Description
This lemon pepper chicken is a quick and zesty 15-minute dish featuring golden-seared chicken breasts in a lemon garlic butter sauce. Perfect for weeknights.
Ingredients
Scale
- 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
- 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
- Slice chicken breasts in half horizontally to create thin cutlets.
- In a small bowl, mix flour, lemon pepper seasoning, and salt. Rub onto both sides of the chicken.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden and cooked through (160–165°F internal temperature).
- Remove chicken and set aside. Add butter to the same skillet and sauté garlic for 30 seconds.
- Pour in broth and lemon juice. Simmer and reduce for 1–2 minutes.
- Return chicken to the skillet and spoon sauce over each piece.
- Garnish with lemon zest, chopped parsley, and lemon slices. Serve immediately.
Notes
- Substitute cornstarch or tapioca flour for gluten-free options.
- Don’t overcrowd the skillet—cook in batches for best browning.
- Add capers or white wine to the sauce for variation.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 259
- Sugar: 0.4g
- Sodium: 428mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 87mg