$7.58 RECIPE / $1.90 SERVING
Are you sick of chicken? Week after week, you’re making the same boring chicken breast?
Then you must try this Chicken with lemons and Pepper right away. It’s flavorful, tart, and peppery, and it’s served with a delightful pan sauce that you’ll want to pour all over your plate!
This one is so easy and delectable that I’m sure it’ll become a regular in your kitchen.
WHERE SHOULD I GET MY CHICKEN?
Thin chicken pieces that cook fast, such as boneless skinless chicken breasts (cut into thinner pieces), chicken tenders, thin-cut chicken breast, or chicken thighs, are required for this quick skillet cooking method.
This procedure will not work with bone-in chicken.
IS FRESH LEMON REQUIRED?
Nope! While I did use some fresh lemon slices to decorate this dish (I had some leftover from another recipe), you don’t need fresh lemon to make this lemon pepper chicken!
The powerful lemon pepper seasoning provides the majority of the lemon flavor. Bottle the small amount of lemon juice used in the pan sauce.
WHAT IS SEASONING WITH LEMON PEPPER?
This Chicken with lemons Pepper is a combination of lemon zest, pepper, citric acid, and salt. Lemon pepper seasoning is made by most major spice companies in the United States, as well as many big generic store brands, so it should be easy to find in almost any grocery store in the country.
If you can’t locate lemon pepper in your area, there are many DIY lemon pepper seasoning recipes online.
Make sure your lemon pepper seasoning doesn’t contain any salt. If not, you may need to double the salt in the recipe below.
EASY LEMON PEPPER CHICKEN
Prep Time: 10 mins
INGREDIENTS for Chicken with lemons Pepper
- 2 boneless skinless chicken breasts (about 1.3 lbs. total) ($6.79)
- 2 Tbsp. all-purpose flour ($0.02)
- 1 Tbsp. lemon-pepper seasoning ($0.30)
- 1 Tbsp. cooking oil ($0.04)
- 1 clove of garlic, minced ($0.08)
- 1/2 cup chicken broth ($0.07)
- 1 Tbsp. butter ($0.14)
- 1 tsp lemon juice ($0.02)
- 1 Tbsp. chopped fresh parsley (optional) ($0.10)
- 1/8 tsp freshly cracked black pepper ($0.02)
INSTRUCTIONS for Chicken with lemons Pepper
- Fillet the chicken breasts with a sharp knife into two thinner pieces (or use thin-cut chicken breasts).
- In a mixing dish, combine the flour and lemon pepper seasoning. Sprinkle the mixture over both sides of the chicken breast pieces and rub it in until completely covered.
- In a large skillet, heat the cooking oil over medium heat. Cook the chicken until golden brown on each side in a hot skillet with plenty of oil (about 5 minutes per side). Transfer the cooked chicken to a clean plate and keep it warm by covering it.
- Toss the butter and garlic into the skillet and cook for one minute.
- Whisk the chicken stock into the skillet to dissolve the browned bits stuck to the bottom. Allow the sauce to boil in the skillet for 3-5 minutes, or until it has somewhat decreased in size. If necessary, season the sauce with salt (I did not add any).
- Return the chicken to the skillet and drizzle the sauce over it. Allow the chicken to finish heating. Serve with a pinch of freshly cracked pepper and fresh chopped parsley (if desired).
- Serving: 1 serving
- Calories: 253.4 kcal
- Carbohydrates: 3.53 g
- Protein: 34.45 g
- Fat: 10.43 g
- Sodium: 656.68 mg
- Fiber: 0.15 g
STEP BY STEP INSTRUCTIONS FOR MAKING LEMON PEPPER CHICKEN
- Fillet two boneless, skinless chicken breasts into thinner pieces using a sharp knife (or use thin-cut chicken breasts).
- In a mixing dish, combine 2 tablespoons of all-purpose flour and 1 tablespoon of lemon pepper seasoning. Toss the chicken pieces in the mixture on all sides.
- Using your hands, evenly coat both sides of the chicken with the flour mixture.
- In a skillet, heat 1 tablespoon of cooking oil over medium heat. When the pan is heated, add the chicken pieces and cook until golden brown on both sides (about 5 minutes per side). Transfer the cooked chicken to a clean plate and keep it warm by covering it.
- In a skillet, melt 1 tablespoon butter and one garlic clove, minced. For about one minute, sauté the garlic.
- 1/2 cup chicken broth, whisked to dissolve all browned pieces from the bottom of the skillet 1 teaspoon lemon juice, then let the broth simmer in the skillet for 3-5 minutes, or until it has slightly reduced. If necessary, season the sauce with salt (I did not add any, but this will depend on the salt content of your lemon peppers seasoning and broth).
- Return the chicken to the skillet and drizzle with the sauce. Allow the chicken to heat up thoroughly (a few minutes).
- Serve with freshly cracked pepper and chopped parsley (optional) on top of the chicken.
The lemon aids in keeping the chicken soft, moist, and tasty. Enjoy!