Lemon Pepper Chicken Breasts - Solve lunch on Weekdays with this Recipe

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Lemon Pepper Chicken Breasts - Solve lunch on Weekdays with this Recipe

Lemon pepper is my favorite chicken wing flavor. Wings, however, are not a favorite weeknight dinner. Working a hot pan with oil and handling batches of wings is not on my to-do list for the week.

Plump, juicy chicken breasts deep-fried and smothered in a lemon-pepper sauce? Yeah, that's more my nocturnal style.

Lemon pepper seasoning along with fresh lemon juice gives the chicken and delicious sauce tons of flavor without much effort.

All you need is 15 minutes of cooking time and even less prep time to make this entree for dinner tonight.

Serve with a garden salad and a starch like steamed white rice or mashed potatoes to soak up the dressing and complete the dinner.

What is Lemon Pepper?

Lemon pepper is a combination of black peppercorns and dried lemon zest.

It is available in jars at most supermarkets and may contain small amounts of other ingredients such as garlic or onion powder and salt.

The combination of hot pepper and citrus gives the chicken a delicious flavor.

Tips for making this recipe

  • Seasoning the chicken before flouring it helps the lemon pepper stick to the meat better.
  • Allowing the flour dredge to dry out a bit will give the chicken breast a bit more texture. After dusting the chicken breasts with flour, place them on a wire rack or pan to cool while the butter and oil heat up. Even this short amount of time will give the flour a better chance of sticking to the chicken than if it went straight from the flour dish to the pan.If you have more enthusiastic diners
  • Skip cutting the chicken in half and leave each breast whole. Increase cooking time to 3-4 minutes per side and consider doubling the recipe.


  • 1 1/2 to 1 3/4 pounds boneless, skinless chicken breast (about 2 large chicken breasts)
  • 1 1/2 tablespoons lemon pepper seasoning, divided
  • 1/2 teaspoon kosher salt, plus more to taste
  • 3/4 cup of wheat flour
  • 1 1/2 tablespoons vegetable oil
  • 4 tablespoons unsalted butter, divided
  • 2 garlic cloves, minced or grated
  • 1/2 cup chicken broth
  • 1/3 cup freshly squeezed lemon juice (from 2 lemons)
  • 1/4 cup Italian parsley, chopped
  • Lemon slices, to decorate (optional)


Cut the chicken breast into cutlets:

Place your palm against the top of a whole chicken breast to prevent it from slipping.

With the wide side of the knife horizontal to the cutting board, slice the chicken breast to create 2 thinner halves (cutlets).

Season and then drain the chicken breasts:

In a small bowl, combine 4 teaspoons lemon pepper seasoning and salt. Add the flour to a separate shallow dish.

Season both sides of each chicken breast with the spice mix.

Dredge both sides of the seasoned chicken in flour, shaking off any excess flour, then place the chicken on a wire rack or pan while the pan heats.

Fry the chicken:

In a large skillet, heat the oil and 2 tablespoons of the butter over medium heat. Once the butter is melted, give the pan a little shake to combine the two fats.

Once the oil in the skillet begins to shimmer, arrange the chicken cutlets in a single layer in the skillet.

You may need to fry in batches.

Fry the chicken for 3 minutes without stirring. Use tongs to turn chicken over and fry until cooked through, 2 1/2 to 3 more minutes.

Use your tongs to remove the chicken from the pan onto a plate.

Make the Lemon Pepper Sauce:

Discard the blackened fat from the skillet. Return the pan to the stove and add the remaining butter.

Melt the butter in the skillet over medium heat. Once the butter is melted, add the garlic. Sauté garlic in butter until fragrant, 30 to 45 seconds.

Add the chicken broth and lemon juice and deglaze the pan, scraping up any browned bits from the bottom of the pan.

Bring the liquid in the pan to a boil and continue to cook over low heat until slightly thickened, about 1 minute.

Season the sauce with the remaining 1/2 teaspoon lemon-pepper seasoning and salt to taste.

Cover the chicken:

Once the sauce has reduced a bit, return the chicken breasts to the pan. Flip them over to coat both sides with the sauce and turn off the heat.

Let the residual heat from the pan warm the chicken before sprinkling the chopped parsley on top.

Garnish with lemon wedges and serve.

Know the best way to cook lemon pepper chicken

Source: ButcherBox

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