Lemon Pepper Chicken Recipe
Lemon Pepper Chicken Recipe made with juicy chicken coated in a rich, buttery sauce with a refreshing burst of lemon. Ready in 35 minutes!
Servings: 6 servings
Calories: 251kcal
Ingredients
- 4 large boneless skinless chicken breasts
- 1 tablespoon lemon pepper seasoning salt-free
- 2 tablespoons olive oil divided
- 3/4 teaspoon salt divided
- 1/4 teaspoon ground black pepper
- 1 large lemon 1/2 lemon - juiced and zested, 1/2 lemon - sliced
- 2 tablespoons butter unsalted
- 3 tablespoons fresh parsley finely chopped
Instructions
- Slice chicken breasts into 8 thinner cutlets lengthwise. I cut them on a diagonal starting at the thickest part, making them thinner. Season with lemon pepper seasoning, salt and pepper on both sides.
- Preheat large skillet on medium-high heat and swirl 1 tablespoon of olive oil to coat. Pan fry chicken in batches until golden brown or for about 6 minutes per side. Transfer onto a plate and repeat with remaining chicken, adding more oil.
- Return skillet to medium heat, add butter and wait until it has melted. Then add lemon zest, lemon juice and stir. Bring to a boil and simmer for 1-2 minutes on low heat. Turn off heat.
- Add previously cooked chicken one by one while coating it in sauce on both sides and spooning more sauce on top. Tuck in lemon slices in between, sprinkle with lots of parsley and serve hot with your choice of pasta, veggies or salad.
Notes
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Freeze: Cool completely before transferring to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Calories: 251kcal | Carbohydrates: 1g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 467mg | Fiber: 0.4g | Sugar: 0.2g