Lemon Pepper Recipe With Velvety Lemon-Dill Cream Sauce

I’ve found that sometimes a simple weeknight meal needs a little extra something to feel special. This creamy lemon pepper recipe delivers exactly that, transforming basic chicken into a rich, flavorful dish. The aroma of fresh dill and bright lemon zest fills the kitchen as the sauce simmers, promising a satisfying dinner that everyone will ask for again. This high-protein lemon pepper recipe is perfect for busy weeknights when I need a quick meal for my family, ensuring juicy chicken breasts every time. It’s a hearty skillet recipe that keeps the chicken tender and prevents dryness by coating it in a velvety sauce.

Ingredients

2 boneless, skinless chicken breasts (approx. 350-400 g total / 12-14 oz total): Choose breasts that are relatively uniform in size for even cooking. If they are very thick, you can pound them slightly thinner with a meat mallet.
15 ml / 1 tablespoon olive oil: Use extra virgin olive oil for searing; a neutral oil like canola or grapeseed oil also works well for a high heat sear.
5 g / 1 teaspoon freshly ground black pepper: Freshly ground pepper adds the best flavor and aroma to your seasoning mix; avoid pre-ground pepper if possible.
5 g / 1 teaspoon lemon zest (from 1 medium lemon): Ensure you zest only the bright yellow part and avoid the bitter white pith.
2.5 g / 1/2 teaspoon fine sea salt: Sea salt adds a clean flavor to the seasoning blend; adjust to taste, but start with this amount.
15 g / 1 tablespoon unsalted butter: Use unsalted butter to control the seasoning of the sauce; do not substitute margarine, as it can separate at high heat.
1 clove garlic, minced: Use fresh garlic for the best flavor; avoid using pre-minced jarred garlic as it can taste slightly bitter in the sauce.
7 g / 1 tablespoon all-purpose flour: This acts as the thickener for our sauce; ensure you whisk it thoroughly to prevent lumps. For a gluten-free lemon pepper recipe, substitute a measure-for-measure gluten-free flour blend.
120 ml / 1/2 cup vegetable broth: Use low-sodium broth to control the overall saltiness of the sauce; chicken broth can also be used as a substitute.
60 ml / 1/4 cup heavy cream: Heavy cream adds richness and body to the sauce; do not use half-and-half, as it may curdle when mixed with lemon juice and heat.
30 ml / 2 tablespoons fresh lemon juice: Freshly squeezed juice provides a brighter, more vibrant flavor; bottled juice often tastes flat and artificial in comparison.
15 g / 2 tablespoons fresh dill, finely chopped: Fresh dill is essential for the velvety sauce; dried dill can be substituted in a pinch, but use only 1 teaspoon.
Fresh dill sprigs, for garnish
Extra lemon zest, for garnish

Instructions

Prep the chicken and seasoning: Thoroughly pat the chicken breasts dry with paper towels; this ensures a golden brown sear. In a small bowl, combine the black pepper, lemon zest, and salt to create your lemon pepper seasoning. Sprinkle this seasoning evenly over both sides of the chicken breasts, pressing lightly to adhere.
Sear the chicken: Heat the olive oil in a large non-stick skillet over medium-high heat until it shimmers. Add the seasoned chicken breasts and sear for 4-6 minutes per side, or until deeply golden brown. Ensure the chicken is cooked through to an internal temperature of 74°C (165°F) before removing it from the skillet.
Rest the chicken and start the sauce base: Remove the chicken from the skillet and set it aside on a warm plate; tent loosely with foil to keep warm. Reduce the heat to medium-low and add the butter to the same skillet, scraping up any browned bits from the chicken. Once the butter melts, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Create the roux: Sprinkle the all-purpose flour into the skillet and whisk continuously for 1 minute to cook out the raw flour taste. Gradually pour in the vegetable broth while whisking constantly to prevent lumps from forming in the sauce. Continue to whisk until the sauce thickens slightly, about 2 minutes. If the sauce clumps up, remove from heat and whisk vigorously. If it still won’t smooth out, try pushing it through a fine-mesh sieve before adding the cream.
Finish the sauce: Stir in the heavy cream and fresh lemon juice, ensuring the sauce is well combined before bringing to a gentle simmer. Stir in the finely chopped fresh dill and cook for another 1-2 minutes, allowing the sauce to thicken to a velvety consistency. Taste the sauce and adjust salt/pepper as needed; it should have a creamy, slightly tangy flavor.
Combine and serve: Return the cooked chicken breasts to the skillet, turning them to coat thoroughly in the warm sauce. Spoon extra sauce over the chicken and remove from heat immediately. Garnish with fresh dill sprigs and extra lemon zest for a bright, aromatic finish.

What to Serve with Creamy Lemon Pepper Chicken

This creamy lemon pepper recipe is versatile and pairs well with many side dishes. The rich sauce from the chicken is excellent when served over something that can soak up every last drop.

Creamy mashed potatoes: The velvety sauce from this easy lemon pepper recipe pairs perfectly with smooth mashed potatoes, allowing the sauce to coat every bite.
Steamed rice or couscous: For an easy side, serve the chicken over a bed of fluffy white rice or quick-cooking couscous to soak up the sauce.
Roasted asparagus or broccoli: Add a green vegetable to balance the meal; roast asparagus at high heat (200°C / 400°F) for 10-12 minutes for a crisp-tender finish.
Fresh green salad: A light, crisp side salad with a simple vinaigrette provides a refreshing contrast to the rich cream sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs will work very well in this lemon pepper recipe and will be even juicier. Adjust the cooking time, as thighs typically require 6-8 minutes per side to reach a safe internal temperature of 165°F (74°C).

Can I freeze leftovers?

It’s not recommended to freeze cream-based sauces as they tend to separate and become grainy upon reheating. However, you can freeze the cooked chicken before adding the sauce. If you must freeze the finished dish, thaw it slowly and whisk vigorously when reheating.

What can I use instead of heavy cream?

For a lighter sauce, you can try evaporated milk. Be cautious, as the acidity from the lemon juice may cause slight curdling. I don’t recommend using regular milk for this lemon pepper recipe, as it will likely separate and ruin the texture.

How do I prevent the sauce from curdling?

To avoid curdling in this lemon pepper recipe, ensure the heavy cream and lemon juice are added *after* the sauce base has simmered with the broth. Keep the temperature at a gentle simmer, not a rolling boil. My personal trick is to remove the skillet from the heat for 30 seconds before adding the cream and lemon juice; it helps prevent separation.

Is this recipe good for meal prepping?

Yes, you can cook the chicken and sauce separately, then store them in the refrigerator for up to 3 days. Reheat gently in a skillet, adding a splash of broth if the sauce has thickened too much during storage. This makes for easy healthy lunches all week.

Can I make this gluten-free?

Yes, substitute the all-purpose flour for a measure-for-measure gluten-free flour blend. The thickening properties will be similar, creating a delicious lemon pepper recipe for everyone. The rest of the ingredients are naturally gluten-free.

How can I make this lemon pepper recipe spicier?

For a little extra heat, add a pinch of cayenne pepper or red pepper flakes to your lemon pepper seasoning blend before searing the chicken. Start with 1/4 teaspoon for a subtle kick in your finished lemon pepper recipe.

Conclusion

This creamy lemon pepper recipe elevates simple chicken breasts into a comforting, high-flavor meal perfect for busy weeknights. The velvety lemon-dill sauce adds a touch of brightness and richness that transforms basic ingredients into something truly special for the whole family. Pin this easy family dinner recipe now and give it a try for your next meal prep session!