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. Serve with lemon rice or on its own for a low carb meal.
Preparation:
Cook:
Level: Easy
Ingredients
- 3 tablespoons Olive oil, divided
- 1 pound Asparagus, trimmed and cut into 2-inch lengths
- ¼ cups Flour
- 2-½ tablespoons lemon pepper
- ¼ teaspoons onion powder
- ½ teaspoon Salt
- 2 Large chicken breasts, halved lengthwise
- 2 tablespoons Butter
- 2 cloves minced garlic
- 2 tablespoons Lemon juice
- ½ cups Low sodium chicken broth
- 2 tablespoons Dear
- Slices of lemons
Preparation
Add 1 tablespoon of olive oil to the skillet over medium-high heat and cook the asparagus for 2-3 minutes. Remove from the heat and from the plate.
In a wide, shallow bowl, combine the flour, lemon pepper, onion powder and salt. Dip the chicken breasts in the flour mixture. Melt the butter and heat the remaining 2 tablespoons of olive oil over medium-low heat. Add the breaded chicken breasts and cook until golden brown. Remove the chicken, place it on an ovenproof plate and put it in the oven, uncovered, over a high heat.
Add enough butter and olive oil (in equal amounts) to the fat already in the pan to make 2 tablespoons of fat. Melt fat over low heat and cook garlic until fragrant, about 1 minute. Sprinkle with flour mixture (see notes). Cook over low heat for 3 to 4 minutes, stirring constantly. Slowly stir in lemon juice, chicken broth and honey.
Return the chicken and asparagus to the skillet and simmer for 2 to 3 minutes. Serve immediately garnished with lemon slices.
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Note: If there is not enough flour mixture left, add enough flour and lemon pepper to make up the difference. Use a ratio of 2 parts flour to 1 part lemon pepper.
