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+ servings
5 from 15 votes
lemon pepper chicken with lemon slices.

Lemon Pepper Chicken

8 8 8
WW Freestyle: 6
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Tender and delicious seared chicken breasts coated with a coconut flour and lemon pepper seasoning, and finished off with a simple garlic butter sauce.
Course: Dinner
Cuisine: Italian
Servings: 4 serves
Calories: 295


  • 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. 
Nutrition Facts
Lemon Pepper Chicken
Amount Per Serving
Calories 295 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g35%
Cholesterol 88mg29%
Sodium 503mg21%
Potassium 465mg13%
Carbohydrates 8g3%
Fiber 4g16%
Sugar 1g1%
Protein 26g52%
Vitamin A 210IU4%
Vitamin C 3.1mg4%
Calcium 15mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: 30 minute dinner, chicken breast recipe, coconut flour, gluten free chicken recipes, keto friendly recipes, lemon pepper chicken, low carb chicken, stove top chicken