Lemon-Pepper Chicken

Name: Lemon-Pepper Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 null large boneless, skinless chicken breasts (about 680g total); 15 ml olive oil; 1 tsp salt; 1 tsp freshly ground black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 60 ml fresh lemon juice (juice of 1–2 lemons); null null zest of 1 lemon; 30 g unsalted butter; null null fresh parsley, chopped, to garnish

#Easy #Grilled #High Protein

Total Time25mins

Rating0.0/ 5.0

Servings4people

Madison Harris

@mediterraneangirl

Ingredients

large boneless, skinless chicken breasts (about 680g total)2

olive oil15 ml

salt1 tsp

freshly ground black pepper1 tsp

garlic powder0.5 tsp

onion powder0.5 tsp

fresh lemon juice (juice of 1–2 lemons)60 ml

zest of 1 lemon

unsalted butter30 g

fresh parsley, chopped, to garnish

Instructions

Pat the chicken breasts dry with kitchen paper. If they’re very thick, slice them in half horizontally or place between two sheets of cling film and gently pound to about 2cm thick.

In a small bowl, mix together the salt, freshly ground black pepper, garlic powder and onion powder, then season both sides of the chicken evenly.

Heat the olive oil in a large frying pan over a medium–high heat. When it’s shimmering, add the chicken and cook for 5–7 minutes on each side, until golden and a meat thermometer inserted into the thickest part reads 74°C.

Transfer the chicken to a plate and loosely cover with foil. Reduce the heat to medium–low, add the butter to the pan and let it melt. Stir in the lemon juice and zest, scraping up any browned bits, then simmer for 1 minute.

Return the chicken to the pan, turning it in the lemon pepper sauce to coat. Scatter over the parsley and serve.

Comments (0)

Share your experience

Rate this recipe

Add Photos (0/5)