Lemon Pepper Chicken
Light, healthy and delicious this lemon pepper chicken recipe is a must try. Perfect any night of the week when you want an easy, healthy meal on the table fast. This lemon pepper chicken recipe is loaded with flavor and protein!
Enjoy this dish with a side of vegetables and rice or you can serve it over a bed of pasta. Either way, you are in for a tasty homemade meal.
Ingredients Needed for Lemon Pepper Chicken
Chicken – You’ll need one pound of chicken breasts (roughly two breasts) for this recipe. If they are very thick, butterfly them into four thin cutlets. This allows the chicken to cook quickly and evenly in the pan.
Oil – You will need avocado oil for this recipe.
Breading – Combine AP flour, lemon pepper seasoning and a touch of lemon zest in a bowl. Once well combined, dredge the chicken through this mixture. This breading will give the chicken a light crispy crust. Plus, it helps thicken the sauce.
Aromatics – You’ll need minced garlic, diced shallots and fresh chopped Italian parsley.
Sauce – You’ll need butter, chicken broth and fresh squeezed lemon juice.
NOTE: You have the option to add a few slices of fresh lemon to the pan. If you do, be sure to remove the seeds as they can impart a bitter taste to the sauce.
How to Make Lemon Pepper Chicken
Butterfly two chicken breasts into four thin cutlets. Season with kosher salt and cracked black pepper.
In a mixing bowl, combine the AP flour, lemon pepper seasoning, and lemon zest. Mix until well combined. Next, dredge the chicken breasts through the flour mixture. Making sure it adheres to the chicken.
In a large sauté pan, 2 tablespoons avocado oil over medium high heat. Once hot, add the breaded cutlets to the pan. Saute the chicken for 4-5 minutes per side. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness. Once the chicken is cooked through, remove it from the pan and set aside.
Using the same pan, reduce the heat to medium and add minced garlic and diced shallots. Saute for 2-3 minutes. Once the shallots and garlic are translucent and fragrant, deglaze the pan with the chicken broth. Stir well and let the chicken broth reduce by half.
Next, add the fresh squeezed lemon juice and simmer. Then, add the butter. Once the butter melts into the sauce and is well combined, add the chicken back into the pan with the sauce. Coat the chicken with the sauce using a spoon.
If the sauce gets too thick simply add a touch more broth to thin it back out. Top with freshly chopped Italian parsley and serve hot.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Looking for more recipes?
Lemon Pepper Chicken
Ingredients
Chicken and Breading
- 1 lb. chicken breasts, butterflied into 4 thin cutlets
- pinch kosher salt, season chicken
- few turns cracked black pepper, season chicken
- ¼ cup AP flour, all purpose
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon lemon zest
- 2 tablespoons avocado oil, for searing the breaded chicken
Lemon Sauce
- ¼ cup shallots, diced small
- 2 teaspoons garlic, minced, about 2-3 cloves
- ½ – ¾ cup chicken broth, reduce by half
- 2 tablespoons lemon juice, fresh squeezed
- 2 tablespoons salted butter
- 2 tablespoons Italian parsley, freshly chopped
Equipment
- 1 saute pan
- 2 plates for breading
Instructions
- Butterfly two chicken breasts into four thin cutlets. Season with kosher salt and cracked black pepper. In a mixing bowl, combine the AP flour, lemon pepper seasoning, and lemon zest. Mix until well combined. Next, dredge the seasoned chicken cutlets through the flour mixture. Making sure it adheres to the chicken.
- In a large sauté pan, 2 tablespoons avocado oil over medium high heat. Once hot, add the cutlets to the pan. Saute the chicken for 4-5 minutes per side. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness. Once the chicken is cooked through, remove it from the pan and set aside.
- Using the same pan, reduce the heat to medium and add minced garlic and diced shallots. Saute for 2-3 minutes. Once the shallots and garlic are translucent and fragrant, deglaze the pan with the chicken broth. Stir well and let the chicken broth reduce by half. Next, add the fresh squeezed lemon juice and simmer. Then, add the butter. Once the butter melts into the sauce and it well combined, add the chicken back into the pan with the sauce. Coat the chicken with the sauce using a spoon. If the sauce gets too thick, simply add a touch more broth to thin it back out. Top with freshly chopped Italian parsley and serve hot.
2 Comments on “Lemon Pepper Chicken”
This recipe is perfect for a quick, tasty meal!
I loveeeeee this recipe! It’s so quick, so easy and ALWAYS delicious! I even use dried parsley when I don’t have fresh and it’s still just as good! MAKE THIS TODAY!