Creamy Lemon Pepper Skillet Chicken is a flavorful, vibrant one-pan meal that delivers comfort and elegance with minimal effort. Perfectly seared chicken cutlets are nestled into a rich, tangy lemon garlic cream sauce with a subtle kick from lemon pepper seasoning. This easy, weeknight-friendly dish is designed to impress without stress.
Whether you’re cooking for your family or entertaining guests, this dish balances bright citrus notes with the depth of garlic, butter, and cream. The simplicity of using one skillet means faster cleanup and deeper flavor, as every step builds on the last.
If you’re looking for a quick chicken recipe that tastes restaurant-worthy and comes together in under 30 minutes, this is your go-to.
Why You’ll Love This Recipe
- Quick & Easy – Ready in about 30 minutes, ideal for busy weeknights.
- One-Pan Meal – Everything is cooked in one skillet, minimizing cleanup.
- Balanced Flavors – Creamy, tangy, peppery, and savory all at once.
- Customizable – Adaptable to dairy-free or gluten-free diets with simple swaps.
- Elegant Yet Approachable – Feels special enough for guests, simple enough for everyday dinners.
Creamy Lemon Pepper Skillet Chicken is the type of recipe that becomes a regular in your dinner rotation. It pairs beautifully with everything from mashed potatoes to zucchini noodles, and the silky sauce is perfect for spooning over your favorite sides.
Essential Tools and Equipment
To make this dish turn out perfectly, you’ll want to have the following tools on hand:
- Large heavy-bottomed skillet – Retains heat evenly for perfect browning.
- Meat thermometer – Ensures the chicken reaches a safe internal temperature (165°F).
- Sharp knife and cutting board – For cleanly slicing chicken breasts into even cutlets.
- Whisk or silicone spatula – Helps incorporate cream smoothly without curdling.
- Tongs – For flipping cutlets safely and evenly.
Importance of Each Tool
The right tools can make or break a skillet chicken recipe. A heavy skillet prevents scorching and helps the sauce simmer evenly. A meat thermometer takes out the guesswork and prevents dry, overcooked chicken. Using a whisk instead of a spoon ensures your sauce is lump-free and velvety smooth.
Preparation Tips
- Use thin cutlets for quicker, more even cooking. Slice chicken breasts horizontally for best results.
- Pat chicken dry before seasoning to help it sear instead of steam.
- Season simply at first – Avoid using lemon pepper seasoning during the browning phase as it can burn.
- Deglaze the pan after cooking the chicken to lift flavor-packed browned bits into your sauce.
- Avoid boiling the cream – Let it simmer gently to avoid separating or curdling.
Ingredients
Here’s everything you need to make Creamy Lemon Pepper Skillet Chicken:
Protein & Aromatics
- 2 large chicken breasts (about 2 pounds), sliced in half lengthwise to make 4 thin cutlets
- Kosher salt, to taste
- Coarsely ground black pepper, to taste
- 1 small shallot, minced
- 4 cloves garlic, minced
Fats & Thickeners
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
Liquids & Seasoning
- 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
Garnishes
- Fresh parsley or basil, for garnish
- Lemon slices, for garnish
Step-by-Step Instructions
Follow these steps to bring the dish together with rich, balanced flavor:
- Prepare the Chicken:
Pat chicken cutlets dry with paper towels. Season both sides with salt and black pepper. Do not add lemon pepper seasoning yet. - Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5–7 minutes per side, or until golden brown and cooked through (165°F internal temp). Cook in batches if necessary. Set aside. - Sauté Aromatics:
Reduce heat to medium-low. Melt butter in the same skillet. Add minced shallot and sauté for 1–2 minutes. Add garlic and cook for another 30 seconds to 1 minute. - Create the Roux:
Sprinkle flour over the aromatics. Stir constantly for about 2 minutes to cook out the raw taste. - Deglaze the Pan:
Pour in chicken broth, scraping the bottom of the skillet to release flavorful browned bits. - Make the Cream Sauce:
Stir in half and half, whisking until smooth. Bring to a gentle boil, then reduce to a simmer. Let it thicken slightly, about 3–4 minutes. - Add Flavor:
Stir in fresh lemon juice and lemon pepper seasoning. Taste and adjust seasoning if needed. - Return Chicken to Skillet:
Nestle seared chicken into the sauce along with any accumulated juices. Add lemon slices on top and let everything heat through for 2–3 minutes. - Garnish and Serve:
Sprinkle with chopped parsley or basil and serve warm.
Serving Suggestions
Creamy Lemon Pepper Skillet Chicken is the kind of dish that elevates even the most ordinary evening into something special. With its velvety lemon-garlic cream sauce and perfectly cooked chicken, it’s ideal for plating with elegance or keeping casual for weeknight comfort.
