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Creamy Lemon Pepper Chicken

A simple, creamy baked chicken flavored with lemon pepper and cheddar for an easy weeknight dinner.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 4 servings

Ingredients

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

Instructions

  • Preheat the oven to 350°F (175°C). Lightly season the 4 chicken breasts with 1 teaspoon of the lemon pepper and place them in a baking dish.
  • Bake the chicken for 20 minutes until partially cooked.
  • While the chicken bakes, whisk together the cream of chicken soup, shredded cheddar, mayonnaise, milk, the remaining 1 teaspoon lemon pepper, and optional parsley in a bowl until smooth.
  • Pour the sauce evenly over the partially baked chicken.
  • Return the dish to the oven and bake an additional 20–40 minutes, depending on breast size, until the chicken reaches 160°F (71°C) and juices run clear.
  • Remove from the oven and let rest for 10 minutes to allow the sauce to thicken before serving.

Equipment

  • Oven
  • Baking Dish
  • Mixing Bowl
  • Measuring Spoons
  • Measuring Cups
  • Meat Thermometer

Notes

  • Use boneless skinless chicken breasts for even cooking.
  • Adjust lemon pepper to taste.
  • Check internal temperature to avoid overcooking.
  • Let the dish rest so the sauce thickens.