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Lemon Pepper Chicken

A quick, protein-packed dish featuring tender chicken breasts in a zesty and creamy lemon pepper sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium chicken breasts A lean protein that forms the base of the dish.
  • 2 tablespoons all-purpose flour Helps create a lovely crust when cooking.
  • 1 tablespoon lemon pepper seasoning Adds the essential zesty flavor.
  • 2 tablespoons olive oil For sautéing the chicken, giving it a crisp exterior.
  • 1 tablespoon butter Enhances flavor and richness in the sauce.
  • 2 cloves garlic (minced) Adds depth and aroma.
  • ½ cup chicken stock Provides a savory base for the sauce.
  • ½ cup whipping cream Creates a luxurious, creamy texture.
  • 2 tablespoons lemon juice Brightens the sauce and enhances the lemon flavor.

Method
 

Preparation
  1. Place the chicken breasts on a cutting board and pound the thick end with the heel of your palm until they are even in thickness.
  2. In a medium-sized bowl, mix the flour and lemon pepper seasoning. Add the chicken, ensuring each piece is well-coated.
Cooking
  1. Heat the olive oil in a large, non-stick frying pan over medium-high heat. Add the chicken and cook for about 5 minutes until golden brown.
  2. Turn the chicken over, reduce the heat to medium, and let it cook for another 8–10 minutes until fully cooked through. Remove from the pan.
  3. In the same pan, add the butter and minced garlic. Sauté for 30 seconds until fragrant.
  4. Add the chicken stock, whipping cream, and more lemon pepper seasoning—bring this mixture to a boil.
  5. Allow the sauce to boil for 2–3 minutes to thicken slightly. Remove from heat and stir in the lemon juice.
  6. Return the chicken to the pan, mixing it into the sauce until perfectly combined.

Notes

Serve warm with a side of steamed vegetables or a fresh salad. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to three months.