This lemon pepper chicken entrée is as easy as it is delicious.
Juicy chicken breasts are baked on a bed of zucchini and smothered in a tangy white wine lemon sauce.
This Lemon Pepper Chicken recipe is sponsored by McCormick.
- Quick to prep, this dish comes together with basic pantry ingredients and a few minutes in the oven!
- Lemon pepper chicken is simple to make and packed with flavor from a simple homemade seasoning.
What You’ll Need For Lemon Pepper Chicken
Chicken: I use boneless, skinless chicken breasts in this recipe. You can replace the chicken breasts with boneless chicken thighs—the cooking time will need to be adjusted.
Seasoning: I make homemade lemon pepper seasoning since it has more flavor without being too salty. Ensure the lemon is dry if storing leftover seasoning or store it in the freezer.
Sauce: Fresh, whole lemons give this sauce lots of fresh elmon flavor.
Stock/Wine: Use extra chicken stock or chicken broth in place of white wine if desired.
Zucchini: Zucchini can be replaced with other colorful summer squashes or sliced mushrooms.
How to Make Lemon Pepper Chicken
- Soften the zucchini slightly and transfer to a casserole dish.
- Brown the chicken and add it to the dish.
- Simmer the sauce in the same skillet and spoon it oveer the chicken.
- Bake until the chicken is cooked through (recipe below).
Storage and Reheating
- Store leftovers in a covered container in the refrigerator for up to 4 days.
- Reheat sauce in a pan, whisking in a little milk to emulsify. Add chicken to the sauce and reheat on low until warmed through.
- Freeze chicken and sauce separately in zippered bags for up to 1 month. Thaw overnight in the refrigerator before reheating.
Tasty Chicken Dishes
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Lemon Pepper Chicken
Tender juicy chicken in a tangy lemon sauce, baked to perfection!
Prevent your screen from going dark
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Preheat the oven to 350°F
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In a bowl, combine zucchini, 1 teaspoon lemon pepper seasoning, and green onions.
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In an ovenproof skillet, heat 1 tablespoon olive oil over medium high heat. Add the zucchini mixture and cook for 2 to 3 minutes or until slightly softened. Transfer to a 2-quart casserole dish or Dutch oven.
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In a shallow bowl, combine flour and 1 ½ teaspoons of lemon pepper seasoning. Dip the chicken breasts in the flour mixture and shake to remove any excess (reserve the remaining flour to thicken the sauce).
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Add the remaining olive oil to the skillet and brown chicken over medium-high heat until golden, about 3 minutes per side. Place on top of zucchini.
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Place broth, wine, lemon juice, and 1 tablespoon of the leftover flour mixture and garlic powder in a jar and shake well to combine.
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Pour into the warm skillet while whisking and bring to a boil. Simmer 1 minute while whisking and scraping up any brown bits in the pan. Season with salt and pepper to taste. Spoon sauce over chicken breasts.
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Cover and bake for 20 minutes. Remove cover and bake for an additional 10-15 minutes longer or until the chicken reaches 165°F.
Homemade Lemon Pepper Seasoning
- 2 tablespoons lemon zest
- 1 ½ teaspoons black pepper
- 1 teaspoon salt (or to taste)
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
Combine the ingredients in a small bowl. To store leftover lemon pepper, spread the mixture onto a paper towel lined plate and allow it to dry overnight or until the lemon zest is completely dehydrated.
Calories: 435 | Carbohydrates: 14g | Protein: 51g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 313mg | Potassium: 1083mg | Fiber: 1g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 14.9mg | Calcium: 38mg | Iron: 2.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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