Cheddars Lemon Pepper Chicken Recipe

I recently decided to tackle a restaurant favorite Cheddars Lemon Pepper Chicken Recipe in my own kitchen, and let me tell you, the results were absolutely incredible.

There is something so satisfying about recreating that zesty, tender chicken from Cheddar’s without even leaving the house.

The bright lemon flavor paired with the savory cracked pepper creates a combination that my family couldn’t get enough of during dinner.

I was surprised at how simple the process actually was, requiring just a handful of pantry staples to achieve that restaurant-quality taste.

If you love a meal that feels fancy but comes together in minutes, you are going to adore making this dish.

Ingredients

Here is everything you will need to recreate this delicious meal in your own kitchen. I have included specific measurements and a few tips on why these specific choices make a difference.

• 2 large chicken breasts: You will slice these horizontally to create four thinner cutlets, ensuring they cook evenly and stay tender.
• 2 teaspoons lemon pepper seasoning: This is the star of the show, so choose a high-quality blend that balances the citrus zest and black pepper heat perfectly.
• 1/2 cup all-purpose flour: This creates a light crust on the exterior of the meat which helps it brown beautifully in the pan.
• 2 tablespoons olive oil: A good quality oil is essential here for searing the meat without burning it at medium temperatures.
• 2 tablespoons butter: Adding this towards the end creates a rich, velvety finish to the pan sauce that oil alone cannot achieve.
• 1/4 cup chicken broth: This liquid helps deglaze the pan, lifting up all those tasty browned bits to create a quick and savory gravy.
• 1/4 lemon: Fresh citrus is non-negotiable here; using bottled juice just won’t give you that same bright, aromatic finish.
• Fresh chopped parsley: While optional, fresh herbs add a pop of color and a fresh grassy note that cuts through the richness of the butter.

Note: This recipe yields approximately 4 servings.

Variations

If you want to tweak this recipe to fit specific dietary needs or flavor preferences, there are plenty of easy swaps you can make.

• Gluten-Free Option: You can easily make this dish gluten-free by skipping the dredging step entirely or using a gluten-free 1:1 flour blend. The seasoning adheres well to the meat even without the flour coating, though the crust will be less pronounced.
• Dairy-Free Twist: For a dairy-free version, simply omit the butter in the final step. You can use a high-quality vegan butter substitute or just stick with extra olive oil to maintain that necessary fat content for the sauce.
• Extra Garlic Kick: If you are a garlic lover, try adding a teaspoon of garlic powder to the flour mixture. You could also toss a minced fresh garlic clove into the pan when you add the broth for a more aromatic, savory profile.
• Spicy Version: To give the dish a bit more heat, sprinkle a pinch of cayenne pepper into the flour dredge. This adds a subtle background warmth that complements the sharp bite of the black pepper perfectly.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Equipment you need

• Meat Mallet: Used to pound the chicken breasts into a uniform thickness for even cooking.
• Large Skillet: Essential for searing the meat and creating enough space to make the pan sauce.
• Tongs: Allows you to flip the meat easily without piercing it and losing precious juices.
• Plastic Wrap: Protects your kitchen counter and tools from raw meat juices while pounding.
• Chef’s Knife: Needed for butterflying the thick chicken breasts safely and accurately.

How to Make Cheddar’s Lemon Pepper Chicken?

This recipe comes together quickly, so it helps to have all your ingredients measured and ready to go before you turn on the stove.

Prepare the Chicken

Start by taking your two large chicken breasts and carefully slicing them in half horizontally to create four thinner pieces. This technique, often called butterflying, ensures that you have more servings and that the meat cooks much faster. It creates the perfect foundation for a quick weeknight meal.

Season Generously

Take your lemon pepper seasoning and rub it thoroughly onto both sides of each piece of meat. You want to be generous here because this is the primary flavor profile of the entire dish. Press the seasoning gently into the flesh so it sticks during the next steps.

Pound the Meat

Place your seasoned cutlets on a board and cover them with a sheet of plastic wrap to prevent splashing. Using the flat side of your meat mallet, gently pound each piece until it is uniformly thin and flat. This step is crucial for tenderizing the fibers and driving the seasoning deeper into the meat.

