Herbed Lemon Pepper Chicken Breasts
This Herbed Lemon Pepper Chicken is a delightful fusion of fresh flavors and herbs, perfectly designed to elevate your lunch or snack game. Ideal for sandwiches or salads, this dish features succulent chicken seasoned with aromatic lemon zest and cracked pepper. The low-heat cooking method ensures that the chicken remains unbelievably juicy, allowing each bite to burst with flavorful goodness. The addition of white wine and a hint of cayenne pepper creates a sophisticated taste profile that impresses everyone who tries it. Whether served cold as part of a refreshing salad or piled high in a sandwich, this chicken is bound to garner compliments from family and friends alike!
4
Servings
N/A
Calories
10
Ingredients
Ingredients
Thin sliced chicken breasts
4 (or 2 chicken breasts, horizontally cut)
Fresh cracked pepper
1/2 teaspoon (to taste)
Lemon zest
1/2 teaspoon (to taste)
Chicken bouillon cube
1 (dissolved in warm water)
Onion
1/4 (finely minced)
Garlic cloves
2 (finely minced)
Warm water
1 cup (for dissolving bouillon cube)
Cayenne pepper
1 dash (to taste)
White wine (Pinot Grigio or similar)
1/4 cup (for cooking)
Olive oil
1 tablespoon (for cooking)
Instructions
1
1. In a small bowl, dissolve the chicken bouillon cube in 1 cup of warm water and set aside.
2
2. In a large frying pan, heat 1 tablespoon of olive oil over low heat. Add half the lemon zest to the pan and allow it to infuse the oil.
3
3. Place the chicken breasts in the pan, followed by the 1/4 cup of white wine. Ensure the chicken is coated evenly.
4
4. As the chicken begins to cook, pour in the bouillon mixture, then add the finely minced onion, garlic, remaining lemon zest, and dash of cayenne pepper.
5
5. Allow the mixture to simmer slowly, flipping the chicken breasts occasionally. This will help to ensure even cooking and prevent drying out.
6
6. Continue to cook until most of the water is absorbed and the chicken is thoroughly cooked through, with an internal temperature of 165°F (75°C).
7
7. Once cooked, remove the chicken from the pan and crack fresh pepper over the top for extra flavor. Allow the chicken to cool to room temperature.
8
8. Once cooled, slice the chicken and serve on top of your favorite salad or use it to create a delicious sandwich.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this chicken recipe?
The recipe is for Herbed Lemon Pepper Chicken Breasts.
What is the primary protein used?
The primary protein used is 4 thin sliced chicken breasts or 2 chicken breasts cut horizontally.
How many servings does this recipe yield?
This recipe yields 4 servings.
What category does this dish belong to?
This dish is categorized under Lunch/Snacks.
What kind of wine is recommended for cooking the chicken?
A white wine such as Pinot Grigio or a similar variety is recommended.
How much white wine is required?
The recipe requires 1/4 cup of white wine.
What is the purpose of the low-heat cooking method?
The low-heat cooking method ensures that the chicken remains juicy and prevents it from drying out.
What is the target internal temperature for the chicken?
The chicken should reach an internal temperature of 165°F (75°C).
How is the lemon zest used in this recipe?
Half of the lemon zest is used to infuse the olive oil, and the remaining half is added later during the simmering process.
What aromatics are used in the dish?
The recipe uses finely minced onion and garlic cloves as aromatics.
Is there any spice added to the chicken?
Yes, a dash of cayenne pepper is added for a sophisticated taste profile.
How should the chicken bouillon be prepared?
One chicken bouillon cube should be dissolved in 1 cup of warm water before being added to the pan.
What type of oil is used for frying?
The recipe calls for 1 tablespoon of olive oil.
When should the fresh cracked pepper be added?
Fresh cracked pepper should be added over the top once the chicken is removed from the pan after cooking.
How is the chicken served after cooking?
The chicken should be cooled to room temperature, sliced, and served on a salad or in a sandwich.
What are the suggested uses for this chicken?
It is ideal for sandwiches, salads, or as a snack.
How much garlic is used?
The recipe uses 2 finely minced garlic cloves.
How much onion is required?
The recipe calls for 1/4 of an onion, finely minced.
What is the first step of the instructions?
The first step is to dissolve the chicken bouillon cube in 1 cup of warm water and set it aside.
How often should the chicken be flipped?
The chicken breasts should be flipped occasionally while simmering to ensure even cooking.
Is this recipe suitable for meal prep?
Yes, it is tagged as an easy recipe and is great for meal prep, especially for cold salads.
How much lemon zest is needed in total?
The recipe requires 1/2 teaspoon of lemon zest.
How much cracked pepper is suggested?
Approximately 1/2 teaspoon of fresh cracked pepper is suggested, or to taste.
What should be done after the chicken is fully cooked?
Remove it from the pan, add pepper, and allow it to cool to room temperature before slicing.
How much warm water is needed?
One cup of warm water is needed to dissolve the bouillon.
What is the cooking environment for the chicken?
The chicken is simmered in a mixture of bouillon, white wine, aromatics, and spices until the water is mostly absorbed.
Does the recipe use high heat?
No, the recipe specifically uses low heat to maintain succulence.
What tags are associated with this recipe?
Tags include chicken, lunch, snacks, salad, sandwich, herbed, lemon pepper, easy recipe, low heat cooking, and meal prep.
Is the chicken cooked in a covered or open pan?
The instructions specify a large frying pan used for simmering until the water is absorbed.
Can this chicken be served hot?
While the recipe suggests cooling it for salads and sandwiches, it can be eaten hot immediately after cooking.