Quick And Easy Lemon Pepper Chicken Recipes

EASY LEMON PEPPER CHICKEN

Steps:

• Use a sharp knife to carefully fillet the chicken breasts into two thinner peices (or use thin-cut chicken breasts).
• Combine the flour and lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the chicken breast pieces and then rub it in until the chicken is fully coated.
• Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the chicken and cook on each side until golden brown (about 5 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
• Add the butter and minced garlic to the skillet and sauté for about one minute.
• Add the chicken broth to the skillet and whisk to dissolve all the browned bits from the bottom of the skillet. Add the lemon juice and allow the sauce to simmer in the skillet for 3-5 minutes, or until it has reduced slightly. Taste the sauce and add salt if needed (I did not add any).
• Finally, return the chicken to the skillet and spoon the sauce over top. Allow the chicken to heat through. Season with a little freshly cracked pepper and fresh chopped parsley (optional), then serve.

LEMON PEPPER CHICKEN I

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).

ONE-PAN LEMON PEPPER CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic.
• Tear off a sheet of parchment paper, large enough to fold into a packet.
• Place asparagus and chicken breast on top of parchment paper. Season with salt, pepper, oregano, and lemon juice. Garnish with 2-3 lemon slices.
• Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
• Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
• Enjoy!

QUICK AND EASY LEMON PEPPER CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Line a baking dish with foil.
• Tear 4 sheets of foil large enough to make a pouch for your chicken.
• Place a single frozen breast on one piece of foil.
• Pour 2 tablespoons of lemon juice on the chicken breast (more or less, depending on the size of the chicken, make sure it's covered and the lemon juice is pooling on the tinfoil).
• Sprinkle salt on chicken (I do a light sprinkle).
• Sprinkle pepper on chicken until it's covered nicely, depending on taste.
• Place a slice or two of lemon on the chicken.
• Fold the ends of the foil up and crease down, leaving a little room above the chicken.
• Fold the sides up in an attempt to keep it from leaking out during cooking, creating a small pouch.
• Place chicken in pan, repeat until all chicken is done.
• Bake for 35 - 45 minutes, depending upon the size of the breast.

EASY LEMON PEPPER CHICKEN

Steps:

• 1. Pour the olive oil in a skillet. Pepper the skillet with 1 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.
• 2. 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).
• (You can also pre-pepper the chicken on both sides and then add lemon juice).

LEMON-PEPPER CHICKEN

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.