Lemon Pepper Chicken Recipe

Lemon Pepper Chicken Recipe

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.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes

Serves:

Ingredients

  • tsplemon pepper seasoning,divided
  • 3tbspolive oil,divided
  • 6green onions,sliced
  • 1medium zucchini,sliced, or 8 oz mushrooms
  • cupflour
  • 4chicken breasts

Sauce:

  • ½cupchicken stock
  • ¼cupwhite wine
  • 1small lemon,juiced
  • 1tbspflour,I use flour from the dredge mixture
  • ½tspMcCormick Ground Black Pepper
  • ½tspMcCormick Garlic Powder
  • parsley,for garnish

Instructions

  1. Preheat oven to 350 degrees F.

  2. 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.

  3. Mix together flour and 1½ teaspoons of the lemon pepper seasoning. Dredge chicken breasts in flour mixture.

  4. 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

  5. Place wine, broth, lemon juice, and 1 tablespoon of the leftover flour mixture and garlic powder in a jar and shake well to combine.

  6. 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.

  7. Cover and bake for 20 minutes. Remove cover and bake for 10 to 15 minutes longer or until internal temperature reaches 165 degrees F.

Nutrition

  • 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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