Breaded Lemon Pepper Chicken

Last Updated on April 1, 2026 by Sarah Leadon

These breaded lemon pepper chicken cutlets are a quick, easy, and tasty dinner you can make in half an hour. They are so lemony and delicious, making them the perfect weeknight meal.

Ingredients

These are the ingredients you need to make this breaded lemon chicken recipe.

Chicken: I used boneless, skinless chicken breasts. Boneless chicken thighs aren’t really available in the Bahamas. You can make this lemon pepper chicken with chicken thighs if you prefer.

Lemon Pepper: I used store-bought lemon pepper. You can use your favorite lemon pepper seasoning or make your own from scratch (it’s just lemon zest, salt, and black pepper).

Almond Meal: I used almond meal because I didn’t have any gluten-free breadcrumbs. You can use gluten-free breadcrumbs or crackers if you are allergic to nuts.

How To Make Chicken Cutlets

If you can’t find chicken cutlets in your area, there’s no need to worry. You can use regular chicken breasts. Just cut them in half horizontally. Place them on a cutting board and cover them with plastic wrap. Use a meat mallet and pound them out until they are even in thickness. With this trick, you will only need 2 chicken breasts to feed 4 people.

What to Serve With Lemon Pepper Chicken

This dish is super versatile. It goes with many dishes. You can serve breaded lemon pepper chicken with:

• Mashed potatoes
• Roasted potatoes 
• Yellow rice
• Air fryer broccoli
• Roasted Vegetables 
• Sauteed spinach
• Side salad 
• Air fryer potato wedges

How To Store Breaded Lemon Pepper Chicken

If you’ve got leftover breaded lemon pepper chicken, let it cool completely. Then place them on a plate in a single layer and cover them with foil. Storing them this way will help keep the breading crisp. It also prevents you from stacking the chicken on top of each other, which can cause the breading to stick together and peel off the breading.

You can reheat the chicken cutlet in the oven at 400 degrees for 20 minutes. You can also reheat them in the air fryer or on the stovetop in a skillet with a little oil.

Recommended Recipes

Zesty Chicken And Vegetable Skillet

Read More

Lemon Herb Air Fryer Chicken

Read More

Air Fryer BBQ Pork Tenderloin

Read More

Breaded Lemon Pepper Chicken

Recipe by Sarah Leadon

5.0 from 1 vote

Course: Dairy-Free, Dinner, Gluten-Free, Lunch, Quick And Easy Dinner Recipes, RecipesCuisine: Gluten-FreeDifficulty: Easy

Servings: 4

1/2x 1x 2x

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

435

kcal

Total time

30

minutes

Crispy, golden, and bursting with zesty flavor, this breaded lemon pepper chicken is a weeknight hero and a holiday favorite. Chicken cutlets are coated are tossed with lemon juice and seasonings, then dipped in breading and pan-fried to perfection. Serve this breaded lemon pepper chicken with roasted veggies or potatoes, mashed potatoes, or tuck it into sandwiches for a cozy twist.

Cook Mode

Keep the screen of your device on

Ingredients

• Breading:

• 1/2 cup gluten-free all-purpose flour

• 1/4 cup almond meal (see notes for alternative suggestions)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon lemon pepper

• Chicken:

• 4 chicken breast cutlets

• Juice of 1/2 lemon

• 1 1/2 teaspoons lemon pepper

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon seasoned salt

• 1/4 teaspoon paprika

• 6 tablespoons olive oil

• 1 lemon – cut into wedges for garnish

Directions

• To make the breading, combine gluten-free all-purpose flour, almond meal, garlic powder, and lemon pepper in a shallow dish or bowl.
• To prepare the chicken, place it in a large bowl. Squeeze the lemon juice over it.
• Add 2 tablespoons of olive oil, lemon pepper, garlic powder, onion powder, seasoned salt, and paprika, and toss to coat the chicken in the seasonings.
• Add the remaining olive oil (4 tablespoons) to a large deep skillet. Set it over medium-high heat.
• Next, dip both sides of each chicken cutlet into the breading, then place it on a plate.
• Place the chicken cutlets in the skillet in an even layer and cook for 5-6 minutes per side.
• Flip it over and cook it for another 5 minutes until it has an internal temperature of 165°F.
• Remove the chicken cutlets from the skillet and place them on a cooling rack set over a baking sheet. Let them drain for 1-2 minutes before serving.

Notes

• You can use gluten-free breadcrumbs or crushed gluten-free crackers in place of almond meal.

Nutrition Facts

• Total number of serves: 4
• Calories: 435kcal
• Fat: 35g
• Saturated Fat: 4g
• Cholesterol: 14mg
• Sodium: 115mg
• Potassium: 30mg
• Carbohydrates: 19g
• Fiber: 5g
• Sugar: 1g
• Protein: 14g
• Calcium: 10mg
• Iron: 0mg
• Vitamin D: 0mg

Did you make this recipe?

Tag @dafoodandmoodgyal on Instagram and hashtag it with

Like this recipe?

Follow @Foodandmoodcreations on Pinterest

Follow Us On Facebook

Follow us on Facebook