Lemon Pepper Chicken with Creamy Garlic Sauce
Cooking times will vary depending on the size and thickness of the chicken breasts. Some chicken breasts are huge, over 1 pound each so you might want to cut the chicken lengthwise for quicker cooking. This recipe was cooked with chicken breasts that were cut thinner lengthwise. If you want more lemon pepper flavor, add 1 teaspoon of lemon pepper seasoning to the sauce. Enjoy!
Servings: 4 servings
Calories: 500kcal
Ingredients
For the Chicken
- 2 pounds (907 g) boneless skinless chicken breasts (approximately)
- 1-2 teaspoons (5 ml) lemon pepper seasoning , or to taste
- (optional) pinch of paprika and/or ground cumin
- 1 Tablespoon (14 g) butter
For the Creamy Garlic Lemon Pepper Sauce:
- 2 Tablespoons (28 g) butter , or olive oil
- 4 cloves garlic , minced
- 3/4 cup (180 ml) heavy whipping cream
- 1/2 cup (120 ml) chicken broth
- 2 teaspoons (10 ml) Worcestershire sauce
- zest of 1 medium lemon
- 3 tablespoons (45 ml) fresh lemon juice
- 1 teaspoon (5 ml) mustard , (dijon, yellow, spicy brown, etc…)
- salt , to taste
- black pepper , to taste (preferably fresh cracked pepper)
- 3 Tablespoons optional minced parsley , for garnish
Ideas for servine
- pasta, noodles, rice, steamed veggie, or side of bread
Equipment
Instructions
- Preheat oven to 400°F/205°C.
- Pat dry the chicken breasts and cut them lengthwise if the chicken is too thick. Season all sides of chicken with lemon pepper seasoning and optionally season with a sprinkle of paprika and ground cumin.
- Heat a large oven-safe skillet over medium-high heat. Add the 1 Tablespoon of butter to skillet and melt. Add the chicken and sear both sides until lightly browned, about 2-3 minutes on each side. After chicken is browned, remove it from the skillet and set aside while you make the sauce in the skillet.
- Reduce the heat to medium heat, and melt the 2 Tablespoons of butter and stir in minced garlic. Cook garlic until fragrant. Add 3/4 cup heavy whipping cream, 1/2 cup chicken broth, 2 teaspoons Worcestershire, lemon zest, 3 Tablespoons lemon juice, and 1 teaspoon of mustard. Season with additional salt and pepper to taste (taste the sauce and add to your liking). Whisk the sauce until completely combined.
- Return the seared chicken breasts to the skillet.
- Place the skillet in the oven and bake the chicken at 400°F/205°C for about 20-30 minutes, or until the chicken is cooked through (depends on the thickness of the chicken-internal temp should be 160-165°F).
- After the chicken is cooked through, garnish with optional parsley. Serve the chicken with the lemon sauce over rice, pasta or noodles.
Nutrition
Calories: 500kcal | Carbohydrates: 4g | Protein: 49g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 228mg | Sodium: 501mg | Potassium: 939mg | Vitamin A: 985IU | Vitamin C: 10.6mg | Calcium: 48mg | Iron: 1.1mg