Creamy Lemon Pepper Skillet Chicken

This Creamy Lemon Pepper Skillet Chicken is a quick, flavorful dish that transforms simple chicken cutlets into a luscious, tangy meal perfect for any night of the week. The tender chicken is seared to golden perfection, then bathed in a velvety sauce bursting with bright lemon juice, warming lemon pepper seasoning, and a creamy blend of half and half. A touch of garlic and shallot adds savory depth, while fresh herbs and lemon slices provide a refreshing finish.

This one-skillet recipe strikes the ideal balance between rich and light, making it satisfying without being heavy. It comes together in about 30 minutes, so it’s a fantastic option for busy weeknights or when you want to impress with minimal fuss. The sauce is smooth and silky, clinging perfectly to the chicken, and the lemon’s acidity brightens the entire dish.

Serve it over rice, pasta, or alongside roasted vegetables for a complete meal. The freshness of the lemon combined with the comforting creaminess makes this dish a standout—simple ingredients elevated to delicious perfection.

Why You’ll Love This Recipe

1. Bright and Creamy Flavor – The lemon pepper sauce is both tangy and rich.
2. Quick and Easy – Ready in around 30 minutes using one skillet.
3. Versatile Serving Options – Perfect over rice, pasta, or veggies.
4. Tender Chicken Cutlets – Thinly sliced chicken cooks quickly and evenly.
5. Fresh and Elegant – Garnished with herbs and lemon slices for a restaurant-quality touch.

Ingredients

• Large chicken breasts (sliced into cutlets)
• Kosher salt
• Coarsely ground black pepper
• Olive oil
• Butter
• Shallot (minced)
• Garlic cloves (minced)
• All-purpose flour
• Low-sodium chicken broth
• Half and half
• Fresh lemon juice
• Lemon pepper seasoning
• Fresh parsley or basil (for garnish)
• Lemon slices (for garnish)

Variations

• Use chicken thighs: Boneless, skinless thighs offer juicier meat and work well with this sauce.
• Make it dairy-free: Substitute half and half with coconut milk or almond cream.
• Add veggies: Toss in spinach, mushrooms, or asparagus during cooking for a one-pan meal.
• Spicy kick: Add a pinch of crushed red pepper flakes to the sauce.
• Herb swap: Use thyme or oregano instead of parsley or basil.

How to Make the Recipe

Step 1

Season chicken cutlets on both sides with kosher salt and coarsely ground pepper.

Step 2

Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 3–4 minutes per side. Remove chicken and set aside.

Step 3

Reduce heat to medium and add butter to the same skillet. Once melted, add minced shallot and garlic. Sauté until fragrant and softened, about 2 minutes.

Step 4

Sprinkle flour over the shallots and garlic, stirring constantly to form a roux. Cook for 1 minute to remove the raw flour taste.

Step 5

Gradually whisk in chicken broth and half and half, stirring to combine and avoid lumps.

Step 6

Add fresh lemon juice and lemon pepper seasoning. Simmer the sauce until it thickens slightly, about 3–4 minutes.

Step 7

Return chicken to the skillet, spoon sauce over the cutlets, and heat through for another 2 minutes.

Step 8

Garnish with fresh parsley or basil and lemon slices before serving.

Tips for Making the Recipe

• Pound chicken breasts evenly for uniform thickness and cooking.
• Use fresh lemon juice for the brightest flavor; bottled juice lacks the same vibrancy.
• Don’t overcook chicken—thin cutlets cook quickly and stay tender.
• Whisk sauce constantly when adding liquids to avoid lumps.
• Adjust seasoning to taste before serving.

How to Serve

Serve this creamy lemon pepper chicken over fluffy white rice, buttery mashed potatoes, or your favorite pasta to soak up the delicious sauce. Pair with steamed vegetables or a fresh green salad for a well-rounded meal. Garnish with extra herbs and lemon slices for a fresh, beautiful presentation.

Make Ahead and Storage

Storing Leftovers

Cool leftovers completely and store in an airtight container in the refrigerator for up to 3 days.

Freezing

Not recommended, as the sauce may separate upon thawing.

Reheating

Gently reheat in a skillet over low heat, adding a splash of chicken broth or half and half to loosen the sauce if needed.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and stay juicy.

2. What can I substitute for half and half?

Use whole milk with a tablespoon of butter or a non-dairy creamer alternative.

3. How do I prevent the sauce from lumping?

Whisk constantly when adding liquids to the roux and cook until smooth.

4. Can I prepare the sauce ahead of time?

Yes, but reheat gently and whisk to recombine before serving.

5. How do I make this gluten-free?

Use a gluten-free flour or cornstarch slurry to thicken the sauce.

6. Can I add vegetables to the skillet?

Yes, add quick-cooking veggies like spinach or asparagus during the sauce step.

7. How much lemon juice should I use?

About 1/4 cup, or juice from 1–2 lemons depending on size and taste preference.

8. What’s the best way to slice chicken breasts?

Slice them lengthwise to create thin, even cutlets for quick cooking.

9. Can I make this dairy-free?

Yes, swap half and half with coconut milk or almond milk creamers.

10. How do I store leftovers to keep the chicken moist?

Store in airtight containers and reheat gently with a splash of liquid.

Conclusion

Creamy Lemon Pepper Skillet Chicken is a simple yet elegant dish that balances rich creaminess with bright, zesty lemon and pepper notes. Perfect for quick weeknight dinners or casual entertaining, it transforms everyday ingredients into a flavorful and comforting meal. Whether served over rice or pasta, this skillet chicken recipe is sure to become a family favorite that’s both delicious and satisfying.

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