Creamy Lemon Pepper Skillet Chicken
Creamy Lemon Pepper Skillet Chicken is a vibrant one-pan dish made with golden, tender chicken cutlets simmered in a silky lemon-garlic cream sauce. It's zesty, savory, and comforting—with a touch of elegance that makes it just as perfect for weeknights as it is for entertaining.
Servings: 4
Calories: 374kcal
Ingredients
- 2 large chicken breasts about 2 pounds, halved 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 chicken cutlets dry with paper towels. Season both sides with kosher salt and coarsely ground black pepper. Do not add lemon pepper seasoning at this stage.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes per side, until golden brown and cooked through (internal temp: 165°F). Cook in batches if needed. Remove and set aside.
- Lower heat to medium-low. Add butter to the pan and melt. Sauté minced shallot for 1–2 minutes until softened, then add garlic and cook for another minute.
- Sprinkle in flour and stir constantly for about 2 minutes to eliminate raw flour taste.
- Pour in chicken broth and raise heat to medium. Scrape up any browned bits from the bottom of the pan.
- Stir in half and half, whisking until smooth. Bring to a boil, then reduce heat and simmer until slightly thickened.
- Add lemon juice and lemon pepper seasoning. Taste and adjust seasoning if needed.
- Return chicken and any juices to the skillet, nestling it into the sauce. Add lemon slices and heat through for a few minutes.
- Garnish with chopped parsley or basil and extra lemon pepper seasoning if desired. Serve warm.
Notes
Use thin chicken cutlets for quick and even cooking.
Add lemon pepper seasoning only after browning to prevent burning.
Serve with pasta, rice, or roasted vegetables to soak up the sauce.
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or cream.