Lemon Pepper Chicken

My lemon pepper chicken uses simple ingredients and yields juicy and tender chicken that is packed with flavor. It's ready in just 20 minutes! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 19

Total Time 20

Servings servings

Calories 197kcal

Author Arman Liew

Ingredients

2 large chicken breasts 1 pound/500g
2 tablespoons all-purpose flour 16g
1 teaspoon lemon zest
1/2 teaspoon salt
2 teaspoons lemon pepper
2 cloves garlic crushed
2 tablespoons lemon juice
2 tablespoons olive oil 30mL
2 tablespoons butter 28g

Instructions

Slice chicken breasts in half into four cutlets and pound them lightly to get them even thickness.
Combine the flour, lemon zest, salt, and lemon pepper in a bowl.
Dredge the chicken in the flour and shake off any excess.
Heat the olive oil in a pan over medium-high heat and, working in batches, cook the chicken until browned on both sides.
Add butter, garlic, and lemon juice. Simmer together for 2 minutes or until the chicken reaches 160°F. Remove from the heat and let the chicken rest for 5 minutes before serving.

Video

Notes

Homemade lemon pepper: If you don’t have store-bought lemon pepper seasoning in your spice drawer, combine 1 teaspoon sea salt and 1/2 teaspoon cracked black pepper with lemon or lime zest. Both dried and fresh zest will work.

TO STORE: Place leftovers in an airtight container in the fridge for 3 to 4 days.

TO REHEAT: Reheat lemon pepper chicken in the oven preheated to 325 degrees for 15 minutes. You can also reheat the chicken in the microwave.

TO FREEZE: Once the chicken has cooled, place it in a shallow container and store it in the freezer for up to 6 months.

Nutrition