This Easy Lemon Pepper Chicken with Creamy Sauce is a rich and flavorful dish featuring tender, pan-seared chicken breasts seasoned with lemon pepper, then smothered in a creamy, tangy lemon sauce. It’s the perfect quick and easy weeknight meal that pairs beautifully with rice, pasta, or roasted vegetables.
Why You’ll Love This Recipe
- Bright and flavorful – The zesty lemon pairs perfectly with the creamy sauce.
- Quick and easy – Ready in under 30 minutes with simple ingredients.
- One-pan dish – Fewer dishes to clean up!
- Perfect for any occasion – Works for both casual dinners and special meals.
- Versatile – Serve with pasta, rice, or steamed veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
- 2 large boneless, skinless chicken breasts (halved into cutlets)
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon salt
- ¼ cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 1 tablespoon butter
For the creamy lemon sauce:
- 3 cloves garlic (minced)
- ½ cup chicken broth
- 1 cup heavy cream (or half-and-half)
- ½ teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ cup grated Parmesan cheese (optional, for extra richness)
- 2 tablespoons fresh parsley (chopped, for garnish)
Directions
1. Prepare the chicken:
- Pat the chicken dry and season both sides with lemon pepper and salt.
- Lightly dredge each piece in flour, shaking off any excess.
2. Cook the chicken:
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear the chicken for 4–5 minutes per side until golden brown and cooked through (internal temperature of 165°F/75°C).
- Transfer to a plate and cover to keep warm.
3. Make the creamy lemon sauce:
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits from the pan.
- Stir in heavy cream, lemon zest, lemon juice, black pepper, salt, and Italian seasoning.
- Simmer for 3–5 minutes until slightly thickened.
- Stir in Parmesan cheese, if using, and mix until melted.
4. Combine and serve:
- Return the chicken to the skillet, spooning sauce over the top.
- Simmer for another 2 minutes to warm through.
- Garnish with fresh parsley and serve immediately.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Lemon Garlic Butter Chicken: Add extra butter and garlic for a richer flavor.
- Spicy Version: Add ½ teaspoon red pepper flakes for a little heat.
- Lighter Option: Use Greek yogurt or light cream instead of heavy cream.
- Cheesy Twist: Stir in extra Parmesan or mozzarella for an ultra-creamy sauce.
- Low-Carb/Keto: Serve with cauliflower rice or steamed vegetables instead of pasta.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the chicken and sauce separately for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce.
FAQs
Can I use bone-in chicken?
Yes, but increase the cooking time to ensure the chicken is fully cooked.
What’s the best side dish for this chicken?
Serve with pasta, rice, mashed potatoes, or roasted vegetables.
Can I make this dairy-free?
Yes! Use coconut cream or a dairy-free alternative for the sauce.
Why is my sauce too thin?
Simmer it longer or add a cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons water) to thicken.
Can I make this recipe with fish or shrimp?
Absolutely! Swap the chicken for salmon, tilapia, or shrimp, adjusting the cooking time as needed.
How do I make the sauce extra tangy?
Add extra lemon juice or a touch of Dijon mustard for more depth.
Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice gives the best flavor.
How do I prevent the chicken from drying out?
Don’t overcook it! Use a meat thermometer and remove once it reaches 165°F/75°C.
What’s the best way to get a crispy crust on the chicken?
Dredging the chicken in flour and using a mix of butter and oil helps create a golden, crispy crust.
Can I add vegetables to this dish?
Yes! Add spinach, mushrooms, or asparagus to the sauce for extra flavor.
Conclusion
This Easy Lemon Pepper Chicken with Creamy Sauce is a delicious, quick, and elegant dish that’s perfect for busy weeknights or special occasions. With a bright lemony flavor, a rich creamy sauce, and tender, perfectly seared chicken, this recipe is sure to become a favorite. Serve it with pasta, rice, or veggies for a complete, satisfying meal!
Print
Easy Lemon Pepper Chicken with Creamy Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian-inspired
Description
This Lemon Pepper Chicken with Creamy Sauce is a simple yet delicious dish featuring pan-seared chicken breasts coated in lemon pepper seasoning and served with a rich, garlicky cream sauce. It’s an easy one-pan meal that’s perfect for busy nights!
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (or 4 small)
- 1 teaspoon salt
- 1 1/2 teaspoons lemon pepper seasoning
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Juice of 1 lemon (about 2 tablespoons)
For the Creamy Sauce:
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Chicken
- Slice chicken breasts in half lengthwise if they are thick, or pound them to an even thickness.
- Season both sides with salt, lemon pepper, and garlic powder.
Step 2: Sear the Chicken
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Remove chicken from the pan and set aside.
Step 3: Make the Creamy Sauce
- In the same skillet, add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up any browned bits from the pan.
- Stir in heavy cream, Parmesan, lemon zest, black pepper, and thyme.
- Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens.
Step 4: Combine & Serve
- Return the chicken to the pan and coat it in the sauce. Simmer for 2 minutes to absorb flavors.
- Garnish with fresh parsley and serve with pasta, rice, or roasted veggies.
Notes
- Swap heavy cream for Greek yogurt or coconut milk for a lighter version.
- Add capers or spinach for extra flavor and texture.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.