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Lemon Pepper Chicken

Lemon pepper chicken – the dish that won me the girl

It was this lemon pepper chicken that won me my wife’s heart. When we first started dating, 15 years ago (god, we’re old!), this –chicken breasts tossed in a cheesy, lemony sauce – was one of the first dishes I cooked for her. It’s been a staple in my house ever since I was young lad, particularly because it’s so easy to throw together. Whenever my relatives who lived in America visited India, a big bottle of lemon pepper seasoning was one of the things that made its way to our home through them. So when I had to make a deliciously failsafe dish to impress this (very hard to impress) girl, I knew exactly what I would go for. And it worked! To date I still get requests from her to make this ever so often. And it’s totally keto friendly. It’s citrusy, creamy, ridiculously cheesy… what’s not to love? Just be careful who you make this for, though. This lemon pepper chicken is love at first bite!

No lemon pepper seasoning? No problem

Not everyone has a bottle of lemon pepper mix lying around, but that shouldn’t keep you from making it. You can make your own by mixing up some coarsely ground pepper, sea salt (or better, garlic salt), and fresh lemon zest. You want to use lemon, though, not lime, which you get in India. If you can’t get lemon zest, add the rest of the ingredient and squeeze some fresh lime juice right at the end of cooking, when you take the pan off the heat.

I pulled out my new cast iron pan for this recipe and it worked rather well. This recipe also works great with fish and paneer. You can eat it with cauliflower rice or some keto bread as a side dish.

 

 

 

Nutrition Info (Per serving)

  • Calories: 426
  • Net Carbs: 1g
  • Carbs: 1g
  • Fat: 24g
  • Protein: 52g
  • Fiber: 0g

This recipe makes 2 servings.  Get this recipe on myfitnesspal.

Lemon Pepper Chicken
Yum
Votes: 13
Rating: 4.54
You:
Rate this recipe!
An easy pan-cooked lemon pepper chicken dish
Servings Prep Time
2 servings 5 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 servings 5 Minutes
Cook Time
15 Minutes
Lemon Pepper Chicken
Yum
Votes: 13
Rating: 4.54
You:
Rate this recipe!
An easy pan-cooked lemon pepper chicken dish
Servings Prep Time
2 servings 5 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 servings 5 Minutes
Cook Time
15 Minutes
Ingredients
  • 300 grams Chicken breasts
  • 2 Tsp Lemon pepper seasoning
  • 50 grams Cheese
  • 50 ml Heavy Cream
  • 1 Tsp Fresh chives
  • 1 Tsp Fresh Parsley
  • 1 Tbsp olive oil
Servings: servings
Units:
Instructions
  1. Season the chicken on both sides with the lemon pepper seasoning.
  2. Heat some olive oil on a pan
  3. Fry chicken on both sides for 3-4 minutes till golden brown
  4. Deglaze the pan with water
  5. Sprinkle on the grated cheese and cream.
  6. Mix well
  7. Finish with chives and parsley
  8. Serve

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18 Comments

  • Reply
    Chelsea
    December 17, 2017 at 7:30 am

    Hello! Can you clarify whether the recipe is for 2 or 3 servings? I’m seeing both and want to get the nutrition info right!

    • mm
      Reply
      Sahil Makhija
      December 18, 2017 at 4:52 am

      This is 2 servings. So about 1 chicken breast per person. I’ve written 300 grams of total chicken breast which is normally about 2. It will vary if you change anything or if you use more or less chicken.

  • Reply
    Donna Gilmore
    January 3, 2018 at 3:21 am

    I made this for dinner, doubled the ingredients, and enjoyed the leftovers cold for lunch!

  • Reply
    Fran
    February 10, 2018 at 4:02 pm

    Hi, can you tell me the exact name of the cheese you used with this recepie?

    • mm
      Reply
      Sahil Makhija
      February 11, 2018 at 4:00 am

      It’s a very old recipe but I think I used the Britannia block cheese.

    • mm
      Reply
      Deepti Unni
      February 11, 2018 at 4:09 pm

      Fran, a close approximation would be Kraft’s processed cheese

  • Reply
    kristoffer contreras
    February 21, 2018 at 1:02 am

    Hi there, can you serve it with steamed rice? thanks

    • mm
      Reply
      Sahil Makhija
      February 21, 2018 at 3:48 am

      If you are not on the Keto diet, then yes. If you are eating Keto then cauliflower rice.

  • Reply
    Imran
    April 3, 2018 at 6:50 am

    Hello myself Imran from Chennai. And your recipes are like WOW. Thanks you

  • Reply
    Aditya
    May 4, 2018 at 4:40 pm

    This is such a comforting meal! I made it with chicken thighs once, and it was way better than the chicken breast version. It takes a while longer to cook, but it’s worth it. You should give it a shot!

    PS: I did keto for a few months last year. It benefited me in many ways, but unfortunately, I had to give it up due to a combination of travel, family visits and a general decline in determination. I will be going back to it soon and I’m thoroughly pleased that you’ve made a website with all your recipes and macro information. Thank you!

  • Reply
    Kj
    June 2, 2018 at 10:19 pm

    Can this be baked in the oven? What temp do you suggest? I could still make the sauce on the stove, too!

    • mm
      Reply
      Sahil Makhija
      June 4, 2018 at 4:15 am

      Always prefer cooking chicken on the stove, I guess 15-20 minutes at 190 C perhaps should work for chicken breast, maybe 25-30 minutes for legs and thighs

  • Reply
    Emi
    June 22, 2018 at 6:39 pm

    You are amazing. Love your food and music😀😀😀. Thank you so much!

    Emi

    • Reply
      Paula
      July 8, 2018 at 5:33 pm

      I agree, I just made this for lunch. It was amazing. I deglazed the pan with a little fresh lemon rather that water. Otherwise stayed true to the recipe. I will definitely make this again. Thanks for all the great recipes. Paula

  • Reply
    Lisa Pinelli
    July 24, 2018 at 11:33 pm

    This was simply delicious! Made it exactly as written using monterey jack cheese. We are fairly new to Keto and had a complete new recipe fail last night, so my family was hesitant to try another Keto dish. After smelling the amazing aroma wafting from the kitchen, I had no trouble getting my family to dive into this meal. Thanks to you, I totally redeemed myself from last night’s dinner disaster. You, sir, are my new favorite!

  • Reply
    Jill
    August 12, 2018 at 8:11 pm

    This would be amazing with Monterey cheese… thanks for the tip.

  • Reply
    Mary lynn
    October 25, 2018 at 10:26 pm

    I made this but added sour cream and a little cinnamon to sauce and a goat cheese cheddar and mushrooms. omg it is the best I did everything u did but just added those other things but great recipe thank you bro you rock thanks horns up

  • Reply
    Farhana Sultana Karim
    November 27, 2018 at 7:38 am

    I did it with mozzarella…. Still it was supper yummmmmmm!!!!! I cooked it with both breast and thigh pieces. Thanks for the recipe. I always search this site , take a print of the recipe ( if it’s successful ) and insert in my recipe file🙂

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