Lemon-Pepper Chicken
Pan-seared chicken breasts finished in a quick lemon-pepper cream sauce with cheddar, chives, and parsley.
Quick
Ingredients
people
- 10.6 oz boneless, skinless chicken breasts
- 2 tsp lemon-pepper seasoning
- 1 tbsp olive oil
- 0.25 cup water
- 1.75 oz cheddar cheese, grated
- 1.75 oz heavy cream
- 1 pinch salt, to taste (to taste)
- 1 tsp fresh chives, finely chopped
- 1 tsp fresh parsley, finely chopped
Steps
- Season and sear. Season the chicken with the lemon-pepper seasoning. Warm the olive oil in a skillet over medium heat. When it shimmers, add the chicken and cook until golden brown all over, 3 to 4 minutes per side.
- Build the sauce. Deglaze the pan with the water. Add the cheese and cream and stir until the cheese is melted. Season with salt, stir in the chives and parsley, and serve.
Notes
Per the source: 426 calories, 52 g protein, 24 g fat, 1 g net carbs per serving.
My Notes
(your own tweaks go here)