Description
This Lemon Pepper Chicken recipe features tender chicken breasts seasoned with a zesty lemon pepper blend, pan-seared to golden perfection, and finished with a bright, tangy lemon-garlic butter sauce. Perfect for a quick and flavorful weeknight dinner, it's garnished with fresh lemon zest and optional parsley for an extra burst of freshness.
Ingredients
Scale
Chicken and Seasoning
- 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
Cooking and 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 bowl, combine the arrowroot powder, lemon pepper seasoning, and kosher salt, mixing well to create the seasoning blend.
- Season the chicken: Sprinkle the seasoning mixture evenly on both sides of each chicken cutlet, pressing it gently into the meat to ensure it adheres well.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3 to 4 minutes on one side until golden brown. Flip and cook for another 3 to 4 minutes until the internal temperature reaches 160 to 165°F. Remove the chicken from the pan and set aside on a plate.
- Make the sauce: Reduce the heat to medium, add the unsalted butter to the same pan, and sauté the minced garlic for about 30 seconds until fragrant. Pour in the chicken broth and lemon juice, simmering for 1 to 2 minutes while stirring to reduce and thicken the sauce slightly.
- Finish and serve: Return the chicken to the pan and spoon the lemon garlic butter sauce over it. Sprinkle lemon zest on top and, if desired, garnish with freshly chopped parsley and lemon slices before serving.
Notes
- This dish is perfect for busy weeknights due to its quick prep and cook time.
- Arrowroot powder can be substituted with all-purpose flour or cornstarch if needed.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Use fresh lemon juice for the best bright and tangy flavor.
- The lemon zest and parsley garnish add a fresh flavor and nice visual appeal but can be omitted if preferred.
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
