Cooking Instructions:

Begin by pounding the chicken breasts to a thickness of about ¼ inch. This guarantees even cooking and tenderness. Season both sides of the chicken with salt and lemon pepper seasoning, then coat them in the all-purpose flour, shaking off any excess.

In a large skillet, melt the unsalted butter over medium-high heat. Once the butter is hot and bubbling, carefully add the coated chicken breasts to the skillet. Cook for approximately 3 minutes per side, or until the chicken is browned and almost cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the sliced lemons and cook for about 2-3 minutes until they're lightly browned. This will enhance their flavor. Return the chicken to the skillet and drizzle with lemon juice. Cover and cook for an additional 2-3 minutes, or until the chicken is fully cooked through (an internal temperature of 165°F).

For a flavorful sauce, you can stir in garlic and lemon zest, or chicken stock if desired. If you prefer a thicker sauce, you can make a cornstarch slurry and add it to the skillet, cooking until the sauce has thickened.

Once finished, serve the chicken warm, garnished with fresh basil leaves if using. Pair it with cooked rice or pilaf, and consider offering ciabatta rolls to soak up any remaining sauce.

Extra Tips:

When cooking Lemon Butter Chicken Breast, confirm the chicken is pounded evenly for consistent cooking. Use a digital thermometer to check for doneness and avoid overcooking, which can lead to dryness.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days, and consider reheating gently to preserve the flavors. Enjoy experimenting with variations of the sauce to find your favorite combination!