Lemon Pepper Chicken

Beth Pierce


Lemon Pepper Chicken is an easy weeknight meal that comes together quickly in one skillet. It combines lemon pepper breaded chicken and asparagus in a light lemon sauce made with a splash of real lemon juice and honey.


☆☆☆☆☆ 0 votes

5 Min
15 Min
Stove Top


  • 3 Tbsp
    olive oil
  • 1 lb
    asparagus trimmed and cut in 2 inch lengths
  • 1/4 c
  • 2 1/2 Tbsp
    lemon pepper
  • 1/4 tsp
    onion powder
  • 1/2 tsp
  • 2 Tbsp
  • 2
    large chicken breasts cut in half lengthwise
  • 2 clove
    garlic minced
  • ·
    lemon slices
  • 2 Tbsp
    lemon juice
  • 1/2 c
    low sodium chicken broth
  • 2 Tbsp

How to Make Lemon Pepper Chicken


  1. Add 1 tablespoon olive oil to skillet over medium high heat and cook asparagus for 2-3 minutes. Remove from heat and plate.
  2. In shallow wide bowl combine flour, lemon pepper, onion powder and salt. Dredge the chicken breasts into the flour mixture. Melt 2 tablespoons butter and heat 2 tablespoons olive oil over medium low heat. Add the breaded chicken breasts and cook until golden brown. Remove chicken, place on ovenproof plate and put in oven uncovered on warm.
  3. Add enough equal parts butter and olive oil to fat already in skillet to give you to two tablespoons of fat. Melt the fat over low heat and cook the garlic until it is fragrant: approximately 1 minute. Sprinkle in remaining flour mixture (please see notes). Cook over low heat for 3-4 minutes stirring continuously. Slowly whisk in lemon juice, chicken broth and honey.
  4. Return chicken and asparagus to skillet and simmer for 2-3 minutes Serve immediately.
  5. NOTES
    If there is not enough flour mixture left add enough flour and lemon pepper to make up the difference. Use a ratio of two parts flour to one part lemon pepper.

Printable Recipe Card

About Lemon Pepper Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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