Lemon Pepper Chicken – A one-pan chicken dish deep-fried to a crisp golden brown and then given an extra kick with a lip-smacking lemon-garlic sauce dusted with pepper flakes. Also suitable for special occasions.
This recipe was a bit of a coincidence. I was thinking of making yassa chicken, but it’s garlicky, lemon flavored grilled chicken. 🤤 We’re seriously spoiled here in Los Angeles. Thanks to the great weather, we can barbecue almost all year round, but a sudden thunderstorm ruined my plans. It’s time to get creative. The results were so amazing that I had to share.
This lemon chicken recipe has both French and Senegalese influences, which is nice. The chicken is seared to crisp on the outside, then grilled on top of sautéed onions in a lemon and mustard sauce. I was so impressed with how well this lemon chicken recipe worked.For once in my life, I’m glad it rained. 😆
What Makes the Best Lemon Pepper Chicken
So many lemon pepper recipes involve rubbing the chicken with a store-bought lemon pepper seasoning and putting it in the oven. It’s all about onions.
A little heat with Creole seasoning, plus chopped garlic, mustard, freshly squeezed lemon juice and a few other basic ingredients make this chicken so delicious. The extra 10 minutes or so to prepare this dish is well worth it.
- Chicken thigh – I like this dark meat. Flavor added. We use the crusty variety with a lemon mustard sauce with drips of fat to make it even richer. That said, if you prefer white meat, feel free to use chicken breast here.
- onion – An essential ingredient in this recipe’s lemon-flavoured soup, onions add depth of flavor.
- lemon pepper sauce – Creole seasoning, garlic, bay leaves, chicken broth, mustard, lemon juice and pepper flakes make a divine sauce to drizzle over cooked chicken. 😋
How to make lemon pepper chicken
grill the chicken
- chicken preparation – Remove excess fat from the chicken and pat dry with a cloth or paper napkin. (photo1)
- Season – Salt the chicken and rub both sides well with creole spices (unsalted) or your favorite spice mix. (Photo 2)
- Sheer – Next, add about a tablespoon of oil to a Dutch oven or oven-safe pot/frying pan and place over medium heat. Cook the chicken for 3 minutes on each side so it doesn’t burn. (Photos 3-4)
- set aside – Remove chicken from pan and set aside.
make sauce and bake
- sauté seasoning – Add the onion, garlic, bay leaf, chicken bouillon powder, mustard and paprika to the skillet and sauté for 2-3 minutes. (Photos 5-6)
- add liquid – Then add about 2 cups of broth or water with desired amount of lemon juice and cook for about 3 minutes until the flavors combine. (Photo 7)
- taste test – Taste and adjust the seasoning, adding salt and Creole seasoning as needed.
- add chicken – Return the chicken and its drippings to the cast iron pan. Top with lemon slices if desired. (Photos 8-9)
- bake Cook at 400°F/205°C for 18-20 minutes, until chicken is done.
- spice up – If you want more heat, add about 1 tablespoon or more of pepper flakes.
- serve Place the chicken on a plate and pour the sauce over it. Garnish with lemon slices and serve. (Photo 10)
- If you don’t want the oven on for this recipe, don’t. They’re juicy and flavorful when baked in the oven, but they’re also delicious when cooked completely on the stovetop. Continue cooking the chicken for about 20 minutes, or return it to the pan and place over medium heat.
- If you prefer boneless, skinless chicken breasts for this recipe, try breading them before baking. It adds flavor and richness to the meat. 👌
tips and tricks
- Be very careful when grilling the chicken so it doesn’t burn. The pieces of toast on the bottom of the skillet add that nice lemony flavor we’re looking for. making your sauce Otherwise, the lemon-flavored soup will have a unique burnt taste, which is not good.
- Check the chicken’s internal temperature with an instant-read meat thermometer to make sure it’s cooked but not overdone. Chicken thighs and breasts should reach 165°F/75°F.
- For even more flavor, liberally marinate chicken fillets rubbed in seasoning, squeeze lemon juice and marinate in refrigerator for 1 hour before baking.
A super easy appetizer. Allow the dish to cool completely, following the recipe’s instructions. Store in an airtight container in the refrigerator for up to 3 days before reheating. You can reheat individual plates in the microwave or return the meals to the oven-safe pan and reheat in the oven at 350°F/177°C for 10-15 minutes or until cooked through.
