Lemon Pepper Chicken Breast
When I was a wee lass we always had lemon pepper in the spice cabinet. It was one of the basics, but at the time kind of a new hip basic, right next to the basil and the oregano, the cinnamon and the ginger. A total staple, as was lemon pepper chicken, the most common way to make use of this assertive spice blend. It was a real thing in the 80s.
But frankly I forgot all about it. For like a really long time. But then a little stash of spices arrived at my doorstep, which included lemon pepper and I decided to take a little walk down memory lane.
What is Lemon Pepper?
Lemon pepper is in fact basically a combination of finely grated and minced lemon zest and ground pepper. Fact is, though, many blends do contain additional ingredients. Many contain salt, so you’ll want to adjust any additional salt to your recipe with that in mind.
Other ingredients that might be part of a blend are citric acid, lemon oil, garlic, sugar, and possibly some anti-clumping ingredients and coloring. If you are a spice purist, be sure to take a close look at the ingredients and find a brand that meets your comfort level with additives.
How to Make Lemon Pepper Chicken
You can just sprinkle lemon pepper onto chicken and bake it (this recipe is for boneless skinless chicken breasts, but you can definitely use it on skin-on bone-in pieces of chicken. Make sure to add to the cooking time if using bone-in pieces to make sure the chicken is cooked through).
I decided to add a few additional ingredients, since my blend was on the clean and pure side. I added brown sugar for a bit of sweetness to balance the spicy pepperiness and sharp citrus flavor. I also added a little garlic powder, and cayenne, along with kosher salt for more layers of flavor.
And then I mixed the whole spice blend with some melted butter so I could brush it onto the chicken and add a bit of fat to keep them moist as they broiled.
I do wish I had lined the pan with foil or parchment.
Cooked and sliced, they were delicious. I served them up with roasted carrots drizzle with Creamy Cilantro Sauce and a simple spinach salad and it was a terrific combo.
Leftover lemon chicken is great added to chopped salad, used in wraps, sliced for sandwiches, cubed and tossed into soups.
Lemon Pepper Chicken: The classic spice blend mixed with a bit of butter, brown sugar, garlic powder and cayenne makes a great seasoning for chicken breasts.Tweet This
What to Serve with Lemon Pepper Chicken:
Try these perfect sides with Lemon Pepper Chicken.
- Maple Roasted Butternut Squash
- Tomato, Zucchini and Bulgur Salad
- Greek Tabbouleh Salad
- Simple Vegetarian Pasta Salad
- Green Bean Nicoise Salad
- Arroz con Gandules
- Sugar Snap Pea Salad
Other Boneless, Skinless Chicken Breast Recipes:
- Creamy Italian Chicken Skillet
- Chicken with Tomato and Leek Pan Sauce with Jasmine Rice
- Grilled Chicken Breasts with Lime, Roasted Garlic, and Fresh Herb Marinade
- Crispy Chicken Strips with Apricot Mustard Dipping Sauce
- Chicken With White Wine, Leek, Spinach, and Arugula Pan Sauce
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Lemon Pepper Chicken
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 2 tablespoons brown sugar
- 1 tablespoon salt-free lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- Pinch cayenne pepper
- 3 tablespoons unsalted butter , melted
- Preheat the broiler. Line a baking pan with foil or parchment paper and spray with nonstick cooking spray.
- In a small bowl, combine the brown sugar, lemon pepper, garlic powder, salt and cayenne. Add the melted butter and stir to combine.
- Brush the chicken with the butter mixture. Broil for about 5 minutes until the top is starting to turn golden brown, then flip the chicken and broil the other side for 5 minutes, until the top is golden brown and the chicken is cooked through.
- Let the chicken sit for a couple of minutes, then slice and serve.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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