Lemon Pepper Chicken Recipe
This Lemon Pepper Chicken comes together so easily in a skillet with the most delicious sauce! Serve it with roasted potatoes and broccoli.
Servings: 4 servings
Calories: 475kcal
Ingredients
- 4 chicken cutlets or 2 chicken breasts sliced in half lengthwise
- 1 cup flour
- 2 tbsp lemon pepper seasoning
- 1 tbsp lemon zest
- Salt, to taste
- 1 tbsp olive oil
- 1 lemon cut into slices
Lemon pepper sauce
- 1/2 cup chicken broth
- 1 tbsp melted butter
- 1 tbsp lemon juice
- 1 tsp lemon pepper
- 2 cloves minced garlic
- Salt & pepper, to taste
Roasted potatoes (optional side)
- 2 Yukon gold potatoes
- 1 tbsp olive oil
- Salt & pepper, to taste
Roasted broccoli (optional side)
- 1 head broccoli
- 1 tsp olive oil
- Salt & pepper, to taste
Instructions
- Preheat oven to 425 F and line a baking sheet with parchment paper. Chop potatoes into 1/2 inch pieces, then toss with olive oil and salt & pepper. Roast for 30 minutes. Add broccoli to the same sheet pan and toss with olive oil and salt & pepper, roasting for the last 10 minutes of cook time.
- Meanwhile, heat a large skillet over med-high heat with 1 tbsp olive oil. Mix flour, 2 tbsp lemon pepper and lemon zest together in a large bowl. Coat chicken in mixture, then add to skillet once heated through. Saute chicken for 3-4 minutes per side, seasoning generously with salt on each side, until fully cooked through.
- While chicken is cooking, mix together melted butter, chicken broth, lemon juice, lemon pepper and minced garlic in a small bowl. Pour sauce overtop of chicken and add lemon slices, cooking for 1-2 minutes until sauce has thickened then remove skillet from heat.
- Serve chicken with roasted potatoes and broccoli if desired, then serve and enjoy!
Notes
Make your own lemon pepper seasoning using dried lemon zest, pepper and salt.
Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top then microwave for 2-3 minutes.
You can make a big batch of the lemon pepper sauce and keep it in the fridge for up to a week. Use it on other dishes like pasta and fish.
Freeze the lemon pepper chicken for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 475kcal | Carbohydrates: 54g | Protein: 34g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 284mg | Potassium: 1386mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1097IU | Vitamin C: 171mg | Calcium: 118mg | Iron: 4mg