Creamy Lemon Pepper Skillet Chicken Recipe
This Creamy Lemon Pepper Skillet Chicken recipe features tender chicken cutlets cooked to perfection and smothered in a luscious, tangy lemon pepper cream sauce. Ready in just 30 minutes, this dish balances bright citrus flavors with savory garlic and shallots, making it an elegant yet easy weeknight dinner that serves four.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
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 black pepper, to taste
- 2 Tablespoons olive oil
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 (juice from 1–2 lemons)
- 1 teaspoon lemon pepper seasoning
Garnish
- Fresh parsley or basil, chopped
- Lemon slices
Instructions
- Prepare and Season Chicken: Pat the chicken breasts dry with paper towels. Slice each breast in half lengthwise to make 4 thin cutlets. Season both sides lightly with kosher salt and coarsely ground black pepper. Do not add lemon pepper seasoning to the raw chicken as it can burn during cooking.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken cutlets and cook for 5-7 minutes on each side, or until the internal temperature reaches 165ºF and the chicken is golden brown. Depending on your pan size, cook in batches to avoid overcrowding. Remove chicken from skillet and set aside to rest while preparing the sauce.
- Make Sauce Base: Reduce heat to medium-low. Add butter to the same skillet and let it melt. Sauté minced shallots for 1-2 minutes until fragrant and translucent. Add minced garlic and cook for another minute, stirring to prevent burning.
- Thicken Sauce: Sprinkle flour evenly into the butter, shallot, and garlic mixture. Stir constantly and toast the flour for about 2 minutes to cook out the raw flavor.
- Add Broth and Dairy: Slowly pour in the chicken broth while scraping the browned bits off the bottom of the pan to incorporate flavor. Increase heat to medium and bring to a gentle boil. Then whisk in the half and half until the sauce is smooth and creamy.
- Finish Sauce: Allow the sauce to simmer gently until it thickens slightly, about 3-5 minutes. Stir in fresh lemon juice and lemon pepper seasoning. Taste the sauce and adjust seasoning as needed.
- Combine and Serve: Return the cooked chicken cutlets to the skillet, nestling them into the sauce. Add lemon slices for extra zest and let everything heat through for 2-3 minutes. Garnish with chopped fresh parsley or basil and sprinkle additional lemon pepper seasoning to taste before serving.
Notes
- Do not season the raw chicken with lemon pepper seasoning to prevent burning during browning.
- You can adjust the thickness of the sauce by simmering longer or adding a bit more broth or cream.
- For a richer sauce, substitute half and half with heavy cream.
- Serve this dish with rice, pasta, or steamed vegetables to complete the meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
