Easy Skillet Lemon Pepper Chicken

This lemon pepper chicken is quick and easy to make weeknight dinner. Chicken breasts are coated in bright, savory, tart, peppery flavor and seared until golden brown. You can drizzle lemon butter sauce on top to oomph up the flavor.
Ingredients
2 chicken breasts cut horizontally into 2 thin fillets
2 tablespoons lemon zest freshly grated
2 to 3 teaspoons pepper freshly ground (use more if you like peppery heat)
Salt to taste
4 cloves garlic minced (can use garlic powder instead)
1 ½ teaspoons onion powder optional - I skipped
¾ cup plain flour
2 tablespoons butter
2 teaspoons lemon juice freshly squeezed
1 tablespoon parsley fresh and finely chopped
Few lemon slices for garnish
Method
1. Cut chicken breasts into half horizontally to make 2 fillets of each breast.
2. Zest lemons. You’ll need about 2 tablespoons of lemon zest. Add fresh lemon zest, fresh ground pepper, salt, minced garlic, and onion powder (optional).
3. Mix all-purpose flour, salt, and pepper into a wide bowl. You can also add garlic powder and onion powder to the flour mix.
4. Coat marinated chicken fillets in flour mix on both sides. Shake off excess flour.
5. Heat olive oil (or butter) in a skillet. Place breaded chicken in the skillet and cook on medium flame, don’t overcrowd. While cooking, lightly press chicken breasts with the back of a flat spatula a couple of times to cook and brown evenly.
6. Cook for 2 to 3 minutes on each side or until golden brown on both sides. Flip and sear cook on the other side.
7. Transfer chicken from the skillet onto a plate. Wrap the plate in aluminum foil to keep the chicken warm.
8. Make a sauce from it by stirring butter into it and stirring until the butter melts. Remove the pan from the skillet, and add lemon juice and a pinch of salt and pepper if needed.
9. Sprinkle chopped parsley over chicken breasts. Pour lemon pepper chicken sauce over crispy breaded chicken breasts just before serving.
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