Creamy Lemon Pepper Skillet Chicken
Creamy Lemon Pepper Skillet Chicken is a flavorful, one-pan meal featuring tender chicken cutlets simmered in a rich and tangy lemon cream sauce. With bright citrus notes, savory garlic, and the perfect touch of pepper, this dish is both comforting and fresh. It's quick enough for a weeknight dinner yet elegant enough for guests.
Servings: 4
Calories: 374kcal
Ingredients
For the Chicken:
- 2 large chicken breasts about 2 pounds total, sliced in half lengthwise to create 4 thin chicken cutlets
- Kosher salt to taste
- Coarsely ground 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
- 1/2 cup low-sodium chicken broth
- 1 cup half and half
- 1/4 cup fresh lemon juice from 1-2 lemons
- 1 teaspoon lemon pepper seasoning
For Garnish:
- Fresh parsley or basil
- Lemon slices
Instructions
- Pat the chicken cutlets dry with paper towels and season both sides with kosher salt and coarsely ground pepper. Do not add lemon pepper seasoning at this stage to prevent burning.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Cook in batches if needed. Remove chicken from the pan and set aside.
- Reduce heat to medium-low and add the butter to the pan. Once melted, sauté the minced shallot for 1-2 minutes until softened. Add the minced garlic and cook for another minute.
- Sprinkle in the flour, stirring constantly for about 2 minutes to cook out the raw flour taste.
- 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 and whisk until smooth. Bring to a boil, then reduce heat and let the sauce simmer until slightly thickened.
- Stir in the fresh lemon juice and lemon pepper seasoning. Taste and adjust seasoning if needed.
- Return the cooked chicken and any juices to the skillet, nestling the cutlets into the sauce. Add lemon slices and allow the chicken to heat through.
- Garnish with fresh parsley or basil and sprinkle with additional lemon pepper seasoning if desired. Serve warm.
Notes
Use thin chicken cutlets for even cooking.
Avoid adding lemon pepper seasoning too early to prevent burning.
Serve with rice, pasta, or roasted vegetables to soak up the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or cream if needed.