Description
This Lemon Pepper Chicken is a quick one pan dinner with a crisp golden coating, juicy chicken, and a bright garlic butter lemon sauce. It comes together in just 15 minutes, making it ideal for busy weeknights.
Ingredients
2 large chicken breasts, about 1½ pounds, sliced horizontally into 4 cutlets
1 tablespoon arrowroot powder or preferred flour
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 fresh lemon juice, from 1 lemon
¼ cup low sodium chicken broth
1 teaspoon lemon zest
Optional: chopped fresh parsley for garnish
Optional: lemon slices for garnish
Instructions
1. Slice each chicken breast in half horizontally to create 4 thin cutlets.
2. Combine the arrowroot powder, lemon pepper seasoning, and kosher salt in a shallow bowl.
3. Coat both sides of each chicken cutlet evenly, pressing the seasoning into the meat.
4. Heat the olive oil in a large skillet over medium high heat.
5. Add the chicken and cook for 3 to 4 minutes per side until golden.
6. Check that the internal temperature reaches 160 to 165°F.
7. Transfer the cooked chicken to a plate.
8. Reduce the heat slightly, then melt the butter in the same skillet.
9. Add the minced garlic and cook for about 30 seconds until fragrant.
10. Pour in the chicken broth and fresh lemon juice.
11. Stir and simmer briefly until the sauce reduces slightly.
12. Return the chicken to the skillet and spoon the sauce over each cutlet.
13. Sprinkle the lemon zest over the chicken.
14. Garnish with chopped parsley and lemon slices if desired.
15. Serve immediately with your preferred side dishes.
Notes
Store leftovers with the sauce in an airtight container in the refrigerator for 3 to 4 days.
Freeze the chicken and sauce in a freezer safe container for up to 3 months.
Thaw frozen chicken overnight in the refrigerator before reheating.
Reheat gently in a skillet over medium low heat or in the microwave in 30 second intervals.
Add a small splash of chicken broth while reheating if the sauce becomes too thick.
Arrowroot powder, cornstarch, tapioca flour, or all purpose flour all work well.
Choose a high quality lemon pepper seasoning with minimal fillers.
Fresh garlic gives the sauce a better flavor than garlic powder.
Large chicken breasts work best because they slice easily into thin, even cutlets.
Avoid overcooking the chicken so it stays juicy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet
- 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