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
Units
Scale
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.
