Lemon pepper chicken
Thin chicken cutlets seared golden in a skillet, then glossed in a buttery lemon pepper pan sauce with garlic. A bright, peppery weeknight dinner.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 4
- Per serve
- 430 kcal
Ingredients
Method
Press any thick cutlets with your palm to an even thickness. Season both sides with the lemon pepper and salt, then dust lightly with the flour, shaking off the excess.
Heat 1 tbsp of the oil and 1 tbsp of the butter in a 12-inch skillet over medium-high heat until the butter foams. Add half the cutlets in a single layer and cook until deep golden underneath.
Flip and cook until cooked through and an instant-read thermometer reads 165°F in the thickest part. Move to a plate.
Add the remaining 1 tbsp oil and cook the second batch the same way, flipping halfway, then move to the plate.
Lower the heat to medium. Add the garlic and stir for 30 seconds, then pour in the broth and lemon juice, scraping up the browned bits. Simmer until reduced by about half.
Take the pan off the heat and swirl in the remaining 3 tbsp butter, the lemon zest and the coarse pepper until the sauce turns glossy.
Return the chicken and any resting juices to the pan, turn to coat, then sprinkle with parsley and an extra pinch of lemon pepper before serving.
Tips
- Lemon pepper seasonings vary a lot in salt; taste the sauce before adding any extra salt.
- Even thickness is what keeps thin cutlets juicy, so take a moment to flatten any thick ends.
- Serve with rice, buttered noodles or a bagged salad to soak up the sauce.
