Description
This easy lemon pepper chicken recipe has a bright, peppery, tart, and silky cream sauce. It’s made with just a handful of everyday ingredients and comes together fast!
Ingredients
Scale
- 2 chicken breasts (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/whipping cream
- 1/2 tablespoon lemon pepper
Instructions
- Step 1: Cut the chicken breasts in half lengthwise so you’ve got 4 thinner pieces. Sprinkle them with salt.
- Step 2: 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.
- Step 3: Sear the chicken for 4-5 minutes/side, then transfer it to a plate.
- Step 4: 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).
- Step 5: Add the broth, cream, and lemon pepper to the skillet. Whisk it for a minute or so until the flour dissolves.
- Step 6: 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. Season with extra salt & pepper if needed and serve immediately.
Notes
If you’re particularly sensitive to salt, use low sodium chicken broth, and look for a low or no salt brand of lemon pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 1 g
- Sodium: 336 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 128 mg