Pan-Seared Lemon Pepper Chicken with Garlic Butter Sauce
Tender chicken breasts pan-seared with lemon pepper seasoning and finished with a rich garlic butter sauce for a bright, savory dish. This american-inspired chicken (low carb) ready in about 25 minutes blends lemon pepper seasoning, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pieces (about 6 oz each) boneless skinless chicken breasts
- 1 tbsp lemon pepper seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves, minced garlic cloves
- 2 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tbsp lemon pepper seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
- Step 3: Reduce heat to medium, add 3 tbsp unsalted butter and 3 minced garlic cloves to the skillet. Sauté garlic in butter for 1 minute until fragrant, then add 2 tbsp fresh lemon juice and stir to combine.
- Step 4: Spoon the garlic butter sauce over the chicken and cook for an additional 1-2 minutes to coat and warm through. Remove from heat and sprinkle with 1 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Pan-Seared Lemon Pepper Chicken with Garlic Butter Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Lemon Pepper Chicken with Garlic Butter Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Lemon Pepper Chicken with Garlic Butter Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Lemon Pepper Chicken with Garlic Butter Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Lemon Pepper Chicken with Garlic Butter Sauce low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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