Lemon Pepper Chicken Recipe

This Lemon Pepper Chicken is a simple yet flavorful dish that’s perfect for a quick and easy weeknight meal. Tender chicken breasts are cooked to golden perfection in a skillet, then coated in a creamy lemon pepper sauce. It’s a versatile recipe that pairs well with a variety of sides.

Ingredients

Here’s what you’ll need to make this delicious Lemon Pepper Chicken:

• Chicken breasts: Boneless and skinless, cut in half lengthwise to create thinner cutlets.
• Salt: To taste.
• Olive oil: For cooking the chicken.
• Unsalted butter: Adds richness and flavor to the sauce.
• Garlic: Minced, for aromatic depth.
• Flour: Used to thicken the sauce.
• Chicken broth: Adds flavor and moisture to the sauce.
• Heavy cream or whipping cream: Creates a rich and creamy sauce.
• Lemon pepper seasoning: Use your favorite brand of lemon pepper seasoning.

How to Make Lemon Pepper Chicken

Step 1: Prepare the Chicken

Cut the chicken breasts in half lengthwise to create thinner cutlets, which will cook more quickly and evenly. Season the chicken cutlets with salt, but be mindful if your lemon pepper seasoning already contains salt.

Step 2: Cook the Chicken

Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Let the pan heat up for a few minutes until the butter is melted and the oil is shimmering. Add the chicken cutlets to the skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.

Step 3: Make the Lemon Pepper Sauce

Add the remaining butter to the skillet and melt it over medium heat. Stir in the minced garlic and sprinkle in the flour. Cook for about 30 seconds to 1 minute, stirring constantly, to create a roux. Pour in the chicken broth and heavy cream, and whisk until the flour is dissolved and the sauce is smooth. Stir in the lemon pepper seasoning.

Step 4: Finish and Serve

Return the cooked chicken cutlets to the skillet, along with any accumulated juices from the plate. Cook for another 4-5 minutes, or until the chicken is heated through and the sauce has thickened slightly. Make sure the internal temperature of the chicken reaches 165°F (74°C). You may need to reduce the heat to low to prevent the sauce from thickening too quickly before the chicken is fully cooked. Season with additional salt and pepper to taste. Serve immediately with your favorite sides.

How to Serve Lemon Pepper Chicken

• Weeknight Meal: This Lemon Pepper Chicken is perfect for a quick and easy weeknight dinner.
• With Sides: Serve it with your favorite sides, such as mashed potatoes, rice, pasta, or roasted vegetables.
• Lunch or Brunch: Enjoy it for lunch or brunch with a side of fruit or a salad.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

Can I use boneless, skinless chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs, but they may require a slightly longer cooking time.

Can I make this dish without the sauce?

Yes, you can simply cook the seasoned chicken cutlets in the skillet and serve them with a squeeze of lemon juice.

Can I add other ingredients to this dish?

Absolutely! Feel free to add other vegetables, such as mushrooms, bell peppers, or spinach, to the skillet along with the chicken.

How can I make this dish spicier?

Add more red pepper flakes or a diced chili pepper to the sauce.

There you have it! A delicious and easy-to-make recipe for Lemon Pepper Chicken that’s perfect for any occasion. Enjoy!

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