Dairy-Free Lemon Pepper Chicken
Elevate your weeknight dinner routine with this flavorful Dairy-Free Lemon Pepper Chicken recipe that's sure to delight! Juicy chicken breasts are marinated in a zesty blend of fresh lemon juice, aromatic minced garlic, and bold black pepper before being seared to golden perfection in olive oil. Thinly sliced caramelized lemons and a sprinkle of fresh parsley add a burst of brightness and gourmet flair to this easy skillet recipe. Completely dairy-free and ready in under 45 minutes, this healthy yet indulgent dish appeals to both dietary restrictions and busy schedules. Serve it with a side of roasted vegetables or fluffy rice for a balanced, mouthwatering meal your family will savor. Perfect for gluten-free and paleo diets, this dish combines simplicity and sophistication in every bite!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 medium lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 2 cloves garlic
- 2 tablespoons fresh parsley
Instructions
Juice one of the lemons and slice the other into thin rounds. Set both aside.
In a small bowl, whisk together the lemon juice, olive oil, freshly ground black pepper, and sea salt until well combined.
Finely mince the garlic cloves and stir into the lemon-pepper mixture.
Place the chicken breasts on a cutting board. Using a sharp knife, slice each breast horizontally to create two thin fillets per breast.
Place the chicken fillets in a shallow dish and pour over half of the lemon-pepper mixture. Turn the chicken to coat it evenly in the marinade. Allow it to marinate for at least 15 minutes.
Heat a non-stick skillet over medium heat. Add the marinated chicken fillets to the skillet in a single layer, cooking in batches if necessary.
Cook each side for 4-5 minutes until the chicken is golden brown and cooked through. Internal temperature should reach at least 165°F (73.9°C).
Once all the chicken is cooked, reduce the heat to low and add the lemon slices to the skillet, cooking for 1-2 minutes on each side until slightly caramelized.
Return the chicken to the skillet to warm through briefly. Pour in the remaining lemon-pepper mixture, tossing the chicken to coat evenly.
Remove the skillet from the heat. Arrange the lemon slices on top of the chicken, sprinkle with freshly chopped parsley, and serve immediately.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 2587 mg | 112% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.0 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 275 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
