Description
This Lemon Pepper Chicken recipe features tender chicken breasts seasoned with zesty lemon pepper and cooked to perfection in a skillet. Finished with a bright, tangy garlic butter sauce made with fresh lemon juice and low-sodium chicken broth, this dish is perfect for a quick and flavorful weeknight dinner.
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: freshly chopped parsley and lemon slices for garnish
Instructions
- Cut the chicken: Slice the chicken breasts in half horizontally to create thinner cutlets for quicker and even cooking.
- Mix the seasoning: In a small bowl, combine the arrowroot powder, lemon pepper seasoning, and kosher salt thoroughly.
- Season the chicken: Sprinkle the seasoning mixture evenly over both sides of the chicken cutlets, pressing gently with your hands to adhere.
- Cook the chicken: Heat extra virgin 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, then flip and cook for another 3 to 4 minutes until an instant-read thermometer reads 160 to 165°F. Remove chicken to a plate and keep warm.
- Make the sauce: Reduce heat to medium, add unsalted butter to the same skillet, and sauté the minced garlic for about 30 seconds until fragrant. Pour in the low-sodium chicken broth and lemon juice, simmering for 1 to 2 minutes to reduce slightly.
- Finish and serve: Return the chicken to the skillet, spoon the lemon garlic butter sauce over the top, and sprinkle with lemon zest. Garnish with chopped parsley and lemon slices if desired, then serve immediately.
Notes
- This dish is ideal for busy weeknights due to its quick preparation and cooking times.
- Arrowroot powder can be substituted with all-purpose flour or cornstarch depending on availability.
- Use fresh lemon juice and zest for the best bright and tangy flavor.
- To ensure moist chicken, do not overcook; remove the chicken once it reaches 165°F internally.
- Garnish with fresh parsley and lemon slices for an appealing presentation and extra freshness.
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
