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Lemon Pepper Chicken in a Creamy Lemon Garlic Sauce Recipe

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3.9 from 229 reviews

This creamy lemon pepper chicken recipe features tender chicken breasts cooked to golden perfection in a rich, garlicky lemon cream sauce. Ready in just 25 minutes, it’s an ideal quick and flavorful weeknight meal with bright citrus notes and a luscious sauce that pairs beautifully with al dente spaghetti.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1.5 tablespoons olive oil
  • 1.5 pounds boneless, skinless chicken breasts (2 large breasts)
  • 1/4 cup all-purpose flour
  • 2 teaspoons lemon pepper seasoning
  • 2 teaspoons Italian seasoning
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste

Sauce

  • 2 tablespoons butter
  • 6 cloves garlic, finely minced or grated
  • 2 tablespoons all-purpose flour
  • Zest of 1 lemon (about 1 tablespoon)
  • Juice of 1 lemon (about 2 tablespoons)
  • 3/4 cup chicken broth
  • 1 1/4 cups heavy cream
  • 1/2 cup shredded Parmesan cheese
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste

To Serve

  • Lemon wedges or slices
  • Fresh chopped parsley
  • Al dente spaghetti

Instructions

  1. Prepare the Chicken: Heat olive oil in a large sauté pan over medium-high heat. Slice each chicken breast in half lengthwise, creating four thinner pieces total. Season all sides of the chicken pieces evenly with lemon pepper seasoning, Italian seasoning, kosher salt, and fresh cracked pepper.
  2. Cook the Chicken: Place the chicken pieces in the hot pan and cook about 5-6 minutes per side, until a golden brown crust forms and the chicken is fully cooked through. Cook in batches if needed to avoid overcrowding; add more olive oil if the pan gets dry. Remove the cooked chicken from the pan and set aside.
  3. Make the Sauce Base: Reduce heat to medium-low and add butter to the same pan. Once melted, add the minced garlic and sauté for about 30 seconds, stirring frequently to avoid burning.
  4. Thicken the Sauce: Stir in the flour and cook for about one minute, stirring constantly to form a roux and remove any raw flour taste.
  5. Deglaze the Pan: Pour in the lemon juice and chicken broth, scraping the bottom of the pan to release all flavorful browned bits.
  6. Add Cream and Cheese: Stir in the heavy cream, shredded Parmesan cheese, and lemon zest. Season with salt and pepper, then cook over medium heat for a few minutes until the sauce thickens to your preferred consistency.
  7. Finish the Dish: Return the chicken drippings to the sauce and adjust seasoning with additional salt and pepper if needed. Nestle the cooked chicken pieces back into the sauce and simmer for about one minute to heat through and meld flavors.
  8. Serve: Plate the chicken topped with sauce alongside al dente spaghetti. Garnish with fresh chopped parsley and lemon wedges or slices for an extra pop of brightness.

Notes

  • To ensure even cooking, slice the chicken breasts into thinner cutlets before cooking.
  • Use freshly cracked black pepper and high-quality lemon pepper seasoning for the best flavor.
  • The sauce thickens as it simmers; if it becomes too thick, stir in a splash of chicken broth or cream to loosen.
  • This dish pairs wonderfully with pasta, rice, or steamed vegetables for a complete meal.
  • Leftover chicken and sauce can be refrigerated in an airtight container for up to 3 days.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/lemon-pepper-chicken-in-a-creamy-lemon-garlic-sauce-recipe/