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5.0 from 120 votes

Creamy Lemon Pepper Chickpea Skillet

This 20-minute lemon pepper chickpea skillet dinner is about to earn a spot in your dinner rotation! Creamy, zesty, and full of flavor.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 2 Tbsp unsalted butter 28 g
  • 2 cloves garlic minced
  • 2 tsp lemon pepper seasoning
  • ½ tsp each salt and mustard powder
  • 2 Tbsp all-purpose flour
  • 1 cup vegetable broth 236 mL
  • 2 oz cans chickpeas drained, 425 g cans
  • 1 cup heavy cream 236 mL
  • ½ cup freshly grated parmesan
  • ¼ cup chopped Italian parsley
  • To serve: lemon slices, coarsely ground black pepper

Instructions

    Cup of Yum
  1. Flavor Base: Melt 2 Tbsp unsalted butter in a large saucepan over medium heat. Add 2 cloves garlic (minced), 2 tsp lemon pepper seasoning, and ½ tsp each salt and mustard powder. Cook for 1 to 2 minutes, or until garlic is fragrant.
  2. Simmer: Stir in 2 Tbsp all-purpose flour until combined, then slowly drizzle in 1 cup vegetable broth. Bring to a gentle simmer until sauce thickens. Stir in 2 15-oz cans chickpeas (drained), cover, and let simmer for about 5 minutes.
  3. Finish: Remove pan from the heat then stir in 1 cup heavy cream, ½ cup freshly grated Parmesan, and ¼ cup chopped Italian parsley. Garnish with sliced lemons and freshly ground black pepper! (Sauce will continue to thick as it cools.)

Notes

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Warm on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. The sauce thickens as it sits—just add a little extra liquid when reheating to bring back the silky texture!
  • Freezer: Not recommended, as the cream-based sauce may separate when thawed.