Step into a world of zesty delight with our Lemon Pepper Chicken recipe! In just 30 minutes, you can enjoy a dish that’s a delightful mix of sharp lemon tang and a spicy pepper kick, sure to become a family favorite in no time!
I’ve made it my goal this year to simplify our family meal–prep. This crispy lemon pepper chicken is just that—simple but delicious!
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 with the crispy breading, tender inside, and flavor all around.
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, like my Instant Pot Mashed Potatoes, Instant Pot Rice Pilaf, Easy Butter Garlic Noodles, or Better Than Takeout Chow Mein!
Table of Contents
Why I Love This Crispy Lemon Chicken
- It only takes 30 minutes to whip up this delicious and tangy chicken.
- Zesty lemon flavor offers a refreshing twist to traditional chicken dishes.
- An easy and quick recipe, ideal for busy weeknight dinners.
Recipe Ingredients
Lemon Zest – Brings a bright, fresh kick to this recipe.
Black Pepper – Freshly cracked pepper enhances the flavor of the overall dish,
Garlic Powder – A must-have for savory goodness. It adds warmth and depth.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Choosing Your Chicken – Go with boneless skinless chicken breasts for a lean, mild flavor, or chicken thighs for a juicier, richer option. Breasts soak up seasoning, while thighs bring more flavor and moisture.
Garnish Options – Sprinkle fresh parsley or cilantro for color, lemon slices for brightness, and a pinch of red pepper flakes if you like a bit of heat.
How to Make Lemon Pepper Chicken
Step 1: In a small bowl or rectangular dish, combine the olive oil and lemon zest. Set aside.
Step 2: In a small bowl or rectangular dish, combine the flour, bread crumbs, pepper, garlic powder, salt, parsley, and paprika. Set aside.
Step 3: Set a large deep skillet over medium high heat and add the remaining olive oil.
Step 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.
Step 5: Place the cutlets into the pan and 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 Fahrenheit (71 degrees Celsius).
Step 6: Remove from the skillet and place on a cooling rack. Let rest for 2-3 minutes before slicing and serving. Enjoy!
FAQs
Sauté your choice of vegetables like asparagus, green beans, broccoli, or bell peppers in the same skillet after cooking the chicken.
Yes, adding a small amount during the cooking process can help keep the chicken moist and tender, and introduce an additional layer of flavor.
Delicious side dish options include Roasted Spring Vegetables, Cheesy Ham and Potato Casserole, Instant Pot Quinoa Pilaf, and Perfect Couscous.
Storage Info
To STORE leftovers, let the lemon pepper chicken cool completely before placing it in the fridge. Rather than keeping it in an airtight container, place the chicken on a plate and cover it with a piece of foil.
To REHEAT and keep the breading nice and crispy, bake it at 400 degrees Fahrenheit (about 204 degrees Celsius) for 20 minutes while covered with a piece of foil.
More Chicken Recipes to Love
Lemon Pepper Chicken Recipe
Ingredients
For the Lemon Oil
- 3 tbsp olive oil
- zest of 3 lemons
For the Breading
- 1/2 cup all purpose flour
- 1/4 cup 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
For the Chicken
- 4 chicken breast cutlets - or 2 breasts cut in half
- 3 tablespoons olive oil
- 1 lemon - cut into 1/4-inch thick slices
Instructions
- In a small bowl or rectangular dish, combine the olive oil and lemon zest. Set aside.
- In a small bowl or rectangular dish, combine the flour, bread crumbs, pepper, garlic powder, salt, parsley, and paprika. Set aside.
- Set a large deep skillet over medium heat and add the remaining olive oil.
- 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.
- Place the cutlets into the pan and 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 Fahrenheit (71 degrees Celsius).
- Remove from the skillet and place on a cooling rack. Let rest for 2-3 minutes before slicing and serving. Enjoy!
Absolutely delicious! My daughters loved it. I will continue to make this meal for years to come. I made a larger amount, I also used a little extra Panko. I used kosher salt also. It was an amazing meal.
Awe, thank you so much! That makes me so happy!
We used thin chicken thighs and they were amazing. chicken came out sooo juicy! Picky eaters loved it! Great recipe!! thank you for sharing!
I am happy your picky eaters loved it! Thank you so much for letting me know!
Delicious, made this tonight and we gobbled everything up, no leftovers, definitely will stick this recipe in my back pocket and make it again! Thank you for sharing this wonderful recipe.
You are very welcome! Thank you for trying it 🙂 So happy everyone liked it!
I made this tonight and it was really good! I served with rice a roni noodle side and Normandy veggie mix by birds eye, I wish I could post a picture. It was super yummy 😋 thank you
Sounds delicious! Happy you liked it! Thank you so much!
Deslish. I had plenty of lemon and breadcrumb mixture for 10 thin cutlets. I used white whole wheat flour and whole wheat panko crumbs.
I am so happy to hear that! Thank you for letting me know what you did!