Main Courses

Crispy Lemon Pepper Chicken

Posted: March 5

Time: 30 minutes

Yield: 4 servings

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Few chicken dishes are as deeply flavorful or as dearly beloved as Crispy Lemon Pepper Chicken. The bright, citrusy lemon oil is soaked right into the flesh of the chicken, and the crispy exterior is infused with pepper. Juicy, crunchy, and sensationally savory, Crispy Lemon Pepper Chicken has everything you could want in a main course! Serve with mashed potatoes so you don’t miss a morsel of this great taste.


For the lemon oil:
3 tablespoons olive oil
zest of 3 lemons
For the breading:
1/2 cup all purpose flour
1/4 cup Panko bread crumbs
2 1/2 teaspoons ground black pepper
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon paprika
For the chicken:
3 tablespoons olive oil
4 chicken breast cutlets or 2 breasts cut in half
1 lemon, cut into 1/4-inch thick slices


Step 1

In a small rectangular dish, combine 3 tablespoons of the olive oil and the lemon zest. Set it aside.

Step 2

In a small rectangular dish, combine the flour, bread crumbs, pepper, garlic powder, salt, parsley, and paprika. Set it aside.

Step 3

Set a large deep skillet over medium heat, add the remaining olive oil.

Step 4

Take each chicken cutlet and dip both sides in the lemon oil mixture, and then in the breading mixture.

Step 5

Place each coated chicken cutlet onto a plate or piece of aluminum foil.

Step 6

Place the cutlets into the hot pan, cooking on one side for 5-6 minutes before flipping.

Step 7

Continue cooking for about 5 minutes on the other side.

Step 8

Place the lemon slices in the pan and continue cooking until the chicken reaches an internal temperature of 165 degrees F, about 3 minutes.

Step 9

Remove the chicken from the skillet and place them on a cooling rack.

Step 10

Let the chicken rest for 2-3 minutes before slicing and serving.

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