|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||24%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 7g||23%|
|Total Sugars 9g|
|Vitamin C 110mg||550%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lemon pepper chicken is an easy-to-make weeknight dish that doesn't skimp on flavor. The lemon pepper seasoning flavors the chicken while sliced lemons and parsley add a freshness, making it a healthy and attractive main dish.
The pan-seared chicken breasts are an excellent meal when served on a bed of rice, buttered angel hair pasta, or with seasoned roasted potatoes. Add a vegetable side dish or tossed salad for a satisfying everyday meal or special occasion dinner.
For even faster preparation, use thin, quick-cooking chicken breast cutlets and skip the baking step. If you want to char the lemons a bit for another dimension of flavor, slide the pan of chicken topped with slices under a preheated broiler for a few minutes.
1/2 cup all-purpose flour
1 1/2 tablespoons lemon pepper seasoning
Kosher salt, to taste
1 1/4 pounds boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
2 cloves garlic, pressed or finely minced
2 tablespoons butter
2 tablespoons lemon juice, divided
1 lemon, thinly sliced
1 tablespoon chopped parsley, for garnish
Gather the ingredients and preheat the oven to 425 F.
In a bowl, combine the flour and lemon pepper seasoning. If the seasoning does not contain salt, add about 1/2 teaspoon of kosher salt to the flour. Dredge the chicken in the flour mixture.
Heat the olive oil in a heavy, oven-safe skillet over medium-high heat. When the oil is hot but not smoking, add the dredged chicken. Cook the chicken breasts for about 5 to 7 minutes, flipping once, or until browned on both sides.
Add the garlic and butter to the pan and continue to cook for about 1 minute longer.
Drizzle approximately 1 1/2 teaspoons of lemon juice over each chicken breast. Place one or two slices of lemon on each chicken breast.
Bake the chicken for about 10 to 12 minutes, or until the chicken registers at least 165 F on an instant-read thermometer inserted into the center of the thickest pieces.
Garnish the chicken with parsley and drizzle with the pan juices.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- Boneless chicken breasts can vary significantly in size, from small, 4-ounce pieces to huge ones that can weigh as much as 12 ounces. A single serving of cooked chicken is about 3 ounces or approximately the size of the palm of your hand. If the chicken breasts are quite large, slice two in half horizontally to make four serving-size portions.
- For additional sauce, remove the cooked chicken to a serving plate and set aside. Add about 1/2 cup of unsalted chicken stock to the drippings and place the pan over medium heat. Bring to a simmer and then taste and adjust the seasonings. Drizzle the sauce over the chicken.