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Lemon Pepper Chicken

Lemon Pepper Chicken
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This creamy Lemon Pepper Chicken Skillet is a perfect chicken skillet recipe! It’s quick and easy to make, and it’s bursting with flavor. So give this Lemon Pepper skillet a try and you’ll never go back to regular chicken dishes again!

Ingredients

Units Scale
  • 1 lb. Box Spaghetti
  • 4 Boneless Skinless Chicken Breasts (sliced in half lengthwise)
  • 1/2 cup All-Purpose Flour
  • 4 Tsp. Lemon Pepper (divided)
  • 1 Tsp. Onion Powder
  • 2 Tsp. Salt (divided)
  • 1 Tsp. Paprika
  • 1/2 cup Grated Parmesan (divided)
  • 6 Tbsp. Olive Oil (divided)
  • 4 Tbsp. Butter
  • 4 Tbsp. Flour
  • 3 Tsp. Garlic (minced)
  • 1 1/4 cups Hot Water
  • 1 Tbsp. Better than Bouillon Chicken Flavor
  • 1/2 cup Half and Half (or milk)
  • 2 Tsp. Lemon Juice
  • 1 Tbsp. Worcestershire Sauce
  • 1 Tsp. Lemon Zest (optional)
  • Garnish:
  • Grated Parmesan Cheese
  • Parsley
  • Lemon (slices)

Instructions

  1. Fill a stock pot ¾ full of water and bring it to a boil. Once it’s boiling, add 1 tsp. of salt and then spaghetti. Cook according to package directions. Drain, then toss in 1 Tbsp. of Olive oil, and set aside.
  2. In a shallow bowl, mix together ½ cup flour, 2 Tsp. Lemon pepper, salt, and onion powder. Slice the chicken breast in half lengthwise. Dredge both sides of each piece of chicken in the flour mixture and set aside.
  3. In a large non-stick skillet on medium heat, add 4 Tbsp. Olive oil. Then place the chicken in the skillet and sprinkle each piece with Paprika. Cook until both sides are golden brown. Remove from the skillet and set them aside.
  4. In a measuring cup, mix hot water with Chicken flavored Better than Bouillon and set aside.
  5. In the skillet, turn the temperature down to medium-low and add 2 Tbsp. Olive oil and 4 Tbsp. butter into the chicken drippings. Once the butter is melted, whisk in 4 Tbsp. of flour to make a roux. Continue whisking and cook the flour for about 1 to 2 minutes, then add in minced garlic. Let the garlic cook for about 1 minute.
  6. Add the Chicken broth mixture, half and half, lemon juice, and Worcestershire sauce. Stir until combined, and it starts to thicken. Add the chicken back into the skillet, sprinkle each piece with the remaining lemon pepper and about 2 Tbsp. Parmesan cheese. Cover and let it simmer for about 5 minutes.
  7. Remove from heat and serve over a bed of cooked spaghetti. Garnish with parmesan cheese, parsley, and fresh lemon slices, and enjoy!

Find it online: https://www.shotgunred.com/lemon-pepper-chicken/