Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz / 170g each)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon pepper seasoning (ensure it contains salt, or add extra salt to taste)
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt and freshly cracked black pepper to taste
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • ½ cup (120ml) chicken broth (low sodium preferred)
  • ¼ cup (60ml) fresh lemon juice (from 1-2 lemons)
  • 1 teaspoon fresh lemon zest (from 1 lemon)
  • 1 tablespoon fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Pat the chicken breasts or thighs thoroughly dry with paper towels. This is crucial for achieving that beautiful, crispy sear.
  2. In a shallow dish, combine the lemon pepper seasoning, garlic powder, onion powder, and a pinch of salt and pepper (if needed). Dredge each piece of chicken in the seasoning mixture, ensuring an even coating.
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully add the seasoned chicken to the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
  4. Shallow-fry the chicken for 4-7 minutes per side, or until a stunning, golden-brown crust develops and the internal temperature reaches 165°F (74°C) for breasts. Remove the cooked chicken from the skillet and set aside on a plate.
  5. Reduce the heat to medium-low. Add the butter to the skillet, scraping up any browned bits (fond) from the bottom of the pan. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Pour in the chicken broth and fresh lemon juice, stirring well to deglaze the pan. Bring the sauce to a simmer and cook for 2-3 minutes until it slightly thickens. Stir in the fresh lemon zest.
  7. Return the cooked chicken to the skillet, turning to coat each piece in the velvety, flavor-packed sauce. Garnish with fresh chopped parsley, if desired, and serve immediately.