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
Units
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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.