Creamy Lemon Pepper Chicken Recipe

When you need a dish that’s just as comforting as it is vibrant, nothing fits the bill like Creamy Lemon Pepper Chicken. Imagine juicy, golden chicken enveloped in a luscious lemon-pepper cream sauce that’s bursting with zesty brightness and a peppery kick—you’ll want to sop up every last drop!

Ingredients You’ll Need

The magic of this Creamy Lemon Pepper Chicken is that the ingredient list is refreshingly short, but every component pulls its weight. Each one brings depth, silkiness, or that essential citrusy pop—so don’t skip a thing!

• Boneless, skinless chicken breasts: Sliced into thin steaks for even, speedy cooking—they soak up all the gorgeous sauce!
• Sea salt flakes & cracked black pepper: Essential for seasoning and giving that unmistakable lemon-pepper profile.
• Sweet paprika: Adds subtle warmth and lovely color to the chicken’s crust.
• Plain (all-purpose) flour: Lightly coats the chicken, resulting in a beautiful golden sear and helping to thicken the sauce.
• Olive oil & unsalted butter: For a rich, flavorful base that builds a perfect fond in the pan.
• Water: Used to deglaze, so none of those delicious browned bits go to waste!
• Freshly minced garlic: Gives the sauce irresistible aromatic depth and zing.
• Chicken stock: A little volume and savory foundation for the creamy sauce.
• Thickened (heavy) cream: The hero of that luscious, velvety texture.
• Dijon mustard: Subtle tanginess that enhances—but never overpowers—the lemony notes.
• Juice and zest of a lemon: Citrus in two forms brings fresh, bright flavor and serious “wow” factor.
• Freshly grated parmesan: Amp up the umami and nutty depth of the sauce (use the good stuff – you can taste the difference!).
• Sea salt flakes, to taste: For final seasoning and balance.
• To serve: Mashed potatoes or rice, steamed green beans, lemon slices, and fresh flat-leaf parsley (optional): These sides complement the creamy sauce and keep the meal vibrant and wholesome.

Variations

One of the best things about Creamy Lemon Pepper Chicken is how easily it adapts to your favorite proteins, flavors, or dietary requirements. Your kitchen, your rules—feel free to riff and make it your own!

• Use chicken thighs: Swap chicken breasts for boneless, skinless thighs—they’re extra-juicy and nearly impossible to overcook.
• Add spinach or peas: Stir a handful of baby spinach or some fresh/frozen peas into the sauce in the last minute for a pop of green and extra veg power.
• Make it dairy-free: Sub your favorite non-dairy cream (like coconut cream) and plant-based parmesan for a still-sumptuous, lactose-free sauce.
• Extra lemony: Double the zest for even more of that citrusy punch—totally irresistible for lemon lovers!
• Try it with fish or shrimp: This sauce is just as swoon-worthy over flaky fish fillets or shrimp for a lighter twist.

How to Make Creamy Lemon Pepper Chicken

Step 1: Prep & Season the Chicken

Start by slicing your chicken breasts in half horizontally to create four thin fillets—this helps them cook evenly and quickly. Generously season each piece with salt, cracked black pepper, and sweet paprika, making sure every surface is well coated for flavorful, juicy bites.

Step 2: Dredge & Sear

Press the seasoned chicken into plain flour, coating both sides and dusting off any excess. Heat your olive oil and a tablespoon of butter in a large, deep skillet over medium-high heat. Sear the chicken for about 5–6 minutes, flipping halfway, until beautifully golden and just cooked through. Transfer to a plate while you build the sauce.

Step 3: Deglaze & Sauté Garlic

Add a splash of water to your hot pan to loosen up all those flavor-packed brown bits from the bottom—this is pure gold for the sauce! Pour out any excess liquid or wipe clean, then melt in a tablespoon of butter with garlic, sautéing just until fragrant—don’t let it brown.

Step 4: Build the Dreamy Sauce

Pour in the chicken stock and let it bubble for a minute or two, reducing by half for concentrated flavor. Lower the heat and stir in cream, Dijon, lemon juice and zest, and extra cracked black pepper. Let everything simmer gently for 2–3 minutes until the sauce starts to thicken and smell absolutely irresistible.

Step 5: Finish with Parmesan & Return Chicken

Stir in the parmesan—watch the sauce instantly become silkier, richer, and infused with savory goodness! Taste and add a little more salt or lemon if needed. Slip the chicken back into the pan, nestling it into the sauce. Simmer for a final 2–3 minutes so the chicken absorbs every lovely flavor.

Step 6: Serve & Savor

Serve your Creamy Lemon Pepper Chicken hot, spooning that luscious sauce over each piece. Add mashed potatoes, rice, or a mountain of steamed greens—whatever makes you happiest. Top with lemon slices and fresh parsley, and don’t forget an extra crack of black pepper!

How to Serve Creamy Lemon Pepper Chicken

Garnishes

A shower of freshly chopped flat-leaf parsley, a scattering of lemon zest, and an extra grind of black pepper make each plate of Creamy Lemon Pepper Chicken pop with color and fragrance. Lemon slices never fail to look stunning and offer the perfect citrus touch at the table.

Side Dishes

Pillowy mashed potatoes are a natural fit—they soak up every drop of sauce! Steamed green beans or asparagus add freshness and crunch, while fluffy white rice turns this into a no-fuss, ultra-cozy meal. If you’re feeling extra, a loaf of crusty bread is practically mandatory for swiping up the creamy goodness.

Creative Ways to Present

Try slicing the chicken and fanning it over a bed of rice for an elegant dinner party main, or pile it onto individual plates with a swirl of sauce and a sprinkle of microgreens for modern, restaurant-style flair. Leftovers are fabulous sliced into warm wraps or on top of a big, tangy salad for lunch!

Make Ahead and Storage

Storing Leftovers

Pop leftover Creamy Lemon Pepper Chicken (with plenty of sauce!) into an airtight container to keep it moist and tender. It’ll stay perfectly delicious for up to three days in the fridge—making weekday lunches a guaranteed treat.

Freezing

This is one recipe best enjoyed fresh or from the fridge. The cream sauce tends to separate when frozen, so I don’t recommend freezing Creamy Lemon Pepper Chicken; savor it within a few days of making for dreamiest results.

Reheating

Gently reheat leftovers on the stovetop over low heat, stirring and adding a splash of water if the sauce thickens too much. For microwave reheating, use short bursts and stir well—this prevents the sauce from splitting and keeps the chicken nice and juicy. If the sauce looks like it’s separating, whisk in a splash of cream or warm milk to bring it back together.

FAQs

Final Thoughts

If you’re looking for a dish that brings sunshine to your table and makes every bite count, Creamy Lemon Pepper Chicken is guaranteed to make you smile. I hope you love it as much as my family does—don’t be surprised when it disappears fast!

Print