Pan Fried Lemon Pepper Chicken Breast

Name: Pan Fried Lemon Pepper Chicken Breast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts, pounded thin; 2 tbsp cornstarch; 1 tsp salt; 1 tsp black pepper, freshly ground; 1/2 tsp garlic powder; 1/2 tsp onion powder; 2 tbsp olive oil; 1/2 cup chicken broth; 2 tbsp lemon juice; 2 tsp lemon zest; 2 tbsp fresh parsley, chopped

This recipe features tender, juicy chicken breasts with a crispy, golden exterior, infused with bright lemon and savory pepper flavors. A quick pan sauce adds moisture and enhances the overall taste.

30 minEasyServes 4400 cal/serving

AmericanDinnerStovetopStandardHigh ProteinLow CarbGluten-FreeDairy-FreeNut-FreeLow-SodiumAlcohol-Free

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Ingredients

1.5 lbs boneless, skinless chicken breasts, pounded thin
2 tbsp cornstarch
1 tsp salt
1 tsp black pepper, freshly ground
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp olive oil
1/2 cup chicken broth
2 tbsp lemon juice
2 tsp lemon zest
2 tbsp fresh parsley, chopped

Instructions

1

Pound 1.5 lbs pounded thin boneless, skinless chicken breasts to 1/2-inch thickness. Pat them thoroughly dry with paper towels.
2

In a shallow dish, combine 2 tbsp cornstarch, 1 tsp salt, 1 tsp freshly ground black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Dredge chicken in the mixture, ensuring they are evenly coated and shaking off any excess.
3

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4

Add chicken to the hot skillet, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, until golden brown and cooked through to an internal temperature of 165°F (74°C). You may need to cook in batches.
5

Remove cooked chicken from the skillet and set aside on a plate. Tent loosely with foil to keep warm.
6

Deglaze the skillet with 1/2 cup chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in 2 tbsp lemon juice and 2 tsp lemon zest. Bring the sauce to a simmer and cook for 1 minute to slightly reduce.
7

Pour the warm pan sauce over the rested chicken. Garnish with 2 tbsp chopped fresh parsley and serve immediately.

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Questions

What internal temperature should Pan Fried Lemon Pepper Chicken Breast reach?

For Pan Fried Lemon Pepper Chicken Breast, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

What does deglazing do in Pan Fried Lemon Pepper Chicken Breast?

Step 6 reads: "Deglaze the skillet with 1/2 cup chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon." The browned bits stuck to the pan are concentrated flavor. The liquid in step 6 dissolves them into the sauce; scrape the bottom as it bubbles.

Can I use chicken thighs instead of chicken breasts in Pan Fried Lemon Pepper Chicken Breast?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Pan Fried Lemon Pepper Chicken Breast uses 1.5 lbs boneless, skinless chicken breasts, pounded thin.

Is Pan Fried Lemon Pepper Chicken Breast keto-friendly?

A serving of Pan Fried Lemon Pepper Chicken Breast carries 3 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 15 percent of the budget; against a moderate 100 g low-carb day it is 3 percent.

How many calories are in Pan Fried Lemon Pepper Chicken Breast?

One serving (the recipe makes 4) is about 400 calories, with 44 g protein, 3 g carbohydrate and 14 g fat, plus 1 g fiber and 176 mg sodium. The figures are estimates computed from the ingredient list.

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