Lemon Pepper Chicken Recipe

Lemon pepper chicken served in a dish garnished with parsley.

4.83 from 85 votes

Step into a world of zesty delight with our Lemon Pepper Chicken! 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!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Diet: Dairy Free

Servings: cutlets

Calories: 531kcal

Author: Andrea

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!

Video

Notes

- The chicken must be thin to be cooked thoroughly 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 cooking time, or they will end up burnt as well. Timing is everything!

- For crisp chicken, serve immediately.

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.

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