Give your poultry a citrus burst and a sharp kick of spice with The Best Lemon-Pepper Chicken recipe out there.
The first time I experienced a lemon-pepper dish was at a restaurant, in the form of a “Sensation Salad.” For the unfamiliar, it’s a Southern regional staple: a simple romaine lettuce salad tossed in a Romano cheese, lemon, garlic, and olive oil dressing with a lot of cracked black pepper and parsley. After one bite, I was convinced that this salad dressing could make burnt toast taste good.
Since that day, you can’t catch me without fresh lemons and a pepper mill in my kitchen (but I have a shaker of lemon-pepper seasoning, in case of emergencies). This flavor combo makes everything good—salads, pastas, even avocado toast! (Though I really can’t speak for burnt toast; I didn’t try that.) But it’s especially incredible on chicken.
If you’re a stranger to the lemon-pepper flavor combo, this chicken recipe is the perfect introduction. The lemon zest combines with fresh ground black pepper and garlic to make an unforgettable chicken breast cutlet, sautéed to perfection. Don’t miss this easy, healthy dinner!
Is Lemon-Pepper Chicken Healthy?
Yes! The chicken breast brings lots of protein, the lemon has vitamin C, and the olive oil provides healthy monounsaturated fats. For the most part, this dish is well-balanced and a wholesome addition to many diets. Fortunately, there isn’t much flour in this recipe, but you can substitute whole-wheat flour for a little more nutrition or use almond flour if you’re eating a keto or gluten-free diet. This recipe is totally dairy-free.
Should I Use Lemon Juice AND Lemon Zest?
You can add lemon juice as well, if you love lemon as much as I do. Lemon zest contains citrus oils, which will infuse your chicken with a lovely lemon flavor and scent. Adding lemon juice will only enhance the lemon zing in your chicken!
However, lemon juice contains a lot of acid. While acidic lemon juice can help tenderize a chicken breast, it can also turn the texture to mush if you use lemon juice to marinate the chicken for too long.
My rule of thumb is not to add lemon juice to chicken before cooking it. I make this recipe as directed, and about a minute before the chicken is finished cooking, I add a few lemon slices to the pan and squeeze lemon juice on top of the chicken. This can make the hot oil in the pan a little angry, and it might spit at you a little, so be careful. If you want to avoid that whole situation, it’s fine to just serve the chicken with a lemon wedge, too.
How Do I Store Leftovers?
Store leftover lemon-pepper chicken in airtight containers in the fridge for up to 3 days. For longer storage, place in freezer bags or other freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
This chicken practically begs for a bed of garlicky pasta with Parmesan cheese, so my first choice would be the famous Spaghetti Aglio E Olio with this chicken on top. Lemon-pepper chicken is also incredible alongside a big, fresh salad. Use this chicken as the protein for a Healthy Chicken Cobb Salad or a Chopped Salad. I have a feeling it would be excellent on top of The Best Orzo Salad, too.
Ingredients
- 2 boneless, skinless chicken breasts approximately 8-10 ounces each
- 2 fresh lemons
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- ½ to ¾ teaspoon salt
- 2½ teaspoons cracked black pepper
- ½ teaspoon garlic powder
- Fresh parsley for garnish
Instructions
- Slice each chicken breast horizontally to create two thinner cutlets. For even cooking, lightly pound them to a uniform thickness of about ½ inch.
- Grate the zest from the lemons to yield 1½ to 2 tablespoons of zest, being careful to avoid the bitter white pith.
- Combine the lemon zest with 1 tablespoon of olive oil in a bowl. Coat the chicken cutlets thoroughly with the lemon oil mixture.
- In a shallow dish, whisk together the flour, salt, black pepper, and garlic powder.
- Dredge each lemon-oil-coated chicken cutlet in the flour mixture, shaking off any excess.
- Heat the remaining olive oil in a skillet over medium-high heat. Cook the chicken for 4 minutes per side, or until golden and cooked through.
- If desired, thinly slice the zested lemons and briefly cook the slices in the skillet until caramelized.
- Garnish the cooked chicken with fresh parsley and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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