This was one of the very first recipes I every made in college (when I didn’t even know how to cook a chicken breast!). I remember asking my sisters what they liked to eat, and Camille told me she really loved just simple lemon pepper chicken. She literally walked me through the process of how to cook a chicken breast over the phone – and this has been a regular on my “meal rotation” ever since. It’s SO easy, and a great dinner to throw together when you’re short on time.
Lemon Butter Chicken Recipe
- 6 thin boneless, skinless chicken breasts (about 1 1/2 pounds chicken, 1/4" thick)
- ½ cup flour
- lemon pepper to taste
- ½ teaspoon salt
- ⅓ cup butter
- 2 lemons sliced about 1/4" - 1/8" thick
- 2 Tablespoons lemon juice (you can use fresh or from a bottle)
- In a small bowl, mix together flour and salt.
- Heat butter in a large skillet over medium-high heat.
- Dredge chicken breasts through flour and sprinkle each with lemon pepper seasoning, then add them to the melted butter in the skillet. Cook for 2-3 minutes on each side until the chicken starts to brown. Remove from heat and set aside.
- In the heated butter, add in sliced lemons and cook for 2 minutes on each side, until they start to brown.
- Add the chicken back to the skillet and drizzle with lemon juice, cooking for about 2 more minutes.
- Serve warm.