How to Serve It
- Direct from the skillet: Serve hot with a generous spoonful of sauce draped over each cutlet.
- With fresh herbs: Garnish with freshly chopped parsley or basil to bring out the citrus notes and add a pop of color.
- Add lemon slices: Thin lemon slices, either sautéed or fresh, enhance visual appeal and flavor.
- Serve over starch or greens: Spoon over a bed of rice, pasta, mashed potatoes, or sautéed greens to make it a full meal.
Portion Suggestions
This recipe makes four generous servings. If you’re feeding a larger crowd, you can easily double the recipe by using a larger skillet or cooking in two batches. Be sure to keep the chicken warm while you prepare the sauce.
Common Mistakes to Avoid
Even simple recipes can go sideways without the right technique. Here are common pitfalls and how to avoid them:
1. Overcooking the Chicken
Chicken breasts cook quickly, especially when sliced into thin cutlets. Use a meat thermometer to check for doneness (165°F). Once they hit temperature, remove them immediately to prevent drying out.
2. Adding Lemon Pepper Too Early
While it might be tempting to season the chicken with lemon pepper before searing, it can burn due to the sugar and citrus oils in the seasoning. Always add it during the sauce stage.
3. Burning the Garlic
Garlic cooks fast and can turn bitter if it burns. Add it after the shallots have softened, and only cook for about 30 seconds to 1 minute.
4. Skipping the Deglaze Step
After searing the chicken, there will be browned bits at the bottom of the pan. Deglazing with broth pulls those flavors into your sauce. Skipping this step results in a flatter flavor profile.
5. Boiling the Cream Sauce
Bringing cream to a rolling boil can cause it to separate. Keep the heat at a gentle simmer once the half and half is added. This ensures a smooth, silky consistency.
6. Not Adjusting the Sauce Consistency
If your sauce is too thick, thin it with a splash of broth. If it’s too thin, let it simmer a bit longer. Taste and adjust salt, lemon, and pepper to match your preference.
Best Side Dishes to Pair With Creamy Lemon Pepper Skillet Chicken
This dish is versatile and pairs well with a wide range of sides. Below are eight excellent options that complement the creamy, citrus-forward flavor of the chicken.
1. Garlic Mashed Potatoes
The richness of mashed potatoes perfectly absorbs the lemony cream sauce. Add roasted garlic for extra depth.
2. Lemon Herb Rice
Bright and fluffy rice infused with fresh herbs and a touch of lemon makes for a light, balanced pairing.
3. Roasted Asparagus
Oven-roasted asparagus adds a crisp texture and slight bitterness to offset the creamy sauce.
4. Sautéed Spinach
Wilted spinach is fast to prepare and adds color, fiber, and a slight earthiness that plays well with citrus.
5. Buttery Egg Noodles
Toss egg noodles with butter, salt, and parsley for a classic, cozy pairing that captures every drop of sauce.
6. Steamed Green Beans
Keep things fresh and simple with lightly steamed green beans seasoned with a touch of sea salt and lemon zest.
7. Zucchini Noodles (Zoodles)
For a low-carb option, zoodles bring freshness and texture while soaking up the creamy sauce beautifully.
8. Crispy Roasted Potatoes
Small golden potatoes roasted until crispy pair exceptionally well with the creamy sauce and juicy chicken.
Make-Ahead and Entertaining Tips
- Hosting dinner? Make the sauce ahead and gently reheat before adding fresh-seared chicken.
- For meal prep: Store the sauce and chicken separately to preserve the texture of both.
- Want to impress? Garnish with extra lemon zest and serve with a dry white wine like Sauvignon Blanc.
Pairing this dish with a light, citrus-forward wine or sparkling water with herbs can round out the meal beautifully.
Recipe Tips for Best Results
Mastering Creamy Lemon Pepper Skillet Chicken comes down to a few smart techniques and optional flavor enhancements. These tips will help you create a silky sauce and perfectly cooked chicken every time.
Use Fresh Lemon Juice
Bottled lemon juice lacks the brightness and complexity of fresh juice. For a vibrant citrus flavor, squeeze lemons just before adding the juice to the sauce.
Choose Quality Chicken
Look for air-chilled chicken breasts or organic cuts for better texture and flavor. Thin, uniform cutlets ensure even cooking and prevent dry spots.
Don’t Skip the Resting Step
Letting the chicken rest for a few minutes before returning it to the skillet helps retain its juices. This keeps the meat tender even after reheating in the sauce.
Add Lemon Zest
For an extra layer of citrus aroma, zest the lemon before juicing and add it to the sauce or as a finishing garnish.
