Vegan Lemon Chicken
Total time35 min
Prep time10 min
Cook time25 min
5.0(25)
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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 salt
- ¼ tsp black pepper
- 2 tbsp garlic-infused oil, divided
For the sauce
- ½ cup dry white wine
- ½ 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 ½ lemons)
- 1 tsp lemon zest
- 1 tsp cornstarch
- 1 tbsp cold unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp fresh flat-leaf parsley, finely chopped
For serving
- 4 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 1 tbsp of the garlic-infused oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts smooth-side down and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases cleanly from the pan.
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