Chicken With Creamy Lemon Sauce

Creamy, lemony, fresh and bright, generously spoon this delectable sauce over baked chicken and carrots. Delicious alongside asparagus, green beans or sautéed greens.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Makes: 4 servings
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All You Need

  • 4 chicken breasts, boneless, skinless
  • 5 1/2 tsp (27 mL) Club House Lemon and Pepper Seasoning Grinder
  • 1/2 lemon, sliced thinly
  • 4 large carrots, cut in length
  • 1 tbsp (15 mL) olive oil
  • 1 cup (250 mL) whipping (35%) cream
  • 1 tbsp (15 mL) fresh lemon juice
  • zest of 1 lemon


  1. Preheat oven to 350°F (180°C). Line two small pans with parchment paper.

  2. Place chicken breasts in one pan. Top the chicken with 4 tsp (20 mL) lemon and pepper seasoning. Place the lemon slices on top of the chicken.

  3. Place the carrots in the other pan. Brush with olive oil. Sprinkle 1 tsp (5 mL) lemon and pepper seasoning.

  4. Cook both pans in the preheated oven until the chicken reaches an internal temperature of 165°F (74°C) and the carrots are tender.

  5. To make the lemon sauce, place the cream in a medium non-stick saucepan. Bring to a boil and reduce the heat to low. Cook for 6-7 minutes until the cream is thick. Remove from the heat and add the lemon juice, lemon zest and ½ tsp (2 mL) lemon and pepper seasoning.

  6. Serve the chicken with the creamy lemon sauce, the carrots and green beans or asparagus.


Need a little inspiration? We’re ready with a few suggestions.