Pink Peppercorn Lemon Thyme Chicken
Rated 5.0 stars by 1 users
Category
Main Course
Servings
4
Prep Time
10 minutes
Cook Time
14 minutes
Bright, savory, and effortlessly polished, this chicken is built around balance. Spiceology Pink Peppercorn Lemon Thyme Seasoning brings citrusy lift, gentle warmth, and herbaceous depth, giving the cutlets a golden crust and flavor that carries through into a quick pan sauce. Finished with fresh lemon and butter, it’s a weeknight-friendly dish that tastes like you put in way more effort than you did.
Author:Chef Cynthia
Ingredients
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1½ lb boneless skinless chicken breasts
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½ cup all-purpose flour
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1 Tbsp Spiceology Pink Peppercorn Lemon Thyme seasoning
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½ tsp kosher salt
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2 Tbsp olive oil
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Lemon slices, for serving
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½ cup chicken broth
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1 lemon, juiced and zested
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1 Tbsp butter
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2 tsp Spiceology Pink Peppercorn Lemon Thyme seasoning
Chicken
Pan Sauce
Directions
Slice chicken breasts horizontally if thick to create even cutlets. Pat dry and season lightly with salt.
In a shallow bowl, mix flour with Pink Peppercorn Lemon Thyme seasoning. Dredge chicken lightly in seasoned flour, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4–6 minutes per side until golden and cooked through. Transfer chicken to a plate and keep warm.
Lower heat to medium. Add chicken broth and lemon juice to the same skillet, scraping up browned bits, and simmer for 2–3 minutes until slightly reduced.
Stir in butter and Pink Peppercorn Lemon Thyme seasoning until glossy.
Spoon sauce over chicken and serve with lemon slices and zest.
