Creamy Lemon Pepper Skillet Chicken is a quick and flavorful dish featuring tender pan-seared chicken smothered in a rich, creamy lemon sauce with a hint of black pepper. This one-pan meal is perfect for busy weeknights and pairs beautifully with rice, pasta, or roasted vegetables.
Why You’ll Love This Recipe
- One-pan meal for easy cleanup
- Bright lemony flavor balanced with a creamy sauce
- Ready in under 30 minutes
- Pairs well with a variety of sides
- Perfect for meal prep or a special dinner
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (or thighs)
- Salt and freshly ground black pepper
- Lemon pepper seasoning
- Garlic powder
- Olive oil
- Butter
- Garlic, minced
- Chicken broth
- Heavy cream
- Parmesan cheese, grated
- Fresh lemon juice
- Fresh parsley (for garnish)
Directions
- Season the chicken: Pat the chicken dry and season both sides with salt, black pepper, lemon pepper seasoning, and garlic powder.
- Sear the chicken: Heat olive oil and butter in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- Make the sauce: In the same skillet, add garlic and sauté until fragrant. Pour in chicken broth and scrape up any browned bits from the pan. Stir in heavy cream, Parmesan, and lemon juice. Simmer until thickened.
- Combine and serve: Return the chicken to the skillet, spoon sauce over the top, and simmer for another 2-3 minutes. Garnish with fresh parsley and serve.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy Kick: Add red pepper flakes for a bit of heat.
- Dairy-Free Option: Use coconut cream instead of heavy cream.
- Lighter Version: Replace heavy cream with half-and-half or Greek yogurt.
- Extra Herbs: Add fresh thyme or rosemary for more depth of flavor.
- Low-Carb/Keto: Serve over cauliflower rice or zucchini noodles.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze the cooked chicken and sauce separately for up to 2 months.
- Reheating: Warm in a skillet over low heat, adding a splash of broth or cream to refresh the sauce.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well and stay extra juicy.
How do I prevent the sauce from curdling?
Use low heat when adding lemon juice and cream, and stir continuously.
What can I serve with this dish?
Mashed potatoes, pasta, rice, or roasted vegetables pair perfectly.
Can I make this ahead of time?
Yes, cook the chicken and sauce separately, then reheat together before serving.
How do I thicken the sauce?
Let it simmer longer or stir in a cornstarch slurry (1 teaspoon cornstarch mixed with water).
What’s the best substitute for heavy cream?
Half-and-half, whole milk with a little butter, or coconut cream.
Can I use bottled lemon juice?
Fresh lemon juice is best for bright, fresh flavor.
How do I make this extra cheesy?
Add more Parmesan or a mix of cheeses like mozzarella or gouda.
Can I add vegetables?
Yes! Spinach, mushrooms, or asparagus make great additions.
Is this dish keto-friendly?
Yes, just pair it with low-carb sides like cauliflower rice.
Conclusion
Creamy Lemon Pepper Skillet Chicken is a quick and easy meal packed with bold flavors and a luscious sauce. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is sure to impress. Serve it with your favorite sides and enjoy a restaurant-quality meal at home!
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Creamy Lemon Pepper Skillet Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Description
This creamy lemon pepper skillet chicken is rich, tangy, and packed with flavor! Juicy pan-seared chicken is smothered in a velvety lemon garlic sauce, making it the perfect dish for a quick weeknight dinner.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon lemon pepper seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
For the Creamy Lemon Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup freshly squeezed lemon juice (about 1 lemon)
- 1 teaspoon lemon zest
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley or basil (for garnish)
Instructions
-
Season & Sear the Chicken:
- Pat chicken dry and season both sides with lemon pepper, garlic powder, and salt.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 4-5 minutes per side, until golden brown and cooked through (internal temp: 165°F). Remove and set aside.
-
Make the Creamy Lemon Sauce:
- Reduce heat to medium and melt butter in the same skillet.
- Add garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, lemon juice, lemon zest, black pepper, and Italian seasoning. Simmer for 2 minutes.
- Stir in heavy cream and Parmesan cheese, whisking until smooth.
-
Combine & Serve:
- Return chicken to the skillet, spoon sauce over the top, and simmer for 2-3 minutes.
- Garnish with fresh parsley or basil and serve hot over rice, pasta, or mashed potatoes.
Notes
- Make it lighter by swapping heavy cream for half-and-half.
- Want extra heat? Add red pepper flakes.
- Great with sides! Serve with roasted veggies, garlic bread, or a side salad.