Lemon Pepper Chicken
This easy lemon pepper chicken recipe is made with a handful of everyday ingredients and comes together fast! The perfect comfort food for busy weeknights.
- 2 chicken breasts cut in half lengthwise
- Salt to taste
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 2 cloves garlic minced
- 1 tablespoon flour
- 2/3 cup chicken broth
- 1/2 cup heavy/whipping cream
- 1/2 tablespoon lemon pepper
Cut the chicken breasts in half lengthwise so you've got 4 thinner pieces. Sprinkle them with salt (some lemon pepper blends contain salt so don't go overboard).
Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
Sear the chicken for 4-5 minutes/side, then transfer it to a plate.
Add the remaining butter to the pan and let it melt, then add in the garlic and sprinkle the flour in. Let it cook for about 30 seconds to 1 minute (stir it a couple times).
Add the broth, cream, and lemon pepper to the skillet. Whisk it for a minute or so until the flour dissolves.
Add the chicken back to the pan (and any juices from the plate), and let it cook for another 4-5 minutes or until the chicken has cooked through (165F) and the sauce has thickened a bit. You may need to turn the heat down if it's boiling like crazy (you want it to bubble fairly gently). Season with extra salt & pepper if needed and serve immediately.
- If you're particularly sensitive to salt, use low sodium chicken broth, and look for a low or no salt brand of lemon pepper.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Calories: 325kcal | Carbohydrates: 3g | Protein: 25g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 128mg | Sodium: 336mg | Potassium: 482mg | Fiber: 1g | Sugar: 1g | Vitamin A: 646IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg