Lemon Pepper Chicken
Recipe Overview
Overview
Lemon Pepper Chicken is a delightful dish that brings together simplicity and flavor in a matter of minutes. The recipe starts with two large chicken breasts, which are cut in half to ensure they cook quickly and evenly. This technique not only reduces cooking time but also helps achieve that perfect golden crust when seared in a hot pan.
The coating for the chicken is a straightforward blend of arrowroot powder, lemon pepper seasoning, and kosher salt. This mixture not only adds flavor but also contributes to a crispy texture, making each bite satisfying. The addition of lemon zest and juice enhances the dish’s brightness, creating a refreshing contrast to the savory chicken.
As the chicken cooks, a quick garlic butter sauce is prepared in the same pan, utilizing the flavorful bits left behind. This sauce, made with butter, minced garlic, and chicken broth, is drizzled over the chicken for a rich finish. It’s a clever way to maximize flavor without extra cleanup.
Serving this dish over mashed potatoes or alongside seasonal vegetables makes for a well-rounded meal. The vibrant lemon flavor combined with the buttery sauce makes it a family favorite. Plus, it’s a great option for meal prep, as leftovers can be stored in the fridge for several days. Overall, this Lemon Pepper Chicken is not just a recipe; it’s a reminder that delicious meals can be made quickly and easily, perfect for any busy weeknight.
Recipe Details
Steps & Tips
Cut the chicken breasts in half lengthwise.
Tip: Make sure your knife is level with the cutting board when cutting chicken.
Tip: If using small chicken breasts, pound them to an even thickness for faster cooking.
Mix a tablespoon of arrowroot powder, a tablespoon of lemon pepper seasoning, and a teaspoon of kosher salt.
Lay the halved chicken breasts on a plate and rub the seasoning mixture on both sides.
Zest and juice one lemon.
Tip: Zest your lemon before juicing to make it easier.
Heat a large pan over medium-high heat and coat the bottom with olive oil.
Add the seasoned chicken breasts to the pan and cook for 3-4 minutes on each side.
Use tongs to remove the chicken breast to a plate.
Add butter and minced garlic to the pan and sauté for 30 seconds.
Add chicken broth and lemon juice to the pan.
Tip: Use a silicone spatula to avoid scratching your pans.
Stir the lemony garlic butter sauce together.
Add the chicken breast back into the pan and spoon some sauce on top.
Tip: For a dairy-free option, swap butter for ghee or a vegan butter alternative.
Tip: Style your dish with lemon slices for presentation.
Plate the chicken on top of mashed potatoes.
Add green beans or other seasonal vegetables to the plate.
Sprinkle with salt, pepper, and chopped parsley.
Tip: Sprinkle chopped parsley on the plate for a pop of green.
Tip: Leftovers can be kept in the fridge for about four days or in the freezer for three months.
Ingredients
Ingredient: Dairy
→ Substitution: Vegan Butter
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Arrowroot powder is a great gluten-free thickening agent.
- •Zesting the lemon before juicing makes it easier to extract the zest.
- •Using a silicone spatula prevents scratching non-stick pans.
- •Chicken breasts cook faster when they are cut thinner.
