A rich, creamy, zesty sauce wrapped around golden, juicy chicken – ready in 20 minutes flat!
Could there be anything more delicious than juicy, golden chicken with a creamy sauce? Yes! Just add lemon and what you’ve got is absolute magic. And if you’re not already paying attention, it only takes 20 minutes to pull together and uses just one pan. (So, sorry to those people who adore washing up … this one’s not for you.)
It just gets better. Other than the chicken and cream, you only need a handful of other simple flavour-bomb ingredients to create this. You know the ones – garlic, chicken stock, mustard, parmesan … and of course a lemon.
As so many of you loved my Creamy Garlic Chicken (still to date one of the most popular recipes on the website with millions of views), I thought I might riff on that beauty and see what I could come up with. Enter Creamy Lemon Pepper Chicken which, dare I say, might be EVEN better than the original!
Other than the to-die-for creamy lemon sauce, what makes the chicken so successful is one simple ingredient. Flour. Dredging the chicken in flour allows the sauce to cling to the chicken, coating it beautifully. It also helps to lock the moisture in, keeping the chicken juicy.
My favourite sides with this recipe are creamy mash and simple steamed green beans. This meal makes the most comforting and satisfying weeknight meal, but it’s fancy enough for guests. It’s so good I predict you might “accidentally” make a double batch. If you do, you can be sure that Future You will be very grateful.
Can I use boneless, skinless chicken thighs instead of breasts?
Absolutely! Thighs will be even juicier and more forgiving if you’re worried about overcooking breast. Just increase the cooking time by a few minutes.
How do I stop the chicken breast overcooking or undercooking?
The secret to perfectly cooked chicken in this recipe lies in the flour coating, making the slices a uniform size, and cooking over the right heat.
- The flour coating acts as a protective barrier, locking in moisture and preventing the chicken from drying out.
- Cutting the chicken in half horizontally creates thinner steaks that cook quickly and evenly, so you’re not left with raw centres or overcooked edges.
- Medium–high heat is key – hot enough to give the chicken a golden crust while allowing the inside to cook through without drying out.
- Resting the chicken for a few minutes after cooking before returning it to the pan retains the juices and keeps it juicy!
What sides go best with this?
This dish loves a creamy, carby base to absorb all of the sauce, so mashed potatoes, rice or pasta are perfect. For freshness, steamed green beans, asparagus, or even a crisp side salad will balance out the richness.
Watch how to make Creamy Lemon Pepper Chicken
If you enjoyed Creamy Lemon Pepper Chicken, I think you’ll love:
Creamy Lemon Chicken Risoni (Orzo) Recipe
Creamy Lemon Tortellini Recipe
Creamy Lemon Chicken Pasta Recipe
One-pan Lemon Garlic Chicken and Potatoes Recipe
One-pan Lemon Gnocchi Chicken Recipe
Creamy Lemon Pepper Chicken
“10/10. So delicious and easy and everyone in the family raved about it! The chicken was so tender and juicy. This will be making a regular appearance at our dinner table.” Share PrintIngredients
- 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 steaks (see note 1 to use thighs)
- ½ tsp sea salt flakes
- 1 tsp freshly cracked black pepper
- 1 tsp sweet paprika
- 35 g (¼ cup) plain (all-purpose) flour
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 60 ml (¼ cup) water
- 1 tbsp unsalted butter
- 1 tbsp freshly minced garlic
- 125 ml (½ cup) chicken stock
- 300 ml (10 fl oz) thickened (whipping/heavy) cream
- 1 tsp dijon mustard
- 1 lemon, juiced and zested
- 1 tsp freshly cracked black pepper, plus extra to serve
- 50 g (½ cup) freshly grated parmesan
- Sea salt flakes, to taste
- Freezer-friendly Mashed Potatoes or rice
- Steamed green beans or greens of your choice
- Lemon slices
- 1 tbsp freshly chopped flat-leaf parsley (optional)
Instructions
- Season the chicken – Season the chicken with the salt, pepper and sweet paprika.
- Dredge the chicken in flour – Put the flour on a plate or a sheet of baking (parchment) paper. Press the chicken into the flour so that all sides are evenly coated.
- Cook the chicken – Heat the olive oil and butter in a large, deep, heavy-based pan over medium–high heat. Add the chicken and cook for 5–6 minutes or until the chicken is just cooked, turning once halfway. Set aside on a plate.
- Make the creamy lemon sauce – Deglaze the pan using the ¼ cup (60 ml) of water OR wipe the pan clean with a paper towel. Add the butter and garlic and cook, stirring, for 30–60 seconds, or until the butter is melted and the garlic is fragrant.
- Add the chicken stock and cook for 1–2 minutes until it has reduced by half.
- Reduce the heat to medium–low and add the cream, mustard, lemon juice and zest and the pepper. Simmer for 2–3 minutes or until the sauce has thickened slightly.
- Combine the sauce and chicken – Stir through the parmesan, season with salt to taste and return the chicken to the pan for 2–3 minutes until heated and cooked through.
- Serve – Serve the chicken with mashed potatoes or rice, steamed greens, lemon slices, an extra crack of black pepper and parsley, if using.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Lenka says:
Very tasty! My family enjoyed it.
Nicole says:
Wonderful to hear, Lenka! Thanks also for the rating, Nic x
Courtney says:
Delicious! I made this DF and GF by substituting cream with coconut milk and adding some nutritional yeast flakes in place of the Parmesan. 👌🏻