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Lemon Pepper Chicken - Bright, Zesty, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil (plus more as needed)
  • 1 tablespoon unsalted butter (optional, for finishing)
  • 1 large lemon (zest and juice)
  • 1.5 to 2 teaspoons freshly cracked black pepper
  • 1 teaspoon kosher salt (plus more to taste)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika (optional, for color)
  • 1 teaspoon honey or sugar (optional, to balance acidity)
  • 2 cloves garlic, minced (optional but recommended)
  • 1/3 cup low-sodium chicken broth or water (for a quick pan sauce)
  • Fresh parsley or chives, chopped, for garnish

Method
 

  1. Prep the chicken: Pat the chicken dry with paper towels. If using breasts, slice them horizontally into cutlets or pound them to an even 1/2-inch thickness. This helps them cook quickly and evenly.
  2. Mix the seasoning: In a small bowl, combine salt, black pepper, garlic powder, onion powder, and paprika. Zest the lemon and add half the zest to the seasoning blend. Save the rest for the finish.
  3. Season generously: Drizzle the chicken with a little olive oil. Sprinkle the seasoning on both sides and press it in so it adheres.
  4. Heat the pan: Set a large skillet over medium-high heat. Add the olive oil and let it shimmer. You want the pan hot enough to sear but not smoke heavily.
  5. Sear the chicken: Add the chicken in a single layer without crowding. Cook 3–4 minutes per side for cutlets, 5–6 minutes per side for thicker pieces, until golden and just cooked through. Transfer to a plate and tent loosely with foil.
  6. Make a quick pan sauce (optional but great): Lower the heat to medium. If the pan is dry, add a touch more oil and the butter. Stir in the minced garlic and cook 30 seconds. Pour in the broth to deglaze, scraping up browned bits. Add the lemon juice and remaining zest. If you like a softer tang, stir in the honey. Simmer 1–2 minutes until slightly reduced.
  7. Return the chicken: Add the chicken and any juices back to the pan. Spoon the sauce over the top and warm for 1–2 minutes. Taste and adjust with a pinch more salt or pepper.
  8. Finish and serve: Sprinkle with chopped parsley or chives. Serve with your favorite sides—rice, mashed potatoes, roasted veggies, or a simple green salad all work beautifully.