Ingredients
Equipment
Method
- Place chicken breasts between two sheets of plastic wrap and gently pound to an even ¾-inch thickness using a meat mallet or heavy skillet. This ensures uniform cooking and prevents dry edges or undercooked centers. Pat the chicken dry with paper towels to remove surface moisture, which is critical for achieving a golden sear.
- In a small bowl, combine lemon pepper seasoning, garlic powder, onion powder, smoked paprika, and kosher salt. Whisk thoroughly to distribute flavors evenly. If making homemade lemon pepper, use 1 tbsp coarsely ground black pepper, 1 tbsp dried lemon zest, ½ tsp garlic powder, and ½ tsp onion powder.
- Rub both sides of each chicken breast with olive oil, then generously sprinkle the seasoning blend, pressing gently to adhere. Allow the seasoned chicken to sit at room temperature for 10 minutes to temper — this promotes even cooking and improves browning.
- Heat a large skillet over medium-high heat and add olive oil until shimmering. Place chicken breasts in the pan without crowding, smooth side down. Cook undisturbed for 6–7 minutes, or until a deep golden crust forms and the chicken releases easily from the pan.
- Flip chicken and cook for another 5–6 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part. In the last 2 minutes, add lemon juice and zest to the pan, spooning the bubbling liquid over the chicken to baste and intensify the citrus flavor.
- Transfer the cooked chicken to a clean plate, tent loosely with foil, and let rest for 5 minutes. This allows juices to redistribute, ensuring maximum tenderness. Slice against the grain or serve whole, drizzling any remaining pan sauce over the top.
Nutrition
Calories: 274 | Carbohydrates: 4 | Protein: 35 | Fat: 12 | Fiber: 1 | Sugar: 1
Notes
STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth to restore moisture. Freeze for up to 3 months.
MAKE AHEAD: Season chicken and refrigerate for up to 24 hours before cooking for deeper flavor penetration.
SUBSTITUTIONS: Use chicken thighs for a juicier result. For dairy-free or keto, ensure seasoning blend contains no milk derivatives.
PRO TIPS: Always dry-brine with salt 15 minutes before cooking. Let chicken come to room temperature before searing. Baste with lemon juice in the final minutes to avoid curdling.
SERVING SUGGESTIONS: Serve with garlic mashed potatoes, roasted asparagus, or a wild rice pilaf. Pairs beautifully with a crisp green salad or grilled vegetables.
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