Fitness / March 18, 2024

The Best Lemon-Pepper Chicken

Give your poultry a citrus burst and a sharp kick of spice with this recipe for the Best Lemon-Pepper Chicken.

Table of Contents

Toggle

I started with a wing.

That was when I was introduced to the wonders of chicken flavored with lemon and pepper. It was one of those weekly Wing Nights at my local bar where they charge you an obscenely scant amount per wing—a loss leader intended to get you through the door to buy lots of beer. I fall for it every time. I eat a handful of wings then me and my friends go through more pitchers than we had planned.

But not this time. Nope. It was all about those wings. Especially the lemon-pepper ones. They were a recent addition to the wings menu and I had low hopes. Lemon and pepper sounds too… basic. Did I still think they were basic 20 wings in? Nope.

Since that night I have used lemon and pepper on a number of occasions with a number of dishes (homemade potato chips and flaked tuna, anyone?). But the most successful is this lemon-pepper chicken, which makes sense given it was on chicken that I originally had it. Luckily for you, you don’t have to ‘wing’ it; you have this recipe to steer you to a delicious and healthy meal your family will love.

Is Lemon-Pepper Chicken Healthy?

Yes, pretty much all the ingredients provide some nutritional benefit. The chicken has protein, the lemon has vitamin C and antioxidants, and the olive oil has monounsaturated fats. The only question surrounds the all-purpose flour. As a refined grain, it limits the amount of diets this recipe is suitable for. Using almond flour instead, for instance, would make it accessible to those on gluten-free, low-carb, and paleo diets.

Should I Use Lemon Juice as well as Lemon Zest?

The zest contains citrus oils, which will infuse your chicken with a lovely lemon flavor. It will also smell amazing. But there are benefits to using lemon juice as well as/in lieu of the zest. For starters, lemon juice contains acids, which will help tenderize the chicken. Being a liquid, it will also add moisture—no small feat when dealing with a meat that is prone to overcooking. Just don’t marinate with lemon juice too long; it could turn the texture to mush.

INGREDIENTS

2 boneless, skinless chicken breasts (8-10 oz. each)
2 fresh lemons
1 tbsp olive oil
3 tbsp all-purpose flour
1/2 to 3/4 tsp salt
2 1/2 tsp cracked black pepper
1/2 tsp garlic powder
fresh parsley (for garnish)

INSTRUCTIONS

Prepare

Slice and pound the chicken for even thickness. Zest the lemons, avoiding the white pith.

Coat

Mix lemon zest with olive oil and slather onto the chicken.

Dredge

Combine flour and seasonings, then coat the chicken evenly.

Cook

Sear the chicken in hot oil until golden on both sides.

Garnish & Serve

Add parsley and lemon slices if desired, and enjoy your meal!

Devour!

FAQs & Tips

Can I prep this chicken ahead of time?

Yep, you can make up the marinade and coat the chicken with it. Then cover it up or put it in an airtight container and keep it in the fridge for up to eight hours ahead of cooking time. I typically prep the chicken on a Saturday morning, knowing it will be good to go come dinner time.

Why is my chicken cooking unevenly?

Pounding your chicken isn’t just a rage management technique; it produces meat that is all uniformly sized. And when your breasts are all the same size, they will cook at the same rate. You should also let the chicken rest after taking it from the oven. This allows its juices to redistribute and the internal heat to finish off the chicken. If you find your chicken’s finishing is ‘lopsided’, this could be why.

Can I use any part of the chicken?

Yes, you can. Be it the breast (as used in this recipe), the wing (you already know how I feel about lemon-pepper chicken wings), drumsticks, thighs, and even the whole bird. It also doesn’t matter how you cook them, either. In a pan, the oven, on the grill… it will all taste great.

How do I know when the chicken is done?

Use a meat thermometer. Insert it into the thickest part of the chicken. It’s done once it has reached 165°F internal temperature.

Can I use skin-on chicken?

You totally can. Unsurprisingly, the skin will add more flavor. Just rub the lemon zest mix on the skin AND the meat itself. This way, you’ll taste it with every bite. Then dredge it through the flour mix.

Serving Suggestions

Chicken is a much-loved entree for a number of reasons, one of which is its ability to go with any side, be it mashed potatoes, rice, or vegetables, like this Corn on the Cob. Heck, pair it with a slice of pizza, it will still work out. What I try to do is side it with dishes that will taste great with lemon and pepper flavor, so I make a bit more of the zest-oil mix then add grated pepper. It brings a flavor consistency to the meal and I don’t have to worry about any clashes that might force my guests to eat the entree in full, take a glass of water to cleanse the palate, then start on the sides.

The Best Lemon Pepper Chicken

Give your poultry a citrus burst and a sharp kick of spice with this recipe for the Best Lemon-Pepper Chicken.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 69kcal

Author FoodFaithFitness

Ingredients

2 boneless skinless chicken breasts (approximately 8-10 ounces each)
2 fresh lemons
1 tbsp olive oil
3 tbsp all-purpose flour
1/2 to 3/4 tsp salt
2 1/2 tsp cracked black pepper
1/2 tsp garlic powder
fresh parsley (for garnish)

Instructions

Slice each chicken breast horizontally to create two thinner cutlets. For even cooking, lightly pound them to a uniform thickness of about 1/2 inch.
Grate the zest from the lemons to yield 1 1/2 to 2 tablespoons of zest, being careful to avoid the bitter white pith.
Combine the lemon zest with 1 tablespoon of olive oil in a bowl. Coat the chicken cutlets thoroughly with the lemon oil mixture.
In a shallow dish, whisk together the flour, salt, black pepper, and garlic powder.
Dredge each lemon-oil coated chicken cutlet in the flour mixture, shaking off any excess.
Heat the remaining olive oil in a skillet over medium-high heat. Cook the chicken for 2 minutes a side, or until golden and cooked through.
If desired, thinly slice the zested lemons and briefly cook the slices in the skillet until caramelized.
Garnish the cooked chicken with fresh parsley and serve immediately. DEVOUR!