Lemon Pepper Chicken
This Lemon Pepper Chicken recipe is seared with a simple dredge then cooked to crisp perfection with a lemony butter sauce. Ready in only 30 minutes this decadent chicken is a great way to enjoy busy weeknights!
- 1/2 cup all-purpose flour
- 1 tbsp lemon pepper or to taste
- 1/2 tsp salt or to taste
- 1 tbsp lemon zest
- 1 lb chicken breasts boneless skinless, halved
- 2 lemons sliced into rounds
- 2 tbsp olive oil
- 1/2 cup chicken broth low sodium or no sodium added
- 2 tbsp butter unsalted
- 4 cloves garlic minced
- 2 tbsp parsley fresh, choped
Prep the ingredients: Preheat the oven to 400F°. In a shallow bowl mix the flour, lemon pepper, salt, and lemon zest. Dredge the chicken breasts through this mixture and coat evenly.
Cook the chicken: Heat an oven-safe skillet over medium-high on your stovetop. Add the olive oil and cook the chicken breasts until the bottom turns golden brown. Flip the breasts, then add the broth, butter and garlic. Add the skillet to the oven and cook for about 15 minutes or until the chicken is cooked through.
Garnish and serve: Spoon sauce on top of chicken and garnish with parsley.
Store leftovers in an airtight container in the fridge up to 4 days. While you can reheat this lemon pepper chicken in the microwave, it isn't ideal because of the flour coating. Reheat either in a skillet over medium heat for a few minutes on each side or in the oven at 375 F for 5-10 minutes.
Leftovers will last in the freezer for 1-3 months. Make sure it's stored in a good quality airtight container to avoid freezer burn. To reheat, transfer the chicken to the fridge to thaw the day before you plan on serving it, then follow the instructions above.
Calories: 313kcal | Carbohydrates: 14g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 484mg | Potassium: 504mg | Fiber: 1g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 4.8mg | Calcium: 20mg | Iron: 1.5mg