Description
This Lemon Pepper Chicken recipe features juicy chicken breasts seasoned with lemon pepper and cooked to perfection in a garlic butter sauce. The dish is bright, tangy, and perfect for quick weeknight dinners, topped with fresh lemon zest and optional parsley for an extra burst of flavor.
Ingredients
Scale
Chicken
- 2 large chicken breasts (about 1 ½ pounds)
Seasoning
- 1 tablespoon arrowroot powder (or flour of choice)
- 1 tablespoon lemon pepper seasoning
- ½ teaspoon kosher salt
Cooking
- 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 and quick cooking.
- Mix the seasoning: In a small mixing bowl, combine the arrowroot powder (or flour), lemon pepper seasoning, and kosher salt thoroughly.
- Season the chicken: Sprinkle the seasoning mixture evenly over both sides of the chicken cutlets, pressing it gently into the meat to adhere well.
- Cook the chicken: Heat the olive oil in a large pan over medium-high heat. Add the chicken cutlets and sear for 3 to 4 minutes on one side until golden, then flip and cook another 3 to 4 minutes. Check the internal temperature with an instant-read thermometer; it should reach 160 to 165°F. Remove the chicken to a plate and set aside.
- Make the sauce: Reduce the heat to medium, add the unsalted butter to the same pan, and sauté the minced garlic in the butter for about 30 seconds until fragrant. Pour in the low-sodium chicken broth and lemon juice, allowing the sauce to reduce for 1 to 2 minutes.
- Finish and serve: Return the cooked chicken to the pan, spooning the lemon garlic butter sauce over each piece. Garnish with lemon zest and, if desired, freshly chopped parsley and lemon slices before serving.
Notes
- This dish is ideal for busy weeknights due to its quick preparation and cooking time.
- Arrowroot powder can be substituted with all-purpose flour or cornstarch if preferred.
- For a dairy-free option, use olive oil instead of butter for the sauce.
- Ensure chicken is cooked to a safe internal temperature of 165°F for food safety.
- Adding fresh parsley and lemon slices enhances the presentation and adds a fresh herbal note.
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
