Creamy Lemon Pepper Skillet Chicken
Creamy Lemon Pepper Skillet Chicken is a vibrant and comforting one-pan dish made with tender, golden chicken cutlets simmered in a luscious lemon garlic cream sauce. The combination of citrusy brightness, savory shallots, and a hint of spice from lemon pepper makes this an ideal weeknight meal that feels effortlessly elegant.
Servings: 4
Calories: 374kcal
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
Use thin chicken cutlets for quicker, more even cooking.
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.
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.