With summer coming to a close it’s time to get back to a routine. The kids are back to school, summer vacations are a distant memory and many of us struggle with putting a healthy meal on the table due to our busy schedules.
Let us present (insert drum roll) our simple Lemon Pepper Chicken that you can make ahead, make in bulk or throw together in a about 30 minutes! Classic flavors make this
This flavorful recipe includes some heavy cream for texture but if you’re going low fat you can leave it out. I don’t recommend it though. 🤣
Where Did Lemon Pepper Come From?
The history and origin of lemon pepper is unknown. It’s been used together for so long no documentation exists of its first use. The benefits of lemon pepper is a boost of flavor with ZERO calories.
Chicken is one versatile protein which means it marries well with a variety of seasonings, including, you guessed it, lemon pepper. You could also use this classic seasoning for proteins like fish including my personal favorite, Chilean Sea Bass.
Lemon pepper seasoning is a classic blend made from lemon zest and cracked black pepper. The lemon zest is mashed with the pepper to allow the citrus oil to infuse into the pepper. We recommend making your own to avoid additives in pre-made seasonings.
Don’t Tolerate Dry Chicken
The problem I see most often and why people get bored with chicken is two fold. They stick to the same old ingredients and they over cook the hell out of it.
Due to improper food handling and salmonella scares, way too many chicken breasts end up on the plate dry and tough in my opinion . Stop serving dry tough chicken people!
Here are three tips for cooking juicy chicken breasts
- Don’t overcook your chicken. Use a digital meat thermometer to hit the perfect internal temperature. (165 degrees for poultry)
- Cook your chicken with the skin on. The fat that renders out will keep your chicken juicy.
- Braise your chicken in a sauce like the one we are using in today’s recipe.
Winner Winner Lemon Pepper Chicken for Dinner
So now that you’ve got some basics under your belt don’t be afraid to mix things up! Into meal prep? Double or triple our recipe and use your leftovers all week long.
- Add tomato, cucumber & avocado for a healthy salad
- Make some linguine and toss with the sauce
- Slice your chicken thing, add tomato & mozzarella for quick lunch sandwich
Chicken will last in your fridge for up to 4 days so that’s more than half of your week squared away for lunch or dinner with one simple, tasty and versatile idea.
Not into baked chicken breasts? Okay, here are a handful of other recipe ideas using lemon pepper seasoning sure to give you all the drools.
5 Lemon Pepper Recipe Ideas
- Oven Baked Lemon Pepper Salmon
- Lemon Pepper Shrimp & Pasta
- Lemon Pepper Chicken Wings
- Roasted Lemon Pepper Potatoes
INGREDIENTS
- 2 chicken breasts
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp butter
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 lemon, juiced (reserving two slices for the top)
- 1 tsp red pepper flakes
- 1 tsp lemon pepper seasoning
- 1 tsp paprika
- ½ cup heavy cream
- 2 scoops Big Lou’s Onion Sauce *Spicy*
INSTRUCTIONS
Preheat oven to 375F. Season chicken breasts with salt and pepper on each side.
In a large skillet heat a bit of oil then brown chicken breasts on both sides for a few minutes each. Remove from skillet and set aside. In the same skillet, add butter and garlic. Cook on low until aromatic.
Pour in chicken broth and seasonings. Bring to a simmer and continue to cook until sauce thickens a bit. Remove from heat and stir in heavy cream. Pour your sauce into a baking dish (or leave in the skillet if it is oven-proof) and then add your chicken.
Bake for 15-20 minutes or until chicken is cooked through the center. Remove from oven and add onion sauce and lemon slices and place back in the oven for an additional few minutes.
Remove and serve warm.
