Reviewed: Aug. 9, 2006

Really good recipe! The only thing I changed was a put some lemon juice on the bottom of my dish before I put the chicken in. It gave it a little extra lemon taste. My husband, 3 year old, & 10 month old all loved it!!!!

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TXBREEZE01

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Reviewed: Jul. 30, 2006

An easy recipe! My son liked this alot!

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WOODMOMMA

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Reviewed: Jul. 23, 2006

I LOOOOOVE Chicken, I usually havent found a chicken I don't like. This looked good but was VERY bland and I even used real garlic! and it just had a very bizzare flavor. I also think there is too much onion. I won't be making this again.

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StevenRN

Cooking Level: Expert

Living In: Lockport, New York, USA

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Reviewed: Jul. 14, 2006

I've made this several times. Easy, quick and moist. Took an extra salt shaker and filled with the spices so I always have them on hand.

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IB Alumni

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Reviewed: Jul. 9, 2006

This dish was simple to make and very flavorful (impossible to ruin). I made mine on a George Foreman grill and served it with some steamed veggies for the perfect easy dinner meal.

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Bev N.

Cooking Level: Intermediate

Home Town: Kampala, Central Region, Uganda

Living In: Houston, Texas, USA

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Reviewed: May 10, 2006

I didn't use exact measurements, but the ingredients were kept pretty much the same (I used lawry's garlic salt as opposed to garlic powder and lots of black pepper) I seared the chicken in butter and olive with with some garlic and shallots and then baked the chicken for a half hour or so. I got lots of compliments from my husband and my sister. great recipe :)

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Soon2BeMrsFelt

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Reviewed: May 9, 2006

So simple and easy. Served it with a creamy lemon sauce and some roasted potatoes, and it went great! Loved it :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: May 5, 2006

I made quite of bit of changes but over all still lemon-pepper chicken. I put frozen chicken breast in oven to thaw for 10 min, this made its owen juice. I sprinked italian seasoning and some Mrs. Dash. Squarded about tsp of real lemon juice in the juice. Cut up two cloves of garlic and scallions and put right on top with pepper. Creates a great fresh aroma. The last ten minutes added minute rice (soaked in water in a cup to make soft so it cookes througly) into the dish and covered with tin foil. Fantastic creamy lemon,pepper,garlic,herb,onion chicken and rice.

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AliSmith05

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Reviewed: Apr. 2, 2006

not enough flavor. I felt this was too bland.

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latte

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Reviewed: Mar. 29, 2006

This was the best chicken i've ever eaten!

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Becca

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Reviewed: Mar. 28, 2006

Excellent recipe! I followed Allie's advice & browned the chicken in white wine, butter & lemon juice. They were juicey & flavorful!! My family loved them!!!

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monicalynn89

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Reviewed: Mar. 14, 2006

We made this for gluten-intolerant company, and it was a big hit! Typically I'm not a fan of lemon or pepper flavors, but this was good, not too overpowering, just right. I even had seconds.

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Erin C.

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Reviewed: Feb. 23, 2006

Found this recipe to be rather dry. I even brined the chicken prior to cooking.

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c.everett

Cooking Level: Beginning

Home Town: Hanover Park, Illinois, USA

Living In: East Dundee, Illinois, USA

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Reviewed: Feb. 9, 2006

Had this last night, chicken seemed rather plain and dry.

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Abby

Cooking Level: Expert

Home Town: Springfield, Vermont, USA

Living In: Temple, Texas, USA

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Reviewed: Jan. 26, 2006

This was delicious! It was easy and my son, who has food allergies, was able to eat it. It was nice to prepare a meal we all could eat. Next time, I will make extra to cut up onto pasta or a salad.

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MJ Simmons

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Reviewed: Jan. 7, 2006

These were really good! I was so proud of myself for not over-cooking the chicken!!

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Amie

Cooking Level: Beginning

Home Town: Richton Park, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 28, 2005

I came across this recipe one night when I absolutely had nothing on hand and needed a good quick meal. I never measured any of the ingredients, I just sprinkled both sides of the chicken breasts with the spices and then browned them on both sides in a large skillet with some white wine, lemon juice and butter. Then I baked them in the oven to finish them for about 20 minutes at 375. The white wine really made the chicken juicy and tender, and the lemon juice and butter helped give it a creamy sauce to pour over the chicken when serving.

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Dec. 15, 2005

Very good for how quick and easy it was to prepare.

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CBANKER

Cooking Level: Intermediate

Home Town: Norwich, Connecticut, USA

Living In: Worcester, Massachusetts, USA

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Reviewed: Dec. 12, 2005

How could such a simple recipe me so delish? I guess it's the low baking time and mixture of spices. Super yummy. I served with brown rice and broccoli.

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