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Lemon Pepper Chicken




2 boneless skinless chicken breasts cut in half lengthwise

¼ cup flour

1 tablespoon lemon pepper seasoning

½ teaspoon salt

2 tablespoons extra virgin

2 tablespoons unsalted butter

2 cloves garlic minced

½ cup low-sodium chicken broth

1 teaspoon lemon juice

Salt and freshly ground black pepper to taste

Lemon slices

Chopped parsley or dill


In a shallow, wide bowl, combine the flour, lemon pepper seasoning, and salt.  Dredge the chicken breasts into the flour mixture.

Melt the butter and heat the olive oil over medium heat.  Add the breaded chicken breasts and cook until golden brown and cooked through. Remove the chicken, place it on an ovenproof plate, and put it in the oven uncovered on warm while you finish the rest of the dish.

If there are not 2 tablespoons of fat left in the skillet, add equal amounts of butter and olive oil to make up the difference and melt it over medium-low heat. Add the garlic and cook for a minute, stirring frequently.

Add the chicken broth and lemon juice and stir to get the brown bits off the bottom of the skillet. Simmer and reduce the sauce for a few minutes. Season with salt and freshly ground black pepper to taste.

Add the chicken back to the skillet and warm for a few minutes. Garnish with fresh lemon slices and chopped fresh parsley.


Use good quality Lemon Pepper, preferably from a spice shop if at all possible.

Chicken breasts these days are so big and thick.  Cut them in half lengthwise to make 4 thinner chicken cutlets. It works out best for this recipe, so they cook all the way through, and it is still a good, healthy serving of protein.

See also  Honey Garlic Shrimp

Chicken is cooked through when it reaches an internal temperature of 165 degrees.

Cook the chicken over medium heat, as you want to cook the chicken golden brown without blackening the breading.

Use low-sodium chicken broth so the other flavors of the recipe will shine through without salt being the dominant flavor.

Add fresh lemon juice for maximum flavor,

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the chicken in a skillet over medium-low heat or in the microwave at reduced power.


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