Description
This Lemon Pepper Chicken recipe features tender chicken breasts seared to a golden brown and finished in a creamy lemon pepper sauce. Ready in just 30 minutes, this flavorful skillet dish combines garlic, butter, and a zesty lemon pepper seasoning for a quick and comforting meal perfect for weeknights.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, cut in half lengthwise
- Salt, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter (of the 2 tablespoons divided)
- ½ tablespoon lemon pepper seasoning, divided
Sauce
- 1 tablespoon butter (remaining from the 2 tablespoons divided)
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- â…” cup chicken broth
- ½ cup heavy cream
Instructions
- Sear Chicken: Season chicken cutlets with salt and half of the lemon pepper seasoning. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add chicken and sear for 4-5 minutes on each side until golden brown. Remove chicken from skillet and set aside.
- Make Sauce: Add the remaining 1 tablespoon of butter to the skillet. Once melted, add minced garlic and flour. Cook while stirring constantly for 30 seconds to 1 minute to form a roux.
- Simmer and Thicken: Pour in chicken broth and heavy cream gradually, whisking continuously until smooth. Add the remaining lemon pepper seasoning and bring the sauce to a gentle simmer.
- Return Chicken and Finish: Place the seared chicken back into the skillet along with any juices that accumulated. Simmer for 4-5 minutes, or until chicken reaches an internal temperature of 165°F and the sauce has thickened. Adjust heat as needed to maintain a gentle simmer.
- Serve: Taste and season with additional salt and pepper if desired. Serve the chicken immediately with the creamy lemon pepper sauce spooned over.
Notes
- For extra flavor, marinate the chicken with lemon pepper seasoning and a bit of olive oil for 15-20 minutes before cooking.
- Use fresh lemon zest for increased citrus brightness if desired.
- Ensure the chicken is cooked through to a safe internal temperature of 165°F.
- If sauce is too thick, thin with a splash of chicken broth or water.
- This dish pairs well with rice, mashed potatoes, or steamed vegetables.
