Chicken Breasts With Lemon-Pepper Sauce(Microwave)
Tender chicken breasts with a tangy lemon-pepper sauce, perfect for a quick and flavorful meal suited for busy weeknights or casual gatherings.
Ingredients
Instructions
- Remove skin from chicken breasts.
- Sprinkle with Creole seasoning.
- Place breasts in a 1-quart casserole dish; cover with lid.
- Microwave on high until cooked through, about 15 minutes, or until internal temperature reaches 165°F.
- In a saucepan, combine chicken broth, lemon juice, salt, and pepper; bring to a simmer.
- In a small bowl, beat eggs and cornstarch together; gradually whisk into the hot broth mixture.
- Cook, stirring constantly, until sauce thickens.
- Pour sauce over cooked chicken breasts and garnish with chopped parsley leaves.
Tips & Substitutions
For a lighter sauce, consider using low-sodium chicken broth and fresh herbs like thyme or basil instead of parsley. If you prefer a thicker sauce, you can increase the cornstarch to 3 tablespoons. Be sure to monitor the chicken closely in the microwave to avoid overcooking; use a meat thermometer for accuracy. This method is also great for other chicken recipes.
Serving Suggestions
Serve the chicken breasts drizzled with the lemon-pepper sauce and garnished with extra parsley. This dish pairs well with steamed vegetables or a fresh salad, making it a great option for a light dinner. For a complete meal, consider serving alongside a starch like rice or quinoa. It complements dishes like Creamed Spinach Pastry Shells beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a microwave-safe dish, cover loosely, and heat on medium power until warmed through, about 2-3 minutes. You can also reheat on the stovetop over low heat, adding a splash of broth if the sauce thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts With Lemon-Pepper Sauce(Microwave) contains roughly 622 calories, with 23g protein, 104g carbohydrates, and 11g fat. It is an excellent source of protein (46% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1946mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking. Cooking from frozen may result in uneven cooking and longer cooking times, so it's best to defrost them in the refrigerator overnight for optimal results.
What if I don’t have cornstarch?
If you don't have cornstarch, you can substitute with an equal amount of all-purpose flour or arrowroot powder. Keep in mind that flour may require a longer cooking time to eliminate the raw taste, and the texture may be slightly different than using cornstarch.
Can I make the sauce ahead of time?
Yes, the lemon-pepper sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave before serving, and whisk well to restore its texture. This makes meal prep easier for busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).