Pan Fried Lemon Pepper Chicken Breast

Name: Pan Fried Lemon Pepper Chicken Breast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
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

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.

30 minEasyServes 4400 cal/serving

AmericanDinnerStovetopStandardHigh ProteinLow CarbGluten-FreeDairy-FreeNut-FreeLow-SodiumAlcohol-Free

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

1

Pound 1.5 lbs pounded thin boneless, skinless chicken breasts to 1/2-inch thickness. Pat them thoroughly dry with paper towels.
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.
3

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
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.
5

Remove cooked chicken from the skillet and set aside on a plate. Tent loosely with foil to keep warm.
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.
7

Pour the warm pan sauce over the rested chicken. Garnish with 2 tbsp chopped fresh parsley and serve immediately.

Questions

How long does Pan Fried Lemon Pepper Chicken Breast keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pan Fried Lemon Pepper Chicken Breast?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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