• Mediterranean Lemon Pepper Chicken

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    This would also be delicious with pork or maybe even fish.


    • 3-4 chicken breasts
    • 2 lemons
    • 2-3 Tbsp. extra virgin olive oil
    • 1 large sweet onion, finely minced
    • 4 cloves garlic, crushed
    • 1 tsp. lemon pepper
    • 2 c. chicken broth or water
    • 1 can chick-peas or garbanzos, liquid removed
    • 1 Tbsp. fresh parsley, chopped
    • 1 Tbsp. Wondra or flour (optional)


    1. Cut lemons into 2 halves each.
    2. Rub chicken with one lemon half.
    3. In a large Dutch oven, saute onion in extra virgin olive oil until soft and golden brown colored.
    4. Rub chicken with lemon pepper.
    5. Sear chicken on both sides in the onion and extra virgin olive oil. Add in garlic and saute for 1 more minute or possibly till garlic is lightly colored.
    6. Add in broth or water and liquid removed chick-peas or garbanzos, the juice from the lemons and salt and pepper, to taste.
    7. Bring to a boil, reduce heat, cover and simmer for about 40 min or just until chicken is tender (depends upon size of chicken breasts).
    8. If a thicker sauce is desired, stir flour (or Wondra) into sauce during final 15 min of cooking. 10 min before serving, stir in parsley (save a healthy pinch for garnishing).
    9. Taste and adjust seasoning adding salt and pepper to taste.
    10. Serve chicken with chick-peas or garbanzos on the side; top with sauce and a sprinkle of parsley.
    11. Leftovers can be refrigerated in the sauce and served the next day over pasta or rice or sprinkled with mozzarella and baked till cheese melts and chicken has reheated.

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