Lemon Pepper Chicken
User Reviews
4.9
45 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
435 kcal
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Course
Main Course, Dinner
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Cuisine
American
Lemon Pepper Chicken
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Tender juicy chicken in a tangy lemon sauce, baked to perfection!
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Ingredients
- 3 tablespoons olive oil divided
- 2 ½ teaspoons lemon pepper seasoning divided, recipe below
- 6 green onions thinly sliced
- 1 medium zucchini sliced, or 8 oz mushrooms
- ⅓ cup all-purpose flour
- 4 boneless skinless chicken breasts
Sauce
- ½ cup chicken stock
- ¼ cup white wine
- 1 small lemon juiced
- 1 tablespoon all-purpose flour I use flour from the dredge mixture
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- chopped fresh parsley for garnish
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Instructions
- Preheat the oven to 350°F
- In a bowl, combine zucchini, 1 teaspoon lemon pepper seasoning, and green onions.
- In an ovenproof skillet, heat 1 tablespoon olive oil over medium high heat. Add the zucchini mixture and cook for 2 to 3 minutes or until slightly softened. Transfer to a 2-quart casserole dish or Dutch oven.
- In a shallow bowl, combine flour and 1 ½ teaspoons of lemon pepper seasoning. Dip the chicken breasts in the flour mixture and shake to remove any excess (reserve the remaining flour to thicken the sauce).
- Add the remaining olive oil to the skillet and brown chicken over medium-high heat until golden, about 3 minutes per side. Place on top of zucchini.
- Place broth, wine, lemon juice, and 1 tablespoon of the leftover flour mixture and garlic powder in a jar and shake well to combine.
- Pour into the warm skillet while whisking and bring to a boil. Simmer 1 minute while whisking and scraping up any brown bits in the pan. Season with salt and pepper to taste. Spoon sauce over chicken breasts.
- Cover and bake for 20 minutes. Remove cover and bake for an additional 10-15 minutes longer or until the chicken reaches 165°F.
Notes
- Zucchini can be replaced with 8 oz sliced mushrooms (or a combination of the two).
- Homemade Lemon Pepper Seasoning
- Combine the ingredients in a small bowl. To store leftover lemon pepper, spread the mixture onto a paper towel lined plate and allow it to dry overnight or until the lemon zest is completely dehydrated.
- 1 tablespoon lemon zest
- ¾ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Nutrition Information
Show Details
Calories
435
(22%)
Carbohydrates
14g
(5%)
Protein
51g
(102%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Cholesterol
145mg
(48%)
Sodium
313mg
(13%)
Potassium
1083mg
(31%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
345IU
(7%)
Vitamin C
14.9mg
(17%)
Calcium
38mg
(4%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435 | 22% |
| Carbohydrates | 14g | 5% |
| Protein | 51g | 102% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 145mg | 48% |
| Sodium | 313mg | 13% |
| Potassium | 1083mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 38mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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