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Easy Creamy Lemon Pepper Skillet Chicken: Your New Favorite Lemon Pepper Chicken Recipe!

If you're craving a fast, flavorful, and feel-good dinner with just the right touch of zesty brightness and creamy richness, you’ve found your new weeknight favorite. Say hello to Easy Creamy Lemon Pepper Skillet Chicken — the perfect balance of tangy lemon, cracked pepper, and a velvety sauce that clings beautifully to juicy, seared chicken breasts. This dish brings all the flavor of a restaurant-quality meal with none of the hassle. It cooks in one skillet, uses everyday ingredients, and is on the table in under 30 minutes. It’s impressive enough for guests but simple enough for your busy Wednesday night rotation. Whether you pair it with mashed potatoes, pasta, or roasted veggies, this lemon pepper chicken recipe is an instant crowd-pleaser and a serious flavor upgrade for your dinner lineup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

🥩 Viandes:
  • 2 large chicken breasts boneless, skinless (pounded to even thickness)
🧄 Fruits et légumes:
  • 4 garlic cloves minced
  • 1 small shallot finely chopped
🥣 Conserves:
  • ½ cup low-sodium chicken broth
🍋 Condiments:
  • ¼ cup fresh lemon juice about 2 lemons
🧂 Aides culinaires et épices:
  • 2 tbsp all-purpose flour
  • Kosher salt and coarsely ground pepper to taste
  • Lemon pepper seasoning to taste
🫒 Huiles et vinaigres:
  • 2 tbsp olive oil
🧈 Produits laitiers:
  • 3 tbsp butter
  • 1 cup half-and-half
  • Optional garnish: Fresh parsley lemon zest, or extra cracked pepper

Equipment

  • You won’t need much to make this dish:
  • Large skillet (preferably nonstick or cast iron)
  • Tongs or spatula
  • Sharp knife & cutting board
  • Measuring spoons & cups
  • Whisk
  • Small bowl for flour dredging

Method
 

Step 1: Prepare the Chicken
  1. Pat chicken breasts dry with paper towels. Season generously on both sides with:
  2. Kosher salt
  3. Cracked black pepper
  4. Lemon pepper seasoning
  5. Lightly dredge each breast in all-purpose flour, shaking off excess. This will help create a beautiful golden crust and slightly thicken the sauce later.
Step 2: Sear the Chicken
  1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Add the chicken and sear for 4–5 minutes per side, until golden and cooked through (internal temperature should reach 165°F).
  3. Remove chicken from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
Step 3: Sauté Aromatics
  1. Reduce heat to medium. In the same skillet, melt 3 tbsp butter. Add:
  2. Shallot, cook for 2 minutes until translucent
  3. Garlic, sauté for 30 seconds until fragrant
  4. Stir continuously to prevent burning.
Step 4: Deglaze and Build the Sauce
  1. Pour in ½ cup chicken broth, scraping up the browned bits at the bottom — this adds tons of flavor.
  2. Add:
  3. ¼ cup fresh lemon juice
  4. Salt and lemon pepper seasoning to taste
  5. Let the mixture simmer for 2–3 minutes.
Step 5: Add the Cream
  1. Lower the heat to low and pour in 1 cup half-and-half, whisking gently until combined. Simmer for 3–5 minutes until the sauce thickens slightly.
  2. Avoid boiling — this can cause cream to separate.
Step 6: Finish and Serve
  1. Return the chicken to the skillet, spooning sauce over each piece. Simmer together for 2–3 minutes to blend flavors and reheat the chicken.
  2. Garnish with lemon zest, parsley, or an extra crack of black pepper before serving.

Notes

🧊 Storage & Reheating
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
Reheat in a skillet over medium-low heat with a splash of broth or cream to loosen the sauce.
Microwave: Heat gently in 30-second intervals, stirring between.
This dish is best enjoyed fresh, but holds up well for next-day lunches.
🥄 Variations
Try these simple twists to make it your own:
Add veggies: Toss in spinach, mushrooms, or asparagus for a one-pan meal.
Zesty upgrade: Stir in lemon zest or a dash of Dijon mustard to the sauce for brightness.
Cheesy touch: Add 2 tbsp grated Parmesan to the cream for a salty, umami note.
Spicy kick: Add red pepper flakes for heat.
Lighter version: Use milk instead of half-and-half, and skip the butter — still creamy, just a bit lighter.
Herb blend: Add thyme, rosemary, or tarragon to complement the lemon.
❓ 10 FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely! Boneless thighs work great and stay extra juicy. Adjust cook time slightly.
2. What if I don’t have half-and-half?
Use equal parts milk and heavy cream as a substitute.
3. Can I make this dairy-free?
Yes. Use plant-based butter and unsweetened oat or cashew milk — add 1 tsp of cornstarch to help thicken.
4. Is this recipe gluten-free?
Use a gluten-free all-purpose flour blend and ensure your broth and seasoning are GF.
5. Can I freeze this dish?
Cream-based sauces can separate when frozen, so it’s best enjoyed fresh or refrigerated for a few days.
6. Can I add pasta?
Yes! Serve over angel hair, spaghetti, or fettuccine for a full creamy pasta dish.
7. What sides pair best?
Try roasted potatoes, rice, sautéed greens, or steamed broccoli.
8. Why did my sauce curdle?
It likely boiled too hard. Keep the heat low and stir gently when adding cream.
9. Can I prep ahead?
Yes! Season and dredge the chicken in advance. Store the sauce separately, then cook fresh.
10. Is lemon pepper seasoning necessary?
It adds a unique flavor, but you can replicate it with lemon zest, black pepper, and a pinch of garlic powder.
🏁 Conclusion
If you love bold lemon flavor, velvety sauces, and easy one-pan meals, this Creamy Lemon Pepper Skillet Chicken belongs in your weekly rotation. It's fresh, rich, and deeply satisfying — all with minimal ingredients and mess.
Whether you’re cooking for your family, impressing dinner guests, or simply craving something indulgent on a weeknight, this dish brings big flavor without the fuss.
Grab your skillet, zest those lemons, and let this simple-yet-decadent chicken become your new go-to meal.