Lemon Pepper Chicken With Creamy Garlic-Lemon Sauce

Name: Lemon Pepper Chicken With Creamy Garlic-Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken Thighs; 6 chicken thighs; 2 teaspoons lemon pepper seasoning, divided; 1/4 cup flour (use gluten free flour for gluten free version); 2 tablespoons olive oil; Creamy Sauce; 1 teaspoon olive oil; 1/2 tablespoon butter; 5 garlic cloves, minced; 3/4 cup chicken stock; 1 teaspoon lemon, pepper seasoning; 1/2 cup heavy cream; 1/2 cup shredded mozzarella cheese or 1/2 cup parmesan cheese; 2 tablespoons fresh lemon juice; 3 green onions, green part only, chopped; Garnish; 2 tablespoons parsley, chopped; 3 lemon slices, for garnish

Servings: persons

Chicken Thighs
6 chicken thighs
2 teaspoons lemon pepper seasoning, divided
1/4 cup flour (use gluten free flour for gluten free version)
2 tablespoons olive oil
Creamy Sauce
1 teaspoon olive oil
1/2 tablespoon butter
5 garlic cloves, minced
3/4 cup chicken stock
1 teaspoon lemon, pepper seasoning
1/2 cup heavy cream
1/2 cup shredded mozzarella cheese or 1/2 cup parmesan cheese
2 tablespoons fresh lemon juice
3 green onions, green part only, chopped
Garnish
2 tablespoons parsley, chopped
3 lemon slices, for garnish

1
Chicken Thighs:
2
Preheat oven to 375u00b0F.
3
In zip-top bag, place 2 teaspoons of lemon pepper seasoning with flour and shake to mix thoroughly. Briefly shake thighs, 2 or 3 at a time, till coated.
4
Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add chicken thighs skin side down and cook for about 4 minutes until browned. Flip the chicken thighs over and cook for 2 minutes on the other side. Remove from heat. Put chicken thighs skin side up (crispy side up) on a baking sheet and bake at 375 F for about 20-25 minutes, until the chicken is fully cooked, the juices run clear and the chicken is no longer pink in the center.
5
Creamy Sauce:
6
In the mean time, while the chicken is baking, make the sauce: Wipe the skillet you used for cooking the chicken thighs. Add 1 teaspoon olive oil and 1/2 tablespoon butter to skillet. Add minced garlic and cook, constantly stirring, for about 30 seconds. Add chicken stock and 1 teaspoon lemon-pepper seasoning to the skillet and bring to light boil. Add heavy cream and bring back to boil. Add shredded cheese and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat. Add 2 tablespoons freshly squeezed lemon juice and stir inches Top the sauce with chopped green onions (chop up only green portion of green onions and don't use white portion). Keep the sauce covered.
7
The chicken should be cooked by now. Check it for doneness and if chicken is completely cooked through, add it to the skillet on top of the sauce and on top of green onions. Top with chopped parsley and decorate with a few slices of lemon.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Chicken Thighs, 6 chicken thighs, 2 teaspoons lemon pepper seasoning, divided, 1/4 cup flour (use gluten free flour for gluten free version), and more.

Yes, Lemon Pepper Chicken With Creamy Garlic-Lemon Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!