Juicy chicken breasts are baked on a bed of zucchini and smothered in a tangy lemon sauce. This Lemon Pepper Chicken recipe is sponsored by McCormick.
What You’ll Need For Lemon Pepper Chicken
Chicken: I use boneless, skinless chicken breasts in this recipe. You can replace the chicken breasts with boneless chicken thighs—the cooking time will need to be adjusted. Seasoning: I make homemade lemon pepper seasoning since it has more flavor without being too salty. Ensure the lemon zest is dry if storing leftover seasoning or store it in the freezer. Sauce: Fresh, whole lemons give this sauce a fresh lemon flavor. It’s slightly thickened with flour and seasoned with a homemade lemon pepper blend. Stock/Wine: Use extra chicken stock or chicken broth instead of white wine if desired. Zucchini: Zucchini can be replaced with other colorful summer squashes or sliced mushrooms.
How to Make Lemon Pepper Chicken
Storage and Reheating
Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat sauce in a pan, whisking in a little milk to emulsify. Add chicken to the sauce and reheat on low until warmed through. Freeze chicken and sauce separately in zippered bags for up to 1 month. Thaw overnight in the refrigerator before reheating.
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