Low Sodium Lemon Pepper Chicken

Total time30 min

Prep time10 min

Cook time20 min

This skillet chicken gets its bold flavor from a coarsely cracked black pepper and lemon zest crust, pressed right onto the breasts before they hit a hot pan for a deep golden sear. Garlic-infused oil carries that savory backbone through the whole dish, while a quick pan sauce of butter, chicken broth, and fresh lemon juice comes together in the same skillet, thickened with a simple cornstarch slurry until glossy. Sliced scallion greens stirred in at the end add a fresh, sharp bite, and a scatter of parsley and extra lemon wedges brighten the plate even more. The chicken sears undisturbed until it releases cleanly from the pan, then finishes gently so it stays juicy under that peppery crust. It's a bright, punchy dinner built entirely on citrus, cracked pepper, and aromatics rather than a salt-forward seasoning approach, making it a solid pick for an added-salt-free table. Serve it straight from the skillet with the sauce spooned over top for a restaurant-style finish any night of the week.

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Ingredients

4 servings

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

For the pan sauce

1 tbsp unsalted butter
½ cup chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp cornstarch
1 tbsp cold water
2 tbsp scallion green tops, thinly sliced

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Pat the chicken breasts dry with paper towels. In a small bowl, combine the salt, coarsely ground black pepper, and lemon zest. Press the mixture firmly onto both sides of each breast to coat evenly.
2
Heat 1 1/2 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 easily from the pan.

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