I recently bought a pretty large container of lemon pepper, a spice I have never used before. Sadly, the container has just been sitting in my pantry, anxiously waiting for me to finally open it. Seriously, every single time I opened my pantry it was just staring at me! I could not take it anymore, so I came up with this *super* simple recipe.
I lightly floured my chicken breasts, then coated them in the the lemon pepper. I pan fried the chicken in some yummy melted butter, then made a quick sauce with some lemon juice and chicken broth. It was really quick and easy, a true 20 minute meal! I served the chicken over (boxed!) rice pilaf and with pan roasted lemon brussels sprouts (recipe coming soon). The lemon flavor in the chicken was there but not overpowering. I enjoyed the lemon and pepper combination and won’t wait as long to use this spice again!
Start with the coating for the chicken…
- Pour some flour into a shallow dish.
- Add a little salt.
- Mix to combine.
- Coat chicken breasts in the flour, shaking off any excess.
- Sprinkle some lemon pepper onto both sides of each chicken breast, pressing it on so it sticks.
- Melt ⅓ cup butter in a pan over medium-high heat.
- Add the chicken.
- Cook for about 5 minutes on one side, then flip.
- Continue cooking until golden brown and cooked through.
- Squeeze in the juice from ½ of a lemon.
- Pour in about ¼ cup chicken broth.
- Scrap up any brown bits from the bottom of the pan.
- Cook for about one more minute.
Serve the chicken over rice. Spoon on the sauce. Enjoy!
Three Years Ago: Penne with Vodka Sauce
Lemon Pepper Chicken (serves 4)
- ¼ cup flour
- ½ teaspoon salt
- 4 thinly sliced chicken breasts
- 4 tablespoons lemon pepper
- ⅓ cup butter
- juice from ½ of a lemon
- ¼ cup chicken broth
- Mix the flour and salt together.
- Coat the chicken in the flour mixing, shaking off any excess.
- Sprinkle the lemon pepper onto both sides of the chicken.
- Press the lemon pepper onto the chicken breasts.
- Melt the butter in a large skillet over medium-high heat.
- Add the chicken.
- Cook for about 5 minutes on each side, until golden brown.
- Squeeze in the lemon juice and cook for a minute.
- Pour in the chicken broth.
- Scrap up any brown bits from the pan.
- Cook for one more minute.