Chicken and Lemon Pepper Sauce
Elevate your dinner routine with this zesty and creamy Chicken and Lemon Pepper Sauce recipe that’s bursting with vibrant citrus flavors and velvety richness. Juicy, golden-browned chicken breasts are paired with a luscious sauce made from fresh lemon juice, lemon zest, garlic, and a touch of heavy cream for an irresistible balance of tangy and savory. A dash of cornstarch thickens the sauce to the perfect consistency, while fresh parsley adds a pop of freshness to the final dish. Ideal for busy weeknights, this recipe comes together in just 40 minutes and pairs beautifully with rice, pasta, or steamed vegetables. Whether you're looking for a quick family dinner or a crowd-pleasing centerpiece, this dish stands out with its bold flavors and elegant simplicity.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 teaspoons Lemon zest
- 3 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cloves Minced garlic
- 1 cup Chicken broth
- 1 cup Heavy cream
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat a large skillet over medium heat and add olive oil and one tablespoon of butter.
Once the butter is melted, add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining tablespoon of butter and the minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add chicken broth, lemon juice, and lemon zest to the skillet, scraping up any browned bits from the bottom to deglaze the pan. Bring it to a simmer.
Lower the heat and stir in the heavy cream, allowing the sauce to gently simmer for 2-3 minutes.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually add the slurry to the sauce, stirring constantly to thicken it. Simmer for another 1-2 minutes.
Return the cooked chicken breasts to the skillet and spoon the lemon pepper sauce over the top. Let them warm through for 2-3 minutes.
Garnish with fresh parsley if desired, and serve immediately alongside rice, pasta, or steamed vegetables.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 3750 mg | 163% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.7 g | ||
| Protein | 217.6 g | 435% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 338 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
