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Homemade Creamy Lemon Pepper Chicken photo

Creamy Lemon Pepper Chicken

Tender baked chicken breasts finished with a creamy, cheesy lemon-pepper sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken breasts
  • 2 tsp lemon pepper divided
  • 10.75 oz can cream of chicken soup
  • 1 cup shredded cheddar cheese
  • 1/4 cup mayonnaise
  • 1/2 cup milk
  • 1 tbsp parsley optional, chopped

Equipment

  • Oven
  • Baking Dish
  • Mixing Bowl
  • Measuring cups and spoons
  • Meat Thermometer

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly season both sides of the 4 chicken breasts with 1 teaspoon of the lemon pepper.
  2. Place the seasoned chicken breasts in a baking dish and bake for 20 minutes.
  3. While the chicken bakes, whisk together the cream of chicken soup, shredded cheddar, mayonnaise, milk, the remaining 1 teaspoon lemon pepper, and chopped parsley (if using) in a mixing bowl until smooth.
  4. Remove the partially baked chicken from the oven and pour the soup mixture evenly over the breasts.
  5. Return the dish to the oven and bake an additional 20–40 minutes, until the internal temperature of the chicken reaches 160°F (71°C) and the juices run clear.
  6. Let the chicken rest for 10 minutes to allow the sauce to thicken before serving.

Notes

  • Use a meat thermometer to ensure doneness.
  • Parsley is optional but adds color and freshness.
  • Cooking time varies by breast size.