Creamy Lemon Pepper Chicken
Ready in under 40 minutes, Creamy Lemon Pepper Chicken is perfect for those who love lemons and are short on time! This dish combines seared chicken breasts simmered in a delicious lemon creamy sauce with black pepper and is perfect with a green side and some rice pilaf or crusty bread.
Servings: 4
Ingredients
- 4 boneless skinless chicken breasts pounded to 1/2" thick
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 cup flour will not need all of it
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter cubed, divided
- 1 large shallot minced
- 1 cup low-sodium chicken stock
- 1/3 cup dry white wine
- 3 tablespoons lemon juice plus more to taste
- 1 teaspoon coarse black pepper plus more to taste
- 1/2 cup heavy cream
- 4 lemon slices for garnish
- 1/4 cup minced flat-leaf Italian parsley
Instructions
- Season the chicken breasts with salt, pepper, and garlic powder on both sides then dredge in flour and shake off the excess. Place the dredged chicken on a parchment paper lined baking sheet. Set the remaining flour aside.
- Heat a large pan to a touch less than medium heat, then add the olive oil and 2 tablespoons of butter to the pan. Sear the chicken until cooked through (approximately 3-4 minutes per side) then set the chicken aside on a platter lightly tented with foil.
- Using the same pan, turn the heat to medium-low and add the shallot and remaining butter along with a pinch of salt. Saute until translucent then add 2 tablespoons of the dredging flour and cook until no white spots remain.
- Add the wine and chicken stock to the pan and turn heat to high. With a wooden spoon scrape the pan to dislodge all of the brown bits. Let the sauce boil for 2 minutes then lower to a simmer and mix in the lemon juice and coarse black pepper.
- Add the cream and bring back to a simmer.
- Taste test the sauce and adjust salt, pepper, and lemon juice levels if required.
- When satisfied with the taste of the sauce, add the chicken and half the parsley and gently coat all the pieces. Cook for 2-3 minutes to warm through. Turn off heat and add the remaining parsley and lemon slices. Serve with crusty bread. Enjoy! Note: If the sauce is too thick, simply thin with a few tablespoons of chicken stock at a time to get desired consistency.
Notes
- Chicken. 4 chicken breasts or 6-8 smaller cutlets can be used. The chicken breasts should be pounded to roughly 1/2" equal thickness so that they cook at the same rate.
- Lemon and pepper. This dish is great with plenty of coarse cracked pepper and lemon. Feel free to increase the amounts to suit your personal taste.
- Sauce. If the sauce is too thick before serving, simply thin with a few tablespoons of chicken stock at a time to get your desired consistency.
- Leftovers. Creamy lemon pepper chicken can be saved in the fridge for up to 3 days
Nutrition
Calories: 551kcal | Carbohydrates: 11.2g | Protein: 50.2g | Fat: 35.7g | Saturated Fat: 15.6g | Cholesterol: 191mg | Sodium: 162mg | Fiber: 0.2g | Sugar: 0.2g | Calcium: 34mg | Iron: 2mg
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