Creamy Lemon Pepper Skillet Chicken

This Creamy Lemon Pepper Skillet Chicken is a rich, flavorful, and easy-to-make dish that combines the brightness of fresh lemon with the warmth of black pepper and a velvety cream sauce. It’s a one-pan meal that delivers both convenience and gourmet flavor, making it perfect for a quick weeknight dinner or an elegant meal for guests.

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Here’s why this dish stands out:

• Quick and easy – Ready in 30 minutes with minimal prep.
• One-pan meal – Less cleanup and all the flavors come together in a single skillet.
• Perfectly balanced flavors – Tangy lemon, rich cream, and bold black pepper create a harmonious dish.
• Versatile serving options – Pairs well with pasta, rice, or roasted vegetables.

With simple ingredients and easy steps, this dish is ideal for home cooks looking for a comforting yet fresh-tasting chicken recipe.

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Preparation Phase & Essential Tools

Before you start cooking, it’s important to have everything prepped and ready. Here’s what you’ll need:

Essential Tools & Equipment

• Large skillet – A heavy-bottomed skillet (like cast iron or stainless steel) ensures even cooking.
• Tongs – Makes flipping the chicken easy.
• Whisk – Helps create a smooth, creamy sauce.
• Measuring cups & spoons – Ensures accuracy for the sauce ingredients.
• Cutting board & knife – Needed for prepping the chicken and aromatics.

Preparation Tips

• Use thin chicken cutlets – Slicing chicken breasts in half ensures even cooking.
• Pat chicken dry – This helps achieve a good sear when cooking.
• Prep all ingredients before cooking – The sauce comes together quickly, so have everything ready to go.

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Ingredients

For the Chicken:

• 2 large chicken breasts, sliced in half lengthwise (to create 4 thin cutlets)
• Kosher salt, to taste
• Coarsely ground black pepper, to taste
• 2 tablespoons olive oil

For the Sauce:

• 3 tablespoons butter
• 1 small shallot, minced
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• ½ cup low-sodium chicken broth
• 1 cup half and half
• ¼ cup fresh lemon juice (from 1-2 lemons)
• 1 teaspoon lemon pepper seasoning

For Garnish:

• Fresh parsley or basil, chopped
• Lemon slices

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Step-by-Step Instructions

1. Prep the Chicken

• Pat the chicken cutlets dry with paper towels to remove excess moisture.
• Season both sides with kosher salt and coarsely ground black pepper.
• (Tip: Do not add the lemon pepper seasoning yet, as it can burn when searing.)

2. Cook the Chicken

• Heat olive oil in a large skillet over medium-high heat.
• Add the chicken cutlets and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
• If the skillet is crowded, cook the chicken in batches to ensure an even sear.
• Remove the chicken from the pan and set aside on a plate.

3. Make the Lemon Cream Sauce

• Lower the heat to medium-low and add butter to the same skillet.
• Once melted, add minced shallot and sauté for 1-2 minutes until softened.
• Stir in the garlic and cook for another minute, stirring frequently.
• Sprinkle in the flour, stirring constantly for about 2 minutes to cook out the raw taste.
• Slowly pour in the chicken broth, increasing heat to medium, and scrape up any browned bits from the bottom of the pan.
• Stir in the half and half, whisking continuously until the sauce is smooth.
• Bring to a gentle boil, then reduce heat and let the sauce simmer until slightly thickened.

4. Add Lemon & Seasoning

• Stir in the fresh lemon juice and lemon pepper seasoning.
• Taste the sauce and adjust seasoning if needed.

5. Combine & Serve

• Return the cooked chicken to the skillet, along with any accumulated juices.
• Nestle lemon slices into the sauce and let the chicken warm through for 2-3 minutes.
• Garnish with fresh parsley or basil.
• Serve warm with pasta, rice, or vegetables.

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Final Notes

• Use thin chicken cutlets for even cooking. If your chicken breasts are thick, pound them to an even thickness before cooking.
• Avoid adding lemon too early to the sauce, as it may cause the dairy to curdle.
• For extra richness, add a small pat of butter or an extra splash of cream just before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Best Side Dishes to Serve

A well-chosen side dish can complement the flavors of the creamy lemon sauce while balancing the richness of the dish. Here are eight great options:

1. Garlic Butter Pasta

A simple pasta tossed with garlic and butter is the perfect base for this dish. The mild flavor allows the creamy sauce to shine while adding extra comfort to the meal.

2. Steamed Rice

Fluffy white or brown rice soaks up the delicious lemon cream sauce, making each bite even more satisfying. For extra flavor, cook the rice in chicken broth instead of water.

3. Roasted Vegetables

Crisp-tender roasted vegetables such as broccoli, asparagus, or Brussels sprouts provide a slightly charred contrast to the rich sauce. A drizzle of olive oil and a sprinkle of salt and pepper before roasting enhance their natural sweetness.

4. Mashed Potatoes

Creamy mashed potatoes pair well with the velvety lemon sauce, creating a satisfying and hearty combination. For extra flavor, mix in roasted garlic or Parmesan cheese.

5. Crispy Roasted Potatoes

If you prefer a bit of crunch, roasted potatoes seasoned with olive oil, salt, and herbs make an excellent side. The crispy texture contrasts nicely with the creamy sauce.

6. Fresh Green Salad

A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the dish. Use arugula, spinach, or mixed greens with a lemon or balsamic dressing.

