Description
Pan-fried chicken breasts with a bright lemon-pepper seasoning. A quick, flavorful weeknight meal.
Ingredients
Units
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Lemon pepper, to taste
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) baby potatoes, halved
- 1 tbsp (15 ml) olive oil, for roasting
- Salt and black pepper, to taste
- 4 cups (120 g) mixed greens (such as arugula, spinach, or baby lettuce)
- 1 small cucumber, thinly sliced
- 1 tbsp (3 g) chopped fresh tarragon
- 1 tbsp (3 g) chopped fresh parsley
- 2 tbsp (30 ml) white wine vinegar or lemon juice
- 1 tsp (5 g) Dijon mustard
- 1 tsp (5 g) honey
- 1/4 cup (60 ml) olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the halved baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, turning halfway through, until golden and crisp.
- While the potatoes roast, make the tarragon vinaigrette: In a small bowl or jar, whisk together white wine vinegar, Dijon mustard, honey, tarragon, parsley, and 1/4 cup olive oil. Season with salt and pepper to taste.
- Pat the chicken dry with paper towels. Season both sides with salt and lemon pepper.
- Preheat a skillet over medium-high heat and add 1 tbsp olive oil. Place chicken breasts in the pan and cook for 5–6 minutes per side, depending on thickness, until golden and cooked through (internal temperature 165°F / 74°C).
- Transfer chicken to a cutting board and let rest for 10 minutes before slicing.
- In a large bowl, toss the greens and cucumber with half of the tarragon vinaigrette.
- To serve, arrange sliced chicken with the roasted potatoes and salad. Spoon a little of the remaining vinaigrette over the chicken as a finishing touch.
Notes
- For even cooking, ensure chicken breasts are relatively uniform in thickness; pound thicker pieces to even them out.
- To enhance the lemon flavor, add a squeeze of fresh lemon juice at the end of cooking.
- Leftover chicken can be shredded and added to salads, tacos, or sandwiches for a quick lunch.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 250
- Sugar: 1
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 2
- Fiber: 0
- Protein: 30
- Cholesterol: 80