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So simple – but so satisfying, this lemon-pepper baked chicken is very hard to resist.

Lemon pepper coated chicken

A zesty twist on a classic, perfect for a weeknight dinner or a special occasion. With its tangy lemon flavour combined with the subtle heat of freshly cracked black pepper and a burst of flavour in every bite. Easy to prepare and incredibly delicious, this dish will quickly become a staple in your kitchen.

Prep: 15 mins

Cooking: 30 mins

Total: 45 mins

  • 60g all-purpose flour
  • 1 tbsp lemon pepper seasoning
  • 1 tsp salt
  • 2 lemons, divided
  • 450 g boneless skinless chicken breasts, halved
  • 2 tbsp extra-virgin olive oil
  • 120ml chicken broth
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • Freshly chopped parsley, for garnish
  1. In a medium bowl, whisk together flour, lemon pepper, salt, and the zest of one lemon. Coat the chicken breasts in the flour mixture until they are fully covered. Slice the remaining lemon into thin rounds.
  2. In a large ovenproof heavy pan, heat oil over medium-high heat. Add the chicken breasts in a single layer and cook until golden on the bottom, about 5 minutes. Then, flip the chicken breasts.
  3. Add broth, butter, garlic, and lemon slices to the skillet. Cook until the chicken is fully cooked and the sauce has slightly reduced, about 3 minutes.
  4. Spoon the sauce over the chicken and garnish with parsley.

Per Serving (Serves 4)

Calories 329
Fat 16 g
Saturated fat 5 g
Sodium 480 mg
Carbohydrates 16 g
Fibre 1 g
Sugar 1 g
Protein 29 g

IN THIS RECIPE

Lemon Pepper Coating 100g

Lemon Pepper Coating 100g

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