With the days already getting shorter, we are intentionally picking quick recipes for weeknight evenings to cut down on the time we spend in the kitchen. While this chicken recipe works any night of the week, at any time of year, I appreciate its ease and speedy preparation even more right now!
Store-bought lemon-pepper seasoning and fresh lemon juice bring full flavor to this fast dish. The lemon-pepper mixture does much of the work here, adding acidity, salt, and a touch of heat to the chicken. The fresh lemon juice adds a wonderful bit of brightness to the butter & garlic pan sauce. Add a veggie side and dinner is done!
Lemon-Pepper Chicken Breasts
Lemon-Pepper Chicken Breasts (adapted from cooking.nytimes.com) Total Time Required: 20 minutes, Prep Time: 5 minutes, Cook Time: 15 minutes, Yield:4 servings
Ingredients:
- 24 ounces boneless, skinless chicken breast, patted dry
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon-pepper seasoning
- 2 tablespoons canola 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
Directions:
Pound the chicken breasts to a uniform thickness then cut the breasts into single serving pieces and place them on a large plate.
Pound the chicken to an even thickness.
Combine the flour and lemon-pepper seasoning in a small bowl and mix until well combined.
Combine the flour with the seasoning mix.
Sprinkle the mixture evenly over the chicken breasts, turning to coat all sides and patting to adhere.
Sprinkle the seasoned flour over both sides of the chicken pieces.
Heat a large skillet over medium-high heat. Add the oil and, working in batches, cook the chicken breasts for 3 to 4 minutes on each side, until they are browned and cooked through. Add more oil as necessary. Transfer the chicken breasts to a plate. Drain and discard any remaining oil.
Cook the chicken for 3 – 4 minutes on both sides.
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.
Melt the butter in the pan and cook the garlic in it.
Add the lemon juice and cook for another 30 seconds, until the sauce is slightly reduced.
Add the lemon juice to the butter & garlic mixture.
Turn off the heat and return the chicken breasts to the pan, turning them to coat them in the sauce.
Return the chicken pieces to the pan to coat them in the sauce.
Transfer the chicken to a serving platter and pour any sauce remaining in the pan over them. Garnish the chicken pieces with parsley and serve hot. Store any leftover chicken in a sealed container in the refrigerator for up to 3 days.
Transfer the chicken to a platter to serve.
This chicken dish is a quick weeknight winner! ~Linda
Lemon-Pepper Chicken Breasts (adapted from cooking.nytimes.com) Total Time Required: 20 minutes, Prep Time: 5 minutes, Cook Time: 15 minutes, Yield:4 servings
Ingredients:
- 24 ounces boneless, skinless chicken breast, patted dry
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon-pepper seasoning
- 2 tablespoons canola 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
Directions:
Pound the chicken breasts to a uniform thickness then cut the breasts into single serving pieces and place them on a large plate.
Combine the flour and lemon-pepper seasoning in a small bowl and mix until well combined. Sprinkle the mixture evenly over the chicken breasts, turning to coat all sides and patting to adhere.
Heat a large skillet over medium-high heat. Add the oil and, working in batches, cook the chicken breasts for 3 to 4 minutes on each side, until they are browned and cooked through. Add more oil as necessary. Transfer the chicken breasts to a plate. Drain and discard any remaining oil.
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 and cook for another 30 seconds, until the sauce is slightly reduced.
Turn off the heat and return the chicken breasts to the pan, turning them to coat them in the sauce. Transfer the chicken to a serving platter and pour any sauce remaining in the pan over them. Garnish the chicken pieces with parsley and serve hot. Store any leftover chicken in a sealed container in the refrigerator for up to 3 days.