Vegan Classic Lemon Chicken
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Learn more →Ingredients
4 servings
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter, divided
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 cloves garlic, minced
- ½ cup low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ⅓ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon slices, for serving (optional)
Instructions
- 1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 3/4-inch thickness. Pat dry with paper towels, then season both sides with the salt and pepper. Dredge lightly in the flour, shaking off any excess.
- 2
Heat the olive oil and 1 tbsp of the butter in a 12-inch skillet over medium-high heat until the butter is melted and the foam subsides. Add the chicken and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan.
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