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If you’re looking for an easy dish with tons of fresh lemon flavor that goes from kitchen to table in less than half an hour, our lemon pepper chicken tenders are a must-try. Instead of using a store-bought seasoning, we blend freshly grated lemon zest, black pepper, garlic powder, onion powder, and salt to infuse the pan sauce with some citrusy zing. The lemon zest gives this otherwise simple blend of seasonings a bold citrus taste that combines with the fresh lemon juice in the sauce just perfectly.
Notes from the MGC Kitchen
Simple pan sauces are one of the easiest ways to level up your weeknight cooking and using as many fresh ingredients as you can is key. Nothing compares to the flavor that fresh lemon zest imparts, so while you might be tempted to use store-bought lemon pepper seasoning in this recipe, we urge you to give our 5-minute alternative a try. It only takes a moment or two to zest and juice a fresh lemon, and if you have some leftover you can add a few paper-thin slices to the pan sauce for a beautiful presentation.
Key Ingredients
Here’s an overview of the essential ingredients for this recipe, along with shopping tips, and possible substitutions. The complete ingredient list is in the recipe card below.
- CHICKEN TENDERLOINS: When it comes to making a speedy weeknight main dish with a pan sauce, our cut of choice is chicken tenderloins. They cook very quickly while remaining extremely moist and tender. Make sure you remove the tendon before cooking, as it can make the tenders chewy.
- FLOUR: Since we’re dredging our chicken tenderloins, you’ll need to toss them with flour seasoned with kosher salt. The dredge helps create a beautiful golden crust on the chicken and ultimately helps to thicken the pan sauce.
- LEMON ZEST: Fresh lemon zest is the basis for our homemade lemon pepper seasoning. The aroma and citrus oils of the zest pack a ton of bright flavor into this dish.
- BLACK PEPPER: Freshly ground black pepper is the perfect flavor counterpoint to the lemon zest. When you grind peppercorns fresh, they release more oils, which in turn gives a much more intense flavor and heat.
- SALT: Although we’re seasoning the flour with salt for the chicken dredge, the lemon pepper blend also needs kosher salt to enhance the other flavors.
- GARLIC POWDER: Garlic powder imparts a more nuanced garlic flavor to the seasoning mix.
- ONION POWDER: Like the garlic powder, onion powder is a milder choice for this seasoning blend, letting the lemon zest truly take center stage.
- LEMON JUICE: Freshly squeezed lemon juice is the main component in the pan sauce that coats the chicken tenders. It’s exceptionally tangy and enhances the lemon pepper seasoning even more.
- CHICKEN BROTH: The addition of chicken broth gives the pan sauce balance and an additional layer of savoriness.
- SCALLIONS: While the seasoning mix features garlic and onion powder, the addition of fresh scallions (another member of the allium family) imparts that distinctive onion flavor, albeit more mildly. They also finish the dish for a vibrant presentation.
How to Make Lemon Pepper Chicken
Here’s a basic overview of how this dish is prepared. For detailed, step-by-step instructions and a complete ingredient list, please refer to the printable recipe card below.
DREDGE THE CHICKEN: Trim any white tendons from the chicken tenderloins and lightly dredge them in flour seasoned with kosher salt.
ZEST AND JUICE THE LEMONS: Zest both lemons, then juice them.
MAKE THE SEASONING: Combine the lemon zest with freshly ground black pepper, salt, garlic powder, and onion powder.
SAUTÉ THE CHICKEN: Cook the chicken tenders in a combination of olive oil and butter over medium-high heat until they’re lightly golden on the outside.
MAKE THE PAN SAUCE: After reducing the heat to medium, add the freshly squeezed lemon juice and the chicken broth and sprinkle with the homemade lemon pepper seasoning mix. Turn the tenderloins in the sauce with tongs several times to coat them. Simmer for a couple of minutes to thicken the sauce.
FINISH WITH SCALLIONS: Add the chopped scallions, turn the tenders in the sauce again, and cook for another minute or two before serving.
What to Serve with Lemon Pepper Chicken Tenders
Steamed white or brown rice is probably the most common choice to serve with lemon pepper chicken, but pasta makes a tasty alternative. We particularly enjoy thin egg noodles with this dish.
Just about any green veggie will work too, but our favorite is snap peas (fresh or frozen) sautéed in butter. Green beans, roasted asparagus and steamed broccoli are good options as well.
Lemon Pepper Chicken Recipe Variations
You can easily turn this dish into Chinese-style lemon chicken or a healthy all-in-one bowl with quinoa and broccoli. Just follow the directions below.
Chinese Lemon Chicken
- Dredge the chicken in cornstarch instead of flour.
- For the lemon pepper seasoning, omit the garlic and onion powder and add 1/2 teaspoon of ground ginger instead.
- Add 1-1/2 tablespoons of sugar and a tablespoon of sherry along with the lemon juice and chicken broth for the sauce.
- Serve with steamed broccoli and white or brown rice.
Lemon Chicken & Quinoa Bowl
- Cook 4 servings each of our basic quinoa recipe and steamed broccoli.
- Prepare the chicken as directed in this recipe.
- To serve, divide the quinoa between four serving bowls and arrange a portion of chicken over half of the bowl, add the broccoli to the other side, and spoon extra sauce over each portion.
Lemon Pepper Chicken Tenders
Ingredients
- 1-1/4 to 1-1/2 lbs chicken tenderloins, about 12 pieces
- 1/2 cup flour
- 1-1/2 teaspoons kosher salt, divided
- Zest of 2 lemons, about 4 teaspoons
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3 tablespoons olive oil
- 1 tablespoon butter
- 6 tablespoons freshly squeezed lemon juice
- 1 cup low-sodium chicken broth
- 4 to 5 scallions, chopped
Instructions
- Trim the white tendons from the ends of the chicken tenderloins. Combine the flour and 1 teaspoon of salt in a zip-top plastic bag, add the tenderloins, shake until coated and set aside.
- Make the lemon pepper seasoning by thoroughly combining 1/2 teaspoon of salt with the lemon zest, black pepper, garlic powder and onion powder.
- Heat the olive oil and butter in a large frying pan over medium-high heat. Shake the excess flour from each tenderloin as you add them to the pan in a single layer. Sauté until golden, 1-1/2 minutes per side.
- Reduce the heat to medium, add the lemon juice and chicken broth to the pan and sprinkle the chicken with the seasoning mix.
- Using tongs, turn the tenderloins in the sauce several times to coat.
- Simmer for a total 3 to 4 minutes to thicken the sauce, adding the scallions and turning the tenderloins after about 2 minutes.
- Remove from the heat and serve immediately, spooning some sauce over the chicken and passing the remainder at the table.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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