Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 2 tablespoons freshly cracked black pepper (or coarse ground)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes (optional, for a kick!)
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons lemon juice (freshly squeezed, about 1/2 lemon)
  • 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

  1. Pat chicken breasts dry with paper towels.
  2. In a small bowl, combine lemon zest, black pepper, garlic powder, salt, and red pepper flakes (if using). Rub the mixture evenly over both sides of the chicken breasts.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Carefully place the seasoned chicken breasts into the hot skillet.
  5. Cook for 5-7 minutes per side, or until the chicken is golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
  6. Remove the chicken from the skillet and set aside to rest. Add butter to the skillet and let it melt. Stir in lemon juice and parsley. Cook for 1 minute, stirring constantly, until the sauce slightly thickens.
  7. Spoon the lemon butter sauce (if using) over the chicken and serve immediately.