How to eat and store
Serve fresh out of the oven lemon pepper chicken over hot rice or pasta. Before serving, generously drizzle the chicken with the sauce and onions, and optionally garnish with lemon slices and fresh parsley.
Store leftover lemon chicken in an airtight container in the refrigerator for 3 to 5 days, then reheat in the oven or microwave as above.This dish can also be frozen in an airtight container for 3 months. increase. To serve after freezing, thaw the container in the refrigerator the day before you plan to serve it, then reheat like you would normal leftovers.🙌
Frequently Asked Questions
This will add flavor and tenderize the meat, but if marinating, don’t soak the chicken in lemon juice for more than an hour. Otherwise, the chicken can become tough, rubbery, or mushy.
Well, yes! absolutely! Chicken wings are also great in this recipe, so feel free to try them.
Most lemon pepper seasonings are made with dried lemon zest, pepper, and salt. Gives a tangy flavor.😋
Compatibility with Lemon Pepper Chicken
with this cooked ricepasta, or Couscous and a side of vegetables.i love to offer it green beans and bacon or fresh salad. a wedge salad Excellent compatibility with this.
If using this recipe for date night, pair it with your favorite white wine. peach bell varnish If you feel a little extra. 🥂
More Great Chicken Recipes to Try
No need to get addicted to chicken ruts with lemon pepper chicken. Have you tried this amazing recipe yet? Then leave a recipe review below and let us know if you liked this dish.
see how to make
This blog post was originally published in May 2018 and has been updated with additional tips, new photos, and videos.
lemon pepper chicken
A one-pan dish of crispy golden fried chicken in a lip-smacking garlic-lemon-pepper sauce. The perfect easy chicken dinner anytime.
Preparation: Ten minutes
cooking: 40 minutes
Marinating time: 1 time
total: 1 time 50 minutes
Remove excess fat from chicken and pat dry with a cloth or paper napkin and salt.
Preheat oven to 205°C.
Rub both sides of the chicken thighs well with the Creole seasoning. (Or you can use your favorite spice mix.) If you want to marinate, do this an hour in advance.
Add about 1 tablespoon oil to a Dutch oven or oven-safe pan and place over medium heat.
Grill the chicken for about 3 minutes on each side. Be very careful not to burn the chicken. Remove from pan and set aside. Clean the pan if you have burns.
If not, add onions, garlic, bay leaf, chicken bouillon powder, mustard and paprika. Sauté for 2-3 minutes.
Then add about 2 cups of broth or water with your desired amount of lemon juice. Simmer until fragrant (about 3 minutes). Adjust the seasoning, adding salt and Creole seasoning if desired.
Return chicken to pan along with chicken drippings.
Bake at 400°F/205°C for 18-20 minutes or until chicken is done. Add about 1 tablespoon (or more) of pepper flakes.
Place the chicken on a plate, drizzle with the sauce, and serve with the remaining half of the lemon.
Tips and notes:
- Be careful not to burn the chicken when grilling. Pieces of toast in the bottom of the skillet add that nice flavor to the lemon sauce that we’re looking for. Make onions and sauce. Otherwise, the lemon-flavored soup will have a unique burnt taste, which is not good.
- Use a meat thermometer to make sure the chicken is cooked through but not overdone. Chicken thighs and breasts should reach 165°F/75°F.
- For extra flavor, liberally marinate chicken fillets rubbed in seasoning, squeeze fresh lemon juice and marinate in refrigerator for 1 hour before baking.
- Please remember that nutritional information is approximate and may vary significantly depending on products used in recipes.
Nutrition Facts Table:
Serving: 240g| | calorie: 586kcal (29%)| | carbohydrate: 8g (3%)| | protein: 40g (80%)| | thick: 44g (68%)| | saturated fat: 11g (69%)| | Polyunsaturated fat: Teng| | Monounsaturated fat: 19g| | Trans fat: 1g| | cholesterol: 222mg (74%)| | sodium: 687mg (30%)| | potassium: 676mg (19%)| | fiber: 2g (8%)| | sugar: 2g (2%)| | Vitamin A: 1429IU (29%)| | Vitamin C: 12mg (15%)| | calcium: 49mg (Five%)| | iron: 2mg (11%)