Garlicky Lemon-Pepper Chicken

22 Jan

Today’s recipe comes from

          This Lemon Chicken is apparently a signature dish of some chap called The Angry Chef (and not the restaurant in LA that I found while trying to track down this fuming fellow to give some credit). Whoever he or she is, I would hire them as my personal chef based on this dish alone. This recipe does NOT mess around – it loves garlic, lemon, and seasonings of all kinds. You may even think it’s being excessive, since it forgoes measurements of any kind for the spices and herbs and instead just has you blanket the chicken with them. But trust it. It won’t betray you, baby.

Prep Time: 20 minutes | Cook Time: 25 minutes



  • 6 chicken breasts
  • 2 cups all-purpose flour
  • 1 lemon
  • 1 clove garlic
  • 3 1/2 tablespoons minced garlic
  • Pure olive oil
  • Onion powder
  • Garlic salt
  • White pepper
  • Black pepper
  • Dried oregano
  • Dried parsley
  • Powdered lemon peel

Seasoning Central


  1. Slice each chicken breast in half lengthwise. Peel the garlic and cut it into a coarse dice
  2. Garlic Dice

  3. Zest the lemon and cut it in half
  4. Zesty Up In This Bitch

  5. Put the flour in a gallon-sized zip-top bag. Put the chicken in the bag and shake around until all of your chicken is well-coated. Take the chicken out of the bag and set aside
  6. The Flouring

  7. Pour oil into a large non-stick pan and heat for a minute over medium-high heat. Add the minced garlic and the diced garlic clove, and cook for a few minutes, until the oil starts to bubble. Then, put the chicken in the bubbling garlicky oil
  8. Pan Crowd

  9. Cook until the oil starts to bubble again, then season the top of the chicken with a thin layer of onion powder, garlic salt, white pepper, black pepper, oregano, and parsley (hereafter referred to as “your spices”)
  10. Bubbling Brew

  11. Cook for 3-4 minutes, then flip each piece of chicken over. They should have golden brown garlic pieces stuck to the bottom. This is the beginning of the garlicky crust
  12. Golden Crispy Chickies

  13. Re-season the top of the chicken with your spices and cook for another 3-4 minutes, then flip then chicken over again
  14. Poised For Attack

  15. Re-season the chicken with your spices again, then sprinkle on a layer of powdered lemon peel and the fresh lemon zest. Squeeze one of the lemon halves over the pan, getting juice and pulp on each piece of chicken. Cook for another 3-4 minutes and then flip it over one last time
  16. Lemon Party

  17. Sprinkle the chicken with parsley and squeeze the other half of the lemon over the chicken. Cook for 8-10 minutes more, after which point the chicken should have a brown crust and have an internal temperature of at least 165 degrees F
  18. Garlicky Lemon-Pepper Chicken 3

I fell in love with this chicken the second it hit my tongue. This is my favorite recipe that I’ve made so far, and it will likely be the first one I repeat. This is a dish that you can experiment with a bit in terms of how much you season the chicken with each flip, so don’t feel obligated to smother your chicken in herbs.

Garlicky Lemon-Pepper Chicken 2

Garlicky Lemon-Pepper Chicken 1


One Response to “Garlicky Lemon-Pepper Chicken”


  1. How To Incubate Chicken Eggs At Home | How To Bake - 2013/08/03

    […] strips recipe with your ex. In her book titled The Gluten-Free Gourmet [Holt 2000] Betty Hagman suggests the following formula for a basic chicken saute or how to go about fashioning something there are […]

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