Lemon Butter Chicken Breasts

You can always count on boneless, skinless chicken breasts to get great 30-minute meals on the table. In this easy recipe, the quick-cooking meat gets extra zest from lemon-pepper seasoning.

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244 users rated this recipe an average rating of 4.0
6 servings
Start to Finish:
30 mins
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Lemon Butter Chicken Breasts

medium boneless skinless chicken breast halves (1-1/2 pounds)
teaspoon salt
teaspoons lemon pepper seasoning
cup butter
lemons, sliced
tablespoons lemon juice
Hot cooked rice or pilaf (optional)


  1. Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breasts with lemon pepper.
  2. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.

From the Test Kitchen

Dietary exchanges:

2 starch, 3 very lean meat, 2 fat.

Nutrition Facts

(Lemon Butter Chicken Breasts)
    Per serving:
  • 258 kcal cal.,
  • 12 g fat
  • (7 g sat. fat,
  • 95 mg chol.,
  • 725 mg sodium,
  • 8 g carb.,
  • 0 g fiber,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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