Anti Inflammatory Lemon Pepper Chicken

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
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1 tsp kosher salt
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp cornstarch
Ingredient note
Cornstarch is a refined starch that anti-inflammatory diets limit as a refined carbohydrate, but the small amount (~1/4 tsp per serving) used to thicken this recipe is likely fine. If you prefer to always avoid corn starch, please tap it and change its rating to Red.
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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