Skillet Lemon Pepper Chicken Breasts
Thin chicken cutlets are rubbed with lemon zest oil, dredged in peppery seasoned flour, and pan seared until golden brown.
Equipment
- Large skillet
- Meat mallet or rolling pin
- Plastic wrap
- zester
- Instant read thermometer
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts 8 to 10 oz each
- 2 lemons zested, about 1 1/2 to 2 tbsp zest
- 1 tbsp olive oil for the zest rub
- 3 tbsp all purpose flour
- ½ tsp kosher salt
- 2 ½ tsp coarsely cracked black pepper
- ½ tsp garlic powder
- 1 tbsp olive oil for cooking
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Make cutlets. Halve each breast horizontally and pound the 4 pieces to about 2/5 inch thick between plastic wrap. Zest. Zest the lemons into a bowl, avoiding the bitter white pith.
- Oil the chicken. Mix the zest with 1 tablespoon of olive oil and rub it onto the cutlets.
- Mix the dredge. Stir the flour, salt, pepper, and garlic powder together in a shallow dish.
- Coat. Dip each cutlet in the flour mixture on both sides and shake off the extra.
- Brown. Heat 1 tablespoon of oil in a large skillet over medium high heat and cook in 2 batches, 3 to 4 minutes per side, until 165 degrees F inside.
- Char and serve. Sear lemon slices in the pan for 1 to 2 minutes per side, then serve with parsley.
Notes
Substitutions: Boneless chicken thighs can replace the breasts, and cornstarch can replace the flour for a gluten free coating.
Tips: Pound the cutlets evenly, cook in two batches, and use coarsely cracked pepper for the ideal flavor.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F. Freeze for up to 2 months.