Creamy Lemon Pepper Chicken
Servings: 4
Calories: 545kcal
This Creamy Lemon Pepper Chicken recipe is quick, comforting and packed with flavour. Tender, golden chicken is simmered in a silky, garlicky, lemon-infused sauce with plenty of peppery goodness. Ready in 20 minutes, this one’s perfect for weeknights, meal prep or when you need an easy, crowd-pleasing dinner.
Ingredients
CHICKEN
- 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 steaks (see note 1 to use thighs)
- ½ tsp sea salt flakes
- 1 tsp freshly cracked black pepper
- 1 tsp sweet paprika
- 35 g plain (all-purpose) flour
- 1 tbsp olive oil
- 1 tbsp unsalted butter
CREAMY LEMON PEPPER SAUCE
- 60 ml water
- 1 tbsp unsalted butter
- 1 tbsp freshly minced garlic
- 125 ml chicken stock
- 300 ml thickened (whipping/heavy) cream
- 1 tsp dijon mustard
- 1 lemon, juiced and zested
- 1 tsp freshly cracked black pepper, plus extra to serve
- 50 g freshly grated parmesan
- Sea salt flakes, to taste
TO SERVE
- Freezer-friendly Mashed Potatoes or rice
- Steamed green beans or greens of your choice
- Lemon slices
- 1 tbsp freshly chopped flat-leaf parsley (optional)
Instructions
- Season the chicken – Season the chicken with the salt, pepper and sweet paprika.
- Dredge the chicken in flour – Put the flour on a plate or a sheet of baking (parchment) paper. Press the chicken into the flour so that all sides are evenly coated.
- Cook the chicken – Heat the olive oil and butter in a large, deep, heavy-based pan over medium–high heat. Add the chicken and cook for 5–6 minutes or until the chicken is just cooked, turning once halfway. Set aside on a plate.
- Make the creamy lemon sauce – Deglaze the pan using the ¼ cup (60 ml) of water OR wipe the pan clean with a paper towel. Add the butter and garlic and cook, stirring, for 30–60 seconds, or until the butter is melted and the garlic is fragrant.
- Add the chicken stock and cook for 1–2 minutes until it has reduced by half.
- Reduce the heat to medium–low and add the cream, mustard, lemon juice and zest and the pepper. Simmer for 2–3 minutes or until the sauce has thickened slightly.
- Combine the sauce and chicken – Stir through the parmesan, season with salt to taste and return the chicken to the pan for 2–3 minutes until heated and cooked through.
- Serve – Serve the chicken with mashed potatoes or rice, steamed greens, lemon slices, an extra crack of black pepper and parsley, if using.
Notes
Note 1 – Boneless, skinless chicken thighs will be even juicier and more forgiving if you’re worried about overcooking breast. Just increase the cooking time by a few minutes
Make ahead
Creamy Lemon Pepper Chicken can be made ahead so weeknights are that little bit easier. Refrigerate the cooked chicken with the sauce (to stop the chicken drying out) for up to 3 days. Not suitable to freeze.Leftovers
Creamy Lemon Pepper Chicken leftovers can be refrigerated for up to 3 days. Refrigerate the cooked chicken with the sauce (to stop the chicken drying out) for up to 3 days in an airtight container. Not suitable to freeze. To reheat on the stovetop – Reheat over low heat in a covered pan, stirring occasionally. Add a splash of water if the sauce thickens too much. To reheat in the microwave – Reheat in short bursts (30–40 seconds at a time) for 2–3 minutes, stirring in between bursts to ensure even heating. Add a little extra water if needed to loosen the sauce. Note – Cream-based sauces can sometimes separate or become grainy when reheated. To help prevent this, reheat gently over low heat and stir well. If the sauce starts to split, whisk in a small splash of cream or warm milk to bring it back together.Nutrition Facts
Creamy Lemon Pepper Chicken
Amount per Serving
Calories
545
% Daily Value*
Fat
45
g
69
%
Saturated Fat
25
g
156
%
Trans Fat
0.3
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
14
g
Cholesterol
154
mg
51
%
Sodium
673
mg
29
%
Potassium
439
mg
13
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
20
g
40
%
Vitamin A
1851
IU
37
%
Vitamin C
18
mg
22
%
Calcium
191
mg
19
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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