This Lemon Pepper Chicken Bowl with Creamy Lemon Sauce is a bright and flavorful dish that combines juicy, seasoned chicken with a rich, tangy sauce. Served over a bed of rice, quinoa, or roasted vegetables, this meal is both satisfying and refreshing. Perfect for a quick weeknight dinner or meal prep, it’s packed with protein and fresh citrusy goodness.
Why You’ll Love This Recipe
- Bursting with fresh lemon flavor and a hint of spice
- Creamy sauce adds richness without being too heavy
- Easy to customize with different grains and veggies
- A great balance of protein, fiber, and healthy fats
- Perfect for meal prep—reheats well for a quick lunch or dinner
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Lemon Pepper Chicken
- Boneless, skinless chicken breasts or thighs
- Lemon zest
- Lemon juice
- Black pepper
- Garlic powder
- Olive oil
- Salt
For the Creamy Lemon Sauce
- Butter
- Garlic, minced
- Heavy cream or half-and-half
- Chicken broth
- Parmesan cheese, grated
- Lemon juice
- Lemon zest
- Black pepper
For the Bowl
- Cooked rice, quinoa, or cauliflower rice
- Roasted or steamed vegetables (broccoli, asparagus, or zucchini)
- Fresh parsley or green onions (for garnish)
Directions
1. Prepare the Chicken
- In a bowl, combine lemon zest, black pepper, garlic powder, olive oil, and salt.
- Coat the chicken with the seasoning mixture and marinate for 15-30 minutes.
- Heat a skillet over medium heat and cook the chicken for 6-8 minutes per side, until golden and cooked through. Let rest before slicing.
2. Make the Creamy Lemon Sauce
- In the same skillet, melt butter and sauté garlic until fragrant.
- Add chicken broth, heavy cream, and parmesan cheese, stirring until smooth.
- Mix in lemon juice, zest, and black pepper. Simmer for 2-3 minutes until thickened.
3. Assemble the Bowl
- Place cooked rice or quinoa in a bowl.
- Add sliced chicken and roasted vegetables.
- Drizzle with the creamy lemon sauce and garnish with parsley or green onions.
4. Serve & Enjoy
Serve immediately, or store for meal prep and reheat later!
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Spicy Version: Add red pepper flakes or cayenne to the chicken seasoning.
- Low-Carb Option: Serve with cauliflower rice or a green salad instead of grains.
- Dairy-Free: Use coconut cream instead of heavy cream and nutritional yeast instead of parmesan.
- Grilled Chicken: Instead of pan-searing, grill the chicken for a smoky flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze the chicken and sauce separately for up to 2 months. Thaw before reheating.
- Reheating: Warm in a skillet over medium heat, adding a splash of broth or cream if needed.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Thighs stay juicier and add more flavor.
How do I make the sauce thicker?
Let it simmer longer, or add a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water).
Can I prepare this meal ahead of time?
Yes, it’s great for meal prep! Store everything separately and assemble when ready to eat.
What vegetables go best in this bowl?
Broccoli, asparagus, zucchini, bell peppers, or spinach work well.
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. You can thicken it with extra parmesan or cornstarch.
What’s the best way to zest a lemon?
Use a microplane or fine grater, avoiding the bitter white pith.
Can I make this gluten-free?
Yes! The ingredients are naturally gluten-free, just check labels on broth and parmesan.
How do I prevent my chicken from drying out?
Don’t overcook it—use a meat thermometer and remove at 165°F (74°C).
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled works in a pinch.
What can I serve with this besides rice or quinoa?
Try mashed potatoes, couscous, or a fresh side salad.
Conclusion
Lemon Pepper Chicken Bowl with Creamy Lemon Sauce is an easy, flavorful meal that’s both comforting and refreshing. With its juicy chicken, creamy sauce, and nutritious sides, this dish is perfect for busy weeknights or meal prepping ahead of time. Give it a try and enjoy a delicious, homemade meal that’s packed with zesty goodness!
Print
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: American
Description
This Lemon Pepper Chicken Bowl with Creamy Lemon Sauce is a flavorful and juicy grilled chicken dish bursting with zesty lemon and black pepper. Served with a rich, creamy lemon sauce, this protein-packed meal is perfect for lunch or dinner and pairs well with rice, roasted veggies, or salad
Ingredients
For the Lemon Pepper Chicken:
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons lemon zest
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons lemon juice
For the Creamy Lemon Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup grated parmesan cheese
For Serving:
- Cooked rice or quinoa
- Roasted or steamed vegetables
- Lemon slices and fresh parsley (for garnish)
Instructions
- Marinate and Cook the Chicken:
- In a bowl, mix olive oil, lemon zest, lemon juice, salt, black pepper, garlic powder, and paprika.
- Coat the chicken breasts with the marinade and let sit for 15 minutes.
- Heat a grill pan or skillet over medium heat. Cook the chicken for 6-7 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F/75°C). Remove and let rest.
- Prepare the Creamy Lemon Sauce:
- In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds.
- Pour in heavy cream and chicken broth, then whisk in lemon juice, lemon zest, salt, black pepper, and red pepper flakes.
- Simmer for 3-4 minutes, then stir in parmesan cheese until melted and smooth. Remove from heat.
- Assemble the Bowl:
- Slice the grilled chicken and place it over a bed of rice or quinoa.
- Drizzle generously with the creamy lemon sauce.
- Serve with roasted vegetables and garnish with lemon slices and fresh parsley.
Notes
- For a lighter version, use Greek yogurt instead of heavy cream.
- Substitute chicken thighs for a juicier texture.
- Store leftovers in an airtight container for up to 3 days.
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