Light, healthy and delicious this lemon pepper chicken recipe is a must try. Perfect any night of the week when you want an easy to make meal but don’t have a lot of time. This lemon pepper chicken recipe is loaded with flavor.

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.

Lemon Pepper Chicken – Healthyish Foods

Ingredients Needed for Lemon Pepper Chicken

Chicken – Be sure to use chicken breasts for this recipe. If they are too thick, simply butterfly them in half. This allows the chicken to cook more quickly without drying out.

Butter / Oil – You will need both butter and olive oil for this recipe.

Breading – Combine ap flour, lemon pepper seasoning and a touch of lemon zest in a bowl. Once well combined, you will dredge the chicken through this mixture. This mixture gives the chicken a light crispy crust. Plus, it helps thicken the sauce.

Aromatics – For this dish, I used minced garlic, diced shallots and fresh chopped Italian parsley.

Sauce – To help form the sauce you will need 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.

Lemon Pepper Chicken – Healthyish Foods

How to Make Lemon Pepper Chicken

Butterfly your chicken breasts. Two thick chicken breasts will yield you four thin cutlets.

In a mixing bowl, combine the ap flour, lemon pepper seasoning, and lemon zest. Stir until well combined.

Next, dust the chicken breasts with the flour mixture. Make sure it adheres to the chicken.

In a large sauté pan, add 1 tablespoon butter and 2 tablespoon olive oil over medium high heat.

Once the butter is melted and the oil is hot, add the breaded cutlets to the pan.

Cook the chicken for 4-5 minutes per side flipping only once. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.

Once the chicken is cooked, remove it from the pan. Place it on a clean plate and set it aside.

Using the same pan, reduce the heat to medium and add the remaining butter, minced garlic and diced shallots. Stir well.

Once the shallots and garlic are translucent and fragrant, deglaze the pan with the chicken broth and lemon juice. Be sure to scrape up any crispy bits from the bottom of the pan.

Next, add the chicken back into the pan with the sauce.

Simmer until the sauce reaches your desired thickness. If it gets too thick simply add a touch more broth to thin it back out.

Top with freshly chopped Italian parsley and serve hot.

Lemon Pepper Chicken – Healthyish Foods

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 – Healthyish Foods

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 to make meal but don’t have a lot of time. This lemon pepper chicken recipe is loaded with flavor.
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Ingredients

  • 1 lb. chicken breasts, butterflied
  • 2 tablespoons olive oil
  • 2 tablespoons AP flour, all purpose
  • 2 teaspoons lemon pepper seasoning
  • 1 teaspoon lemon zest
  • 2.5 tablespoons butter
  • ¼ cup shallots, diced small
  • 1 tablespoon garlic, minced, about 2-3 cloves
  • cup chicken broth
  • 1 tablespoon lemon juice, fresh squeezed
  • 2 tablespoons Italian parsley, freshly chopped

Equipment

  • 1 saute pan

Instructions 

  • Butterfly your chicken breasts. Two thick chicken breasts will yield you four thin cutlets.
  • In a mixing bowl, combine the ap flour, lemon pepper seasoning, and lemon zest. Stir until well combined.
  • Next, dust the chicken breasts with the flour mixture. Make sure it adheres to the chicken.
  • In a large sauté pan, add 1 tablespoon butter and 2 tablespoon olive oil over medium high heat.
  • Once the butter is melted and the oil is hot, add the breaded cutlets to the pan.
  • Cook the chicken for 4-5 minutes per side flipping only once. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.
  • Once the chicken is cooked, remove it from the pan. Place it on a clean plate and set it aside.
  • Using the same pan, reduce the heat to medium and add the remaining butter, minced garlic and diced shallots. Stir well.
  • 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.
  • Once the shallots and garlic are translucent and fragrant, deglaze the pan with the chicken broth and lemon juice. Be sure to scrape up any crispy bits from the bottom of the pan.
  • Next, add the chicken back into the pan with the sauce.
  • Simmer until the sauce reaches your desired thickness. If it gets too thick simply add a touch more broth to thin it back out.
  • Top with freshly chopped Italian parsley and serve hot.

Nutrition

Serving: 1serving, Calories: 590kcal, Carbohydrates: 16g, Protein: 51g, Fat: 35g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 183mg, Sodium: 640mg, Potassium: 1070mg, Fiber: 2g, Sugar: 3g, Vitamin A: 857IU, Vitamin C: 19mg, Calcium: 68mg, Iron: 2mg