Lemon Pepper Chicken

Name: Lemon Pepper Chicken
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 thin cut boneless skinless chicken breasts; 1/3 cup all purpose flour; 1 tablespoon lemon pepper seasoning; salt to taste; 2 tablespoons olive oil; 2 tablespoons butter; 2 teaspoons lemon juice; 1 tablespoon chopped parsley; sliced lemons and parsley sprigs

User Reviews

4.9

246 reviews

Excellent

Prep Time
8 mins
Cook Time
8 mins
Total Time
20 mins
Servings
4 servings
Calories
345 kcal
Course
Main Course
Cuisine
American

Lemon Pepper Chicken

Benson Pickett

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This recipe for lemon pepper chicken with butter sauce is a simple recipe that's ready in just 20 minutes! The perfect dinner for a busy weeknight.

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Ingredients

Servings

4 thin cut boneless skinless chicken breasts
1/3 cup all purpose flour
1 tablespoon lemon pepper seasoning or more to taste
salt to taste
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon chopped parsley
sliced lemons and parsley sprigs optional garnish

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Instructions

Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.
Heat the olive oil in a large pan over medium high heat.
Dredge the chicken breasts in the flour mixture, turning to coat evenly.
Place the chicken in the pan and cook for 5-6 minutes per side or until done.
Remove the chicken from the pan and place on a plate. Cover to keep warm.
Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste.
Place the chicken back in the pan. Spoon the sauce over the chicken.
Sprinkle with parsley and serve, garnished with lemon slices and extra parsley sprigs if desired.

Notes

All lemon pepper seasoning is not created equal. When I purchased my lemon pepper for this recipe, I read the ingredients of 4 different brands and they varied quite a bit. Some lemon pepper brands contain salt, others use citric acid instead of actual lemon peel, and some even use yellow food coloring! I recommend choosing one with a more natural ingredient list.
I recommend using thin cut chicken breasts because they cook quicker and more evenly than thick chicken breasts. If you don't have thin cut breasts, you can pound regular ones to a thinner consistency with a meat mallet.

Nutrition Information

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Calories 345kcal (17%) Carbohydrates 11g (4%) Protein 36g (72%) Fat 17g (26%) Saturated Fat 6g (30%) Cholesterol 111mg (37%) Sodium 1000mg (42%) Fiber 1g (4%) Sugar 1g (2%)