These Crispy Lemon Pepper Chicken Breasts are sure to be a hit if you are looking for an easy healthy dinner for the whole family. The recipe uses skinless boneless chicken breasts and a handful of pantry staples to create a simple yet fabulous meal. The chicken doesn't need to sit for hours in a marinade and because this dish can be quickly pan fried, dinner is on the table in under 20 minutes.
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2tspcracked black pepper- see note 1
¼tspsugar (optional)- see note 2
Lay your chicken breast flat on the board and use a large sharp knife to cut sideways through the breast.
Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board until you have two plump fillets.
Repeat with the second chicken breast.
Zest the lemons into a small bowl, then add the olive oil, black pepper, dried parsley and sugar (if using). Mix together.
Pour the lemon pepper mixture over the chicken and massage it into the chicken breasts.
Combine the flour and salt in a shallow bowl.
Take each chicken fillet and lightly coat it in the flour.
Place a large skillet/fry pan over a medium heat, add the oil and heat until it is starting to shimmer.
Cook the chicken for 2-3 minutes on each side or until the internal temperature reaches 165ºF/73ºC.
Remove the chicken from the pan and garnish with extra lemon zest and fresh parsley.
Try to use freshly cracked black pepper from a pepper mill or the course cracked pepper you can buy in the grocery store. if you can only find the fine powdered pepper then reduce the pepper by at least half.
The sugar is optional, I like to add it as it makes the seasoning taste more like the grocery store brands (which pleases the kids) but feel free to leave it out.