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.
TRY OTHER CHICKEN RECIPES
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
Spoon sauce on top of chicken and garnish with parsley.
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
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
Spoon sauce on top of chicken and garnish with parsley.