Description
This Lemon Pepper Chicken recipe features juicy chicken breasts seasoned with a zesty lemon pepper blend, seared to a perfect golden crust and served with a tangy garlic lemon butter sauce. Ideal for quick weeknight dinners, it's bright, flavorful, and topped with fresh lemon zest and optional parsley for a beautiful finish.
Ingredients
Scale
Chicken
- 2 large chicken breasts (about 1 ½ pounds)
- 1 tablespoon arrowroot powder (or flour of choice)
- 1 tablespoon lemon pepper seasoning
- ½ teaspoon kosher salt
Sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves (minced)
- 3 tablespoons lemon juice (from 1 lemon)
- ¼ cup low-sodium chicken broth
- 1 teaspoon lemon zest
Optional Garnish
- Freshly chopped parsley
- Lemon slices
Instructions
- Cut the chicken: Slice the chicken breasts in half horizontally to create thinner cutlets for even cooking.
- Mix the seasoning: In a small mixing bowl, stir together the arrowroot powder (or flour), lemon pepper seasoning, and kosher salt.
- Season the chicken: Sprinkle the seasoning evenly over both sides of the chicken pieces, pressing it in with your hands to adhere.
- Cook the chicken: Heat extra virgin olive oil in a large pan over medium-high heat. Add the chicken and sear for 3 to 4 minutes on one side until golden and browned, then flip and cook another 3 to 4 minutes until an instant-read thermometer registers 160 to 165°F. Remove the chicken to a plate.
- Make the sauce: Add unsalted butter to the same pan. Sauté the minced garlic in the butter for about 30 seconds until fragrant. Pour in the chicken broth and lemon juice, stirring and reducing the sauce for 1 to 2 minutes to thicken slightly.
- Finish and serve: Return the chicken to the pan and spoon the lemon garlic butter sauce over it. Sprinkle with lemon zest and garnish with freshly chopped parsley and lemon slices if desired. Serve immediately.
Notes
- Use arrowroot powder as a gluten-free thickener; substitute with all-purpose flour if preferred.
- Ensure chicken breasts are sliced thinly for faster, even cooking.
- Use low-sodium chicken broth to control salt levels in the dish.
- Watch internal temperature to avoid overcooking; chicken should reach 165°F for safety.
- Garnish with fresh parsley and lemon slices for added color and flavor.
- This recipe is great for quick weeknight dinners due to its short prep and cook time.
Nutrition
- Serving Size: 1 serving
- Calories: 259 kcal
- Sugar: 0.4 g
- Sodium: 428 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 87 mg
