Description

This creamy lemon pepper chicken recipe features tender chicken breasts in a rich, velvety lemon-dill sauce. It’s a quick, high-protein weeknight meal that prevents chicken from drying out.

Ingredients

Scale

2 boneless, skinless chicken breasts (350–400 g)
1 tbsp olive oil
1 tsp freshly ground black pepper
1 tsp lemon zest (from 1 lemon)
1/2 tsp fine sea salt
1 tbsp unsalted butter
1 minced garlic clove
1 tbsp all-purpose flour (for gluten-free use measure-for-measure blend)
1/2 cup vegetable broth
1/4 cup heavy cream (do not substitute half-and-half)
2 tbsp fresh lemon juice
2 tbsp fresh dill, chopped (or 1 tsp dried dill)
Fresh dill sprigs and extra lemon zest (for garnish)

Instructions

Prep Chicken and Seasoning: Pat chicken breasts completely dry. In a small bowl, combine black pepper, lemon zest, and salt to create the lemon pepper seasoning. Sprinkle the seasoning evenly over both sides of the chicken breasts.
Sear the Chicken: Heat olive oil in a large non-stick skillet over medium-high heat. Add seasoned chicken and sear for 4-6 minutes per side, until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove chicken and keep warm on a plate.
Start Sauce Base: Reduce heat to medium-low. Add butter to the skillet, scraping up any browned bits. Once melted, add minced garlic and sauté for 30 seconds until fragrant, taking care not to burn the garlic.
Create Roux: Sprinkle 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. Continue whisking until the sauce thickens slightly.
Finish Sauce: Stir in heavy cream and fresh lemon juice. Bring to a gentle simmer. Stir in chopped fresh dill and cook for 1-2 minutes until velvety. Adjust salt and pepper as needed.
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. Garnish with fresh dill sprigs and extra lemon zest.

Notes

To avoid curdling the sauce, add the cream and lemon juice after the broth has simmered. Keep the sauce at a gentle simmer, not a rolling boil. For best flavor, ensure you use only the yellow part of the lemon zest, avoiding the bitter white pith. If using dried dill instead of fresh, reduce quantity to 1 teaspoon.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: main dish
Method: skillet
Cuisine: general

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 2 g
Sodium: 400 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 45 g
Cholesterol: 120 mg

Keywords: creamy, lemon pepper, chicken, skillet, high-protein, quick, easy, weeknight dinner, dill