Creamy Lemon Pepper Chicken is a game-changer for your weeknight dinner routine. It's a perfect combination of tangy lemon, juicy chicken, and the warmth of pepper. With bold flavors that never fail to delight, this skillet chicken is the perfect way to transform a simple family meal into something extraordinary.
Have you ever found yourself daydreaming about a comforting and zesty dinner without spending endless hours in the kitchen?
Well, say hello to our lemon pepper chicken recipe!
This dish is like a warm hug paired with a cheerful, sunny day. It combines tender chicken, a creamy sauce bursting with lemon pepper goodness, and a simplicity that'll have it landing on your table in no time.
Trust me, it's a weeknight savior that'll have the whole family asking for seconds!
Ingredients and Easy Swaps
- Boneless Skinless Chicken Breasts: Got chicken thighs instead? Perfect, they'll work just fine.
- All-purpose flour: This is our secret to a crispy golden crust. Are you gluten-free? Almond flour or a gluten-free blend will do the trick.
- Finely grated Parmesan cheese: This little sprinkle of joy thickens our sauce and brings a savory kick. Dairy-free? No problem—nutritional yeast or vegan parmesan have your back. Or you can skip it and use additional flour instead.
- Sea salt: Use your preferred salt, about a teaspoon per pound of chicken.
- Freshly ground black pepper: You can be generous here if your taste buds are adventurous. If you have lemon pepper seasoning, this works great too.
- Oil: Any neutral-flavored cooking oil you've got will work.
- White wine or chicken broth: Wine is lovely if you have it on hand, but there is no need to buy it just for this recipe; broth works fine.
- Lemon juice and zest: No fresh lemons? Bottled juice can work in a pinch.
- Half and half: Here's the star that makes our lemon black pepper chicken irresistibly creamy. Dairy-free folks, full-fat coconut milk will swoop in for that lush texture.
Serving Suggestions
Lemon pepper chicken breast is fabulous with Garlic Roasted Broccoli, Balsamic Green Beans, Ninja Foodi Rice, Air Fryer Onions, and Blackstone Potatoes. Roasted vegetables or a salad with Balsamic Dressing are also nice additions.
How to Make Lemon Pepper Chicken
Tips & Tricks
Play with the Pepper
The intensity of the pepper is up to your preference. Adjust the pepper to suit your taste, whether you're a 'gotta-clear-my-sinuses' enthusiast or a 'play-it-cool' type.
Pound with Purpose
Pounding the chicken evens it out; about a half-inch thickness is a sweet spot. You don't need a mallet. A rolling pin will do just fine if that is what you have.
Adust the Seasonings
Feel free to add seasonings to the flour mixture for this easy lemon pepper chicken. Onion powder and garlic powder are great additions.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream as needed to maintain the sauce's consistency.
More Chicken Recipes to Try
- Blackstone Chicken: Ready to take your barbecue game to the next level? Blackstone Chicken is your go-to, offering a smoky, grilled flavor that's practically begging to be added to your outdoor cooking adventures.
- Instant Pot Chicken Drumsticks: For those busy nights when you just need something quick, nutritious, and totally yummy, these Instant Pot Chicken Drumsticks come to the rescue faster than you can say "dinner is served."
- Turmeric Chicken and Quinoa: Inject a little vibrancy into your mealtime with Turmeric Chicken and Quinoa, a colorful and health-packed dish that's as nourishing for your body as it is pleasing to your taste buds.
- Chicken Quesadillas: Gather the family for a hands-on dinner with these easy, cheesy Chicken Quesadillas. They're the perfect canvas for all your favorite fillings and a guaranteed crowd-pleaser, ensuring smiles all around the table.
25-Minute Creamy Lemon Pepper Chicken
Ingredients
- 16 ounces boneless skinless chicken breast pounded thin
- ⅓ cup all-purpose flour
- ⅓ cup finely grated Parmesan cheese
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons oil avocado oil or olive oil
- 2 tablespoons white wine or chicken broth
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 cup half and half
Instructions
- Pat the chicken breast dry. In a shallow dish, combine the flour, parmesan, salt, and pepper.
- Dip the chicken in the flour mixture and shake off the excess.
- Heat the oil over medium heat in a large skillet.
- Add the chicken and cook until golden brown, about 5 to 7 minutes per side.
- Remove from the pan and tent to cover.
- Add the wine or broth the skillet and deglaze the pan.
- Add the lemon juice, lemon zest, and half and half. Cook for 4 minutes, stirring constantly.
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