Low Sodium Easy Lemon Pepper Chicken

Total time30 min

Prep time10 min

Cook time20 min

Bright lemon zest and coarsely cracked black pepper form a bold, savory crust on these seared chicken breasts, giving them a golden crust and juicy center every time. A quick pound to even thickness means fast, consistent cooking, while a garlic powder boost adds depth without any fuss. The real star is the pan sauce: sliced garlic bloomed in butter, deglazed with chicken broth, fresh lemon juice, and fragrant thyme, reduced until glossy and spoon-coating. Spooned generously over the rested chicken and finished with parsley and lemon slices, it turns a simple skillet dinner into something restaurant-worthy. Since you're building flavor from citrus, herbs, and aromatics rather than reaching for the shaker, this one slots easily into a lower-sodium routine. It's a weeknight-friendly recipe that still feels special enough for company.

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
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1 tsp lemon zest (from about 1 lemon)
1 tsp coarsely ground black pepper
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp garlic powder
2 tbsp olive oil

For the pan sauce

2 tbsp unsalted butter
3 cloves garlic, thinly sliced
½ cup low-sodium chicken broth
2 tbsp fresh lemon juice (from about 1 lemon)
3 sprigs fresh thyme

For serving

1 tbsp fresh parsley, chopped (optional)
lemon slices, for serving (optional)

Instructions

1
Place the chicken breasts 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.
2
In a small bowl, combine the lemon zest, coarsely ground black pepper, kosher salt, and garlic powder. Rub the mixture evenly over both sides of each chicken breast.

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