Lemon Pepper Chicken

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 · Servings 4

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

Method · 30 min

Cut the chicken breasts in half lengthwise so you've got 4 thinner pieces. Sprinkle them with salt (some lemon pepper blends contain salt so don't go overboard).
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.
Sear the chicken for 4-5 minutes/side, then transfer it to a plate.
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).
Add the broth, cream, and lemon pepper to the skillet. Whisk it for a minute or so until the flour dissolves.
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. You may need to turn the heat down if it's boiling like crazy (you want it to bubble fairly gently). Season with extra salt & pepper if needed and serve immediately.

Why you’ll love it

Just in case you’ve never tried it before, lemon pepper is a seasoning blend made with granulated lemon zest and cracked peppercorns. It tastes lemony and zesty with a peppery finish! It gives the tasty sauce in this simple chicken recipe plenty of personality.

In this elegant 30-minute dish we’ve got golden pan-fried chicken. This isn’t an overly rich dish, but it is satisfying. If you serve it with a vegetable, it’s definitely not too heavy, in my opinion. A hint of cream is the perfect final touch for the lemon pepper sauce!

What you’ll need

Chicken – we’re using two boneless, skinless chicken breasts cut in half lengthwise for quicker cooking, and they’ll stay more tender.
Chicken broth – for more depth of flavor. Use low-sodium if salt is a concern.

Pro tip

Often the store-bought kinds of lemon pepper seasoning do contain added salt, so I would definitely taste the sauce prior to adding extra salt. You can buy it in the herbs/spices aisle at most grocery stores. I buy McCormick brand, but various brands make it.

How to make lemon pepper chicken

Cut the chicken breasts in half lengthwise, and season with salt. Heat the oil and half the butter, then sear the chicken on both sides. Transfer to a plate. Add the remaining butter to the pan, then the garlic and flour. Stir and cook for about a minute.

Whisk in the chicken broth, cream, and lemon pepper until the sauce is smooth. Add the chicken back to the pan, and continue simmering it until it’s cooked through and the sauce thickens up.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Using an instant read meat thermometer never leaves you in doubt whether chicken is properly cooked or not. It’s safe at 165F. I love my kitchen tongs to quickly and easily turn chicken.
A garlic press makes mincing the cloves effortless. No sticky fingers!
This is the skillet and simple wire whisk I use for making the sauce.

Substitutions and variations

As always, sub ingredients at your own discretion. I use heavy cream because it’s less prone to curdling and offers a thicker and richer sauce. Something with a lower fat content may not give you the best results.
You can definitely sub the chicken breasts for chicken thighs if you prefer (adjust cooking time as needed).
Try to use fairly large chicken breasts since they’re cut in half to make thinner pieces. If your chicken breasts are on the smaller side, feel free to keep them intact, but you may need to cook them for a bit longer.

Leftovers and storage

Leftovers of this lemon pepper chicken will keep in the fridge for 3-4 days in a covered container.
Reheat in a saucepan over a low heat slowly until warmed through.
As with any cream sauce, I don’t recommend freezing leftovers of this recipe.