Lemon Pepper Chicken

with Lemon Chive Pasta

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I love this recipe.  It’s simple, good and quick to make.  So if you don’t have a lot of time go ahead and give this recipe a try.  Everyone will love it.  

This recipe may feel familiar and it kind of is.  I’ve made a number of recipes that have chicken and lemon in them.  I mean, the combination of the two is excellent.  This is a slight variation.  

chicken breast or thighs.  You can accomplish this by gently pounding out the chicken with a meat mallet (cover the meat with plastic wrap or parchment) or using a very sharp knife, carefully cut the chicken into two chicken halves.  I must say, I’m not the best at this method so I usually use a meat mallet and pound the chicken however thin I need it. 

I didn’t have lemon pepper spice on hand so I improvised. So I made my own and this way I can monitor the salt amount.  I love fresh lemon zest as well and this way you can always add more if you want.




  • Servings: 2
  • Difficulty: Intermediate
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Lemon Pepper Chicken


  • 4 Chicken Breast
  • ¼ cup Flour
  • 3 Tbsp Lemon Pepper Seasoning
  • Olive Oil
  • 4 Tbsp of Butter
  • 4 cloves Garlic, minced
  • 1 Lemon, zested and juiced
  • 1 Tbsp Chives, chopped
  • 1 Tbsp Parsley, chopped
  • Salt and Pepper as needed


My version:  Because I didn’t have Lemon Pepper Seasoning on hand

  • 2 Lemons zested
  • 2 tsps Black Pepper 
  • Add to the flour and mixed in
  • 1 tsp Salt


 Lemon Chive Parsley

  • 8 oz of Linguine or Angel Hair Pasta
  • 1 Lemon Zested and Juiced
  • 1-2 Tbsp Chives Chopped
  • ¼ cup Parmesan Cheese
  • ¼ cup Butter
  • Salt and Pepper to taste



  • Prep Chicken Breast.  You can use a meat mallet and pound out each breast until thin or if you can, use a sharp knife and sliced the chicken breast in half and pound if needed.
  • In a baking dish, combine the flour and lemon pepper seasonings (of lemon and zest and pepper) and mix together.
  • Dredge the chicken pieces in the flour.  Heat up a sauté pan or cast iron pan on medium high heat.  Drizzle with olive oil.  Cook each the chicken breast for about 
  • 3-5 minutes on each side.  Put the chicken pieces on a clean plate.
  • In the same pan, add the butter until melted. Then add in the lemon zest and juice and garlic.  Cook for several minutes.  Add in the broth and stir til it comes to a slow boil and reduce.  Add in the chicken pieces and finish cooking till warm.   
  • Cook the pasta according to package directions or al dente.  Drain, reserving about a tablespoon or more of the pasta water
  • In a bowl add in the butter, lemon juice and zest and stir until mixed in.  
  • Plate the Pasta and Chicken by twirling the pasta and placing on the plate, add the chicken on top or the side and spoon the sauce over the chicken and sprinkle with the chive and parsley.

I don’t think these cookies will last very long.  


Enjoy ☺