197 lemon pepper chicken recipes

This succulent chicken dish will have you licking your fingers, lips and maybe even your plate!

Lemon broccoli chicken made with cream of broccoli soup, fresh lemon juice, and pan-seared chicken breasts. A quick skillet dinner with a creamy, tangy sauce.

Another succulent chicken dish that doesn't disappoint in flavor!

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Hot and spicy chicken soft tacos with a red chile, curry, and cumin spice rub. A quick marinated chicken taco recipe with bold heat and tender stovetop-seared flavor.

Lemon chicken with egg noodles, ready in 25 minutes. Pounded chicken breasts dredged in a lemon-paprika oil and pan-cooked until tender, served over no-yolk noodles for a light dinner.

Pan-seared lemon pepper tuna steaks with a quick Dijon-lemon pan sauce and fresh chives. Ready in under 15 minutes with a pink, seared center.

Top off your summer with this delicious dish that is sure to become one of your favorites!

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

The Colonel also had a Roasted chicken that was mighty tasty . The chicken was marinated also and then baked with his famous seasonings. The baking process was long it takes 4 hours to bake it. It is baked at 225 for 2 hours till the internal temp was at 175. But for you at home I have updated this to be baked at a higher temperature and be prepared in less time. But lower temp. is better, see sticky chicken link below for ideas.

Wine-poached chicken tossed with rigatoni, fresh basil, sweet red peppers, and olives in a bright garlic-lemon dressing. A chilled Italian pasta salad built for hot summer nights.

Broiled chicken breast with lemon, rosemary, garlic, and a Dijon mustard finish. A lean, flavorful dinner with a golden mustard crust in under an hour.

Spinach-stuffed chicken breasts with Madeira sauce: skin-on chicken breasts stuffed under the skin with a chicken-cream-spinach mousse, then pan-seared and oven-finished.

Grilled lemon herb chicken basted with chicken broth, lemon juice, basil, and thyme. A no-fat marinade keeps the chicken juicy and herb-bright. Works on the grill or under the broiler.

Lemony chicken salad with a vintage twist: cubed chicken, crushed pineapple, and tarragon set in lemon gelatin and chilled until firm. A retro molded salad that's bright, light, and refreshingly cool.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.