PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4
This is another chicken recipe that you should not miss! So good, I am pretty sure you will love every inch of this juicy chicken smothered in a creamy, flavorful garlic-lemon sauce. The best part is this takes only less than an hour to make from start to finish!
Ingredients
Lemon Pepper Chicken:
2 tbsp olive oil
6 chicken thighs, skin-on, bone-in
¼ c. flour (use gluten-free flour for gluten-free version)
4 tsp lemon pepper seasoning, divided
Creamy Sauce:
½ tbsp butter
1 tsp olive oil
5 garlic cloves, minced
½ c. heavy cream
1 tsp lemon pepper seasoning
½ c. Parmesan, shredded
¾ c. chicken stock
3 green onions, chopped (use only green parts)
2 tbsp lemon juice, freshly squeezed
Garnish:
lemon slices
freshly parsley chopped
How to make Lemon Pepper Chicken with Creamy Garlic-Lemon Sauce
Lemon Pepper Chicken:
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Combine 3 tsp lemon pepper seasoning with flour, then pat the skin side of the chicken thighs with it.
Step 3: In a large skillet, heat 2 tbsp olive oil over high-medium heat. Once the oil is hot, add the chicken thighs to the skillet, skin-side down, and cook for about 4 minutes until brown. Sprinkle with 1 tsp lemon pepper seasoning on the other side of the chicken. Flip and continue to cook for additional 2 minutes. When done, take off the heat.
Step 4: Using aluminium foil, line the baking sheet and put the chicken thighs on it, skin-side up. Place in the preheated oven and bake for about 15 to 20 minutes or until the chicken is completely cooked and the juices run clear.
Creamy Sauce:
Step 5: To make the sauce, completely clean and dry the same skillet. Add 1 tsp olive oil and half tbsp butter. Heat over medium heat, then add the minced garlic and cook for about 30 seconds, stirring.
Step 6: Now, pour in the chicken stock and add 1 tsp lemon pepper seasoning. Bring to a boil, then add the heavy cream. Bring the mixture again to a boil.
Step 7: To the pan, stir in the shredded cheese until melted. Decrease the heat to a simmer until smooth while stirring constantly. Take it off the heat when done.
Step 8: Whisk in 2 tbsp freshly squeezed lemon juice, then top with chopped green onions. Put the lid on.
Step 9: Nestle the chicken over the sauce. Serve garnish with some chopped parsley and a couple of slices of lemon. Enjoy!
Nutrition Facts:
Amount per Serving: Calories 667, Fat 52g 80%, Saturated Fat 18g 113%, Cholesterol 220mg 73%, Sodium 421mg 18%, Potassium 494mg 14%, Carbohydrates 13g 4%, Fiber 1g 4%, Sugar 1g 1%, Protein 35g 70%, Vitamin A 800IU 16%, Vitamin C 5.8mg 7%, Calcium 203mg 20%, Iron 2.1mg 12%
Ingredients
- Lemon Pepper Chicken:
- 2 tbsp olive oil
- 6 chicken thighs, skin-on, bone-in
- ¼ c. flour (use gluten-free flour for gluten-free version)
- 4 tsp lemon pepper seasoning, divided
- Creamy Sauce:
- ½ tbsp butter
- 1 tsp olive oil
- 5 garlic cloves, minced
- ½ c. heavy cream
- 1 tsp lemon pepper seasoning
- ½ c. Parmesan, shredded
- ¾ c. chicken stock
- 3 green onions, chopped (use only green parts)
- 2 tbsp lemon juice, freshly squeezed
- Garnish:
- lemon slices
- freshly parsley chopped
Instructions
Lemon Pepper Chicken:
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Combine 3 tsp lemon pepper seasoning with flour, then pat the skin side of the chicken thighs with it.
Step 3: In a large skillet, heat 2 tbsp olive oil over high-medium heat. Once the oil is hot, add the chicken thighs to the skillet, skin-side down, and cook for about 4 minutes until brown. Sprinkle with 1 tsp lemon pepper seasoning on the other side of the chicken. Flip and continue to cook for additional 2 minutes. When done, take off the heat.
Step 4: Using aluminium foil, line the baking sheet and put the chicken thighs on it, skin-side up. Place in the preheated oven and bake for about 15 to 20 minutes or until the chicken is completely cooked and the juices run clear.
Creamy Sauce:
Step 5: To make the sauce, completely clean and dry the same skillet. Add 1 tsp olive oil and half tbsp butter. Heat over medium heat, then add the minced garlic and cook for about 30 seconds, stirring.
Step 6: Now, pour in the chicken stock and add 1 tsp lemon pepper seasoning. Bring to a boil, then add the heavy cream. Bring the mixture again to a boil.
Step 7: To the pan, stir in the shredded cheese until melted. Decrease the heat to a simmer until smooth while stirring constantly. Take it off the heat when done.
Step 8: Whisk in 2 tbsp freshly squeezed lemon juice, then top with chopped green onions. Put the lid on.
Step 9: Nestle the chicken over the sauce. Serve garnish with some chopped parsley and a couple of slices of lemon. Enjoy!
