Recipe Lemon Pepper Chicken


Lemon pepper chicken is one of my favorite dishes, spicy in taste and really easy to make.This lemon pepper chicken with butter sauce is an easy recipe that’s ready in only 20 mins! The best dinner for a busy weeknight.


I’m returned with another chicken recipe. This lemon pepper chicken recipe is on the table in 20 mins, ideal for the one’s night in which you want dinner on the table. You possibly already have all of the ingredients in your pantry to make it this night!

I have also shared many other chicken recipes you love all of them:
Lemon Pepper Chicken Recipe
This lemon pepper chicken has a light breading on it, which comes out a deep golden brown while sauteed in a touch of olive oil. The butter sauce is non-compulsory, but it genuinely adds a pleasing of entirety and takes just a few mins to make. I want to serve this chicken over rice or pasta with a green veggie on the aspect for a complete meal.
Recipe lemon pepper chicken

Prep Time: 15 mins
Cook Time: 20 mins
Total time: 35 mins
Keyword: Lemon Pepper Chicken
Course: Main course
Cuisine: American


 Ingredients for Lemon Pepper Chicken:
Chicken, large pieces with bones- 500 gms

For Marination:

Salt- 1 tsp
Crushed Pepper- 1 tsp (coarse granules)
Lemon Juice- 2 tsp
Thick whisked curd/yogurt- 2 tbsp
Ginger Garlic Paste- 1.5 tsp

Whole Spices:

Green Cardamom- 3
Cinnamon- 2
Black Peppercorns- 10

Other Ingredients:

Whisked curd/plain yogurt- 4 tbsp
Crushed Pepper- 1/4 tsp
Green Chillies, slit- 4
Garam Masala Powder- 1/4 tsp
Oil- 3 tbsp
Butter- a dollop (1 tbsp)
Coriander leaves, finely chopped- 1 tbsp


  1. Crush the black peppercorns.
  2. Marinate the chicken pieces with the items indicated. Mix & set aside for 1 hr.
  3. Whisk the curd/yogurt.
  4. Slit the green chilies and finely chop the coriander leaves. 


  1. Heat oil & butter in a flat pan and add the whole spices.
  2. Once it splutters, add the marinated chicken & fry on high heat for 1 min and then flip the chicken pieces.
  3. Continue to fry for 2-3 more mins on high turning the pieces a few times.
  4. Add the balance marinade and continue to fry on both sides for another 5 mins on medium heat till evenly browned.
  5. Now reduce the heat to low, add the whisked curd/plain yogurt, 1/4 tsp crushed Pepper, slit green chilies and mix everything well.
  6. Cover & cook on low heat for 15 mins, flipping and stirring after 10 mins. Cook till the liquid has nearly dried and the chicken is tender. 
  7. Now add the garam masala powder, mix well and fry for another 5 mins till the chicken pieces are browned. 
  8. Garnish with finely chopped coriander leaves and serve hot.


Calories: 345kcal | Carbohydrates: 11g | Protein: 36g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 1000mg | Fiber: 1g | Sugar: 1g

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