Description
This Lemon Pepper Chicken recipe delivers a quick and flavorful meal featuring juicy chicken breasts coated in a zesty lemon and cracked black pepper seasoning. With a simple flour dredge and a skillet sear, the chicken cooks to golden perfection in just minutes, making it an ideal weeknight dinner. Fresh parsley adds a pop of color and freshness to the dish, while optional lemon slices can be sautéed alongside the meat for an extra citrus punch.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts (~250 – 300g / 8 – 10oz each)
- 2 lemons (for zest and optional slices)
- 1 tbsp olive oil
Coating
- 3 tbsp flour
- 1/2 – 3/4 tsp salt
- 2 1/2 tsp cracked black pepper (adjust to taste)
- 1/2 tsp garlic powder (or substitute with onion powder)
Garnish
- Fresh parsley, for garnish
Instructions
- Prepare Chicken: Cut each chicken breast horizontally to create two thinner steaks. Optionally, pound the chicken to an even thickness of about 1cm (2/5 inch) for uniform cooking.
- Zest Lemons: Carefully zest 2 lemons to yield 1 1/2 to 2 tablespoons of zest, avoiding the white pith which is bitter.
- Make Lemon Oil Mixture: In a bowl, combine the lemon zest with 1 tablespoon of olive oil. Use your hands to thoroughly coat each piece of chicken in this lemon oil mixture.
- Prepare Flour Mixture: In a separate shallow bowl, mix the flour, salt, cracked black pepper, and garlic powder until evenly combined.
- Coat Chicken: Dredge the lemon-coated chicken pieces into the flour mixture, shaking off any excess flour.
- Cook Chicken: Heat a skillet over medium-high heat with a bit of oil. Cook the chicken for about 2 minutes on each side, or until the coating is golden and the chicken is cooked through.
- Optional Lemon Slices: Slice the zested lemons and cook them in the skillet alongside the chicken for added flavor and presentation.
- Serve: Plate the chicken and garnish with fresh parsley before serving.
Notes
- You need enough lemons to yield approximately 1 1/2 – 2 tablespoons of lemon zest. Two medium lemons typically suffice.
- For cracked black pepper, use a mortar and pestle for large, flavorful pieces, or a coarse pepper grinder. If only fine ground pepper is available, reduce amount to about 3/4 teaspoon.
- You may substitute garlic powder with freshly minced garlic mixed into the lemon oil, though powder is preferred for a smoother flavor similar to store-bought seasoning.
- This recipe also pairs well with pork and seafood, but is less suited for heartier meats like lamb or beef.
Nutrition
- Serving Size: 1 chicken breast steak (about 125-150g)
- Calories: 280
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
