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Creamy Lemon Pepper Chicken

A quick and delicious creamy lemon pepper chicken that balances flavor and health, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts A lean source of protein.
  • 1 tablespoon olive oil Essential for searing the chicken.
  • 1 cup heavy cream Provides a rich, creamy texture.
  • 1 tablespoon lemon juice Adds brightness and acidity.
  • 1 teaspoon lemon zest Intensifies lemon flavor.
  • 1 teaspoon black pepper Gives a gentle heat.
  • to taste none salt Enhances overall flavors.
  • as needed none chopped parsley For garnish and freshness.
Substitution Ideas
  • 1 cup Greek yogurt Use instead of heavy cream for a lighter alternative.
  • 1 cup coconut cream For a dairy-free option.

Method
 

Preparation
  1. Heat olive oil in a skillet over medium heat for about 2 minutes until shimmering.
  2. Season the chicken breasts with salt and black pepper.
  3. Cook the chicken in the skillet for about 6-7 minutes on each side until cooked through.
  4. Remove the chicken and set aside.
Sauce Preparation
  1. In the same skillet, add heavy cream, lemon juice, and lemon zest. Stir until combined and heated through for about 2-3 minutes.
  2. Return the chicken to the skillet and coat with the creamy sauce, simmer for an additional 1-2 minutes.
Serving
  1. Garnish with chopped parsley and serve over rice, mashed potatoes, or sautéed greens.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Can be frozen for up to 3 months. Reheat with added chicken broth if sauce thickens.