Easy Lemon Pepper Chicken

I served it with lemon parsley pasta. Delicious and really easy!

Came out tasting great

I used boneless skinless chicken thighs instead of breast. I also seasoned the chicken directly with lemon pepper seasoning & salt, letting it sit in the fridge for 2-3 hours before I started cooking. Used arrowroot powder instead of flour. The flavor is delicious, so I will keep this recipe for sure. HOWEVER, next time I will not use any flour or arrowroot powder because the coating became mushy & texturally unpleasant once it went into the sauce. The next time I cook this recipe, I will simply marinate the chicken with lemon pepper seasoning & salt, preferably overnight. Then sear it in oil (without flour) until brown, then make the sauce! Speaking of sauce, it needs more lemon juice, like 1 TBsp, & it needs to be doubled or tripled if making this recipe with rice, potatoes, or pasta. Other than those substitutions this recipe is a winner in flavor!!! 🌟

Good and easy. Flavor depends greatly on quality of your broth - I used better than bullion. Sauce a bit thin though, will probably add cornstarch next time. Great with wild rice. 2nd time I made it I just sprinkled lemon pepper directly onto chicken, followed by flour, and it turned out much better.

Made to use in wraps for lunches. Came out really good

So easy and absolutely delicious!

Extra lemon!

So fantastic! I made noodles and stirred them into the sauce before returning the chicken to the pan then served it with grated fresh parmesan! *After making it a few times, I've been doubling the sauce too!

So easy and SO good!