Chicken Recipes

Lemon Pepper Chicken

Lemon Pepper Chicken

This recipe is made with tender chicken breasts that are coated in a peppery spice blend. This recipe only needs a few basic ingredients and an hour of your time!

It’s the perfect dish to make when you need dinner.

 

 

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FRENCH ONION CHICKEN MEATBALLS

 

 

RECIPE INGREDIENTS

1/2 cup all-purpose flour

1 lb. boneless skinless chicken breasts, halved

1 tablespoon lemon pepper seasoning

2 lemons, divided

1 teaspoon kosher salt

2 tablespoon extra-virgin olive oil

1/2 cup Chicken broth Swanson Chicken Broth

2 tablespoons butter

2 cloves garlic, minced

Freshly chopped parsley, for garnish

 

 

DIRECTIONS ON HOW TO MAKE LEMON PEPPER CHICKEN

USING STOVETOP:

In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon.

Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.

In a large ovenproof skillet over medium-high heat, heat oil.

Transfer chicken in a single layer and cook until golden on bottom, then flip chicken breasts.

To skillet, add broth, butter, garlic, and lemon slices and cook until chicken is cooked through and sauce has reduced slightly, 3 minutes.

 

USING OVEN:

Preheat oven to 400°.

 In a bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon.

Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.

Heat oil in a large ovenproof skillet over medium-high heat.

Add chicken in a single layer and cook until golden on bottom for about 5 minutes, then flip chicken breasts.

Add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce has reduced slightly for about 5 minutes

READ ALSO:   How To Cook Umleqwa

Spoon sauce on top of chicken and garnish with parsley.

 

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Lemon Pepper Chicken

Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 200 calories 5g fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1/2 cup all-purpose flour
  • 1 lb. boneless skinless chicken breasts, halved
  • 1 tablespoon lemon pepper seasoning
  • 2 lemons, divided
  • 1 teaspoon kosher salt
  • 2 tablespoon extra-virgin olive oil
  • 1/2 cup Chicken broth Swanson Chicken Broth
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Freshly chopped parsley, for garnish

Instructions

USING STOVETOP:

 

In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon.

 

Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.

 

In a large ovenproof skillet over medium-high heat, heat oil.

 

Transfer chicken in a single layer and cook until golden on bottom, then flip chicken breasts.

 

To skillet, add broth, butter, garlic, and lemon slices and cook until chicken is cooked through and sauce has reduced slightly, 3 minutes.

 

 

 

 

USING OVEN:

 

Preheat oven to 400°.

 

In a bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon.

 

Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.

 

Heat oil in a large ovenproof skillet over medium-high heat.

 

Add chicken in a single layer and cook until golden on bottom for about 5 minutes, then flip chicken breasts.

 

Add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce has reduced slightly for about 5 minutes

READ ALSO:   Kuku Wa Kupaka(Chicken with Coconut)

 

Spoon sauce on top of chicken and garnish with parsley.

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