Lemon Pepper Chicken

This bright and tangy lemon pepper chicken is a simple, weeknight-friendly recipe. Ready in under 15 minutes, it’s a perfect balance of flavor and convenience.

Ingredients

• 2 large chicken breasts (about 1.5 lbs)
• 1 tbsp arrowroot powder (or cornstarch/flour)
• 1 tbsp lemon pepper seasoning
• 1 tsp kosher salt
• 2 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves, minced
• ¼ cup chicken broth
• 1 lemon, zested and juiced
• Salt and pepper to taste
• Chopped fresh parsley (for garnish)
• Mashed potatoes (for serving)
• Green beans (or other vegetables, for serving)

Preparation Time

• Total Time: 15 minutes
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Servings: 2-4

Step 1: Preparing the Chicken Breasts

Slice the chicken breasts in half lengthwise.

Step 2: Seasoning the Chicken

Combine arrowroot powder, lemon pepper seasoning, and salt in a small bowl.

Lay the chicken breasts on a plate.

Sprinkle the seasoning mixture over both sides of the chicken breasts.

Rub the seasoning into the chicken, pressing firmly.

Step 3: Preparing the Lemon

Zest the lemon.

Juice the lemon.

Step 4: Cooking the Chicken

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

Add the seasoned chicken breasts to the pan.

Sear the chicken for 3-4 minutes per side, until golden brown.

Remove the chicken from the pan and set aside on a plate.

Step 5: Making the Sauce

Add butter to the same pan.

Add minced garlic to the pan.

Sauté the garlic for about 30 seconds.

Pour in chicken broth and lemon juice.

Deglaze the pan, scraping up any browned bits from the bottom.

Step 6: Finishing the Dish

Return the chicken breasts to the pan.

Spoon the sauce over the chicken.

Add lemon slices to the pan (optional).

Sprinkle lemon zest over the chicken.

Step 7: Serving

Serve the chicken over mashed potatoes.

Drizzle the pan sauce over the potatoes.

Serve with green beans (or other vegetables).

Season with salt, pepper, and chopped parsley.

Step 8: Tips (Optional)

For a dairy-free version, substitute ghee or vegan butter. Leftovers can be stored in the refrigerator for up to four days or frozen for three months.