Creamy Lemon Pepper Chicken has, over generations, earned its place as one of the classics of the dinner table. Savory chicken, cooked to a golden brown, flavored with zesty lemon pepper, and draped in a creamy sauce is guaranteed to bewitch anyone who takes a bite. You can serve it over potatoes or rice (which helps to soak up some of that indulgent sauce) or with a crunchy side salad for a bit of refreshment. It’s time to go back to the classics with Creamy Lemon Pepper Chicken.
Ingredients
- 2 (8-ounce) chicken breasts, boneless, skinless, and cut in half lengthwise
- 1/2 tablespoon lemon pepper
- kosher salt, to taste
- ground pepper, to taste
- 2 tablespoons olive oil, divided
- 2-3 cloves garlic, minced
- 1 tablespoon flour
- 1 cup milk
- 1 lemon, optional, sliced, for garnish
- 1 tablespoon parsley, optional, minced, for garnish
Directions
Step 1 –Sprinkle the chicken with the lemon pepper, the salt, and the pepper on all sides.
Step 2 –In a large non-stick pan over medium-high heat, heat 1 tablespoon of the olive oil.
Step 3 –Add the chicken to the hot oil and cook until golden on both sides and just shy of cooked through, about 3-4 minutes per side.
Step 4 –Transfer the chicken from the pan and keep warm.
Step 5 –Add the remaining oil to the pan.
Step 6 –Add the garlic and sauté over medium heat until fragrant, about 1 minute.
Step 7 –In a small bowl, whisk the flour and the milk together until smooth.
Step 8 –Pour the milk mixture into the pan and whisk until bubbly and thickened, about 2-4 minutes.
Step 9 –Return the chicken back into the pan and cook until cooked through, about 4-5 minutes.
Step 10 –Garnish with the lemon slices and the parsley.
Step 11 –Serve.
