One day, I tested lemon pepper chicken, which was an amazing find. Lemon Pepper Chicken is one of the most comfortable and tasty dishes. The colorful, spicy flavor of lemon combined with the kick of black pepper creates a tasty balance. After trying this formula for the first time, it became famous at home.
The chicken depends on the juice, with only sufficient tang and sauce. It’s perfect for a fast weeknight dinner or even a simple get-together. There’s something about the very simplicity of the elements that makes this dish very special. This dish is easy to complete and has become a normal part of my recipes. Everyone is satisfied every time I boil it, and it’s a formula I always place for a quick, tasty meal.
Contents
What is Lemon Pepper Chicken?
Lemon Pepper Chicken is an easy and delicious dish made by spicing chicken with lemon juice and black pepper. The lemon counts a fresh, tangy taste, while the pepper provides a bit of spice. It’s usually boiled by grilling, baking, or frying the chicken until it’s juicy and tender.
Some love these dishes because they’re fast to design and use basic elements that are easy to find in any kitchen. Lemon and pepper are also a wonderful variety because they get out the natural tastes of the chicken. It’s perfect for active weeknights when you like something tasty without spending too much time cooking.
One of the main benefits of lemon pepper chicken is that it’s a healthy option. The chicken is creamy in protein, and the lemon counts vitamin C, which helps boost the resistance method. It’s a low-fat formula, especially if read or baked, making it a great choice for those who want to eat well without offering flavor.
Lemon Pepper Chicken Ingredients
- Chicken Breasts: Grab two giant chicken breasts (about 1 ½ pounds) since you’ll be slicing them in half. If you can only find fewer chicken breasts, you can use four shorter pieces and pound them muted.
- Flour: You can use cornstarch or arrowroot flour if you’re gluten-free. This will be mixed with the herb to give the chicken a tasty golden crust.
- Seasoning: The key to this formula is holding a good bottle of lemon pepper seasoning. Most labels will work, but manage out for any content elements. I’ve linked my favorite bottle to the formula card.
- Lemon Garlic Butter Gravy: To improve the lemon pepper chicken, I’m making an easy sauce with butter, fresh lemon juice and zest, chopped garlic, and chicken broth. For the garlic, I suggest going with new versus powdered for a finer, stronger garlic flavor and delicious garlic pieces!
How to Make Easy Lemon Pepper Chicken
- Mix seasonings and flour: In a mixing bowl, whisk together flour, Italian herb, pepper, salt, garlic powder, and sugar. Carefully season the chicken by pressing a spice mix onto both sides of the bird.
As a result of heating the fat, it has become solid. Over medium-high heat, melt one teaspoon of butter and one tablespoon of olive oil in a 12-inch nonstick pan. Make sure the pan is evenly coated with the butter blend by rotating it. Heat 1 tablespoon of butter and 3 tablespoons of olive oil in a 12-inch nonstick skillet over medium heat to melt the fat in the skillet.
- Cook chicken until browned on the other side. Count chicken and boil until light brown on the base, about 5 min.
- Turn and cook through: Flip works, then let the chicken continue to cook until cooked in the center. It should take an additional five minutes to get 165 degrees. Melt 2 tablespoons butter with the chicken just near the end.
Off warmth, add lemon, and coat chicken in pan gravy. Pull from heat and pour lemon juice into the skillet along with lemon spice. Turn the chicken parts to coat them with the lemon butter mix.
- Garnish: Sprinkle with parsley and warm.
Why You’ll Love This Lemon Pepper Chicken
This lemon-pepper chicken is a case of simplicity being better than complexity, as I persist to believe. I’m an active gal, so this is my go-to formula for a tasty dinner on the plain fast. And in times of flavor, it’s almost a cross between my Greek lemon chicken and chicken piccata, but it’s special. Here’s why you’ll love it:
It’s a quick 15-minute dinner with the tiniest components. Who doesn’t love the sound of that? Especially on busy weeknights when we have low energy and a hunger desire. Plus, everything is cooked in one pan for the tiniest cleanup.
It’s a great fit choice. Chicken breasts are slim, protein-packed, and pair beautifully with different vegetable sides. So, if you’re looking for more tasty ways to serve up boneless, skinless chicken breasts, this formula is a great choice.
It’s a taste everyone loves! We can thank Atlanta, Georgia, for popularizing lemon pepper chicken attachments. The herb is bright, tangy, and salted but not overpowering. And it’s reasonably done to these chicken breasts!
Substitutions and variations
As always, elements are your choice. I use heavy cream because it’s less flat to curdling and shows a thicker and richer gravy. Something with a lower fat range may not provide you the best results.
If vital, you can use chicken thighs for the breasts; just modify the cooking time.
What to serve with lemon pepper chicken
- Test my Stick of Butter Rice, these Cream Cheese Mashed Potatoes, or pasta. If you like a richer side, pair it with my Alfredo Gnocchi, ready in 15 minutes.
- I like burned green beans, broccoli, broccolini, or my Easy Glazed Carrots for veggie sides.
- Try this super easy Parmesan Arugula Salad if you’re searching for a salad.
Leftovers and storage
- This lemon pepper chicken can be kept in the refrigerator for three to four days if covered.
- Reheat slowly over low heat in a saucepan until cooked through.
- As with any cream sauce, I don’t suggest freezing leftovers in this formula.
Try to use fairly big chicken breasts since they’re cut in half to make thinner pieces. If your chicken breasts are very small, keep them entire, but you may need to cook them longer.
Conclusion
One day, I tried completing lemon pepper chicken when I was active, and it quickly became one of my famous recipes. The fresh lemon and black pepper mixture gives the chicken a tangy and spicy taste, making it a clash with everyone. And I value that it’s healthy, as the chicken is creamy in protein and low in petroleum when baked or grilled. With just a few elements, it’s a fast meal that doesn’t take great time. Plus, it can be paired with many sides like rice, veggies, or salad. Leftovers save well, making it superb for meal prep. Overall, it’s a reliable, flavorful plate for any occasion.