Lemon Pepper Pan Chicken
We found this recipe on Gonna Want Seconds. "Easy Lemon Pepper Chicken Recipe – it’s light and crispy, with a peppery, creamy lemon sauce that transforms your table into an elegant French dining room in less than 30 minutes. Made in One Skillet. Great served with pasta to soak up ALL the sauce!"
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 4-5 1 3/4-2 Pounds Thin Cut Chicken Breasts
- 1/4 Cup All-Purpose Flour
- 1 Tablespoon Lemon Pepper
- 1 Teaspoon Salt
- 2 Tablespoons Vegetable Oil
- 1 1/2 Cup Chicken Broth
- 1/4 Cup Fresh Lemon Juice
- 3/4 Teaspoon Sugar
- 2 Tablespoons Cornstarch Mixed with 2 Tablespoons Water
- 2 Tablespoons Unsalted Butter
- 1 Lemon Slice Thinly
- 2 Tablespoons Flat Leaf Parsley Chopped
Mix together flour, lemon pepper and salt in a shallow bowl or plate. Dredge chicken breasts in flour mixture, shaking off excess.
Heat oil in large skillet over medium-high heat. When it begins to shimmer, add the chicken breast in a single layer, without crowding the pan (may need to brown in 2 batches) and cook 2-4 minutes per side until golden brown and there is no longer any pink. Remove the chicken to a plate and loosely tent with foil to keep warm.
Add chicken broth, lemon juice, and sugar and bring to a boil, stirring to scrape up all the brown bits on the bottom of the skillet. Bring to a boil then add cornstarch/water mixture and continue to boil until thick, about 1 minute. Remove from heat and add butter and stir to melt. Return chicken to pan. Garnish with chopped parsley and lemon slices and serve.