Ingredients:

  • 4 boneless, skinless chicken breasts (approximately 6 oz/170g each)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest, finely grated (from about 1 large lemon)
  • 2 tablespoons coarsely ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt (or to taste)
  • 2 tablespoons butter, unsalted
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth
  • 2 tablespoons lemon juice (from about 1/2 large lemon)
  • 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

  1. Pat chicken breasts dry with paper towels. This ensures a good sear.
  2. In a small bowl, combine lemon zest, black pepper, garlic powder, and salt.
  3. Rub the lemon pepper mixture evenly over both sides of each chicken breast.
  4. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts to the skillet, being careful not to overcrowd the pan. Sear for 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  5. Remove chicken from the skillet and set aside, keeping warm. Melt butter in the same skillet over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant (but not browned!).
  6. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan (this adds loads of flavor!). Bring to a simmer and cook for 2-3 minutes, until slightly reduced.
  7. Spoon the lemon butter sauce over the chicken breasts. Garnish with fresh parsley. Serve immediately.