I know what you’re thinking.
Right now, #Choctobrefest is going on. And there is a secret ingredient in my lemon pepper chicken.
It couldn’t be chocolate, right?
Oh, but it is.
Yes, you read that right… this lemon pepper chicken recipe contains an ingredient from one of our lovely #Choctoberfest sponsors: Forte chocolate! You’re going to have to trust me on this one, because this chicken is delicious. You need it in your life.
You take one bite and think, “Okay, this is not bad.” Then you take a second bite and think, “Oh. Hello, flavor!” By the third or fourth bite, you will be horking it down. The chicken itself is super juicy, and the white chocolate in the recipe gives the glaze a deep, rich flavor with earthy undertones and just a hint of sweetness.
Plus, it is super easy to make, and y’all know how much I love easy recipes.
Here’s the thing… growing up, I wasn’t super adventurous as an eater. We didn’t eat at restaurants often due to the simple fact that there really weren’t any restaurants nearby. There were a few diners and pizza places within a 15-20 minute drive, but that’s it. I was in high school the first time I had Chinese food (even crappy takeout) and college the first time I had sushi or Mexican food, other than tacos. I was well into my mid-20s the first time I had Indian food.
But over the years, I have become much more adventurous. Even in my own kitchen, I like to experiment with new cooking techniques and flavors.
Still… sometimes I fall back into my old ways. I get into a foodie rut, which is what happened recently during our move.
Oh yeah, we moved! The new house is great, but a lot smaller than our old place, so I am still adjusting. We didn’t really take any time off for the move, so I am still putting stuff away over two months later. Because I was so stressed out about moving, I really didn’t want to think about what to make for dinner or trying new recipes. So, I just made the old standbys or we grabbed takeout.
I think this chicken shocked my system into trying new dishes again!
Forte Chocolates makes premium chocolate bars in unique and delicious flavors, such as balsamic vinegar, espresso, and honey. For this recipe, I used their addicting Lemon & Pepper in White Chocolate. I was so nervous that I wouldn’t like this flavor, but when we tried a small piece before making this recipe, my husband and I had to stop ourselves from eating the entire bar.
The chocolate itself has a very strong lemony flavor, with just the right amount of sweetness. The finish is peppery, but not overpowering. It’s a unique flavor perfect for savory recipes like this chicken, but also delicious in sweet recipes or eaten as-is.
If you want to try this flavor, Forte Chocolates has a buy 3 get 1 free deal going on right now. Just use the code CHOCTOBERFEST2018 at checkout to tell ’em we sent ya! We’re so grateful that Forte joined us for #Choctoberfest this year. We couldn’t do this event without the support from our sponsors.
Okay, now onto this recipe. Here’s the printable, and if you scroll down, you will find even more recipes from our #Choctoberfest bloggers
Secret Ingredient Lemon Pepper Chicken
Lemon pepper chicken with a hint of earthy sweetness from the secret ingredient - white chocolate! Yes, this lemon pepper chicken recipe really has chocolate in it. It's addicting!
- 4 boneless skinless chicken breasts
- 3 teaspoons flour
- 3 Tablespoons coconut oil (can use butter instead)
- 1 cup chicken broth
- 2 ounces Forte lemon pepper white chocolate
- 1 Tablespoon lemon juice
- 1 teaspoon black pepper
Melt the coconut oil in a small saucepan, then add flour. Whisk together and allow to brown slightly.
Add the chicken broth and still to combine. Cook for 10 minutes, stirring occasionally.
Add the white chocolate and stir until it has melted and combined into the sauce.
Add the lemon juice and black pepper. Stir to combine and remove from heat. Sauce will be fairly thin, more like a glaze.
Dip each chicken breast in the sauce and add to a baking dish. Dump any leftover sauce overtop.
Bake uncovered at 350 degrees Fahrenheit for 30-45 minutes until done (depends on the thickness of your chicken - the internal temp should be at least 165 degrees). After 20 minutes, spoon some of the sauce in the dish overtop the chicken to keep the meat moist.
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