Lemon Pepper Chicken
This mouthwatering delight, Lemon Pepper Chicken, will keep you coming back for more. You will dazzle your mouth with this savory citrus flavored dish.
- 2 large boneless skinless chicken breast
- 2 medium size yellow crook neck squash chopped small
- 1 small bell pepper (sliced julienne style)
- 1 small red bell pepper sliced thin (julienne style)
- 1 small white onion chopped small
- ½ cup of chicken stock or broth
- 1 small lemon – use the zest and juice (seeds removed)
- 2-3 tablespoons of lemon pepper seasoning
- 1 teaspoon of garlic powder
♦ Chef Ann’s Notes for lemon pepper chicken:
- Rinse chicken breast in cold running water and pat dry on paper towel.
- Wash and scrub squash and peppers very well.
Preparation before cooking
- Slice both chicken breast in half. Now take a fork and poke through all 4 breast on both sides.
- With a sharp knife cut chicken into medium small chunks, place in a medium size bowl and squeeze the juice and zest of 1 lemon over all pieces of chicken.
- Add garlic powder and lemon pepper seasoning making sure to cover every part of the chicken chunks.
- Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
- Chop both yellow squash ½ inch thickness and then chop in half. Set them aside.
- Chop and dice onion in small pieces.
- Chop peppers in half and discard seeds. Continue to slice in thin strips (julienne style) then chop strips one more time. Set aside until ready to cook.
Preparation while cooking
- In a large skillet at medium high temperature add chicken broth, onion and marinated chicken. Make sure to use enough broth to cover chicken while cooking. Cook for 20 minutes with lid on, stirring occasionally.
- Remove lid and add squash, peppers and garlic powder.
- Lower heat and cover with lid for about 3 minutes, then remove from heat.
- You may add salt and pepper to taste.
Preparation time: 25 minutes
Cooking time: 25 minutes
Total time: 50 minutes
♥ Chef Ann’s ‘Lemon Pepper Chicken’ Tips:
- You can marinate the chicken breast up to 24 hours for a more intense flavor.
- If you want thicker slices of meat, do not divide the two breasts. Use only enough chicken broth /stock to cover meat in skillet.
- If you are wanting more of a sauce with this dish you may add more stock or broth while cooking.
Purchase fresh boneless skinless chicken breast if possible.
- Frozen chicken breast will work but there is nothing better than fresh when preparing this dish!
Source: ‘Lemon pepper‘ – Wikipedia, the free encyclopedia
I hope you enjoy your ‘Lemon Pepper Chicken’ as much as we do!