Vegetarian Lemon Pepper Chicken
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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 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
- 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 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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