This post may contain affiliate links. Please read our disclosure policy.
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!
Try my Easy Chicken Francese or Creamy Lemon Chicken Orzo Soup next.
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
- Olive oil and butter – for pan frying
- Garlic – for more savory goodness
- Flour – to thicken the sauce
- Chicken broth – for more depth of flavor. Use low-sodium if salt is a concern.
- Heavy cream – a hint of real cream gives the sauce the best taste and velvety texture
- Lemon pepper – our signature ingredient
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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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.
What to serve with lemon pepper chicken
- Try my Stick of Butter Rice, these Cream Cheese Mashed Potatoes, or pasta. If you want a richer side, pair it with my Alfredo Gnocchi that’s ready in only 15 minutes.
- For veggie sides, I like Roasted Green Beans, broccoli or broccolini, or my Easy Glazed Carrots.
- If you’re in search of a salad, try this Super Simple Parmesan Arugula Salad.
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.
Please leave a star rating and review below if you made this easy lemon pepper chicken! You can also find me on Instagram and tag me if you made this or any S&L recipe.
Lemon Pepper Chicken
Ingredients
- 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
- 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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on January 3, 2021. It’s been updated with new photos and better instructions but is the same great recipe!
This was really good! My grandkids loved it.
I used whole lactose free milk, it worked great !
Glad it was a hit, Tonni!
This was a delicious, quick and easy meal that the whole family loved! I served it with spinach and jasmine rice. I used half & half because that’s all I had and it came out perfect! Thank you! I’m new to the site but plan to try out more recipes!
Thank you so much, Lauren!! I’m so glad you found me, and I’m glad you enjoyed this recipe! 😀
I switched out the lemon pepper seasoning for fresh lemons. (Only because my store didn’t have lemon pepper seasoning and I happened to have a whole bag of lemons lol) you have to add it slowly though and taste it each time until you approve of the flavor and the same with pepper. But my husband LOVED it. So did I! This recipe is awesome. Love love love!!
I’m so glad you enjoyed it!! 🙂
Loved this!! So much flavor and I loved the thickness that the roux created! Served mine with risotto and steamed broccoli…yum!
So pleased you liked it, Marla!! Thanks for reviewing my recipe. XO
4 stars for an easy-peasy way to have a cream based sauce that’s light & fulfilling. I took one star off as I found it rather bland despite the lemon pepper and garlic. Felt it was missing something. I will try adding some “Better Than” chicken boullion paste next time to jazz it up a bit. Don’t want to compete with the Lemon Pepper which already has lots of spices in it. I find that ‘Better Than” intensifies and brings out flavour in many dishes.
Yup, Better Than Bouillon is delish! I wonder if your lemon pepper seasoning just didn’t have enough salt in it? I find that’s usually the case when cream sauces taste bland. In any event, the Better Than Bouillon should help. I’m glad you liked the recipe in general, though.
So good even though I had to sub lemon juice and black pepper, and I didn’t have enough heavy cream so used some 2% milk.
I’m so glad it worked out!
So tasty and easy! Another Salt & Lavender hit! Thanks for your awesome recipes
I’m so happy you liked it, Olivia! So glad you’re liking my recipes. XO
Could you use canned coconut milk to make it dairy free?
Hi! I haven’t tested it, but I think that could work.
I made the lemon pepper chicken and it was so very good . My daughter enjoyed it as well, another clean plate. I am doing the quick chili today.
I’m so happy to hear that! 🙂 I hope you enjoy the chili too!
Maybe it was my choice of lemon pepper seasoning but there was only a hint of lemon. None the less, absolutely delicious! My husband said another awesome dinner choice. Now we can add this one in the rotation as well. Thank you again!
I’m so happy you enjoyed it, Sally! 🙂 Yes… they can vary. Next time you could probably include a bit of lemon juice and/or zest and that will bump up the lemon flavor. Thanks for reviewing this recipe!