This lemon pepper chicken It’s as easy as it is delicious.
Juicy chicken breasts are baked on a bed of zucchini and bathed in a tangy lemon sauce.
This Lemon Pepper Chicken recipe is sponsored by McCormick.
- Quick to prepareThis dish comes along with basic pantry ingredients and a few minutes in the oven!
- Lemon Pepper Chicken is simple to prepare and packed with flavor thanks to a simple homemade seasoning.
What You’ll Need for Lemon Pepper Chicken
Chicken: In this recipe I use boneless, skinless chicken breasts. You can replace the chicken breasts with boneless chicken thighs; cooking time will need to be adjusted.
Seasoning: I make homemade lemon pepper seasoning as it has more flavor without being too salty. Make sure the lemon zest is dry if storing leftover seasoning or store it in the freezer.
Dip: Whole, fresh lemons give this sauce a fresh lemon flavor. It is lightly thickened with flour and seasoned with a homemade lemon pepper mixture.
Broth/Wine: Use more chicken broth or chicken stock instead of white wine if you like.
Zucchini: Zucchini can be replaced with other colorful summer squash or sliced mushrooms.
How to Make Lemon Pepper Chicken
- Soften the zucchini a little and transfer them to a casserole dish.
- Brown the chicken and add it to the plate.
- Simmer the sauce in the same pan and pour it over the chicken.
- Bake until chicken is cooked through. (recipe below).
Storage and reheating
- Store leftovers in a covered container in the refrigerator for up to 4 days.
- Reheat the sauce in a pan and add a little milk to emulsify. Add the chicken to the sauce and reheat over low heat until heated through.
- Freeze chicken and sauce separately in resealable bags for up to 1 month. Thaw overnight in the refrigerator before reheating.
Tasty chicken dishes
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Lemon Pepper Chicken
Tender, juicy chicken in a tangy lemon sauce, baked to perfection!
Prevent your screen from going dark
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Preheat oven to 350°F
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In a bowl, combine the zucchini, 1 teaspoon lemon pepper seasoning, and the green onions.
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In a heatproof skillet, heat 1 tablespoon olive oil over medium-high heat. Add zucchini mixture and cook for 2 to 3 minutes or until slightly softened. Transfer to a 2-quart saucepan or saucepan.
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In a shallow bowl, combine flour and 1 ½ teaspoons lemon pepper seasoning. Dip chicken breasts into flour mixture and shake to remove excess (reserve remaining flour to thicken sauce).
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Add the remaining olive oil to the skillet and sear the chicken over medium-high heat until golden brown, about 3 minutes per side. Place on top of zucchini.
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Place the broth, wine, lemon juice, and 1 tablespoon of the remaining flour mixture and garlic powder in a jar and shake well to combine.
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Pour into the warm pan while whisking and bring to a boil. Simmer for 1 minute while whisking and scraping any brown bits from the pan. Season with salt and pepper to taste. Pour sauce over chicken breasts.
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Cover and bake for 20 minutes. Remove the lid and bake for an additional 10 to 15 minutes or until the chicken reaches 165°F.
Homemade Lemon Pepper Seasoning
- 1 tablespoon lemon zest
- ¾ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Combine ingredients in a small bowl. To store leftover lemon pepper, spread the mixture on a paper towel-lined plate and let dry overnight or until the lemon zest is completely dehydrated.
Calories: 435 | Carbohydrates: 14gram | Protein: 51gram | Fat: 17gram | Saturated fats: 2gram | Cholesterol: 145mg | Sodium: 313mg | Potassium: 1083mg | Fiber: 1gram | Sugar: 2gram | Vitamin A: 345UI | Vitamin C: 14.9mg | Calcium: 38mg | Iron: 2.1mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Main Course Kitchen American© SpendWithPennies.com. The content and photographs are protected by copyright. Sharing this recipe is recommended and appreciated. Copying and/or pasting entire recipes on any social media is strictly prohibited. Please see my photo usage policy here.
