Creamy Lemon Pepper Chicken

top view creamy chicken in an orange skillet

5 from 5 votes

This Creamy lemon pepper chicken recipe is simple, quick, and easy to make. A low-carb healthy chicken recipe that takes just about 30 minutes to make and the perfect weeknight dinner recipe to serve the family with some rice or spaghetti.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Diet: Low Fat, Low Lactose

Servings:

Author: Rena

Ingredients

2 large chicken breasts around 8 oz each, cut in half lengthwise to cook faster
1/2 tbsp lemon pepper
Kosher salt and ground pepper to taste
2 tbsp olive oil divided
2-3 cloves garlic minced
1 tbsp gluten-free flour
1 cup almond or cashew milk
1 lemon sliced to garnish
1 tbsp parsley minced, to garnish

Instructions

Sprinkle the chicken with the lemon pepper blend and season with a pinch of salt and pepper on both sides.
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.
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.
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 and freshly ground black pepper.

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: we 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