Description
This Lemon Pepper Chicken recipe is a quick and flavorful dish featuring tender chicken breasts coated in a zesty lemon and cracked black pepper flour mix, pan-seared to golden perfection. Ideal for a speedy weeknight dinner, the bright lemon zest and simple seasoning create a refreshing and satisfying flavor profile that’s both easy and elegant.
Ingredients
Scale
Chicken
- 2 chicken breasts (~250 – 300g / 8 – 10oz each)
Lemon Pepper Coating
- 2 lemons (for zest and optional slices)
- 1 tbsp olive oil (for coating the chicken with lemon zest)
- 3 tbsp flour
- 1/2 – 3/4 tsp salt
- 2 1/2 tsp cracked black pepper (adjust to taste)
- 1/2 tsp garlic powder (or substitute with onion powder)
- 1 tbsp olive oil (for cooking)
Garnish
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the Chicken: Cut each chicken breast in half horizontally to create two thinner steaks. Optionally, pound the chicken steaks until they are an even thickness of about 1cm (2/5 inch) for more uniform cooking.
- Zest the Lemons: Carefully zest the lemons to collect 1 1/2 to 2 tablespoons of lemon zest, avoiding the bitter white pith underneath the skin.
- Coat Chicken with Lemon Oil: In a bowl, combine the lemon zest with 1 tablespoon of olive oil. Add the chicken steaks and use your hands to thoroughly coat them with this lemon oil mixture.
- Prepare the Flour Mixture: In a shallow bowl, mix together the flour, salt, cracked black pepper, and garlic powder until well combined.
- Coat the Chicken in Flour Mixture: Dip each lemon-coated chicken steak into the flour mixture, ensuring an even coating. Shake off any excess flour to avoid clumps.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, cook the chicken steaks for approximately 2 minutes on each side or until they turn golden brown and are cooked through.
- Optional Lemon Slices: If desired, slice the zested lemons and cook the slices in the skillet alongside the chicken for added flavor and garnish.
- Serve: Plate the cooked lemon pepper chicken and garnish with fresh parsley if you like. Serve immediately for best taste and texture.
Notes
- Note 1: When zesting lemons, avoid grating the white pith as it can impart bitterness to the dish.
- Note 2: Adjust the amount of cracked black pepper to your taste preference; the pepper provides the peppery kick characteristic of this dish.
- Note 3: Garlic powder can be substituted with onion powder if preferred, which changes the flavor subtly.
- Optional: Pounding the chicken steaks to uniform thickness helps them cook evenly and stay tender.
- Cooking times may vary depending on the thickness of the chicken steaks; ensure the chicken is fully cooked before serving.
