How To Make Lemon Pepper Chicken
The sharp sourness of the lemon helps in making this lemon pepper chicken dish flavorful and tender. Add pepper to create flavor dimensions.
Preheat oven to 350 degrees F.
Heat 1 tablespoon of olive oil in a skillet. Fry zucchini, 1 teaspoon of lemon pepper seasoning, and green onion for about 2 to 3 minutes. Place in bottom of a 2-quart casserole dish or dutch oven.
Mix together flour and 1½ teaspoons of the lemon pepper seasoning. Dredge chicken breasts in flour mixture.
Add olive oil to a skillet and brown chicken over medium-high heat until golden, about 3 minutes per side. Place on top of zucchini
Place wine, broth, lemon juice, and 1 tablespoon of the leftover flour mixture and garlic powder in a jar and shake well to combine.
Pour into a warm skillet while whisking and bring to a boil. Simmer 1 minute. Season with salt and pepper to taste. Spoon sauce over chicken breasts.
Cover and bake for 20 minutes. Remove cover and bake for 10 to 15 minutes longer or until internal temperature reaches 165 degrees F.
- Calories: 481.59kcal
- Fat: 27.04g
- Saturated Fat: 6.24g
- Trans Fat: 0.18g
- Monounsaturated Fat: 14.26g
- Polyunsaturated Fat: 4.69g
- Carbohydrates: 16.40g
- Fiber: 2.05g
- Sugar: 2.73g
- Protein: 39.74g
- Cholesterol: 112.26mg
- Sodium: 163.82mg
- Calcium: 65.93mg
- Potassium: 676.94mg
- Iron: 2.76mg
- Vitamin A: 73.35µg
- Vitamin C: 23.27mg
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