Lemon Pepper Chicken
With simple ingredients and minimal prep, this easy lemon pepper chicken recipe delivers juicy, tender, chicken in a buttery citrus sauce in just about 20 minutes.
Servings: 4
Equipment
Ingredients
- ½ cup all-purpose flour
- 2 tablespoons lemon pepper seasoning for seasoning chicken
- 1 teaspoon kosher salt for seasoning chicken
- 2 (8-ounce) boneless, skinless chicken breasts or 4 chicken cutlets
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 cup low-sodium chicken stock
- 1 teaspoon lemon pepper seasoning for sauce
- ½ teaspoon kosher salt for sauce
- ½ small lemon juiced
- parsley and lemon slices for serving
Instructions
- In a shallow dish combine ½ cup all-purpose flour, 2 tablespoons lemon pepper seasoning, and 1 teaspoon kosher salt. Set aside.
- Use a sharp knife to carefully slice each chicken breast horizontally into two even pieces. Place the sliced chicken breast between two slices of plastic wrap and then pound with a meat mallet until even in size, for a total of 4 chicken cutlets.
- Working one at a time, dredge the chicken cutlets in the flour mixture, shaking off excess, and place them on a plate.
- Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Once heated, add the chicken to the skillet in a single layer. Sear the chicken on both sides until golden brown, about 2-3 minutes per side. Remove the chicken from the skillet and place it on a plate.
- Add 1 tablespoon unsalted butter to the skillet let melt. Once melted, add in 1 cup low-sodium chicken stock, 1 teaspoon lemon pepper seasoning, ½ teaspoon kosher salt, and the juice of ½ small lemon. Whisk to dissolve all the browned bits from the bottom of the skillet and let the sauce come to a bubble.
- Once the sauce is bubbling, reduce the heat to low, add the chicken back to the pan, cover the skillet, and let simmer for 8-10 minutes or until the chicken is cooked through.
- Serve with fresh chopped parsley and lemon slices.
Video
Notes
Lemon Juice: Fresh lemon juice, NOT jarred or bottled lemon juice, is a must for this recipe.
Add Garlic: Add up to 2 cloves of minced garlic to the sauce along with the butter. Let toast for 30 seconds, then add in the chicken stock and lemon juice.
Make It Creamy. Stir in 1-2 tablespoons of heavy cream to the sauce before simmering the chicken.
Double The Sauce. If serving over pasta or rice, you may want to double the sauce (double the butter, lemon juice, chicken stock, and increase lemon pepper seasoning to 2 teaspoons.)
Storage: Store leftover lemon pepper chicken and sauce in an airtight container for up to 3 days. Reheat in a heat-safe dish covered with a damp paper towel in the microwave in 30 second intervals.
Nutrition
Calories: 138kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 905mg | Potassium: 137mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 111IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg
