Description
Indulge in the creamy and tangy flavors of this delicious Creamy Lemon Pepper Chicken. Juicy chicken steaks smothered in a velvety lemon pepper sauce, served with mashed potatoes or rice and steamed greens – a perfect meal for any day of the week.
Ingredients
Units
Scale
CHICKEN
- 2 boneless, skinless chicken breasts (500 g/1 lb 2 oz in total), cut in half horizontally to make 4 steaks
- 1/2 tsp sea salt flakes
- 1 tsp cracked black pepper
- 1 tsp sweet paprika
- 1/4 cup (35 g) plain (all-purpose) flour
- 1 tbsp olive oil
- 1 tbsp unsalted butter
CREAMY LEMON PEPPER SAUCE
- 1/4 cup (60 ml) water
- 1 tbsp unsalted butter
- 1 tbsp freshly minced garlic
- 1/2 cup (125 ml) chicken stock
- 300 ml (10 fl oz) thickened (heavy) cream
- 1 tsp dijon mustard
- Juice and zest of 1 lemon
- 1 tsp cracked black pepper, plus extra to serve
- 1/2 cup (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 (Italian) parsley (optional)
Instructions
- Chicken – Season the chicken with the salt, pepper, and sweet paprika. Coat the chicken in flour.
- Creamy lemon sauce – Deglaze pan, add butter, garlic, chicken stock, cream, mustard, lemon juice, zest, pepper. Simmer and add parmesan.
- Serve – Serve chicken with mashed potatoes, steamed greens, lemon slices, pepper, and parsley if desired.
Heat oil and butter in a pan, cook chicken, then set aside.
Season with salt, return chicken to pan.
Notes
- Use chicken thighs for juicier meat.
- Can be made ahead and refrigerated for up to 3 days. Not suitable for freezing.
- Leftovers can be refrigerated for up to 3 days. Reheat gently to prevent sauce separation.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 160mg
