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
Units
Scale
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.