Creamy Lemon Pepper Chicken
A quick and easy 5-ingredient dinner featuring tender chicken breasts in a luscious, tangy, and peppery creamy lemon sauce. Perfect for busy weeknights or impressing guests with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 pound / 450 g)
- 1 medium fresh lemon (juice and zest)
- 1 cup (240 ml) heavy cream
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- Pinch of salt (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Pat dry the chicken breasts and season both sides with a pinch of salt and 1 teaspoon freshly cracked black pepper.
- Zest the lemon using a microplane or fine grater, avoiding the bitter white pith. Cut the lemon in half and juice it to yield about 2 tablespoons (30 ml) of fresh lemon juice. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking (about 2 minutes).
- Add the chicken breasts to the skillet and cook undisturbed for 4-5 minutes until golden brown on one side. Flip and cook another 4 minutes until the chicken reaches an internal temperature of 165°F (74°C). Transfer chicken to a plate and cover loosely with foil to rest.
- Lower heat to medium and pour 1 cup (240 ml) heavy cream into the skillet, scraping up any browned bits. Add lemon juice, lemon zest, and ½ teaspoon cracked black pepper. Stir gently and simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
- Return the chicken to the skillet and spoon the creamy lemon pepper sauce over the top. Cook together for 1-2 minutes to warm the chicken and meld flavors.
- Plate the chicken, drizzle with extra sauce, and garnish with chopped fresh parsley if desired. Serve immediately.
Notes
If the sauce becomes too thick, add a splash of water or chicken broth to loosen it. Avoid boiling the cream to prevent curdling. Use freshly cracked black pepper for best flavor. For dairy-free, substitute heavy cream with coconut cream. Greek yogurt can be used off heat for a lighter sauce but do not boil.
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 400
- Sugar: 1
- Sodium: 150
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 3
- Protein: 30
Keywords: lemon pepper chicken, creamy chicken recipe, easy chicken dinner, quick chicken recipe, 5-ingredient dinner, weeknight meal, comfort food