Description
This Lemon Pepper Chicken recipe is a quick and creamy dinner that comes together in just 30 minutes. Tender chicken breasts are seared to perfection and then simmered in a luscious lemon pepper cream sauce, making it a flavorful and satisfying meal perfect for busy weeknights or casual gatherings.
Ingredients
Scale
Chicken
- 2 chicken breasts, cut in half lengthwise (4 thinner pieces)
- Salt to taste
- 1 tablespoon olive oil
Sauce
- 2 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2/3 cup chicken broth
- 1/2 cup heavy/whipping cream
- 1/2 tablespoon lemon pepper seasoning
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create four thinner pieces. Lightly sprinkle both sides with salt, being careful not to over-season since some lemon pepper blends contain salt.
- Heat the skillet: In a large skillet over medium-high heat, add olive oil and 1 tablespoon of butter. Allow the pan to heat for a few minutes until the butter melts and the oil is hot.
- Sear the chicken: Place the chicken pieces in the hot skillet and sear them for 4 to 5 minutes on each side until golden brown. Once seared, transfer the chicken to a plate and set aside.
- Make the sauce base: Add the remaining 1 tablespoon of butter to the skillet and allow it to melt. Stir in the minced garlic and sprinkle the flour over the mixture. Cook while stirring frequently for 30 seconds to 1 minute to remove the raw flour taste.
- Add liquids and seasonings: Slowly whisk in the chicken broth, heavy cream, and lemon pepper seasoning. Continue whisking for about a minute until the flour is fully dissolved and the sauce begins to thicken.
- Finish cooking chicken in sauce: Return the seared chicken along with any accumulated juices back into the skillet. Let it simmer gently for another 4 to 5 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has thickened. Reduce heat if the sauce is boiling too vigorously to maintain a gentle bubble.
- Season and serve: Taste the sauce and adjust seasoning with extra salt and pepper if desired. Serve the lemon pepper chicken immediately, spooning the creamy sauce over the top for a delicious finish.
Notes
- Use a meat thermometer to ensure chicken is fully cooked at 165°F for safety and juiciness.
- If lemon pepper seasoning contains salt, adjust added salt accordingly to avoid oversalting.
- Heavy cream can be substituted with half-and-half for a lighter sauce, but the sauce will be less rich.
- Serve with rice, mashed potatoes, or steamed vegetables to complete the meal.
- The sauce thickens upon standing; reheat gently if making ahead.
