This lemon pepper chicken is the kind of weeknight meal that feels effortless but still tastes special.
As it simmers, the bright, creamy sauce warms the whole kitchen with citrusy, garlicky goodness.
Your family will love how tender the chicken turns out, and you’ll love how quickly it comes together.
Serve it over rice, pasta, or veggies for a cozy dinner that never disappoints.
For the Lemon Pepper Chicken
- Chicken Breats – Cut in half lengthwise so they cook faster and more evenly, giving you four thinner pieces.
- Salt – Added lightly at the start; keep in mind some lemon pepper blends already include salt.
- Olive Oil – Used to sear the chicken and help it develop a golden crust.
- Butter – Divided; part for searing the chicken, part for building the creamy sauce.
- Garlic – Minced, bringing aromatic depth to the sauce.
- Flour – Helps thicken the sauce so it becomes silky and smooth.
- Chicken Broth – Adds savory flavor and forms the base of the sauce.
- Heavy/Whipping Cream – Makes the sauce rich, velvety, and perfect for drizzling over sides.
- Lemon Pepper – The star seasoning that adds brightness, citrus notes, and gentle zing.
A Quick Stovetop Lemon Pepper Chicken
- 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
- Slice the chicken breasts lengthwise to create four thinner pieces. Lightly season them with salt—keep in mind that some lemon pepper mixes already contain salt.
- Warm the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Allow the pan to get hot before adding the chicken.
- Cook the chicken for 4–5 minutes per side, then move the pieces to a plate.
- Add the remaining tablespoon of butter to the skillet. Once melted, stir in the garlic and sprinkle the flour over the top. Cook this mixture for 30 seconds to 1 minute, stirring occasionally.
- Pour in the chicken broth, cream, and lemon pepper. Whisk until the flour has fully blended into the liquid.
- Return the chicken—and any juices on the plate—to the pan. Let everything simmer gently for another 4–5 minutes, or until the chicken reaches 165°F and the sauce thickens slightly. Reduce the heat if it’s bubbling too hard. Taste and add more salt or pepper if needed. Serve right away.
- If you prefer dishes on the less salty side, choose low-sodium broth and a lemon pepper blend without added salt.
Nutrition
Calories: 370kcal | Carbohydrates: 6g | Protein: 30g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 145mg | Sodium: 420mg | Potassium: 380mg | Fiber: 0g | Sugar: 1g | Vitamin A: 900IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg Â
1. Can I use chicken thighs instead of breasts?
Absolutely! Thighs work a treat. They’re juicier, harder to overcook, and just as quick once you cut them into even pieces. Use whatever you’ve got—this recipe isn’t fussy.
2. How do I stop the chicken from overcooking or drying out?
Two things: even thickness and the right heat. Slice the breasts lengthwise so they cook evenly, and keep the heat to a strong medium-high for searing, then reduce it slightly to finish. You’re aiming for 165°F / 74°C—no guesswork!
3. My sauce isn’t thickening. What did I do wrong?
Probably nothing! Just give it another minute or two to simmer. The flour needs a moment to do its magic. If it still looks a bit loose, let it bubble gently and reduce. Worst case? A tiny slurry of flour or cornstarch will sort it right out.
4. Can I make this ahead?
Yep! Prep the chicken and measure everything out earlier in the day. For best results, cook the chicken fresh (so it stays juicy), but the sauce can be made ahead and reheated gently. Add the chicken back in right before serving. Easy!
5. What if my lemon pepper seasoning is really salty?
It happens! Many brands sneak in a LOT of salt. Just go lighter on the added salt at the beginning and taste as you go. Low-sodium broth also helps you stay in control. Your sauce should taste bright and creamy—not salty enough to restart civilization.
