Easy Lemon Pepper Chicken
Yeah, then you need to try this Easy Lemon Pepper Chicken ASAP.
- 2 boneless skinless chicken breasts (about 1.3 lbs. total) ($6.79)
- 2 Tbsp all-purpose flour ($0.02)
- 1 Tbsp lemon pepper seasoning ($0.30)
- 1 Tbsp cooking oil ($0.04)
- 1 clove garlic, minced ($0.08)
- 1/2 cup chicken broth ($0.07)
- 1 Tbsp butter ($0.14)
- 1 tsp lemon juice ($0.02)
- 1 Tbsp chopped fresh parsley (optional) ($0.10)
- 1/8 tsp freshly cracked black pepper ($0.02)
- Use a sharp knife to carefully fillet the chicken breasts into two thinner pieces (or use thin-cut chicken breasts).
- Combine the flour and lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the chicken breast pieces and then rub it in until the chicken is fully coated.
- Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the chicken and cook on each side until golden brown (about 5 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
- Add the butter and minced garlic to the skillet and sauté for about one minute.
- Add the chicken broth to the skillet and whisk to dissolve all the browned bits from the bottom of the skillet. Add the lemon juice and allow the sauce to simmer in the skillet for 3-5 minutes, or until it has reduced slightly. Taste the sauce and add salt if needed (I did not add any).
- Finally, return the chicken to the skillet and spoon the sauce over top. Allow the chicken to heat through. Season with a little freshly cracked pepper and fresh chopped parsley (optional), then serve.
It’s savory, tart, and peppery, and has a delicious pan sauce that you’ll want to spoon over your entire plate! I wanted extra sauce so used 1/2 a lemon and extra butter but otherwise followed method and husband requested I put this in an every week rotation.
Most of the lemon taste comes from the potent lemon pepper seasoning. The lemon pepper seasoning I used to savor this recipe is a mix of lemon zest, pepper, citric acid, and salt.
Make sure to check if the lemon pepper seasoning you have contains salt. Combine the flour and lemon pepper seasoning in a bowl.
Sprinkle the mixture over both sides of the chicken breast pieces and then rub it in until the chicken is fully coated. When the skillet and oil are very hot, add the chicken and cook on each side until golden brown (about 5 minutes per side).
Add the butter and minced garlic to the skillet and sauté for about one minute. Add the chicken broth to the skillet and whisk to dissolve all the browned bits from the bottom of the skillet.
Add the lemon juice and allow the sauce to simmer in the skillet for 3-5 minutes, or until it has reduced slightly. Finally, return the chicken to the skillet and spoon the sauce over top.
Combine 2 Tbsp all-purpose flour and 1 Tbsp lemon pepper seasoning in a bowl. Once hot, add the chicken pieces and cook on both sides until golden brown (about 5 minutes per side).
Add 1 Tbsp butter and one minced clove of garlic to the skillet. Pour ½ cup chicken broth into the skillet and whisk to dissolve all the browned bits off the bottom. Add 1 tsp lemon juice to the broth, then let the broth simmer in the skillet for 3-5 minutes, or until it has reduced just slightly.
Taste the sauce and add salt if needed (I did not add any, but this will depend on the salt content of your lemon peppers seasoning and broth). Return the chicken to the skillet and spoon the sauce over top.
Top the chicken off with some freshly cracked pepper and chopped parsley (optional), then serve! More Skillet Chicken Recipes Easy Teriyaki Chicken $7.07 recipe / $1.41 serving How to Cook Chicken Breast in a Pan $7.29 recipe / $1.82 serving Homemade Chicken Piccata $8.62 recipe / $2.15 serving Creamy Dijon Chicken $9.35 recipe / $2.33 serving
