Lemon Pepper Chicken
Sear lemon pepper chicken in a creamy garlic sauce, ready in 30 minutes for a quick dinner.
Ingredients
- 2 chicken breasts halved lengthwise
- Salt as desired
- 1 tablespoon olive oil
- 2 tablespoons butter split
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- 2/3 cup chicken broth
- 1/2 cup heavy cream
- 1/2 tablespoon lemon pepper seasoning
Instructions
Slice and Season Chicken:
Slice each chicken breast lengthwise into 2 thinner pieces, yielding 4 total. Season with salt (note: some lemon pepper blends already contain salt, so use caution).Heat Oil and Butter:
Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Allow the pan to warm for a few minutes.Sear Chicken Pieces:
Sear the chicken pieces for 4-5 minutes per side, then remove them to a plate.Make Garlic Roux:
Add the remaining 1 tablespoon butter to the pan and let it melt. Stir in the minced garlic and sprinkle the flour over the butter. Cook for 30 seconds to 1 minute, stirring occasionally.Whisk Cream Sauce:
Pour in the chicken broth, heavy cream, and lemon pepper. Whisk for about 1 minute until the flour is fully incorporated.Simmer Chicken in Sauce:
Return the chicken and any accumulated juices to the skillet. Cook for an additional 4-5 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the sauce thickens. If the sauce boils too vigorously, reduce the heat to maintain a gentle simmer. Adjust seasoning with extra salt and pepper if needed, then serve immediately.