Customize the Cream Base
Prefer a thicker sauce? Simmer it a bit longer. Want it lighter? Add a splash more broth. You can also swap half and half with heavy cream for a richer texture, or use coconut cream for a dairy-free version.
Double the Sauce
This sauce is so versatile that you may want to make extra. It’s excellent over pasta, steamed vegetables, or even spooned over roasted salmon or shrimp.
Storage and Reheating Instructions
This dish stores well, making it ideal for meal prep or leftovers.
How to Store
- Let the chicken and sauce cool to room temperature.
- Transfer to an airtight container.
- Refrigerate for up to 3 days.
Avoid storing garnishes like fresh herbs and lemon slices with the dish to maintain freshness.
How to Reheat
- Stovetop: Reheat gently in a skillet over medium-low heat with a splash of broth, milk, or cream to loosen the sauce.
- Microwave: Use a microwave-safe dish and cover loosely. Heat in 45-second intervals, stirring in between. Add a bit of liquid if the sauce thickens too much.
Can It Be Frozen?
While you can freeze this dish, the cream-based sauce may separate when thawed. For best results, freeze only the cooked chicken and prepare the sauce fresh before serving.
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work well and stay juicy. Adjust cooking time slightly since thighs may take a bit longer.
Is there a dairy-free version of this recipe?
Yes. Substitute the butter with olive oil and replace half and half with unsweetened coconut cream or a dairy-free creamer. The flavor will change slightly, but the texture remains creamy.
What if I don’t have lemon pepper seasoning?
You can make your own by combining cracked black pepper, lemon zest, garlic powder, and a pinch of salt. While not identical, it will provide similar flavor balance.
Can I make this gluten-free?
Absolutely. Use a gluten-free flour blend or cornstarch instead of all-purpose flour. The sauce thickens slightly faster with cornstarch, so adjust accordingly.
Can I use milk instead of half and half?
You can, but the sauce will be thinner. For a closer substitute, mix equal parts milk and heavy cream. If using just milk, let the sauce simmer longer to reach the desired consistency.
What’s the best wine pairing?
A dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio complements the lemon and cream elements well.
How spicy is lemon pepper seasoning?
Lemon pepper seasoning has a mild heat from the black pepper and a tangy bite from the lemon. It’s more zesty than spicy and generally safe for sensitive palates.
Can I make this ahead for a dinner party?
Yes. Sear the chicken and make the sauce up to a day ahead. Refrigerate separately and reheat gently before serving. This saves time and still delivers full flavor.
Final Thoughts
Creamy Lemon Pepper Skillet Chicken brings together the brightness of lemon, the kick of black pepper, and the comfort of a rich cream sauce. It’s a dish that’s easy enough for busy weeknights, but elegant enough to serve for guests. With just one skillet, a handful of ingredients, and 30 minutes, you can have a meal that satisfies both flavor and convenience.
Serve it over rice, pasta, or vegetables and don’t forget to make a little extra sauce—it’s the kind you’ll want to spoon over everything. Whether you’re meal prepping or looking for a new favorite, this is a recipe worth keeping in rotation.
For more delicious ideas, check out our other one-skillet chicken recipes and quick 30-minute dinners on the site.
Creamy Lemon Pepper Skillet Chicken
Ingredients
- 2 large chicken breasts about 2 pounds, sliced in half lengthwise to make 4 thin cutlets
- Kosher salt to taste
- Coarsely ground black pepper to taste
- 2 tablespoons olive oil
- 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
- Fresh parsley or basil for garnish
- Lemon slices for garnish
Instructions
- Pat the chicken cutlets dry with paper towels and season both sides with salt and coarsely ground pepper. Avoid adding lemon pepper seasoning at this stage to prevent burning during browning.
- 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 the chicken from the skillet and set aside.
- Reduce heat to medium-low and add the butter to the skillet. Once melted, sauté the shallot for 1–2 minutes until softened. Add the garlic and cook for another minute.
- Sprinkle in the flour and stir constantly for about 2 minutes to eliminate the raw flour taste.
- Pour in the chicken broth and raise the heat to medium. Scrape up any browned bits from the bottom of the pan.
- Stir in the half and half, whisking until smooth. Bring the sauce to a boil, then reduce heat and simmer until slightly thickened.
- Stir in the lemon juice and lemon pepper seasoning. Taste the sauce and adjust seasoning if necessary.
- Return the chicken and any accumulated juices to the skillet, nestling the cutlets into the sauce. Add lemon slices to the pan and let the chicken warm through.
- Garnish with fresh parsley or basil and a sprinkle of additional lemon pepper seasoning if desired. Serve warm.
Notes
Add lemon pepper seasoning only during the sauce stage to prevent burning.
Serve with pasta, rice, or roasted vegetables to soak up the sauce.
Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of broth or cream if needed.
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