Reviewed: May 20, 2012

Simple and tasty! I wanted to top a Caesar salad with some chicken and this was perfect. I butterflied and pounded the chicken breast first, pan-seared it with a bit of olive oil and finished it off in the oven. I only made one breast and seared it on medium-high heat for about 2 minutes on each side and baked @ 350 for 12 minutes. Will make again!

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Reviewer:

Jenna

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

Living In: Springfield, Virginia, USA

Reviewed: Apr. 30, 2012

this was pretty good, i loved it, kids, not so much

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Reviewer:

sarah coppola

Reviewed: Feb. 19, 2012

I thought this recipe was delicious! However, we did not have onion powder on hand so I omitted it. It still came out great and everyone loved it.

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Reviewer:

SierraM

Cooking Level: Beginning

Home Town: Morris, New York, USA

Reviewed: Nov. 27, 2011

My whole family loved this meal, the chicken was so juicy and trust me when it comes to me cooking breast there always dry,, thanx they want me to cook it again, and believe me I have 4 kids and 2 are picky,

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Reviewer:

rebecka

Reviewed: Nov. 21, 2011

It was okay. It would be much better if it would have marinated in the seasoning with some butter for an hour or so.

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Reviewer:

mgnscar

Reviewed: Oct. 10, 2011

This was my first time using lemon pepper on chicken will be using again. Wonderful dish flavorful and tender. I did not have any onion powder, so i used dried onions. I also used more than 1 teaspoon of lemon pepper and more than a pinch of garlic powder.

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Reviewer:

jclark

Reviewed: Sep. 24, 2011

Very quick and easy recipe. The chicken was tender coming out of the oven. I would add other spices next time however and perhaps some more pepper.

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Reviewer:

redheadedwonder11

Reviewed: Jun. 22, 2011

This recipe was an excellent start to nice juicy chicken. I took the advice of several below and seared the chicken in 1/2 tablespooon of olive oil. Then I added 1/4 cup lemon juice and 1/4 cup white wine and let simmer for approx 3-5 minutes. You could even use less liquid if you wanted to. Once the chicken was browned and the liquid reduced, I placed the chicken in a lightly greased oven safe dish and then put the spices as per this recipe. I topped the chicken with more lemon juice and white wine. I added about 1/4 cup each, BUT found this was too much. I would do this again and only add 1/4 cup of lemon juice and white wine together (NOT each).... Baked the chicken in the oven for 45 minutes and turned half way through. Delicious! So tender and juicy it was awesome!

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Reviewer:

AnnKane

Cooking Level: Intermediate

Reviewed: Jun. 9, 2011

Very simple but delicious lemon chicken recipe. I didn't like lemon peppper seasoning, but this recipe has changed my outlook. Love it!!!

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Reviewer:

Batamie

Reviewed: Mar. 30, 2011

Love it!! I didnt measure seasonings but I used a ton more than called for. I also added sesoning salt and more back pepper. I put a dollop of canola oil on each piece of chicken. Also I cooked it in a greased glass baking pan. Make sure to cover the pan with aluminum foil to keep the chicken moist and flavorful. It's super easy n super flavorful!!

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