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Lemon Pepper Chicken recipe

Lemon Pepper Chicken

This lemon pepper chicken is an excellent choice for weeknight dining, offering a balance of bright citrus notes and savory depth. Each piece is seared to golden perfection, then finished with a silky lemon-garlic butter sauce that enhances both flavor and texture.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 5 People
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • For the Lemon Pepper Chicken
  • 2 large chicken breasts approximately 1 ½ pounds
  • 1 tablespoon lemon pepper seasoning
  • 1 tablespoon arrowroot powder or preferred flour substitute
  • ½ teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • For the Sauce
  • 2 tablespoons unsalted butter
  • 2 garlic cloves finely minced
  • 3 tablespoons freshly squeezed lemon juice about 1 lemon
  • ¼ cup low-sodium chicken broth
  • 1 teaspoon finely grated lemon zest
  • Optional garnish: chopped fresh parsley and thin lemon slices

Method
 

  1. Prepare the chicken: Slice each chicken breast horizontally to create thinner portions.
  2. Seasoning blend: In a small bowl, combine the arrowroot powder (or flour), lemon pepper seasoning, and salt until evenly mixed.
  3. Coat the chicken: Rub the seasoning mixture thoroughly over both sides of the chicken, pressing gently to adhere.
  4. Cook the chicken: Warm the olive oil in a large skillet set over medium-high heat. Place the chicken in the pan and sear for 3 to 4 minutes on each side, or until an internal temperature of 160–165°F is reached. Transfer to a plate.
  5. Prepare the sauce: Melt the butter in the same pan, then sauté the garlic for about 30 seconds. Stir in the chicken broth and lemon juice, allowing the sauce to simmer briefly until slightly reduced.
  6. Combine and finish: Return the chicken to the skillet, spooning the sauce generously over the top. Sprinkle with lemon zest and garnish with parsley and lemon slices, if desired.