Lemon Pepper Chicken
This Lemon Pepper Chicken is a crispy, zesty dish that comes together in just 30 minutes—perfect for busy weeknights. Juicy, golden-breaded chicken cutlets are seasoned with bold black pepper, garlic, and fresh lemon zest, then pan-fried to perfection and finished with caramelized lemon slices for a bright citrus kick. Pair it with rice, veggies, or a crisp salad for a satisfying, flavorful meal the whole 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, combine 3 tablespoons olive oil with the zest of 3 lemons. Set aside.
- In a separate shallow dish, mix together the flour, panko bread crumbs, black pepper, garlic powder, salt, parsley, and paprika.
- Heat a large deep skillet over medium heat and add the remaining 3 tablespoons of olive oil.
- Dip each chicken cutlet into the lemon oil, coating both sides, then dredge in the breading mixture, pressing gently to ensure an even coating. Set aside.
- Add the breaded chicken cutlets to the hot skillet. Cook for 5–6 minutes on the first side until golden brown.
- Flip the cutlets and cook for another 5 minutes. During this time, add the lemon slices to the skillet to lightly caramelize.
- Cook the chicken until it reaches an internal temperature of 160°F (71°C).
- Remove from skillet and place on a cooling rack. Let rest for 2–3 minutes before slicing and serving.
Notes
Pound thicker chicken pieces to 1/2-inch for even cooking.
Add lemon slices only during the last 5 minutes to avoid burning.
For the best texture, serve immediately after cooking.
To store leftovers, let chicken cool fully, then loosely cover with foil and refrigerate.
Reheat in a 400°F (204°C) oven for 20 minutes, covered with foil, to retain crispiness.