Lemon Pepper Chicken
This Lemon Pepper Chicken is a quick and flavorful dish bursting with zesty lemon and bold black pepper. Perfect for a weeknight dinner, it comes together in just 30 minutes and delivers crispy, golden-breaded chicken cutlets with a bright citrus finish. Serve it with vegetables, salad, or rice for a complete meal your family will love.
Servings: 4 cutlets
Calories: 531kcal
Ingredients
For the Lemon Oil
- 3 tablespoons olive oil
- Zest of 3 lemons
For the Breading
- 1/2 cup all-purpose flour
- 1/4 cup panko bread crumbs
- 2 1/2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon paprika
For the Chicken
- 4 chicken breast cutlets or 2 chicken breasts sliced in half lengthwise
- 3 tablespoons olive oil
- 1 lemon cut into 1/4-inch thick slices
Instructions
- In a small bowl or shallow dish, combine 3 tablespoons olive oil with the zest of 3 lemons. Set aside.
- In a separate bowl or dish, mix the flour, panko bread crumbs, black pepper, garlic powder, salt, dried parsley, and paprika. Set aside.
- Heat a large deep skillet over medium heat and add the remaining 3 tablespoons olive oil.
- Dip each chicken cutlet into the lemon oil mixture, coating both sides, then dredge in the breading mixture, ensuring an even coating. Place the breaded cutlets onto a plate or piece of aluminum foil. Repeat with all cutlets.
- Place the chicken cutlets into the preheated skillet and cook for 5-6 minutes on the first side. Flip and cook for another 5 minutes.
- During the final 5 minutes of cooking, add the lemon slices to the pan to lightly caramelize.
- Cook the chicken until it reaches an internal temperature of 160°F (71°C).
- Remove the chicken from the skillet and place on a cooling rack. Let rest for 2-3 minutes before slicing and serving. Enjoy!
Notes
Ensure your chicken cutlets are thin to allow the chicken to cook through without burning the breading. If needed, pound thicker cutlets to about 1/2 inch thick.
Add the lemon slices only in the last 5 minutes to prevent burning.
For the crispiest breading, serve immediately.
To store leftovers, let the chicken cool completely before covering loosely with foil and refrigerating. Avoid airtight containers, which can make the breading soggy.
To reheat and maintain crispness, bake the chicken at 400°F (204°C) for about 20 minutes, covered with foil.