Creamy Lemon Pepper & Garlic Chicken

Lemon and chicken are a really good combination provided the lemon is not overpowering.  I prefer a more subtle, understated lemon flavour.  This recipe provides that result.

This dish provides beautiful juicy chicken thigh fillets in a wonderful creamy garlic and lemon pepper sauce.  The lemon, garlic and lemon pepper seasoning blend well together to provide a wonderful mix of flavour to the creamy sauce.  Mix some cheese into the sauce, garnish with spring onions and you have a very impressive meal.

This is a really easy meal to make that you should definitely try.

Print Recipe

Creamy Lemon Pepper & Garlic Chicken

Servings

Ingredients

• 8 Chicken Fillets skinless thigh fillets
• 3 tbsp Olive Oil
• Parsley to garnish
• Lemon Slices to garnish

Chicken Seasoning

• 4 tsp Lemon Pepper Seasoning +additional when cooking
• 1/3 cup Plain Flour

Creamy Sauce

• 1 1/2 tsp Olive Oil
• 1 tbsp Butter
• 8 cloves Garlic crushed
• 1 cup Chicken Stock use stock cube
• 1 1/2 tsp Lemon Pepper Seasoning
• 1/3 cup Thickened Cream
• 1/3 cup Shredded Cheese I use 3 cheese combo
• 3 tbsp Lemon Juice
• 4 Spring Onions thinly sliced, use green section, not white section

Servings Ingredients 8 Chicken Fillets skinless thigh fillets 3 tbsp Olive Oil Parsley to garnish Lemon Slices to garnish Chicken Seasoning 4 tsp Lemon Pepper Seasoning +additional when cooking 1/3 cup Plain Flour Creamy Sauce 1 1/2 tsp Olive Oil 1 tbsp Butter 8 cloves Garlic crushed 1 cup Chicken Stock use stock cube 1 1/2 tsp Lemon Pepper Seasoning 1/3 cup Thickened Cream 1/3 cup Shredded Cheese I use 3 cheese combo 3 tbsp Lemon Juice 4 Spring Onions thinly sliced, use green section, not white section

Instructions

Chicken Thighs

1. Preheat oven to 190°C
2. In a small bowl mix 4 tsp lemon pepper seasoning with flour.
3. Pat the tops 'skin side' of the thigh fillets with the seasoning.
4. In a large frying pan on medium to high heat, add 3 tbsp olive oil.
5. Add chicken thigh fillets to pan, flour & seasoned side down and cook for about 4 minutes until browned.
6. Sprinkle the other side of the chicken with the more lemon pepper seasoning.
7. Turn the chicken and cook the other side for about 3 minutes. Remove from heat.
8. Line baking tray with baking paper and put chicken thighs 'skin side' up onto the baking tray.
9. Bake for about 20 minutes until chicken is cooked through.

Creamy Sauce

1. While chicken is cooking make the sauce.
2. Clean the frying pan thoroughly for reuse. (or use a separate frying pan).
3. Heat olive oil and butter on medium heat until butter melts
4. Add garlic and cook for about 30 seconds while stirring constantly.
5. Add chicken stock and lemon pepper seasoning to the pan and bring to boil.
6. Add thickened cream and bring to boil.
7. Add shredded cheese and stir until melted.
8. Reduce heat to simmer and continue stirring until sauce is smooth. Remove from heat.
9. Add lemon juice and stir through.
10. Add spring onions to the top of the sauce. Keep sauce covered.
11. Once the chicken is done, add to the pan on top of the sauce and spring onions.
12. Garnish with parsley and lemon slices and additional spring onion.
13. Serve and spoon creamy sauce onto the chicken