Serves 4
45 min
Lemon Pepper Poached Chicken
Recipe GLPR870a57d473f32f
Tender, juicy poached chicken infused with bright lemon and cracked pepper flavors. Boneless chicken pieces are gently simmered in a savory broth with fresh lemon juice and vinegar, then finished with a brief rest to ensure perfectly moist meat. A simple, wholesome main course that pairs beautifully with roasted vegetables and rice.
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Ingredients
1 pound boneless chicken pieces (breast or thighs), trimmed
2 teaspoons lemon pepper seasoning
Sea salt, to taste
¼ cup fresh lemon juice
1 tablespoon garlic-infused vinegar
1½ to 2 cups low-sodium chicken broth
2–3 whole lemons
Directions
Pat the chicken pieces dry with paper towels. Season both sides generously with lemon pepper and sea salt to taste.
Heat a heavy skillet over medium-high heat. Arrange the seasoned chicken pieces in a single layer at the bottom of the pan.
Pour the lemon juice and garlic-infused vinegar directly over the chicken. Add enough chicken broth (1½ to 2 cups) to completely submerge the chicken.
Slice the whole lemons into ¼-inch rounds and arrange them in a single layer over the top of the chicken.
Cover the skillet with a lid and bring the liquid to a boil over medium-high heat, about 5–8 minutes.
Once the liquid reaches a rolling boil, reduce the heat to medium-low and simmer gently for 2 minutes.
Remove the skillet from heat and keep the lid in place. Allow the chicken to rest undisturbed for 15–20 minutes. The residual heat will continue to cook the chicken to a safe internal temperature of 165°F.
Remove the lid and discard the lemon slices from the top. Transfer the chicken to a serving platter, reserving the poaching liquid as a sauce if desired.
Serve the poached chicken over roasted vegetables and rice, drizzling with some of the reserved poaching liquid.
