Lemon Pepper Chicken
User Reviews
5
Lemon Pepper Chicken
Description
The recipe begins by slicing chicken breasts in half horizontally for quicker, even cooking. A mixture of arrowroot powder or flour, lemon pepper seasoning, and salt coats the chicken, which is then seared in olive oil until golden and just cooked through. The pan sauce is made by sautéing minced garlic in butter, then deglazing with chicken broth and lemon juice, reducing briefly to concentrate flavors. Returning the chicken to the pan allows the sauce to cling, infusing each piece with bright, savory notes.
The texture is moist and tender, with a lightly crisp exterior from the sear. The lemon pepper seasoning provides a zesty, slightly peppery taste complemented by the fresh garlic butter sauce. Garnishes of lemon zest, fresh parsley, and lemon slices add freshness and visual appeal.
For storage, the chicken keeps well refrigerated for up to four days in an airtight container, including saved sauce. It also freezes well for up to three months, with recommended thawing overnight before reheating gently. Various flours can be used for seasoning based on dietary needs, and checking seasoning blends for fillers helps maintain quality.
Ingredients
For the lemon pepper chicken
- 2 chicken breast large, about 1 ½ pounds
- 1 tablespoon arrowroot powder or flour of choice
- 1 tablespoon lemon pepper seasoning
- ½ teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
For the sauce
- 2 tablespoons butter unsalted
- 2 garlic minced, cloves
- 3 tablespoons lemon juice from 1 lemon
- ¼ cup chicken broth low-sodium
- 1 teaspoon lemon zest
- optional: garnish with freshly chopped parsley and lemon slices
Instructions
- Cut the chicken: Slice the chicken breasts in half horizontally.
- Mix the seasoning: In a small mixing bowl, stir together the flour, lemon pepper seasoning, and salt.
- Season the chicken: Sprinkle the seasoning evenly over both sides of the chicken, pressing it in with your hands.
- Cook the chicken: Heat the oil in a large pan over medium-high heat. Add the chicken and sear for 3 to 4 minutes on one side, then flip over and cook another 3 to 4 minutes (until an instant-read thermometer reaches 160 to 165°F). Remove to a plate.
- Make the sauce: Add the butter to the pan, and saute the garlic in the butter for about 30 seconds. Add the chicken broth and lemon juice, and reduce the sauce for a minute or two.
- Finish and serve: Add the chicken back to the pan, and spoon the sauce on top. Garnish with lemon zest, and if you'd like, chopped parsley and lemon slices.
Notes
- Store cooked chicken in an airtight container with the sauce for 3 to 4 days refrigerated.
- Freeze leftovers in airtight containers for up to 3 months; thaw overnight before reheating.
- Reheat gently in the microwave for best results after thawing.
- Use arrowroot powder, tapioca flour, or cornstarch for gluten-free coating alternatives.
- Check lemon pepper seasoning labels for fillers; use high-quality brands for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 25g | 50% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 428mg | 18% |
| Potassium | 471mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
