Lemon Pepper Chicken Recipes

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LEMON PEPPER CHICKEN I

A simple, single-serving lunch or dinner. Chicken breasts sauteed with butter, fresh lemon juice and fresh ground black pepper. That's it - and that's enough for this tasty, tangy lemony peppery dish.

Provided by LionHert65

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 1

Number Of Ingredients 4



Lemon Pepper Chicken I image

Steps:

  • Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
  • Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).

Nutrition Facts : Calories 221.6 calories, Carbohydrate 5.5 g, Cholesterol 89.9 mg, Fat 9.8 g, Fiber 1.8 g, Protein 28.1 g, SaturatedFat 5.6 g, Sodium 137.3 mg, Sugar 0.4 g

2 teaspoons butter
1 tablespoon ground black pepper, divided
1 skinless, boneless chicken breast half
1 tablespoon fresh lemon juice

SLOW-COOKER LEMON PEPPER CHICKEN

Lemon and chicken is a flavor combination that truly never goes out of style. In this recipe, lemon juice and zest combine to create a luscious sauce that's simply irresistible as a coating for savory chicken thighs. Prep the ingredients and you can leave the slow cooker to perform its magic. When the cook time is up, serve this slow-cooker lemon chicken over a bed of rice or steamed veggies for a memorable meal you'll turn to time and again.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 8

Number Of Ingredients 10



Slow-Cooker Lemon Pepper Chicken image

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray.
  • In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the chicken thighs skin-side down in skillet; cook 4 to 5 minutes or until skin is golden brown and chicken releases easily from surface. Turn chicken over; cook 2 minutes. Repeat for remaining chicken.
  • Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In 2-cup measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2 hours or until chicken is tender (at least 165°F).
  • Remove chicken to serving platter; cover and keep warm. In small bowl, mix water and cornstarch; beat with whisk into cooking juices in slow cooker. Cover and cook on High heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in remaining 2 tablespoons butter. Serve sauce with chicken and cooked rice.

Nutrition Facts : Calories 240, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g

3 tablespoons butter
8 bone-in skin-on chicken thighs (2 1/2 to 3 lb total)
1 teaspoon lemon pepper
1/2 teaspoon salt
2 teaspoons finely chopped garlic
1 cup Progresso™ chicken broth (from 32-oz carton)
2 teaspoons grated lemon peel and 2 tablespoons lemon juice (from 1 large lemon)
2 tablespoons cold water
2 tablespoons cornstarch
Cooked white rice, if desired

GINA'S LEMON PEPPER CHICKEN

This is actually a very easy and fast dish. I 'came across' this a few years back by just experimenting. Hope you enjoy it as much as I do! It is great with a tossed salad, or with tater tots and a vegetable. Bon Appetit!

Provided by Gina Fillippi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Yield 6

Number Of Ingredients 4



Gina's Lemon Pepper Chicken image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a lightly greased 9x13 inch baking dish. Season with lemon pepper, garlic powder and onion powder to taste. Bake in preheated oven for 15 minutes.
  • Turn over chicken pieces and add more seasoning to taste. Bake for an additional 15 minutes, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 0.5 g, Cholesterol 67.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 135.7 mg, Sugar 0.2 g

6 skinless, boneless chicken breast halves
1 teaspoon lemon pepper
1 pinch garlic powder
1 teaspoon onion powder

LEMON-PEPPER ROAST CHICKEN

This veggie-stuffed roast chicken has all the flavor of savory lemon-pepper and garlic. A recipe that consists of everyday ingredients. A meal big enough to feed an entire family.

Provided by Bridget

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h50m

Yield 12

Number Of Ingredients 11



Lemon-Pepper Roast Chicken image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
  • Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
  • Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 266.9 calories, Carbohydrate 5.7 g, Cholesterol 111.7 mg, Fat 10.1 g, Fiber 2.1 g, Protein 38.1 g, SaturatedFat 2.7 g, Sodium 2135 mg, Sugar 0.6 g

4 tablespoons lemon-pepper seasoning
3 tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon dried thyme
1 teaspoon salt
3 lemons
2 (3 1/2) pound frozen whole chickens - thawed, rinsed, and dried
2 stalks celery, roughly chopped
6 large green onions, green parts only, chopped
2 cloves garlic, peeled
cooking string

LEMON-PEPPER FRIED CHICKEN

This lemon-pepper chicken was popular with my friends in grad school. We used to do the prep work at our desk and coffee table in the living room since we had only about 1 1/2 square feet of counter space in our tiny kitchenette. Serve chicken over rice with gravy, garnished with freshly ground pepper and lemon zest.

