Lemon Pepper Chicken is a flavorful and easy-to-make dish that brings a burst of freshness to your dinner table. With just a few ingredients, you can create a delicious chicken meal that is perfect for any occasion. This recipe highlights the bright flavors of lemon and the warmth of cracked black pepper, making it a delightful choice for family dinners or casual gatherings.
Why Make This Recipe
There are many reasons to make Lemon Pepper Chicken. First, it is a quick and straightforward recipe that requires minimal prep time. Second, the combination of lemon and pepper gives the chicken a zesty flavor that is sure to impress your friends and family. Lastly, this dish is versatile; it pairs well with various side dishes, making it a perfect choice for any meal.
How to Make Lemon Pepper Chicken
Making Lemon Pepper Chicken is simple and enjoyable. Just follow these steps:
Ingredients:
- 2 chicken breasts (~250 – 300g / 8 – 10 oz each)
- 2 lemons (Note 1)
- 1 tbsp olive oil
- 3 tbsp flour
- 1/2 – 3/4 tsp salt
- 2 1/2 tsp cracked black pepper (adjust to taste) (Note 2)
- 1/2 tsp garlic powder (or sub with onion powder) (Note 3)
- 1 tbsp olive oil
- Fresh parsley (for garnish)
Directions:
- Cut the chicken in half horizontally to make two steaks. Optionally, pound them to an even thickness of about 1 cm (or 2/5″). I recommend doing this for even cooking.
- Zest the lemons to get about 1 1/2 – 2 tbsp of lemon zest. Be careful not to grate too much of the white part, as it can be bitter.
- In a bowl, combine the lemon zest and 1 tbsp of olive oil. Mix well. Add the chicken to the bowl and rub the oil mixture onto the chicken with your hands.
- In a shallow bowl, mix the flour, salt, cracked black pepper, and garlic powder.
- Dip the chicken into the flour mixture, shaking off any excess.
- Heat 1 tbsp of olive oil in a skillet over medium-high heat. Cook the chicken for about 2 minutes on each side, or until golden brown.
- If desired, slice the zested lemons and cook the slices in the skillet until slightly charred.
- Serve the chicken, garnished with fresh parsley if desired.
How to Serve Lemon Pepper Chicken
Lemon Pepper Chicken can be served in various ways. It goes well with steamed vegetables, a fresh salad, or fluffy rice. You can also serve it with a squeeze of fresh lemon juice on top for extra brightness.
How to Store Lemon Pepper Chicken
If you have leftovers, allow the chicken to cool completely. Place the chicken in an airtight container and store it in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stove until heated through.
Tips to Make Lemon Pepper Chicken
- For extra flavor, marinate the chicken in the lemon oil mixture for a few hours before cooking.
- Adjust the amount of cracked black pepper to your taste preference; you can make it spicier or milder depending on your liking.
- Consider adding some fresh herbs like thyme or rosemary for an extra layer of flavor.
Variation
You can easily modify this recipe by using different proteins, such as fish or tofu. The lemon and pepper combination works beautifully with various ingredients, enhancing their flavors.
FAQs
Q1: Can I use frozen chicken breasts?
A1: Yes, you can use frozen chicken breasts. Just make sure to thaw them completely before cooking.
Q2: What can I serve with Lemon Pepper Chicken?
A2: This chicken pairs well with steamed vegetables, mashed potatoes, rice, or a crisp salad.
Q3: Can I make this recipe gluten-free?
A3: Yes, you can substitute the regular flour with a gluten-free flour blend to make it gluten-free.
Lemon Pepper Chicken
Ingredients
Main Ingredients
- 2 pieces chicken breasts (~250 – 300g / 8 – 10 oz each)
- 2 pieces lemons Zest for the chicken
- 1 tablespoon olive oil For marinating the chicken
- 3 tablespoons flour For coating the chicken
- 0.5 – 0.75 teaspoon salt To taste
- 2.5 teaspoons cracked black pepper Adjust to taste
- 0.5 teaspoon garlic powder Can substitute with onion powder
- 1 tablespoon olive oil For cooking the chicken
- to taste none fresh parsley For garnish
Instructions
Preparation
- Cut the chicken in half horizontally to make two steaks. Optionally, pound them to an even thickness of about 1 cm (or 2/5′).
- Zest the lemons to get about 1 1/2 – 2 tablespoons of lemon zest. Be careful not to grate too much of the white part, as it can be bitter.
- In a bowl, combine the lemon zest and 1 tablespoon of olive oil. Mix well. Add the chicken to the bowl and rub the oil mixture onto the chicken with your hands.
- In a shallow bowl, mix the flour, salt, cracked black pepper, and garlic powder.
- Dip the chicken into the flour mixture, shaking off any excess.
Cooking
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for about 2 minutes on each side, or until golden brown.
- If desired, slice the zested lemons and cook the slices in the skillet until slightly charred.
- Serve the chicken, garnished with fresh parsley if desired.
