Recipe Background
Creamy Lemon Pepper Chicken has, over generations, earned its place as one of the classics of the dinner table. Savory chicken, cooked to a golden brown, flavored with zesty lemon pepper, and draped in a creamy sauce is guaranteed to bewitch anyone who takes a bite. You can serve it over potatoes or rice (which helps to soak up some of that indulgent sauce) or with a crunchy side salad for a bit of refreshment. It's time to go back to the classics with Creamy Lemon Pepper Chicken.
Creamy Lemon Pepper Chicken has, over generations, earned its place as one of the classics of the dinner table. Savory chicken, cooked to a golden brown, flavored with zesty lemon pepper, and draped in a creamy sauce is guaranteed to bewitch anyone who takes a bite. You can serve it over potatoes or rice (which helps to soak up some of that indulgent sauce) or with a crunchy side salad for a bit of refreshment. It's time to go back to the classics with Creamy Lemon Pepper Chicken.
Ingredients
- 2 (8-ounce) chicken breasts boneless, skinless, and cut in half lengthwise
- 1/2 tablespoon lemon pepper
- kosher salt to taste
- ground pepper to taste
- 2 tablespoons olive oil divided
- 2-3 cloves garlic minced
- 1 tablespoon flour
- 1 cup milk
- 1 lemon optional, sliced, for garnish
- 1 tablespoon parsley optional, minced, for garnish
Directions
- Sprinkle the chicken with the lemon pepper, the salt, and the pepper on all sides.
- In a large non-stick pan over medium-high heat, heat 1 tablespoon of the olive oil.
- Add the chicken to the hot oil and cook until golden on both sides and just shy of cooked through, about 3-4 minutes per side.
- Transfer the chicken from the pan and keep warm.
- Add the remaining oil to the pan.
- Add the garlic and sauté over medium heat until fragrant, about 1 minute.
- In a small bowl, whisk the flour and the milk together until smooth.
- Pour the milk mixture into the pan and whisk until bubbly and thickened, about 2-4 minutes.
- Return the chicken back into the pan and cook until cooked through, about 4-5 minutes.
- Garnish with the lemon slices and the parsley.
- Serve.
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