Pan Fried Lemon Pepper Chicken Breast
This recipe features tender, juicy chicken breasts with a crispy, golden exterior, infused with bright lemon and savory pepper flavors. A quick pan sauce adds moisture and enhances the overall taste.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, pounded thin
- 2 tbsp cornstarch
- 1 tsp salt
- 1 tsp black pepper, freshly ground
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 2 tbsp fresh parsley, chopped
Instructions
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1
Pound 1.5 lbs pounded thin boneless, skinless chicken breasts to 1/2-inch thickness. Pat them thoroughly dry with paper towels.
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2
In a shallow dish, combine 2 tbsp cornstarch, 1 tsp salt, 1 tsp freshly ground black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Dredge chicken in the mixture, ensuring they are evenly coated and shaking off any excess.
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3
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
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4
Add chicken to the hot skillet, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, until golden brown and cooked through to an internal temperature of 165°F (74°C). You may need to cook in batches.
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5
Remove cooked chicken from the skillet and set aside on a plate. Tent loosely with foil to keep warm.
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6
Deglaze the skillet with 1/2 cup chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in 2 tbsp lemon juice and 2 tsp lemon zest. Bring the sauce to a simmer and cook for 1 minute to slightly reduce.
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7
Pour the warm pan sauce over the rested chicken. Garnish with 2 tbsp chopped fresh parsley and serve immediately.