Lemon Pepper Chicken I Recipes

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LEMON PEPPER CHICKEN I



Lemon Pepper Chicken I image

A simple, single-serving lunch or dinner. Chicken breasts sauteed with butter, fresh lemon juice and fresh ground black pepper. That's it - and that's enough for this tasty, tangy lemony peppery dish.

Provided by LionHert65

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 1

Number Of Ingredients 4

2 teaspoons butter
1 tablespoon ground black pepper, divided
1 skinless, boneless chicken breast half
1 tablespoon fresh lemon juice

Steps:

  • Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
  • Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).

Nutrition Facts : Calories 221.6 calories, Carbohydrate 5.5 g, Cholesterol 89.9 mg, Fat 9.8 g, Fiber 1.8 g, Protein 28.1 g, SaturatedFat 5.6 g, Sodium 137.3 mg, Sugar 0.4 g

LEMON-PEPPER CHICKEN



Lemon-Pepper Chicken image

This chicken has fantastic flavour - succulent and juicy with just the right 'bite'. Marinating time is not included. DO try this on the bbq when you fire up!

Provided by evelynathens

Categories     Chicken

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 10

1/4 cup fresh lemon juice
2 cloves garlic, minced
2 shallots, minced
3/4 teaspoon oregano, crumbled
1/4 teaspoon rosemary, crumbled
1 bay leaf
1/2 cup olive oil
3 lbs chicken, halved or quartered (depending on how many servings you want to get)
1 tablespoon freshly grated lemon, zest of
2 teaspoons coarsely ground fresh black pepper

Steps:

  • In a large, shallow bowl, whisk together lemon juice, garlic, shallots, oregano, rosemary, bay leaf, lemon zest, pepper and oil.
  • Add chicken, turning it to coat with marinade, and let it marinate, skin side up, covered and chilled, for 3 hours.
  • Preheat oven to 450 degrees F.
  • Put rack in middle position of oven.
  • Arrange chicken, skin side up, on a rack in a roasting pan.
  • Season lightly with salt.
  • Roast for 35-45 minutes. Halfway through, sprinkle on pepper and lemon zest.
  • This is also great grilled on the bbq.

Nutrition Facts : Calories 1973.5, Fat 156.7, SaturatedFat 36.8, Cholesterol 510.3, Sodium 481.3, Carbohydrate 8.5, Fiber 1.1, Sugar 0.9, Protein 127.7

LEMON-PEPPER CHICKEN



Lemon-Pepper Chicken image

"This lemon pepper chicken is a favorite for days when I volunteer for area activities and don't have much time for dinner." -Phyl Broich-Wessling, Garner, IA

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter, divided
2 tablespoons thinly sliced green onion
4-1/2 teaspoons lemon juice
1 tablespoon sherry or chicken broth
1 tablespoon Worcestershire sauce
1/8 teaspoon ground mustard
1/8 teaspoon lemon-pepper seasoning

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken.

Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 249mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.

LEMON-PEPPER CHICKEN



Lemon-Pepper Chicken image

Moist and tasty, these chicken breasts are a staple at our house. Four 7-ounce breasts will yield 6 servings that are a smidgen over 4 1/2 ounces. For best results, try to use chicken breasts that are roughly the same size. Check the internal temperature at 10 minutes if sizes are irregular or if they are thicker than normal.

Provided by Bren

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 6

Number Of Ingredients 5

2 teaspoons lemon-pepper seasoning
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
2 tablespoons avocado oil, or as needed
4 (7 ounce) boneless, skinless chicken breasts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Combine lemon-pepper, oregano, and pepper in a small bowl; pour onto a plate.
  • Pour 1 to 2 tablespoons avocado oil into the bottom of a skillet, just enough to cover the bottom, and heat over medium-high heat until it shimmers.
  • Dredge both sides of the chicken in the seasoning and place into the shimmering oil. Sear until golden, about 3 minutes on each side. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.3 g, Cholesterol 75.2 mg, Fat 7.9 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 1.4 g, Sodium 219.5 mg, Sugar 0.1 g

LEMON-PEPPER ROAST CHICKEN



Lemon-Pepper Roast Chicken image

This veggie-stuffed roast chicken has all the flavor of savory lemon-pepper and garlic. A recipe that consists of everyday ingredients. A meal big enough to feed an entire family.

Provided by Bridget

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h50m

Yield 12

Number Of Ingredients 11

4 tablespoons lemon-pepper seasoning
3 tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon dried thyme
1 teaspoon salt
3 lemons
2 (3 1/2) pound frozen whole chickens - thawed, rinsed, and dried
2 stalks celery, roughly chopped
6 large green onions, green parts only, chopped
2 cloves garlic, peeled
cooking string

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
  • Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
  • Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 266.9 calories, Carbohydrate 5.7 g, Cholesterol 111.7 mg, Fat 10.1 g, Fiber 2.1 g, Protein 38.1 g, SaturatedFat 2.7 g, Sodium 2135 mg, Sugar 0.6 g

LEMON CHICKEN AND PEPPERS



Lemon Chicken and Peppers image

Store-bought packages of lemon-pepper chicken breasts speed assembly of this main dish. From Evansville, Indiana, Gertrudis Miller writes, "I usually prepare this when I want a fast meal that tastes good."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

2 packages (10 ounces each) lemon-pepper marinated chicken breast fillets
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1 tablespoon butter
1 medium green pepper, cut into 1/4-inch strips
1 medium sweet red pepper, cut into 1/4-inch strips

Steps:

  • Sprinkle chicken with paprika and thyme. In a large nonstick skillet, cook chicken in butter for 4-6 minutes on each side or until chicken juices run clear; drain and set aside. Saute peppers for 3-4 minutes or until tender. Return chicken to the pan; heat through.

Nutrition Facts : Calories 207 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 1157mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

LEMON-PEPPER CHICKEN AND POTATOES



Lemon-Pepper Chicken and Potatoes image

Chicken breast and potatoes topped with lemon-pepper seasoning and diced bell peppers and onions.

Provided by gsxkendra

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breasts
6 potatoes, quartered
2 green bell peppers, diced
1 medium onion, diced
½ cup water
1 ¼ teaspoons butter
1 tablespoon lemon-pepper seasoning

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chicken breasts into a medium baking dish. Add potatoes, bell peppers, onion, water, and butter. Sprinkle lemon-pepper seasoning over the top.
  • Bake in the preheated oven until chicken breasts are no longer pink in the centers and juices run clear, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 407.3 calories, Carbohydrate 61.5 g, Cholesterol 68 mg, Fat 4.4 g, Fiber 8.6 g, Protein 30.9 g, SaturatedFat 1.7 g, Sodium 434.5 mg, Sugar 5.2 g

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