Creamy Lemon Pepper Chicken
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
219 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Lemon Pepper Chicken
Report
This Creamy lemon pepper chicken recipe is simple, quick, and easy to make. A low-carb healthy chicken recipe that takes just about 30 minutes to make and the perfect weeknight dinner recipe to serve the family with some rice or spaghetti.
Share:
Ingredients
- 2 large chicken breasts around 8 oz each, cut in half lengthwise to cook faster
- 1/2 tablespoon lemon pepper
- Kosher salt and ground pepper to taste
- 2 tablespoons olive oil divided
- 2-3 cloves garlic minced
- 1 tablespoon gluten-free flour
- 1 cup almond or cashew milk
- 1 lemon sliced to garnish
- 1 tablespoon chopped parsley to garnish
Instructions
- Sprinkle the 2 large chicken breasts with the 1/2 tablespoon lemon pepper blend and season with a pinch of Kosher salt and ground pepper on both sides.
- Heat 1 tablespoon of the 2 tablespoons olive oil in a large non-stick pan over medium-high heat. Cook the chicken until golden on both sides, about 8-10 minutes in total. Set aside and cover to keep warm.
- Add the remaining oil to the pan. Saute the 2-3 cloves garlic (minced) over medium heat for 1 minute.
- In a small bowl, quickly whisk the 1 tablespoon gluten-free flour and 1 cup almond or cashew milk until smooth.
- Pour the milk mixture into the pan and whisk until bubbly and thickened, 2-4 minutes.
- Return the chicken back into the pan and allow it to cook for 4-5 minutes more, or until cooked through.
- Garnish with lemon slices from 1 lemon and freshly ground black pepper. Garnish with 1 tablespoon Chopped parsley
Notes
- Serving size is one slice of chicken breast (1/2 of the breast that was sliced)
- Milk: any milk of choice works. Dairy-free options are great if you are lactose intolerant
- flour: all-purpose or whole wheat flour will work. Gluten-free used for gluten-allergies.
- Chicken: I prefer that you use chicken breast. Boneless chicken thighs work too.
- Only use fresh lemons since they taste much better than bottled lemon juice.
- store leftovers in the fridge in a sealed container for up to 3 days.
Nutrition Information
Show Details
Serving
1/2 breast
Calories
219kcal
(11%)
Carbohydrates
5g
(2%)
Protein
25g
(50%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
72mg
(24%)
Sodium
288mg
(12%)
Potassium
485mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
54IU
(1%)
Vitamin C
17mg
(19%)
Calcium
101mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1/2 breast | |
| Calories | 219kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 288mg | 12% |
| Potassium | 485mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 17mg | 19% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
