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close up view of the completed lemon pepper chicken recipe

Lemon Pepper Chicken

A flavorful dish that's ready to serve in under 30 minutes!
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Course: Dinner, Main Course
Cuisine: American, Western
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 4
Calories: 358kcal
Cost: Less than $3 per serving

Ingredients

  • 2 pounds (907g) chicken breasts
  • 1 tablespoon lemon pepper
  • ½ teaspoon garlic salt
  • 2 tablespoons olive oil
  • 3 tablespoons breadcrumbs
  • 1 tablespoon lemon pepper to garnish

Instructions

Oven Instructions

  • Slice each chicken breast in half (or use 4 cutlets) and pound to an even thickness with a meat mallet.
  • Add lemon pepper, garlic salt, olive oil and bread crumbs to a zip-top bag or bowl.
  • Place the chicken pieces into the bag, seal and shake well to completely coat the chicken.
  • Add the chicken pieces to a baking dish. Sprinkle with additional lemon pepper.
  • Bake in a preheated 375F / 190C oven for 20-25 minutes, until fully cooked and the internal temperature of the chicken reaches 165F / 74C.

Air Fryer Instructions

  • Slice each chicken breast in half (or use 4 cutlets) and pound to an even thickness with a meat mallet.
  • Add lemon pepper, garlic salt, olive oil and bread crumbs to a zip-top bag or bowl.
  • Place the chicken pieces into the bag, seal and shake well to completely coat the chicken.
  • Add the chicken pieces to the air fryer basket, being careful not to overlap. Sprinkle with additional lemon pepper.
  • Cook at 350F / 180C for 15 minutes or until cooked through. Flip chicken over halfway through cooking time.

Video

Notes

  • Remove any excess fat from the chicken pieces. 
  • Slice large chicken breasts in half and pound chicken to an even thickness for even cooking. 
  • Don’t have a meat mallet? Wrap a can in plastic wrap and use that instead!
  • Check if your lemon pepper seasoning contains salt. If it does, use garlic powder instead of garlic salt to avoid over-salting your chicken. 
  • Always check for doneness with a meat thermometer. The temperature should be 165F / 74C when inserted into the thickest part of chicken breasts.
  • Serve immediately for the crispiest coating.
  • Storage - cover leftovers in foil and keep refrigerated for up to 4 days.
  • There are 3 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 358kcal | Carbohydrates: 7g | Protein: 49g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 609mg | Potassium: 894mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg