Lemon Pepper Chicken
This lemon pepper chicken is perfectly moist and tender, with delicious lemon pepper and garlic flavors.
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.
Did You Make This Recipe?Let me know how it was!