Lemon pepper is back and better than ever in this succulently divine Lemon Pepper Chicken dinner! Whip it all together in less than half an hour.
Course Main Course
Cuisine American
Keyword How Do I Make Lemon Pepper Chicken, How To Make Lemon Pepper Chicken, Lemon Pepper Chicken, Lemon Pepper Chicken Recipe
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 403kcal
Author Kathleen
Ingredients
1 3/4 to 2poundschicken breaststhin-cut
1/4cupall-purpose flour
1tablespoonlemon pepper
1teaspoonsalt
2tablespoonsvegetable oil
Sauce:
1 1/2cupschicken broth
1/4cupfresh lemon juice
3/4teaspoonsugar
2tablespoonscornstarch mixed with 2 tablespoons water
2tablespoonsunsalted butter
Garnish:
1lemonsliced thinly
2tablespoonsflat-leaf parsleychopped
Instructions
Mix together flour, lemon pepper and salt in a shallow bowl or plate. Dredge chicken breasts in flour mixture, shaking off excess.
Heat oil in a large skillet over medium-high heat. When it begins to shimmer, add the chicken breast in a single layer, without crowding the pan (may need to brown in 2 batches) and cook 2-4 minutes per side until golden brown and there is no longer any pink. Remove the chicken to a plate and loosely tent with foil to keep warm.
Add chicken broth, lemon juice, and sugar and bring to a boil, stirring to scrape up all the brown bits on the bottom of the skillet. Bring to a boil then add cornstarch/water mixture and continue to boil until thick, about 1 minute. Remove from heat and add butter and stir to melt. Return chicken to pan. Garnish with chopped parsley and lemon slices and serve.