Lemon Pepper Chicken

Chicken Thighs in a pan with creamy sauce and green pepper corns on top.

This is the best Lemon Pepper Chicken you will ever try. It's lemony, creamy, super flavorful, and a recipe with a crazy good sauce.

Course Main Course

Cuisine International

Keyword lemon pepper chicken

Prep Time 5

Cook Time 25

Servings people

Calories 176kcal

Ingredients

1 tsp butter
1 tsp olive oil optional
1 lbs skinless boneless chicken thighs
sea salt
1 cup chicken broth
2 Tbsp crème fraîche
1 Tbsp FRESH green peppercorns see notes
lemon
parsley optional

Instructions

Preheat a large pan over medium-low heat and once hot add butter and olive oil and pan-fry chicken thighs for 3-5 minutes on one side and then 3-5 minutes on the other. Season with sea salt on both sides in the pan.
Remove the chicken from the pan and keep warm. Add chicken broth to the pan juices and scrape off any burnt bits and pieces. Add crème fraîche and stir until well combined. Once bubbling, reduce heat to a simmer and stir occasionally. Let simmer and reduce until creamy. Add lemon zest, 1/2 Tbsp lemon juice, green peppercorns and try for salt and then add chicken thighs back into the sauce.
Add to a plate and pour the sauce over the chicken and sprinkle with parsley. Serve with roasted sweet potato and asparagus or a salad.

Video

Notes

You HAVE to use fresh peppercorns! You cannot use dried!

Nutrition

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