Go Back
5 from 1 vote
Creamy Lemon Pepper Chicken
Author: Melissa Howell
  • 4 chicken breasts fresh or frozen
  • 2 tsp. lemon pepper
  • 1 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
  1. Heat your oven to 350 degrees.
  2. If using fresh chicken, sprinkle 1 tsp. of the lemon pepper over the breasts and bake for 20 minutes.
  3. If using frozen chicken, bake for 20 minutes, then remove from the oven, sprinkle with 1 tsp. lemon pepper and return to the oven for 20 more minutes.
  4. While chicken is cooking, mix the remaining ingredients together (including the other teaspoon of lemon pepper).
  5. After chicken has cooked 20 minutes (for fresh) and 40 minutes (for frozen), remove from the oven and pour the sauce over the partially baked chicken.
  6. Bake for another 20-40 minutes until chicken registers 165 degrees with a meat thermometer or until juices run clear.
  7. After removing from the oven, let sit for 10 minutes to allow the sauce to thicken.