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    Home ยป Recipes ยป Meat & Poultry ยป Chicken

    Lemon Pepper Chicken with Lemon Sauce

    Published: Nov 30, 2014 ยท Modified: Aug 23, 2022 by Amanda Mason ยท Leave a Comment

    I am so excited about this recipe I found!! I am always looking for sauces that are gluten-free and dairy-free, but I really struggle to find any that taste good! I finally found one I was interested in trying and it's really yummy!!

    I found it in Cooking Light and they describe it as, "the classic Greek lemon-egg soup, avgolemono." The chef stated that this sauce could be put on everything...chicken, fish, mashed potatoes, vegetables, etc. I paired our chicken meal with mashed new red potatoes and steamed broccoli and it was fabulous!

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    This dish and the sauce is gluten-free (if you use a Gluten Free chicken stock) and dairy free. This was a fairly easy dish to make and I will definitely make it again!

    Ingredients for Chicken

    • 4 chicken breasts
    • 1 tablespoon Lemon Pepper seasoning
    • Salt and pepper (for taste)
    Ingredients for Lemon Sauce
    • 2 cups of unsalted chicken stock
    • 3 large eggs
    • 2 tablespoons of grated lemon zest
    • Fresh lemon juice
    • ยฝ teaspoon of kosher salt
    • 1 Tablespoon of olive oil
    Directions for Chicken and Lemon Sauce
    • Preheat oven to 350 degrees.
    • Place your chicken breasts in a 9x13 glass Pyrex dish.
    • Sprinkle salt and pepper on chicken for taste.
    • Sprinkle 1 tablespoon of Lemon Pepper seasoning evenly across the 4 pieces of chicken.
    • Bake Chicken for 40 to 45 minutes until done and no longer pink.
    • About 20 minutes into your chicken baking, you are ready to start making the Lemon Sauce.
    • Heat the chicken stock over medium-high heat in a heavy medium saucepan until tiny bubbles form around the edge. Do Not Boil.
    • Combine the eggs, lemon zest, lemon juice and salt in a medium bowl.
    • Whisk until the eggs are frothy and lighter in color.
    • Ladle about a cup of the hot chicken stock into the egg mixture ยผ cup at a time, while stirring constantly (but not too vigorously) with a whisk.
    • Lower the heat on the remaining chicken stock to as low as possible. Wait for 2 minutes, and then add the egg, lemon and stock mixture back to the pot, stirring to combine.
    • Warm the sauce gently until it coats a spoon.
    • Whisk in the olive oil to finish.
    • When the chicken is done cooking, pour the desired amount of lemon sauce on top of the chicken and serve.
    • Store remaining lemon sauce in the refrigerator for future use. Use within 3 days.
    A white plate of a cooked chicken breast smothered with a yellow lemon sauce on a green cloth napkin.
    Lemon Sauce Servings: 10
    Nutritional Information:
    Calories 39; Fat 2.8g; Protein 3g; Carbs 1g; Chol 56mg; Sodium 169mg; Calc 10mg
    « Rosemary Dijon Baked Chicken Breast
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    About Amanda Mason

    Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

    Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

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