Chicken Free Easy Lemon Pepper Chicken
Total time30 min
Prep time10 min
Cook time20 min
4.5(15)
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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. - 1 tsp lemon zest (from about 1 lemon)
- 1 tsp coarsely ground black pepper
- 1 tsp kosher salt
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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