Vegetarian Dairy Free Lemon Garlic Chicken
Total time30 min
Prep time10 min
Cook time20 min
4.7(7)
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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
- 3 tbsp olive oil, divided
For the sauce
- 5 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ¾ cup 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. - 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp dijon mustard
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon slices, for serving (optional)
Instructions
- 1
Pat the chicken breasts dry with paper towels and season both sides evenly with the salt and black pepper.
- 2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the undersides are deep golden and release easily from the pan.
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