Lemon Pepper Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
325 kcal
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Course
Main Course
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Cuisine
American
Lemon Pepper Chicken
Description
The recipe starts by cutting chicken breasts lengthwise to thin pieces for even cooking, then seasoning with salt and lemon pepper. The chicken is seared in a mixture of olive oil and butter until golden brown on both sides and set aside. Remaining butter in the pan is used to cook garlic and flour briefly to form a roux, which thickens the sauce.
Chicken broth, heavy cream, and lemon pepper are whisked in, dissolving the roux and building a creamy sauce with lemony and peppery notes. The chicken returns to the pan, cooking gently in the sauce until fully done and the sauce slightly thickens. The dish balances the richness of cream and butter with zesty lemon pepper seasoning, producing flavorful moist chicken pieces.
This lemon pepper chicken works well served alone or with side dishes like rice, pasta, or steamed vegetables that benefit from the creamy sauce. Adjusting salt is recommended since lemon pepper blends may contain salt.
For those sensitive to sodium, using low sodium broth and salt-controlled lemon pepper blends can manage salt levels without losing flavor.
Ingredients
- 2 chicken breast cut in half lengthwise
- salt to taste
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 2 cloves garlic minced
- 1 tablespoon flour
- 2/3 cup chicken broth
- 1/2 cup heavy cream aka whipping cream
- 1/2 tablespoon lemon pepper
Instructions
- Cut the chicken breasts in half lengthwise so you've got 4 thinner pieces. Sprinkle them with salt (some lemon pepper blends contain salt so don't go overboard).
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Sear the chicken for 4-5 minutes/side, then transfer it to a plate.
- Add the remaining butter to the pan and let it melt, then add in the garlic and sprinkle the flour in. Let it cook for about 30 seconds to 1 minute (stir it a couple times).
- Add the broth, cream, and lemon pepper to the skillet. Whisk it for a minute or so until the flour dissolves.
- Add the chicken back to the pan (and any juices from the plate), and let it cook for another 4-5 minutes or until the chicken has cooked through (165F) and the sauce has thickened a bit. You may need to turn the heat down if it's boiling like crazy (you want it to bubble fairly gently). Season with extra salt & pepper if needed and serve immediately.
Notes
- Use low sodium chicken broth and low or no salt lemon pepper if sensitive to salt.
- Cut chicken breasts thinly for tender, quick cooking.
- Adjust salt cautiously since lemon pepper seasoning can contain salt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 128mg | 43% |
| Sodium | 336mg | 14% |
| Potassium | 482mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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