Lemon Pepper Chicken

Name: Lemon Pepper Chicken
Total time: 35 minutes total (10 prep, 25 cook)
Yield: Serves 4
Ingredients: 4 boneless, skinless chicken breasts (about 6–8 oz each); 2 tbsp olive oil (divided); 2 tbsp fresh lemon juice; 1 tbsp lemon zest (about 2 lemons); 1½ tsp lemon pepper seasoning (store-bought or homemade); 1 tsp garlic powder; 1 tsp onion powder; ½ tsp salt (or to taste); ½ tsp black pepper (or to taste); 2 tbsp unsalted butter; 2 tbsp fresh parsley, chopped (for garnish); Lemon slices (optional, for serving); Large skillet (12-inch); Tongs; Zester or microplane; Measuring spoons and cups; Cutting board and knife

Bright, fresh and full of flavour, finished in a lemon butter pan sauce.

Lemon Pepper Chicken, shown as a serving suggestion — Serving inspiration — Bobbie's own finished-dish photo will replace this when available.

Serves 4 35 minutes total (10 prep, 25 cook)

Contains meatContains dairy

Bobbie's tips: use fresh lemons for the best flavour, add capers for a bright briny twist, swap breasts for thighs for extra juiciness, or make it creamy by adding ¼ cup heavy cream to the sauce. Serve with roasted vegetables, rice, quinoa or a fresh salad. Leftovers keep well in the fridge for up to 4 days.

Ingredients

4 boneless, skinless chicken breasts (about 6–8 oz each)
2 tbsp olive oil (divided)
2 tbsp fresh lemon juice
1 tbsp lemon zest (about 2 lemons)
1½ tsp lemon pepper seasoning (store-bought or homemade)
1 tsp garlic powder
1 tsp onion powder
½ tsp salt (or to taste)
½ tsp black pepper (or to taste)
2 tbsp unsalted butter
2 tbsp fresh parsley, chopped (for garnish)
Lemon slices (optional, for serving)

Tools needed

Large skillet (12-inch)
Tongs
Zester or microplane
Measuring spoons and cups
Cutting board and knife

Method

1
Prepare the chicken: pat the chicken breasts dry with paper towels. If thick, pound to an even thickness (about ¾ inch) for even cooking.
2
Season: in a small bowl, combine the lemon pepper seasoning, garlic powder, onion powder, salt and black pepper. Rub the seasoning all over both sides of the chicken.
3
Sear the chicken: heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove from the skillet and set aside.
4
Make the lemon butter sauce: in the same skillet, reduce the heat to medium. Add the remaining 1 tbsp olive oil and 2 tbsp butter. Stir in the lemon juice, lemon zest and a pinch of black pepper. Simmer for 1–2 minutes, scraping up any browned bits from the pan.
5
Combine: return the chicken to the skillet and spoon the sauce over the top. Let it simmer for 2–3 minutes to absorb the flavour.
6
Garnish and serve: sprinkle with fresh parsley and serve with lemon slices if desired.

From Bobbie's “Bobbie's Dinner Recipes”.