7. Buttery Dinner Rolls

Soft dinner rolls or crusty bread are great for mopping up the flavorful sauce. Warm them slightly before serving for the best texture.

8. Zucchini Noodles

For a low-carb option, serve the chicken over spiralized zucchini noodles. Lightly sauté them in olive oil for a few minutes before plating.

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Common Mistakes to Avoid

Even a simple dish like this can go wrong if a few key steps are overlooked. Here’s how to avoid the most common mistakes:

1. Overcooking the Chicken

Overcooked chicken can become dry and tough. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the heat as soon as it reaches this temperature to keep it juicy.

2. Skipping the Flour in the Sauce

Flour acts as a thickening agent, helping the sauce achieve a creamy consistency. Without it, the sauce may be too thin or separate. Cook the flour for about 2 minutes to remove any raw taste before adding liquids.

3. Adding Lemon Juice Too Early

Lemon juice is acidic and can cause dairy-based sauces to curdle if added too soon. Always stir it in after the sauce has thickened and heat is reduced.

4. Using High Heat for the Sauce

Cooking the sauce on high heat can lead to separation or burning. Keep the heat at medium-low and stir frequently for a smooth texture.

5. Crowding the Skillet

Cooking too many chicken pieces at once can prevent proper browning. If necessary, cook in batches to ensure even searing. This adds flavor to the final dish.

6. Not Scraping the Pan After Cooking the Chicken

The browned bits left in the pan after cooking the chicken are packed with flavor. Deglazing with chicken broth and scraping up these bits adds richness to the sauce.

7. Using Heavy Cream Instead of Half and Half

While heavy cream can be used, it will result in a much richer sauce. Half and half gives the perfect balance of creaminess without being too heavy. If using heavy cream, consider adding a splash of broth to lighten it.

8. Forgetting to Taste and Adjust Seasoning

Lemon juice, salt, and pepper should be adjusted to taste. Some lemon juices are more tart than others, so taste the sauce before serving and adjust as needed.

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How to Perfect the Recipe

If you want to take this dish to the next level, here are a few expert tips:

• Marinate the Chicken for Extra Flavor – Let the chicken sit in a mixture of olive oil, garlic, and lemon juice for 15-20 minutes before cooking for added flavor.
• Add Parmesan Cheese – Stir in a handful of freshly grated Parmesan cheese at the end for an extra savory depth.
• Use Freshly Ground Black Pepper – Coarsely ground black pepper enhances the dish’s bold, peppery flavor better than pre-ground pepper.
• Try a White Wine Reduction – Replace a small portion of the chicken broth with dry white wine for a deeper flavor. Let it cook down before adding the half and half.
• Garnish with Fresh Herbs – Fresh basil or parsley brightens the dish and adds a fresh, aromatic finish.

Storage and Reheating Instructions

If you have leftovers, proper storage and reheating techniques will help maintain the dish’s flavor and texture.

Storing Leftovers

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: The chicken can be frozen for up to 2 months, but the sauce may separate. For best results, freeze the chicken separately and make a fresh sauce when reheating.

Reheating Methods

• Stovetop: Heat on low in a skillet, adding a splash of chicken broth or half and half to restore the creamy texture. Stir occasionally until warmed through.
• Microwave: Reheat in 30-second intervals, stirring in between, until heated evenly.
• Oven: Place in an oven-safe dish, cover with foil, and heat at 300°F (150°C) for about 15 minutes. Add a little extra sauce or broth to prevent drying out.

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Frequently Asked Questions

1. Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work well and stay extra juicy. Adjust the cooking time, as thighs may take a few minutes longer to reach 165°F (74°C) internally.

2. What can I use instead of half and half?

You can substitute with:

• Heavy cream for a richer sauce
• Whole milk for a lighter sauce
• Coconut cream for a dairy-free option

3. How do I thicken the sauce if it’s too thin?

If the sauce is too thin, try one of these methods:

• Simmer for a few extra minutes to reduce the liquid.
• Stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water).
• Add a small amount of grated Parmesan cheese for both thickness and flavor.

4. Can I make this recipe ahead of time?

Yes, but for the best texture, cook the chicken and prepare the sauce separately. Store them in the refrigerator and reheat gently when ready to serve.

5. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor. Bottled lemon juice has a more acidic, artificial taste and lacks the bright freshness of freshly squeezed juice.

6. What can I do if my sauce curdles?

Curdling can happen if the lemon juice is added too early or if the heat is too high. If this happens, try these fixes:

• Remove from heat and whisk in a splash of cold half and half or broth to help smooth out the sauce.
• Blend the sauce with an immersion blender to break up any curdled bits.

7. How can I make this dish spicier?

For extra heat, add:

• Red pepper flakes while cooking the sauce
• A pinch of cayenne pepper
• Extra freshly ground black pepper

8. What’s the best way to serve this dish for a dinner party?

Serve it with garlic butter pasta, creamy mashed potatoes, or roasted vegetables for an elegant yet easy meal. Garnish with fresh herbs and lemon slices for a restaurant-quality presentation.

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Final Thoughts

This Creamy Lemon Pepper Skillet Chicken is a versatile, delicious dish that comes together quickly and delivers restaurant-quality flavors. With the right techniques, proper storage, and a few adjustments based on your preferences, it’s a recipe you’ll want to make again and again. Whether served with pasta, rice, or vegetables, this dish is sure to be a favorite.