This post may contain affiliate links. If you click a link and make a purchase, please assume we make a commission. Thank you.
Copycat Cheddar’s Lemon Pepper Chicken at home is simple, delicious and quick! This recipe will walk you through the steps!
Cheddar’s From Scratch Kitchen is an all-American restaurant chain. They have “homestyle” food and relatively affordable prices. And honestly, their food is pretty good! When I go, I always order their lemon pepper chicken or the mushroom dijon chicken.
But making both of these recipes is easy to do at home, in your own kitchen, and honestly slightly better because you can control the ingredients and customize it to fit your liking.
Jump to:
Why this recipe works
Lemon pepper chicken is pretty easy to make - you only need 8 ingredients and the process from start to finish takes less than 30 minutes!
Not only is this chicken versatile (you can serve it over pasta, with a veggie, or with a crisp side salad), but it’s filling and impressive looking! Who doesn’t want a quick weeknight dinner?!
The reason the Cheddar’s Lemon Pepper chicken is so good is because they use some citrus zest (this recipe doesn’t call for any zesting but the peels of the lemons will be used to make a very light pan sauce to give this dish that bright little zing.
Additionally, this recipe calls for pounding the meat with a meat mallet. I don’t recommend skipping this step - it tenderizes the chicken and makes it much more flavorful because you’re pounding the seasoning into the chicken by doing this.
Ingredients needed to make Copycat Cheddar's Lemon Pepper Chicken
- Chicken breasts - two large chicken breasts sliced in half to make four thin chicken breasts will be perfect for this recipe!
- Lemon pepper seasoning - this recipe is made and tested with McCormick’s Lemon Pepper seasoning. You can get it here. It’s perfectly balanced and will give you a great result!
- Flour - for dredging the chicken.
- Olive oil - for cooking the chicken, but any neutral-tasting oil will work in its place.
- Butter - for flavor, you’ll be making a little bit of pan sauce to spoon over the chicken and give it some extra flavor.
- Chicken broth - for making a little bit of pan sauce to give the chicken extra flavor.
- Lemon - sliced into wedges for garnish.
- Chopped parsley - for garnish and a pop of color!
Instructions
- Butterfly the chicken breasts apart.
- Rub them generously with lemon pepper seasoning on both sides.
- Cover the chicken with plastic cling wrap and beat them with a mallet (on each side) until they’re flat. Do not skip this step, it’s important (see recipe notes).
- Dredge the chicken breasts in flour.
5. Add olive oil to a pan over medium heat.
6. Sear the chicken breasts on each side for 3-5 minutes. Remove them from the pan.
7. Add the butter, chicken broth, and lemon wedges to the pan. Stir it around until the butter and broth are smooth.
8. Return the chicken to the pan. Top with some chopped parsley and serve.
What is the best lemon pepper seasoning to use for lemon pepper chicken?
Your favorite brand will work, but I like McCormick’s brand because it’s easy to find and very accessible. You can get it on Amazon as well as your local chain grocery store.
Substitutions
- Chicken breasts - boneless, skinless chicken thighs (4-5 of them) or chicken breast tenderloins (8-10 of them) will make a suitable replacement!
- Flour - if you wish to make this recipe gluten-free, just leave the flour out.
- Olive oil - you can swap the olive oil for vegetable, canola, or any neutral-tasting oil.
- Butter - the butter really gives the chicken flavor, but you can leave it out if you want to.
- Chicken broth - you can substitute the chicken broth for vegetable broth or vegetable stock.
- Lemon - you don’t actually need the lemon wedges, they’re just to add a little extra flavor and a pop of color.
- Chopped parsley - again, if you don’t have fresh parsley you can add a pinch of dried parsley or completely leave it out.
Variations - you can make this recipe gluten-free, read on!
Can I make Cheddar's Lemon Pepper Chicken Gluten-Free?
Yes you can. First, be sure to use a gluten-free lemon pepper seasoning.
All you’ll need to do after checking your seasoning is to make sure that you omit the step that calls for dredging the chicken. Just skip it! And follow the rest of the recipe as it’s written.
Equipment
The only special equipment you need for this recipe is a meat mallet. If you don't have one, it's a great investment and it's really worth the extra step!
You can get one here.
Some benefits to using a meat mallet when preparing chicken are:
- Uniform thickness: Pounding chicken with a meat mallet helps to even out the thickness of the meat. This ensures that the chicken cooks more evenly, reducing the risk of overcooking or undercooking certain parts.
- Faster cooking: Thinner pieces of chicken cook faster than thicker ones. Tenderizing the chicken with a mallet can help speed up the cooking process, making it a time-saving technique, especially when preparing large quantities of chicken. (It really is worth the extra step!)
- Improved tenderness: By breaking down the muscle fibers and connective tissues, tenderizing with a mallet can make the chicken more tender and easier to chew.
