Creamy Lemon Pepper Chicken

This creamy lemon pepper chicken is packed with bright citrus flavor and a rich, garlicky sauce. It comes together in less than 30 minutes, making it perfect for a quick and satisfying weeknight meal!

 

Easy Lemon Pepper Chicken Recipe

This easy lemon pepper chicken is the perfect way to transform bland, boring chicken breast into a delicious meal the whole family will love! The creamy homemade lemon pan sauce tastes like restaurant quality but is super easy to throw together at home.

Ingredients for Lemon Pepper Chicken

• Chicken Breast: Boneless, skinless chicken thighs would work instead of the chicken breast for this lemon pepper chicken recipe.
• Flour: Lightly coats the chicken to create a golden crust and thickens the sauce. Stick with all-purpose for this recipe.
• Lemon Pepper Seasoning: Infuses bright citrusy, peppery flavor.
• Italian Seasoning: Adds depth with a blend of herbs. Feel free to use your favorite dried herbs.
• Butter: Adds richness and silkiness to the sauce. You can use olive oil but it won’t have quite as much flavor.
• Garlic: Provides a deep, aromatic base. You can use garlic powder in a pinch.
• Lemon Zest & Juice: The zest intensifies the citrus flavor while the juice adds tangy brightness.
• Chicken Broth: Forms the base of the sauce and deepens the savory taste. Use chicken stock if you prefer.
• Heavy Cream: Creates a luscious, creamy texture. Half and half would work as a substitute but the sauce will be slightly thinner.
• Shredded Parmesan: Adds a nutty flavor and thickens the sauce. Freshly shredded Parmesan works best as it melts beautifully into the sauce.

How to Make Lemon Pepper Chicken

Prepare the Chicken: Heat olive oil in a large sauté pan over medium-high heat. Slice chicken in half lengthwise to create four thinner pieces. Season all sides with lemon pepper seasoning, Italian seasoning, salt, and pepper.

Cook Until Golden Brown: Add chicken to the pan and cook for 5-6 minutes per side until golden brown and cooked through. If needed, cook in batches to avoid overcrowding. Set aside.

Make the Sauce: Reduce heat to medium-low and melt butter in the same pan. Add garlic and sauté for 30 seconds, stirring frequently. Stir in flour and cook for another minute.

Deglaze the Pan: Pour in lemon juice and chicken broth, scraping up the flavorful bits from the bottom of the pan.

Create the Creamy Sauce: Stir in heavy cream, Parmesan, and lemon zest. Let the sauce simmer for a few minutes until it thickens. Season with salt and pepper.

Finish the Dish: Stir any juices from the resting chicken into the sauce. Nestle the chicken back into the pan and let it warm through for about a minute.

Serve & Enjoy: Plate with lemon wedges, fresh parsley, and spaghetti for a restaurant-quality meal at home.

Tips for Making Lemon Pepper Chicken

• Cutlets. Pound the chicken out into super thin pieces to make cutlets that cook through quickly and get a bit more crispy.
• Lemon Pepper Seasoning. Use your family’s favorite lemon pepper seasoning. We love the Lawry’s brand for its fine grind and fresh flavors.

Make-Ahead Instructions

• This recipe is the perfect make-ahead dish.
• It will stay fresh in the fridge for days so it’s perfect for meal prep or just getting dinner out of the way!

Storing Leftovers

• Store in an airtight container in the refrigerator for up to 3 days.
• Keep the chicken and sauce separate from the pasta to maintain texture.

Freezing Lemon Pepper Chicken

• Freeze the chicken and sauce separately in airtight containers for up to 2 months.
• Thaw overnight in the fridge before reheating.

Reheating Lemon Pepper Chicken

• Reheat in a skillet over medium-low heat, adding a splash of broth or cream to loosen up the sauce.
• Microwave individual portions in 30-second intervals until warmed through.

Serving Suggestions

• air fryer asparagus
• air fryer green beans
• herb roasted baby potatoes
• cheesy broccoli casserole
• instant pot baked potatoes

Try these easy chicken recipes next!

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