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Creamy Lemon Pepper Chicken

Creamy Lemon Pepper Chicken


  • 4 chicken breasts
  • 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


  • Sprinkle 1 tsp. lemon pepper over breasts and bake in a 350-degree oven for 20 minutes. Mix remaining ingredients together (including the other teaspoon of lemon pepper) and pour over partially baked chicken. Bake another 20-40 minutes (depending on the size of your chicken breasts) until internal temperature registers 160 degrees and juices run clear. Let sit for ten minutes to allow sauce to thicken.
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