from residual heat. Stir in the lemon zest, lemon juice, lemon pepper seasoning, and parsley. Taste and adjust with salt if needed.*
- Glaze and Serve: Return the chicken to the pan and turn to coat in the sauce. Spoon extra sauce over the top and serve with white rice or your favorite grain and vegetables.
Notes
*To swap boneless, skinless thighs, cook 1-2 minutes longer to 175°F. For chicken tenders, remove the tendon before cooking.
*Lemon pepper seasonings – most brands usually contain salt, and the salt content can vary. If more salt is needed, you can add more salt to the sauce at the end.
Storage
- To Refrigerate – Cool the chicken breast and store it in the refrigerator in an airtight container within two hours. Use within 4 days.
- To Freeze – Once the chicken is cooled (within 2 hours) and packed in an airtight container, store in the freezer for up to 3 months. Thaw in the fridge.
- To Reheat – reheat in a medium-low skillet or in the microwave until heated through to 165°F.