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!
This recipe is SO GOOD!!! I’ve made it twice now, and both times were a hit! Although, I definitely improved the second time. First time I bought chicken cutlets, and the second time I prepared cutlets from chicken breasts. But either way works great! I served the chicken with broccoli and carrots seasoned and cooked in the air fryer and mac and cheese. Thank you for this recipe!!
What a great meal!
found this recipe on pinterest and tried it tonight and it was fantastic!!!
Thank you!! I’m so glad you found the recipe and loved it. Thanks for sharing!
This recipe was delicious. I will definitely make it again. The chicken was very juicy.
Thank you!! I’m so glad you enjoyed it. It’s a favorite around here. 🙂
It’s perfect and I love your recipes! I made this for lunch today and the family just enjoyed it! Thank you for making this delicious recipe.
Thank you!! I’m so glad to hear that your family enjoyed it too.
Oh wow! My family absolutely loved this chicken especially my daughter! So delicious and juicy! Definitely making these again soon!