Lemon Pepper Chicken
A homemade version of lemon pepper chicken made without store-bought lemon pepper seasoning. Tastes incredible - fresh, fragrant with lovely pops of heat from the pepper.
Equipment
- skillet
Ingredients
- 2 pieces chicken breasts ~250 - 300g / 8 - 10oz each
- 2 pieces lemons to make 1 ½ - 2 tablespoon lemon zest
- 1 tablespoon olive oil
- 3 tablespoon flour
- 0.5 - 0.75 teaspoon salt
- 2.5 teaspoon cracked black pepper adjust to taste
- 0.5 teaspoon garlic powder or sub with onion powder
- 1 tablespoon olive oil for cooking
- Fresh parsley for garnish
Instructions
- Cut the chicken in half horizontally to make 2 steaks. Optional: pound to make them even thickness around 1cm / ⅖" thick (I do this).
- Zest the lemons to make 1 ½ - 2 tablespoon lemon zest. Avoid grating too much of the white part - it's bitter.
- Place zest into bowl with 1 tablespoon olive oil and mix to combine. Add chicken and use your hands to slather oil mixture onto chicken.
- Mix flour, salt, pepper and garlic powder in a shallow bowl.
- Dip chicken into flour mixture, shaking to remove excess.
- Heat oil in a skillet over medium high heat. Cook chicken for 2 minutes on each side, or until golden.
- Optional: Slice zested lemon and cook the slices, like pictured.
- Serve chicken, garnished with fresh parsley if using.
Notes
This recipe also works great with pork and seafood. It's a little too delicate for lamb and beef, in my opinion.
Nutrition
Serving: 141gramsCalories: 291kcalCarbohydrates: 5.6gProtein: 41gFat: 11.6gSaturated Fat: 1gPolyunsaturated Fat: 10.6gCholesterol: 107mgSodium: 436mgFiber: 0.5g
Tried this recipe?Let us know how it was!