Provided by Katieanne

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 35m

Yield 4

Number Of Ingredients 9



Lemon-Pepper Fried Chicken image

Steps:

  • Mix bread crumbs, lemon-pepper seasoning, basil, oregano, garlic powder, and salt together in a shallow dish.
  • Pat chicken pieces dry with paper towels, dip in beaten eggs, and dredge through bread crumb mixture.
  • Heat enough oil to thickly coat the bottom of a frying pan over medium heat. Fry chicken until golden brown and no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 506.7 calories, Carbohydrate 48 g, Cholesterol 157.6 mg, Fat 21 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 4.8 g, Sodium 1717.5 mg, Sugar 4.2 g

2 cups bread crumbs
3 tablespoons lemon-pepper seasoning
2 teaspoons dried basil
1 teaspoon dried oregano
1 ½ teaspoons garlic powder
salt to taste
4 skinless, boneless chicken breast halves
2 large eggs, beaten
vegetable oil for frying

LEMON-PEPPER CHICKEN

"This lemon pepper chicken is a favorite for days when I volunteer for area activities and don't have much time for dinner." -Phyl Broich-Wessling, Garner, IA

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8



Lemon-Pepper Chicken image

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken.

Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 249mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.

2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter, divided
2 tablespoons thinly sliced green onion
4-1/2 teaspoons lemon juice
1 tablespoon sherry or chicken broth
1 tablespoon Worcestershire sauce
1/8 teaspoon ground mustard
1/8 teaspoon lemon-pepper seasoning

LEMON-PEPPER CHICKEN

This chicken has fantastic flavour - succulent and juicy with just the right 'bite'. Marinating time is not included. DO try this on the bbq when you fire up!

Provided by evelynathens

Categories     Chicken

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 10



Lemon-Pepper Chicken image

Steps:

  • In a large, shallow bowl, whisk together lemon juice, garlic, shallots, oregano, rosemary, bay leaf, lemon zest, pepper and oil.
  • Add chicken, turning it to coat with marinade, and let it marinate, skin side up, covered and chilled, for 3 hours.
  • Preheat oven to 450 degrees F.
  • Put rack in middle position of oven.
  • Arrange chicken, skin side up, on a rack in a roasting pan.
  • Season lightly with salt.
  • Roast for 35-45 minutes. Halfway through, sprinkle on pepper and lemon zest.
  • This is also great grilled on the bbq.

Nutrition Facts : Calories 1973.5, Fat 156.7, SaturatedFat 36.8, Cholesterol 510.3, Sodium 481.3, Carbohydrate 8.5, Fiber 1.1, Sugar 0.9, Protein 127.7

1/4 cup fresh lemon juice
2 cloves garlic, minced
2 shallots, minced
3/4 teaspoon oregano, crumbled
1/4 teaspoon rosemary, crumbled
1 bay leaf
1/2 cup olive oil
3 lbs chicken, halved or quartered (depending on how many servings you want to get)
1 tablespoon freshly grated lemon, zest of
2 teaspoons coarsely ground fresh black pepper

LEMON-PEPPER CHICKEN

For this recipe we created a lemon-pepper seasoning that also tastes great on steak, fish, and vegetables such as broccoli or green beans.

Yield Serves 4

Number Of Ingredients 5



Lemon-Pepper Chicken image

Steps:

  • Preheat oven to 400°F.
  • With a vegetable peeler remove zest from lemon in strips and remove any white pith from strips. Coarsely chop enough zest to measure 1 tablespoon, reserving remainder for another use. Squeeze enough juice from lemons to measure 1/4 cup. In a flameproof roasting pan combine juice and chicken, tossing to coat, and arrange chicken skin sides down. Marinate chicken 15 minutes.
  • In an electric coffee/spice grinder grind zest, peppercorns, and salt until finely chopped. Arrange chicken, skin sides up, and pat lemon-pepper onto it. Roast chicken in middle of oven, basting occasionally, until just cooked through, 45 to 50 minutes. Transfer chicken to a platter and keep warm.
  • Add water to juices in roasting pan and simmer, stirring and scraping up any browned bits, until liquid is slightly thickened, about 2 minutes. Pour sauce over chicken.

2 lemons
a 3-pound chicken, quartered
1 teaspoon black peppercorns
1 1/2 teaspoons coarse sea or coarse salt
1/4 cup water

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