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12) 15-Minute Lemon Pepper Chicken Breasts

Bright, fresh, a little salty from the seasoning. This is legitimately 15 minutes from cold pan to dinner table, and it tastes like you put in twice the effort. The outside gets lightly golden, and the inside stays juicy as long as you don't overcook it.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1 tablespoon olive oil
  • 1½ teaspoons lemon pepper seasoning
  • ½ teaspoon salt
  • 1 tablespoon fresh lemon juice

Method
 

  1. Place the chicken breasts on a cutting board and pat them dry with paper towels.
  2. Drizzle olive oil over both sides of the chicken.
  3. Sprinkle lemon pepper and salt evenly on each side.
  4. Heat a large skillet over medium heat for 2 minutes.
  5. Lay the chicken in the hot pan and cook for 5–7 minutes without moving it.
  6. Flip the chicken with tongs and cook another 5–7 minutes, until the center reaches 165°F.
  7. Pour lemon juice over the chicken and let it rest for 5 minutes before slicing.