Lemon Pepper Chicken
Chicken breast recipes have a bad rep for being bland. But I can assure you that
we won't stand for anything boring — especially when it comes to food. If you
throw chicken into a pan with salt and pepper and bake it for forever, of course
it's going to be terrible. I know this sounds obvious, but it's what so many
people trying to "eat healthy" do. On the other hand, when you add layers of
bright and fresh flavours (like lemon pepper!), eating healthy is a breeze.
This recipe starts on the stove top for a perfect golden sear then finishes in
the oven for the juiciest, most flavourful results. If you don't want to turn on
your oven, you can do everything over the stove top. Just cover the pan with a
lid after you add the sauce ingredients, reduce heat to medium, and cook for
about 12 minutes.
MAKES:
4
PREP TIME:
0 HOURS 15 MINS
TOTAL TIME:
0 HOURS 30 MINS
INGREDIENTS
65 g plain flour
1 tbsp. lemon pepper seasoning
1 tsp. salt
2 lemons
450 g boneless skinless chicken breasts, halved
2 tbsp. extra-virgin olive oil
120 ml chicken stock
2 tbsp. butter
2 cloves garlic, crushed
Freshly chopped parsley, for garnish
DIRECTIONS
Preheat oven to 200°C. In a medium bowl, whisk together flour, lemon pepper,
salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully
coated. Slice remaining lemon into thin rounds.
In a large ovenproof pan over medium-high heat, heat oil. Add chicken in a
single layer and cook until golden on bottom, about 5 minutes, then flip chicken
breasts.
To pan, add stock, butter, garlic, and lemon slices and bake until chicken is
cooked through and sauce has reduced slightly, 15 minutes.
Spoon sauce on top of chicken and garnish with parsley.