Description
Juicy pan-seared chicken breasts served in a velvety Meyer lemon and peppercorn sauce—bright, tangy, and packed with bold flavor.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 tbsp green peppercorns in brine, drained
- 1/2 cup chicken broth
- 1/3 cup Meyer lemon juice
- 1 tsp Meyer lemon zest
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat.
- Sear the chicken until golden brown and cooked through, about 5-6 minutes per side. Remove and set aside.
- In the same skillet, add remaining butter and sauté the shallots until soft, about 2 minutes.
- Add garlic and green peppercorns, cook for 1 minute.
- Deglaze the pan with chicken broth, scraping any browned bits.
- Add Meyer lemon juice and zest, stir to combine.
- Reduce heat and stir in the heavy cream. Simmer until the sauce thickens slightly.
- Return chicken to the pan, spoon sauce over, and simmer for 2-3 minutes more.
- Garnish with chopped parsley and serve hot.
Notes
For a richer flavor, finish with a touch more butter or swirl in a spoonful of crème fraîche at the end.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 390
- Sugar: 2g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 135mg
Keywords: chicken, Meyer lemon, peppercorn sauce, skillet chicken