What are the ingredients in lemon pepper chicken?

Lemon Pepper Chicken uses chicken breasts, lemon pepper seasoning, salt, flour or arrowroot, and olive oil. Additionally, this version adds butter, garlic, fresh lemon juice, chicken broth, and lemon zest for a quick pan sauce.

How do you bake lemon pepper chicken tenders?

Season chicken tenders with lemon pepper seasoning, salt, and a light flour coating. Then arrange them on a lightly oiled baking sheet and bake until the center reaches 165°F. Because tender sizes vary, check their internal temperature rather than relying only on cooking time.

What does lemon pepper chicken go well with?

Lemon Pepper Chicken goes well with mashed potatoes, roasted potatoes, zucchini noodles, asparagus, and green beans. Also, rice or a simple salad can round out the meal.

Is lemon pepper chicken hot?

Usually, Lemon Pepper Chicken tastes peppery rather than spicy-hot. However, seasoning blends vary, so check the label if you prefer very mild food.

Lemon Pepper Chicken Recipe:Quick, Amazing 15-Minute Dinner

Description

This 15-minute Lemon Pepper Chicken features juicy, golden chicken breasts coated with lemon pepper seasoning and finished in a bright lemon garlic butter sauce. It is an easy one-pan dinner with fresh citrus flavor and simple ingredients.

Ingredients

Scale

2 large chicken breasts, about 1 1/2 lb

1 tablespoon arrowroot powder or preferred flour

1 tablespoon lemon pepper seasoning

1/2 teaspoon kosher salt

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

2 garlic cloves, minced

3 tablespoons fresh lemon juice, about 1 lemon

1/4 cup low-sodium chicken broth

1 teaspoon lemon zest

Optional: chopped fresh parsley and lemon slices for garnish

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Instructions

1. Slice each chicken breast horizontally to make four thinner pieces.

2. Combine the arrowroot powder or flour, lemon pepper seasoning, and kosher salt in a shallow bowl.

3. Coat both sides of each chicken piece evenly, pressing the seasoning mixture onto the surface.

4. Heat the olive oil in a large pan over medium-high heat.

5. Add the chicken and cook for about 3 to 4 minutes per side, until golden and the internal temperature reaches 160 to 165°F.

6. Transfer the cooked chicken to a plate.

7. Melt the butter in the same pan.

8. Add the minced garlic and cook for about 30 seconds, until fragrant.

9. Stir in the chicken broth and fresh lemon juice.

10. Simmer the sauce for 1 to 2 minutes so it reduces slightly.

11. Return the chicken to the pan and spoon the lemon garlic butter sauce over each piece.

12. Finish with lemon zest and garnish with chopped parsley and lemon slices if desired.

Notes

For a gluten-free version, use arrowroot powder, tapioca flour, or cornstarch. Regular all-purpose flour also works when gluten is not a concern.

Check packaged lemon pepper seasoning for unnecessary fillers.

Smaller chicken breasts work well. Flatten them to an even thickness if needed.

Chicken cutlets also work, although they may cook more quickly.

For extra flavor, add a splash of white wine and additional garlic to the sauce.

For more sauce, increase the chicken broth. For a thicker sauce, add a small amount of extra flour or preferred thickener.

Store leftovers with the remaining sauce in an airtight container in the refrigerator for 3 to 4 days.

Freeze leftovers in a freezer-safe container for up to 3 months.

Thaw frozen chicken overnight in the refrigerator.

Reheat in the microwave for 1 to 2 minutes, or until hot.

Serve with zucchini noodles, mashed potatoes, roasted potatoes, asparagus, or green beans.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Chicken Recipes
Method: Pan-Searing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 259
Sugar: 0.4 g
Sodium: 428 mg
Fat: 16 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0.2 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 87 mg