Crispy Lemon Pepper Chicken

Juicy on the inside and full of amazing flavor! This crispy lemon pepper chicken is sure to become a family favorite in no time!

I’ve made it my goal this year to simplify our family meals. I think I’ve done a pretty good job so far! However, I’m always a little reluctant to share the recipes on here because they seem so boring compared to layered cakes and homemade ice cream. But then I remember just how much WE love them and want YOU to love them too! Here’s to many more simple, savory meals in the very near future (and a lot more dairy-free and soy-free ones too because we’re going down that road again with baby #3 ?).

This crispy lemon pepper chicken has been a favorite of ours for a little over a year now. It’s something my kids are always asking me to make and they devour every last bite. We’re all a little obsessed. It also happens to be very easy to make. Big bonus points!! You’ll need three lemons, two chicken breasts (or 4 cutlets), good quality olive oil, panko breadcrumbs and a few seasonings and spices.

You’ll start by coating the chicken in the lemon zest oil, then breading it in the mixture of flour/panko/seasoning. In a large skillet with a few tablespoons of olive oil in it, you’ll fry the chicken until it’s nice and crisp on both sides AND reaches an internal temperature of 160 degrees. It’s important to remove the chicken from the skillet right away and to place it on a cooling rack for a minute or two before you plan on serving it. Do not let it sit for more than 5 minutes (before serving it) or you’ll start to loose crispness. In our house that’s never an issue because it gets inhaled before anything else. ☺️

This crispy lemon pepper chicken is flavorful without being overly peppery. It has an amazing lemon flavor but is NOT sweet. It goes great with just about anything! Pasta, rice, potatoes, Asian dishes, roasted veggies- you name it. Give this recipe a try and let me know what you think!

4 chicken cutlets

Crispy Lemon Pepper Chicken

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Juicy on the inside and full of amazing flavor! This crispy lemon pepper chicken is sure to become a family favorite in no time!

Print Recipe

Ingredients:

For the lemon oil:

• 3 tbsp. olive oil
• Zest of 3 lemons

For the breading:

• 1/2 c. all-purpose flour
• 1/4 c. panko bread crumbs
• 2 1/2 tsp. ground black pepper
• 2 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. dried parsley
• 1/4 tsp. paprika

 

• 4 chicken breast cutlets (or 2 breasts cut in half)
• 3 tbsp. olive oil
• 1 lemon, cut into 1/4-inch thick slices

Directions:

1. In a small rectangular dish, combine the olive oil and lemon zest. Set aside.
2. In a small rectangular dish, combine the flour, bread crumbs, pepper, garlic powder, salt, parsley, and paprika. Set aside.
3. Set a large deep skillet over medium heat, add remaining olive oil.
4. Take each chicken cutlet and dip both sides in the olive oil mixture, then in the breading. Place onto a plate or piece of aluminum foil. Repeat with the remaining cutlets.
5. Place into the pan, cook on one side for 5-6 minutes before flipping. Continue cooking for an additional 5 minutes. Place the lemon slices in the pan and continue cooking until the chicken reaches an internal temperature of 160 degrees.
6. Remove from the skillet and place on a cooling rack. Let rest for 2-3 minutes before slicing and serving.

– The chicken MUST be thin to be cooked throughout in a timely manner. If the chicken is not thin enough the breading will begin to burn.

– Do not add the lemon slices until the last 5 minutes of cook time or they will end up burnt as well. Timing is everything!

– For crisp chicken serve immediately.

All images and text ©Life Made Simple.

LOOKING FOR A SIDE TO GO WITH THIS CRISPY LEMON PEPPER CHICKEN? CHECK OUT THESE RECIPES:

• Perfect Rice Pilaf
• Extra Crispy Roasted Potatoes – Layers of Happiness
• Quick & Easy Butter Garlic Noodles
• Best Italian Oven Roasted Veggies – The Mediterranean Dish
• Cheesy Ham and Potato Casserole
• Roasted Green Beans with Parmesan and Basil – Rachel Cooks
• Instant Pot Quinoa Pilaf