STEP #5: Cook the chicken in a skillet 3 – 4 minutes per side or until browned and a meat thermometer registers 170 degrees. Cover and refrigerate for at least 2 hours but not more than 4. STEP #4: Pour marinade mixture over chicken and toss to coat. STEP #3: Whisk together garlic, lemon pepper seasoning, paprika, olive oil, lemon juice, salt and oregano. This will help make sure that they cook evenly.
STEP #2: Place the chicken between two pieces of plastic wrap and hit with a meat mallet or rolling pin until they are a uniform thickness. STEP #1: Use a sharp knife to halve the chicken breasts lengthwise. Let me show you just how easy this recipe is to make! PAPRIKA: Adds color and a touch of smokiness.ĭRIED OREGANO: You can also use fresh oregano but remember the rule of thumb 1 teaspoon dried herbs = 1 tablespoon fresh. While the acidity in the lemon juice helps tenderize the chicken, if left too long it can also make the chicken mushy. It also helps tenderize the chicken.ĭES’ TIP: I recommend marinating this chicken no more than 4 hours. GARLIC: Just a few cloves minced is great to give a touch of garlic flavor without over powering the dish. It’s a zesty spice that is a MUST in this dish. LEMON PEPPER SEASONING: Lemon pepper seasoning is made with grated lemon zest and crushed black pepper. That being said, the marinade is great with all cuts of chicken. If you’ve spent any time on my blog you know that I love recipes that use ingredients that you likely have on hand and this recipe is no different.ĬHICKEN BREASTS: This recipe is written for boneless skinless chicken breasts. If you, like me have had a hard time making a juicy, flavorful chicken breast, then this Lemon Pepper Chicken recipe is for you. Boneless skinless chicken breasts, are not.
#Lemon pepper chicken skin
That means that when it comes to chicken the dark meat and the meat with skin is what I usually gravitate towards. One of the things that I have learned throughout my years of cooking is that fat = flavor. Lemon Pepper Chicken is chicken marinated in a mixture of spices, lemon juice, lemon pepper, garlic and olive oil and then sautéed it until tender and juicy.
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