Sometimes, it’s hard to make chicken exciting. It’s such a naturally bland food, so it really craves seasoning. I tend to make a lot of bold Indian and Asian dishes with chicken because of the strong flavors those cuisines tend to have.
But tonight, I wanted something a little simpler. Cut some chicken up and let the pan do the rest (and if you wanted, you could bake this at 350 too – it would take around 45 minutes or so, depending on the thickness)). I tend to like this in the pan though because it get a nice little crisp on the outside if you cook in in a cast iron skillet.
Tonight, I was feeling salad, so I plopped the chicken right on top of my salad. But my kids had it with some leftover spaghetti and Trevor with leftover rice (surprise surprise – I think he could live off rice)!
What’s your favorite way to eat this? Lemme know in the comments below!
Lemon Pepper Chicken
- 2 large chicken breasts, butterflied
- 2 tablespoons lemon herb seasoning
- Kosher salt & pepper, to taste
- 2 tablespoons olive oil
- On a large cutting board, butterfly each chicken breast and season generously with lemon herb seasoning, salt & pepper.
- Once seasoned, saute chicken breasts in olive oil in a large skillet until cooked through, about 20-25 minutes in total (depending on how thick the chicken breasts).
Remove from heat and let rest before cutting into. Serve on top of a salad, over rice, or over pasta. Enjoy!