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This Creamy lemon pepper chicken recipe is simple, quick, and easy to make. It’s a low-carb, healthy chicken recipe that takes just about 30 minutes to make. It’s the perfect weeknight dinner recipe to serve the family with some rice or spaghetti.
You will need a handful of simple ingredients to make this creamy and healthy chicken breast recipe. Tender and juicy chicken breast nestled in a creamy lemony sauce made with garlic, lemon, and almond milk.
This lemon chicken recipe is low in carbs, low in fat, high in protein, flavorful, and perfect to serve the family as a light dinner with some pasta or rice. If you are looking for an easy way to cook up your chicken breasts for dinner, this creamy lemon chicken will be right up your alley with the right amount of lemony sauce.
Why you will love it
- Wholesome: This lemon chicken recipe is made with healthy ingredients for a perfectly healthy dinner to add to your dinner table. It is low-carb and high in protein.
- Easy to make: this chicken breast recipe is really easy to make with just 5 minutes of prep time and a total of 30 minutes from start to finish!
- Flavorful: The creamy lemon sauce of this chicken recipe is what brings out all the flavors of this meal. The chicken is so tender, juicy, and flavorful.
Ingredients you will need
To make this creamy and delicious lemon pepper chicken recipe you will need the following ingredients. Full measurements are listed further down below in the recipe card.
- Chicken breasts: You will need 2 large (around 8 oz each), or 4 smaller-sized chicken breasts. Cut in half lengthwise to cook faster
- Seasonings: lemon pepper, salt, and pepper.
- Oil: I used olive oil. Use any neutral oil of choice like avocado oil
- Garlic cloves: It is best to use fresh garlic cloves and not garlic powder. If you are in a pinch and don’t have any garlic cloves, then you can substitute it with 1 tablespoon of garlic powder.
- Flour: any flour will work like all-purpose or gluten-free flour.
- Milk: almond milk was used to make this creamy lemon chicken. Any milk will work like 2% milk but to keep it dairy-free, use almond or cashew milk.
- Lemons: use fresh lemons instead of bottled lemon juice. More robust flavor and tastes better.
- Fresh parsley: this ingredient is used mainly to garnish and add some flavor to the overall meal.
How to make creamy lemon chicken
- Season the chicken: Sprinkle the chicken with the lemon pepper blend and season with a pinch of salt and pepper on both sides.
- Cook the chicken: Heat 1 tablespoon of oil in a large non-stick pan over medium-high heat. Cook the chicken until golden on both sides, about 8-10 minutes in total. Set aside and cover to keep warm.
- Make the creamy lemon sauce: Add the remaining oil to the pan. Saute the garlic over medium heat for 1 minute. In a small bowl, quickly whisk the flour and milk until smooth. Pour the milk mixture into the pan and whisk until bubbly and thickened 2-4 minutes.
- Add the chicken back into the sauce: Return the chicken back into the pan and allow it to cook for 4-5 minutes more, or until cooked through.
- Serve: Garnish with lemon slices and freshly ground black pepper.
frequently asked questions
The key to getting soft and juicy chicken breasts is not overcooking them. Cook the chicken breast over medium heat (not high heat) and allow it to cook rather slowly for about 7-10 minutes on each side depending on the size of the chicken breast. Another tip to achieve juicy chicken breast is to allow it to sit covered for about 5 minutes after you cook it before serving. Last but not least, to ensure the juiciest chicken ever, you can soak it in heavily salted water for 10-15 minutes before cooking. This will help tenderize the chicken.
Lemon is a great tenderizing ingredient to add to chicken breast. Perfect to use as a marinade and tastes great when paired with black pepper. Lemon is acidic and adding lemon juice to your chicken, will not only tenderize it but will add a great robust flavor to the meal.
Store leftover creamy chicken in a sealed container in the fridge for up to 3-4 days. To reheat, place in the microwave and heat up for 60-90 seconds.
What to serve it with
- Parmesan Baked Potato Wedges
- Mushroom Garlic Spaghetti
- Cilantro Cauliflower Rice
- Plain Stovetop White Rice
- Garlic Butter Hasselback Potatoes
- Parmesan Oven Roasted Cauliflower
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Creamy Lemon Pepper Chicken
Ingredients
- 2 large chicken breasts, around 8 oz each, cut in half lengthwise to cook faster
- 1/2 tablespoon lemon pepper
- Kosher salt and ground pepper, to taste
- 2 tablespoons olive oil, divided
- 2-3 cloves garlic, minced
- 1 tablespoon gluten-free flour
- 1 cup almond or cashew milk
- 1 lemon, sliced to garnish
- 1 tablespoon Chopped parsley, to garnish
Instructions
- Sprinkle the 2 large chicken breasts with the 1/2 tablespoon lemon pepper blend and season with a pinch of Kosher salt and ground pepper on both sides.
- Heat 1 tablespoon of the 2 tablespoons olive oil in a large non-stick pan over medium-high heat. Cook the chicken until golden on both sides, about 8-10 minutes in total. Set aside and cover to keep warm.
- Add the remaining oil to the pan. Saute the 2-3 cloves garlic (minced) over medium heat for 1 minute.
- In a small bowl, quickly whisk the 1 tablespoon gluten-free flour and 1 cup almond or cashew milk until smooth.
- Pour the milk mixture into the pan and whisk until bubbly and thickened, 2-4 minutes.
- Return the chicken back into the pan and allow it to cook for 4-5 minutes more, or until cooked through.
- Garnish with lemon slices from 1 lemon and freshly ground black pepper. Garnish with 1 tablespoon Chopped parsley
Video
Notes
- Serving size is one slice of chicken breast (1/2 of the breast that was sliced)
- Milk: any milk of choice works. Dairy-free options are great if you are lactose intolerant
- flour: all-purpose or whole wheat flour will work. Gluten-free used for gluten-allergies.
- Chicken: I prefer that you use chicken breast. Boneless chicken thighs work too.
- Only use fresh lemons since they taste much better than bottled lemon juice.
- store leftovers in the fridge in a sealed container for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super easy, great sauce and plenty of it! So glad I tried it.
This recipe was so flavorful! Loved it!! Paired it with some pasta
We love pairing with pasta too! Glad you loved it.
What side goes best with this dish ?
It really depends on what you want to serve it with and whether you are watching your macros or not. I would serve with any veggie side dish like broccoli, green beans, or asparagus. Potatoes: roasted, baked, or mash. I have a great cauliflower mash recipe. Any rice or cauliflower rice, pasta?
Can you use macadamia milk?
I haven’t tried it with that milk but I did with almond milk so I don’t see why not? should be ok.