Lemon Pepper Chicken Recipe

In a large bowl, combine half the oil and the lemon zest (reserve a few strips for garnish before finely chopping the rest if desired). Season lightly with salt. Add chicken, black pepper, and salt to the bowl. Toss to evenly combine. Set aside. 

Heat remaining oil in a 10-inch cast-iron pan or stainless frying pan over high heat. Once hot, add 2 to 3 chicken pieces and sear on all sides until cooked through. Transfer to a plate and repeat with remaining chicken.  

Remove excess oil, leaving about 1 tablespoon in the pan. Lower heat to Medium-Low. Add garlic and lightly cook until just lightly browned tender. Deglaze with water or chicken stock (if using). Simmer, scraping the browned bits or fond from the pan, until reduced slightly.  

Lower heat to Low and add butter, 1 tablespoon at a time, swirling the pan until the sauce thickens slightly. Turn off the heat. Pour over chicken and garnish with lemon wedges to squeeze over the chicken as desired.