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lemon pepper chicken with lemon slices.

Lemon Pepper Chicken

Katerina | Diethood
Tender and delicious seared chicken breasts coated with a coconut flour and lemon pepper seasoning, and finished off with a simple garlic butter sauce.
Servings : 4 serves
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 4 pieces (1 pound, total) boneless, skinless chicken breasts
  • 1/3 cup coconut flour
  • 1 tablespoon lemon pepper seasoning
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter, divided
  • 2 cloves garlic, minced
  • 1/2 cup low sodium chicken broth
  • 2 teaspoons lemon juice
  • fresh chopped parsley, for garnish
  • lemon slices, for garnish


  • Place chicken breasts on a cutting board and, using a chef’s knife, cut the chicken breasts in half, crosswise. You should have a total of 8 chicken pieces that are around a 1/4-inch-thick.
  • In a shallow plate combine coconut flour, lemon pepper seasoning, lemon zest, and salt.
  • Toss chicken breasts in the flour mixture until coated on both sides.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add chicken breasts to the hot oil in a single layer, and cook for 3 to 4 minutes per side, or until cooked through. Depending on the size of the skillet, you may have to cook chicken in batches. Cooking time will also depend on the size of the chicken breasts.
  • Remove cooked chicken from skillet and set aside on a plate.
  • Add 1 tablespoon butter to the skillet and minced garlic; cook for 30 seconds.
  • Carefully pour in chicken broth and stir, scraping up the browned bits from the bottom of the skillet.
  • Stir in lemon juice and continue to cook for 3 to 4 minutes, or until sauce has slightly reduced.
  • Add remaining butter and let melt through.
  • Put chicken back into the skillet and cook for 1 minute, or until heated through.
  • Remove from heat.
  • Garnish with parsley and lemon slices; serve.


  • NET CARBS: 4 grams
  • Store leftovers in an airtight container and keep in the fridge for 3 to 4 days. 


Calories: 295 kcal | Carbohydrates: 8 g | Protein: 26 g | Fat: 17 g | Saturated Fat: 7 g | Cholesterol: 88 mg | Sodium: 503 mg | Potassium: 465 mg | Fiber: 4 g | Sugar: 1 g | Vitamin A: 210 IU | Vitamin C: 3.1 mg | Calcium: 15 mg | Iron: 0.9 mg | Net Carbs: 4 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Italian
Keyword: 30 minute dinner, chicken breast recipe, coconut flour, gluten free chicken recipes, keto friendly recipes, lemon pepper chicken, low carb chicken, stove top chicken