Dredge in Flour

Place your flour in a shallow dish and press each seasoned cutlet into it, coating both sides lightly. Shake off any excess powder, as you only want a thin layer to help create a golden crust. A heavy coating can become gummy, so a light dusting is all you need.

Sear the Meat

Heat your olive oil in a large skillet over medium heat until it is shimmering but not smoking. Place the cutlets in the pan, being careful not to overcrowd them, and cook for about 3 to 5 minutes per side. You are looking for a nice golden-brown color and for the meat to be cooked through.

Create the Sauce

Once the meat is cooked, remove it from the pan and set it aside on a plate. Without cleaning the pan, toss in your butter, chicken broth, and fresh lemon wedges. Stir everything together, scraping the bottom of the pan to mix in the flavorful browned bits.

Finish and Serve

Let the sauce bubble for a minute until the butter melts and the liquid emulsifies slightly. Return the cooked meat to the pan just long enough to warm it through and coat it in the juices. Sprinkle with fresh parsley and serve immediately for the best flavor.

Additional Tips for Making this Recipe Better

I have found that a few small adjustments can take this dish from good to absolutely gourmet with very little extra effort.

• Don’t Skip Pounding: I cannot stress enough how important it is to use the meat mallet. It ensures the meat cooks evenly so you don’t end up with dry edges and a raw center.
• Use Fresh Lemon: I always use fresh lemon wedges in the pan sauce rather than just juice. The oils from the rind release into the warm butter and add a depth of citrus flavor you can’t get otherwise.
• Rest the Meat: I find that letting the meat rest for just a couple of minutes after cooking helps the juices redistribute. This ensures every bite is moist and tender rather than dry.
• Control the Salt: I recommend tasting your seasoning blend before applying it. Some brands are very salty, so you might want to adjust how much you use based on your personal preference.

How to Serve Cheddar’s Lemon Pepper Chicken?

Presentation is key to making this simple dish feel special, so consider plating it with bright colors and fresh textures. A bed of fluffy white rice or buttery mashed potatoes works wonders for soaking up that delicious lemon-butter pan sauce. You can garnish the plate with extra fresh lemon slices and a sprig of parsley to mimic that restaurant-style look. For a lighter option, fan the sliced meat over a crisp green salad or serve it alongside roasted asparagus or steamed broccoli.

Credit IG: deliciouseats._

Nutritional Information

Here is a quick overview of the nutrition facts per serving to help you track your dietary goals.

• Calories: 276 kcal
• Protein: 29 g
• Carbohydrates: 15 g
• Fat: 11 g

Make Ahead and Storage

Knowing how to store and reheat this dish properly ensures you can enjoy delicious leftovers later in the week.

Refrigerator Storage

You can keep any leftover chicken in an airtight container in the refrigerator for up to 3 days. It holds its texture well, making it a great option for meal prepping lunches for the week ahead.

Freezing Instructions

This dish freezes surprisingly well if you wrap the cooled meat tightly in aluminum foil before placing it in a freezer-safe bag. It will stay good for up to 2 months; just remember to thaw it in the fridge overnight before reheating.

Reheating Tips

To restore the original texture, reheat the meat in a skillet on the stove with a splash of chicken broth. This prevents it from drying out, which often happens if you blast it in the microwave on high heat.

Why You’ll Love This Recipe?

Here are the top reasons why this recipe has become a permanent part of my regular dinner rotation.

• Incredible Speed: You can go from a raw ingredients prep to a fully plated dinner in under 30 minutes. It is the ultimate solution for busy weeknights when you don’t have time for complex cooking.
• Pantry Friendly: You likely already have most of these ingredients sitting in your kitchen right now. There is no need for a special grocery run to find exotic spices or rare produce.
• Family Appeal: The flavors are mild enough for kids but sophisticated enough for adults. It is a crowd-pleaser that works for picky eaters and foodies alike.
• Versatile Serving Options: This protein pairs perfectly with almost any side dish you can imagine. Whether you love pasta, rice, roasted vegetables, or salad, this main course fits right in.
• Budget Friendly: Making this at home costs a fraction of what you would pay at a restaurant. You get four generous servings for less than the price of one entrée out.