Lemon Pepper Chicken
Prep Time: 5 minutes
Cooking Time: 15 minutes
6 ounces boneless, skinless chicken breasts
½ teaspoon salt, plus ⅛ teaspoon, divided
1 tablespoon olive oil
1 medium lemon, thinly sliced
2 tablespoons lemon juice
1 tablespoon maple syrup
2 tablespoons unsalted butter, cut into pieces
1 teaspoon ground black pepper
- Preheat oven to 425°F (218°C).
- Sprinkle chicken evenly with ½ teaspoon salt. Heat oil in a large skillet over medium-high heat. Add the chicken; cook, undisturbed, until the underside is golden brown, about 4 minutes. Flip the chicken; arrange lemon slices around the chicken in the pan.
- Transfer the skillet to the oven; bake until an instant-read thermometer inserted into the thickest portion of meat registers 165°F (74°C), about 10 minutes.
- Transfer the chicken to a platter. Add lemon juice and maple syrup to the pan. Add butter, 1 piece at a time, stirring until it melts into the sauce. Stir in pepper and the remaining ⅛ teaspoon salt. Drizzle the sauce over the chicken.