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Lemon Pepper Chicken I

Lemon Pepper Chicken I

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
LionHert65

LionHert65

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.

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Nutrition

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  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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).
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DK5875A
127

DK5875A

4/19/2004

One thing I found was to make sure the chicken wasn't too thick, poke it with a fork a few times, and soak it in lemon juice. Then put it on the George Foreman grill with lemon pepper seasoning on it. Last thing, when it gets hot, melt a LITTLE butter on both sides. Not too lemony and not too buttery. Absolutely FAB!

Missy
126

Missy

1/9/2008

This dish has definately been added to my favorites! My Husband RAVED over this one. He couldn't stop complimenting on how delish it was!! My chicken was on the thick side and I didn't pound it, I just cooked it longer. I also added more lemon juice as it cooked to keep the outsides from burning. Also when it was just about done I deglazed with a little white wine. WOW! Fantastic! Thanks!

Navy_Mommy
82

Navy_Mommy

9/19/2003

This was good, nothing spectacular. I deglazed the pan with a about half a lemon and a quarter cup of chicken broth. Really in the end it tasted like chicken picatta. I did pound my chicken breat thin so it would cook faster though.

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