Lemon Pepper Chicken with Pasta
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Lemon Pepper Chicken with Pasta
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Lemon pepper chicken with pasta is a simple, yet flavorful meal that comes together in one pan!
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Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons all-purpose flour
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- ½ teaspoon kosher salt
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter ⅜ stick
- 2 tablespoons fresh lemon juice from 1 lemon
- 1 teaspoon lemon zest from ½ lemon
- 1 tablespoon chopped fresh parsley
- 1 pound Cooked Spaghetti for serving (1 box)
Instructions
- On a clean work surface, use a sharp knife to slice both chicken breasts in half parallel to the work surface so that you have 4 thin chicken breasts in total.
- Combine the flour, Italian seasoning, garlic powder, black pepper, and salt in a small bowl. Spread evenly over a dinner plate.
- Toss each chicken breast into the flour mixture, one at a time, and flip a few times until both sides of each chicken breast are well coated in the flour mixture. If you have leftover flour mixture, set it aside for now.
- Place the oil in a large skillet set over medium heat.
- Cook chicken breasts to 165°F internally, about 5-6 minutes per side. If the chicken breasts are browning too much before they are fully cooked, reduce heat to medium-low.
- Once the chicken is fully cooked, remove it from the skillet and set aside on a clean plate.
- Add the butter, lemon juice, and lemon zest to the skillet and set over medium heat. Stir to mix. Add in any leftover flour mixture and stir to mix. The mixture should be simmering/sizzling.
- Place the cooked chicken breasts back into the skillet and flip each piece so both sides of every chicken breast are coated in the lemon mixture. This process should take less than 2 minutes. You don’t want to overcook your already cooked chicken breasts.
- Sprinkle with fresh parsley and serve hot with spaghetti.
Notes
- Storage: Store leftover lemon pepper chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Slice the chicken breasts as evenly as possible so you have 4 pieces that are all relatively the same size/thickness. This will ensure that they cook evenly.
Nutrition Information
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Calories
404kcal
(20%)
Carbohydrates
40g
(13%)
Protein
19g
(38%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
59mg
(20%)
Sodium
360mg
(15%)
Potassium
311mg
(9%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
388IU
(8%)
Vitamin C
6mg
(7%)
Calcium
39mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 360mg | 15% |
| Potassium | 311mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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