Lemon Pepper Chicken Skillet Recipe
Made quickly and simply on the stovetop, these lemon pepper chicken cutlets are coated in Italian spices then cooked in a peppery lemon sauce. Served with pasta, this full meal is ready in 25 minutes!
Servings: 4
Calories: 404kcal
Equipment
- Cast Iron Skillet
- Instant-Read Thermometer
Ingredients
- 2 boneless, skinless chicken breasts sliced into chicken cutlets*
- 2 tablespoons all-purpose flour
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- ½ teaspoon kosher salt
- 2 tablespoons olive oil
Lemon Butter Sauce
- 3 tablespoons unsalted butter ⅜ stick
- 2 tablespoons fresh lemon juice from 1 lemon**
- 1 teaspoon lemon zest from ½ lemon
For Serving
- 1 tablespoon chopped fresh parsley
- 1 pound cooked spaghetti for serving (1 box)***
Instructions
Prepare the Chicken
- On a clean work surface, use a sharp knife to slice both chicken breasts in half parallel to the work surface so that you have 4 thin chicken breasts in total.2 boneless, skinless chicken breasts
- Combine the flour, Italian seasoning, garlic powder, black pepper, and salt in a small bowl. Spread evenly over a dinner plate.2 tablespoons all-purpose flour, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, ½ teaspoon kosher salt
- Toss each chicken breast into the flour mixture, one at a time, and flip a few times until both sides of each chicken breast are well coated in the flour mixture. If you have leftover flour mixture, set it aside for now.
Cook the Chicken
- Place the oil in a large skillet set over medium heat.2 tablespoons olive oil
- Cook chicken breasts to 165°F internally, about 5-6 minutes per side. If the chicken breasts are browning too much before they are fully cooked, reduce heat to medium-low.
- Once the chicken is fully cooked, remove it from the skillet and set aside on a clean plate.
Make the Lemon Sauce
- Add the butter, lemon juice, and lemon zest to the skillet and set over medium heat. Stir to mix. Add in any leftover flour mixture and stir to mix. The mixture should be simmering/sizzling.3 tablespoons unsalted butter, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest
- Place the cooked chicken breasts back into the skillet and flip each piece so both sides of every chicken breast are coated in the lemon mixture. This process should take less than 2 minutes. You don’t want to overcook your already cooked chicken breasts.
Serve
- Sprinkle with fresh parsley and serve hot with spaghetti.1 tablespoon chopped fresh parsley, 1 pound cooked spaghetti
Video
Notes
*Begin with chicken breasts and slice in half, as instructed. Or start with chicken cutlets.
**While you can use bottled lemon juice in a pinch, we really recommend the real thing because the zest adds so much additional flavor.
***I used spaghetti, but any type of pasta will work!
Tips:
- Slice the chicken breasts as evenly as possible so you have 4 pieces that are all relatively the same size/thickness. This will ensure that they cook evenly.
- You can also pound larger/thicker chicken breasts to an even thickness by placing them between two pieces of plastic wrap or in a Ziplock bag and whacking them with a meat mallet or rolling pin.
- I recommend boiling the pasta while you cook the lemon pepper chicken breasts so that everything is hot and ready all at once.
Nutrition
Calories: 404kcal | Carbohydrates: 40g | Protein: 19g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 360mg | Potassium: 311mg | Fiber: 3g | Sugar: 1g | Vitamin A: 388IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 3mg