- Enhanced flavor absorption: Tenderized chicken has more surface area, allowing marinades and seasonings to penetrate deeper into the meat. This results in a more flavorful and delicious chicken dish.
- More appealing presentation: Uniformly pounded chicken looks more visually appealing when plated, making it an excellent technique for dishes where presentation matters!
Storage
Refrigerator: You can save the leftovers in the fridge in an airtight container for 3 days.
Freezer: You can freeze the leftovers, wrap the chicken tightly in foil and then place it into a freezer-safe container. You can freeze it for up to 2 months. When you’re ready to eat it, let it thaw in the fridge and then follow the reheating instructions.
Reheating:
On the stove: To reheat the leftovers, add some broth to a pan over low heat, and then reheat the chicken on each side until it’s warmed throughout (you’ll get the best results reheating this way.
In the microwave: To reheat in the microwave, place the chicken in a microwave-safe dish, add a splash of water or broth, then reheat on high for 2-3 minutes (until it’s warmed throughout).
FAQ
Use a meat thermometer: Invest in a good-quality instant-read meat thermometer. Insert the thermometer into the thickest part of the chicken, avoiding the bone. Be sure that the internal temperature is 165 degrees Fahrenheit before removing it from the heat.
What to serve with Cheddar's Lemon Pepper Chicken
Try these light, healthy, and bright sides!
More dinner recipes:
If you loved Cheddar's Lemon Pepper Chicken, you'll also love:
Let's connect?
Follow me on Instagram and Pinterest for more recipe and food content!
Copycat Cheddar's Lemon Pepper Chicken
Ingredients
- 2 chicken breasts butterflied apart
- 2 tsp lemon pepper seasoning *see note
- ½ cup flour
- 2 tbsp olive oil
- 2 tbsp butter
- ¼ cup chicken broth
- ¼ lemon sliced into thin wedges
- chopped parsley for topping, optional
Instructions
- Butterfly the chicken breasts apart.
- Rub them generously with lemon pepper seasoning on both sides.
- Cover the chicken with plastic cling wrap and beat them with a mallet (on each side) until they’re flat. Do not skip this step, it’s important (see recipe notes).
- Dredge the chicken breasts in flour.
- Add olive oil to a pan over medium heat.
- Sear the chicken breasts on each side for 3-5 minutes. Remove them from the pan.
- Add the butter, chicken broth, and lemon wedges to the pan (don't clean the pan). Stir it around until the butter and broth are smooth.
- Return the chicken to the pan.
- Top with some chopped parsley and serve.
Notes
Nutrition
Chicken/Food Safety:
When it comes to handling and cooking chicken, food safety is of utmost importance to prevent the risk of foodborne illnesses. Follow these essential chicken cooking tips to ensure that you prepare safe and delicious chicken dishes:
- Buy from a reputable source: Purchase chicken from a trusted and reliable supplier. Look for fresh chicken with no signs of discoloration, strange odors, or sliminess.
- Store properly: Keep raw chicken in the refrigerator at a temperature of 40°F (4°C) or below. To prevent cross-contamination, store it in a sealed container or a plastic bag on the bottom shelf, away from other foods.
- Thaw safely: If using frozen chicken, thaw it safely. The best method is to thaw it in the refrigerator. You can also use the microwave's defrost setting or submerge the chicken in cold water (in a sealed bag) and change the water every 30 minutes until it's thawed.
- Avoid washing raw chicken: Contrary to popular belief, washing raw chicken is not recommended as it can spread bacteria around your kitchen. Cooking chicken to the proper temperature will kill any harmful bacteria.
- Use separate cutting boards: When preparing chicken, use a separate cutting board for raw meat to avoid cross-contamination with other foods. Wash the cutting board, knives, and utensils with hot, soapy water after each use.
- Cook to the right temperature: Chicken should be cooked to a safe internal temperature to kill any harmful bacteria. Use a food thermometer to check the thickest part of the chicken, avoiding bones. The safe minimum internal temperatures for chicken are:
- Whole chicken: 165°F (74°C)
- Chicken breasts and thighs: 165°F (74°C)
- Ground chicken: 165°F (74°C)
- Chicken wings: 165°F (74°C)
- Avoid undercooking: Ensure that there are no pink or red areas in the cooked chicken. Juices should run clear, not pink.
- Rest the chicken: Let cooked chicken rest for a few minutes before serving. This helps to redistribute the juices and ensures more even cooking.
- Store leftovers promptly: If you have any leftover cooked chicken, refrigerate or freeze it within two hours of cooking.
- Reheat properly: When reheating cooked chicken, make sure it reaches an internal temperature of 165°F (74°C).
By following these food safety tips, you can confidently prepare chicken dishes that are both delicious and safe to eat.
Leave a Reply