RECIPE

Lemon Pepper Chicken

My sister came to visit me early February and I asked her what she wanted me to cook for her. Her answer was something pasta. See in growing up we always had pasta, I mean like at least once a week. This is what happens when you are Italian. I was debating between my spicy vodka pasta and lemon pepper chicken pasta. I went with the lemon pepper chicken. One day from our local butcher market, I decided to branch out and try their lemon pepper chicken. I wasn’t sure how we would like it, but we loved it. So I decided to recreate my own version of lemon pepper chicken and make it with pasta. Now I just buy their plain chicken and make my own lemon pepper chicken.

This is amazing with the chicken grilled and just mixed in with the orzo or pasta. This chicken pairs so well with many things. I also love it on a salad with a lemon vinaigrette or with rice.

I hope you enjoy this as much as my sister did and we did!

That’s the Dish from my Kitchen to your Kitchen ????

Billie-Jo

 

Ingredients

  • 4 boneless chicken breasts, about 1 ½ -2 lbs
  • 2 tbsp olive oil
  • Zest from 2 lemons
  • ⅔ cup lemon juice
  • 1 tsp minced garlic
  • 2 tbsp black pepper
  • 1 tsp salt
  • 1 cup chicken stock
  • 1 tbsp olive oil or butter
  • Salt and pepper to taste
  • 1 cup of fresh parmesan cheese
  • Zest from 1 lemon

 

Directions

  1. In a medium bowl whisk together 2 tbsp olive oil, lemon zest, lemon juice, garlic, black pepper and salt to make the marinate
  2. Place chicken in a gallon freezer or storage bag, add marinade to chicken,  squeeze out as much air as possible. Place chicken in the refrigerator for 30-60 or all day.
  3. Preheat the oven to 400.
  4. In a medium baking dish, add chicken stock, marinade chicken, bake for 30 minutes or until chicken is done, internal temperature should be 165 F. Thinner breasts won’t take as long to cook.
  5. While the chicken is cooking,  boil water for pasta. I usually start boiling the water when there is about 10-15 minutes left of the cook time for the chicken.
  6. Follow directions for your favorite pasta, like fettuccine or linguine. 2 minutes before the past is done, drain almost all the water from the pot, leaving about 1 ½ cup of water in the pot with the pasta.
  7. Add 1 tbsp butter or olive oil to the pasta. 
  8. When the chicken is done cooking, cut the chicken into bite size pieces and mix in with the pasta. Add more salt and pepper if desired.
  9. Add 1 cup of fresh parmesan cheese and zest from another lemon, mix together.
  10. Enjoy!
Ready in 90 minutes Serves 6-8

 

Tips & Recommendations

Chicken cook time will vary depending on the size of the chicken breasts. I usually start the pasta water when there is about 10-15 minutes left for the chicken to cook. If the chicken is done cooking before the pasta, let the chicken rest. You can make the marinade and let it sit in the fridge overnight, or in the morning and let the chicken marinate all day. You can cut back on the pepper if you want. I add salt to my pasta while it is cooking.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

Latest Recipes