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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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)
Directions
Step 1
Season the chicken breasts on both sides with salt and black pepper.
Step 2
Heat a large skillet over medium heat and add olive oil and one tablespoon of butter.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Lower the heat and stir in the heavy cream, allowing the sauce to gently simmer for 2-3 minutes.
Step 7
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.
Step 8
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.
Step 9
Garnish with fresh parsley if desired, and serve immediately alongside rice, pasta, or steamed vegetables.
Nutrition Facts
| Serving size | (1337.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2467.9 |
| Total Fat 157.0g | 0% |
| Saturated Fat 73.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 874.0mg | 0% |
| Sodium 3749.5mg | 0% |
| Total Carbohydrate 15.2g | 0% |
| Dietary Fiber 1.5g | 0% |
| Total Sugars 1.7g | |
| Protein 217.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 116.5mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 337.7mg | 0% |
Source of Calories