This lemon pepper chicken is perfectly moist and tender, with delicious lemon pepper and garlic flavors.
The chicken breasts are dredged in a flour and lemon pepper mixture, before frying until golden. The chicken is then coated in a lemon pepper and garlic butter sauce, adding the most incredible combination of flavors to the chicken.
Ingredients You’ll Need:
All purpose flour: Standard all purpose flour is used in this recipe.
Lemon pepper seasoning: Use a store-bought lemon pepper seasoning, or alternatively use a homemade version.
Lemon zest: This recipes requires the finely grated rind of approximately 1 lemon.
Chicken breasts: Skinless and boneless chicken breasts were used in this recipes, however these could be substituted with either skinless and boneless chicken thighs, or skin-on and bone-in chicken thighs.
Olive oil: Use a good quality extra virgin olive oil, or substitute with your preferred frying oil.
Butter: Salted butter was used in this recipe, however unsalted butter can also be used.
Garlic cloves: Fresh garlic cloves will taste best in this recipe, however 2 heaped teaspoons of minced jar garlic can be used in place of the fresh garlic.
Chicken broth: The chicken broth can be substituted with vegetable broth.
Lemon juice: Freshly squeezed lemon juice is recommended for this dish. 1-2 lemons are required for this recipe.
Fresh parsley: The fresh parsley is used to garnish the cooked chicken, however this can be omitted if preferred.
How to Make Lemon Pepper Chicken:
1. Add the all purpose flour, lemon pepper seasoning and lemon zest to a large mixing bowl. Stir until well combined. Add the halved chicken breasts and toss until well coated in the flour mixture. Shake off any excess flour.
2. Heat the olive oil in a large skillet over a medium-high heat. Cook the chicken, turning halfway, for around 6-8 minutes or until cooked through and no longer pink inside. Set aside.
3. Melt the butter in the skillet. Add the garlic cloves and cook, stirring, for 30 seconds or until fragrant.
4. Add the chicken broth and lemon juice to the skillet and bring to a simmer, scraping the bottom of the skillet to release all of those flavors. Return the chicken to the skillet, along with any resting juices, and continue to simmer for around 2 minutes, or until the sauce thickens slightly. Remove from the heat.
5. Garnish the chicken with the chopped parsley, is using, before serving.
Notes:
- Check the salt levels of the sauce before finishing this dish. Additional salt may be required depending on the salt content of the lemon pepper seasoning that you use.
- There is no need to wipe out the pan between cooking the chicken breasts and garlic. Those bits on the bottom of the skillet will add flavor to the sauce.
Lemon Pepper Chicken
Ingredients
- 1 Tbsp all purpose flour
- 2 tsp lemon pepper seasoning
- 1 tsp lemon zest
- 2 large chicken breasts sliced in half lengthways
- 1 Tbsp olive oil
- 2 Tbsp butter
- 2 garlic cloves finely chopped or minced
- ¼ cup chicken broth
- 2 Tbsp lemon juice
- 2 Tbsp finely chopped fresh parsley for serving (optional)
Instructions
- Add the all purpose flour, lemon pepper seasoning and lemon zest to a large mixing bowl. Stir until well combined. Add the halved chicken breasts and toss until well coated in the flour mixture. Shake off any excess flour.
- Heat the olive oil in a large skillet over a medium-high heat. Cook the chicken, turning halfway, for around 6-8 minutes or until cooked through and no longer pink inside. Set aside.
- Melt the butter in the skillet. Add the garlic cloves and cook, stirring, for 30 seconds or until fragrant.
- Add the chicken broth and lemon juice to the skillet and bring to a simmer, scraping the bottom of the skillet to release all of those flavors. Return the chicken to the skillet, along with any resting juices, and continue to simmer for around 2 minutes, or until the sauce thickens slightly. Remove from the heat.
- Garnish the chicken with the chopped parsley, is using, before serving.
Notes
- Check the salt levels of the sauce before finishing this dish. Additional salt may be required depending on the salt content of the lemon pepper seasoning that you use.
- There is no need to wipe out the pan between cooking the chicken breasts and garlic. Those bits on the bottom of the skillet will add flavor to the sauce.
- Ensure the chicken has reached an internal temperature of 165°F before serving.
- The chicken is sliced lengthways into cutlets to ensure the chicken cooks through without drying out.
- This chicken is delicious served with mashed potato, rice or pasta.
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