Ingredients
Chicken
- 4 boneless, skinless chicken breasts or thighs
Seasoning
- 1 lemon, zested and juiced
- 2-3 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Cooking
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup dry white wine or chicken broth
Garnish (optional)
- lemon slices
- chopped parsley
Instructions
- Prepare the chicken: Lightly pound the chicken breasts or thighs to an even thickness of about 1/2-inch using a meat mallet or rolling pin to ensure even cooking.
- Season the chicken: In a small bowl, combine lemon zest, freshly ground black pepper, salt, garlic powder, and onion powder. Rub this spice mixture evenly over both sides of the chicken pieces.
- Cook the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add two chicken pieces and sear for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove and set aside. Repeat with remaining chicken.
- Make the sauce: Pour lemon juice and dry white wine or chicken broth into the skillet to deglaze, scraping up browned bits from the bottom. Return all chicken pieces to the pan, reduce heat to low, and simmer for 3-4 minutes until the chicken is warmed through and the sauce slightly thickens.
- Garnish and serve: Remove from heat and garnish with fresh chopped parsley and lemon slices if desired. Serve immediately for best flavor.
Notes
- For a non-alcoholic option, chicken broth can be used instead of white wine.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Pounding the chicken evenly helps prevent uneven cooking and dryness.
- Use freshly ground black pepper for the best flavor impact.
- This dish pairs well with rice, mashed potatoes, or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
