Sautéed Chicken with Garlic and Lemon Pepper
Tender chicken breasts sautéed in a zesty garlic and lemon pepper sauce, perfect for a quick and flavorful dinner. This american-inspired chicken (low carb) ready in about 22 minutes pairs olive oil, minced garlic cloves, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 pieces (8 oz each) boneless skinless chicken breasts
- 2 tbsp olive oil
- 4 cloves, minced garlic cloves
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp freshly ground black pepper
- 1/2 tsp salt
- 2 tbsp fresh chopped parsley
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts (about 8 oz each) and season both sides with 1/2 tsp salt and 1 tsp freshly ground black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
- Step 3: Add the chicken breasts to the skillet and sauté for 5-6 minutes on the first side without moving, until golden and the edges start to brown.
- Step 4: Flip the chicken and add 4 minced garlic cloves to the pan, cooking for an additional 4-5 minutes until the chicken is cooked through (internal temp 165°F) and garlic is fragrant but not burnt.
- Step 5: Remove the pan from heat and immediately squeeze 2 tbsp fresh lemon juice over the chicken, sprinkle with 1 tsp lemon zest, and toss 2 tbsp chopped fresh parsley on top.
- Step 6: Let rest for 2 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Sautéed Chicken with Garlic and Lemon Pepper take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Chicken with Garlic and Lemon Pepper?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sautéed Chicken with Garlic and Lemon Pepper?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Chicken with Garlic and Lemon Pepper for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Chicken with Garlic and Lemon Pepper low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
