Lemon Pepper Chicken
A bright and zesty chicken dish seasoned with lemon and pepper, perfect for any occasion.
Equipment
- Large Pan
- Mixing Bowl
- Ziploc Bag
Ingredients
- 2 large chicken breasts (about 1½ pounds)
- 1 Tbsp. arrowroot powder (or flour of your choice)
- 1 Tbsp. lemon pepper seasoning
- ½ tsp. kosher salt
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. unsalted butter
- 2 cloves garlic minced
- 3 Tbsp. lemon juice (from 1 lemon)
- ¼ cup low-sodium chicken broth
- 1 tsp. lemon zest
- Optional freshly chopped parsley for garnish
- Optional lemon slices for garnish
Instructions
- Slice the chicken breasts in half horizontally for even cooking.
- In a mixing bowl, combine arrowroot powder, lemon pepper seasoning, and kosher salt. Coat the chicken pieces evenly with the mixture.
- Heat olive oil in a large pan over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes on each side until golden brown and cooked through.
- Remove chicken from the pan and set aside. In the same pan, melt the butter and sauté minced garlic for about 30 seconds.
- Pour in chicken broth and lemon juice, stirring well. Let the sauce reduce for 1-2 minutes.
- Add the chicken back to the pan, spooning the sauce over the top. Sprinkle with lemon zest and garnish as desired.
- Serve warm with your choice of sides.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture.