EASY LEMON PEPPER CHICKEN
These Easy Lemon Pepper Chicken Breasts are so tender and juicy, and you'll want to spoon that delicious pan sauce over EVERYTHING.
Provided by Beth - Budget Bytes
Categories Dinner Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Use a sharp knife to carefully fillet the chicken breasts into two thinner peices (or use thin-cut chicken breasts).
- Combine the flour and lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the chicken breast pieces and then rub it in until the chicken is fully coated.
- Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the chicken and cook on each side until golden brown (about 5 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
- Add the butter and minced garlic to the skillet and sauté for about one minute.
- Add the chicken broth to the skillet and whisk to dissolve all the browned bits from the bottom of the skillet. Add the lemon juice and allow the sauce to simmer in the skillet for 3-5 minutes, or until it has reduced slightly. Taste the sauce and add salt if needed (I did not add any).
- Finally, return the chicken to the skillet and spoon the sauce over top. Allow the chicken to heat through. Season with a little freshly cracked pepper and fresh chopped parsley (optional), then serve.
Nutrition Facts : ServingSize 1 serving, Calories 253.4 kcal, Carbohydrate 3.53 g, Protein 34.45 g, Fat 10.43 g, Sodium 656.68 mg, Fiber 0.15 g
LEMON-PEPPER CHICKEN AND POTATOES
Chicken breast and potatoes topped with lemon-pepper seasoning and diced bell peppers and onions.
Provided by gsxkendra
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken breasts into a medium baking dish. Add potatoes, bell peppers, onion, water, and butter. Sprinkle lemon-pepper seasoning over the top.
- Bake in the preheated oven until chicken breasts are no longer pink in the centers and juices run clear, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 407.3 calories, Carbohydrate 61.5 g, Cholesterol 68 mg, Fat 4.4 g, Fiber 8.6 g, Protein 30.9 g, SaturatedFat 1.7 g, Sodium 434.5 mg, Sugar 5.2 g
LEMON-PEPPER CHICKEN
Moist and tasty, these chicken breasts are a staple at our house. Four 7-ounce breasts will yield 6 servings that are a smidgen over 4 1/2 ounces. For best results, try to use chicken breasts that are roughly the same size. Check the internal temperature at 10 minutes if sizes are irregular or if they are thicker than normal.
Provided by Bren
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine lemon-pepper, oregano, and pepper in a small bowl; pour onto a plate.
- Pour 1 to 2 tablespoons avocado oil into the bottom of a skillet, just enough to cover the bottom, and heat over medium-high heat until it shimmers.
- Dredge both sides of the chicken in the seasoning and place into the shimmering oil. Sear until golden, about 3 minutes on each side. Transfer to the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.3 g, Cholesterol 75.2 mg, Fat 7.9 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 1.4 g, Sodium 219.5 mg, Sugar 0.1 g
QUICK AND EASY LEMON PEPPER CHICKEN
I love this recipe for it's ease. I use frozen, skinless, boneless chicken breasts and it comes out wonderfully juicy in 45 minutes or less every single time (depending on how big the breasts are). I started doing the lemon/pepper thing this way, as I don't like the mixes for it since they have a "chemical" taste. I do this at least once every two weeks when things are hectic and I haven't thawed meat ahead of time. There is also very little prep and clean up for this as they're cooked in their own pouches. I serve with rice pilaf and steamed brocolli.
Provided by Tam Freeman
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Line a baking dish with foil.
- Tear 4 sheets of foil large enough to make a pouch for your chicken.
- Place a single frozen breast on one piece of foil.
- Pour 2 tablespoons of lemon juice on the chicken breast (more or less, depending on the size of the chicken, make sure it's covered and the lemon juice is pooling on the tinfoil).
- Sprinkle salt on chicken (I do a light sprinkle).
- Sprinkle pepper on chicken until it's covered nicely, depending on taste.
- Place a slice or two of lemon on the chicken.
- Fold the ends of the foil up and crease down, leaving a little room above the chicken.
- Fold the sides up in an attempt to keep it from leaking out during cooking, creating a small pouch.
- Place chicken in pan, repeat until all chicken is done.
- Bake for 35 - 45 minutes, depending upon the size of the breast.
EASY LEMON CHICKEN
This recipe is a family favorite. I have two very picky eaters in my house, and they simply cannot get enough of this dish!
Provided by Melanie2590
Categories Chicken Breast
Time 25m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Dredge chicken in flour.
- In medium skillet, melt butter and oil until it sizzles.
- Saute chicken until cooked through.
- Remove chicken and set aside.
- Add lemon juice to chicken stock and whisk into skillet.
- Whisk in flour and cook until mixture boils.
- Reduce heat to a simmer and return chicken to skillet to heat through.
- Cook until sauce is desired consistency.
- Add salt and pepper to taste.
- Serve.
Nutrition Facts : Calories 229.4, Fat 11.8, SaturatedFat 4.1, Cholesterol 67, Sodium 399.8, Carbohydrate 5.6, Fiber 0.2, Sugar 0.8, Protein 24.3
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