Creamy Lemon Pepper Skillet Chicken

This is the kind of dinner that makes you feel like you’re eating at a fancy restaurant—except you’re in your own kitchen and it only took 25 minutes. Seriously. People who’ve made this rave about how delicious it is, how easy it comes together, and how it’s become their go-to weeknight meal.

The chicken? Tender and juicy. The sauce? Silky, creamy, and coated in bright lemon pepper flavor that just makes everything better. It’s perfect whether you’re throwing together dinner after a long day, impressing people at your table, or prepping meals for the week ahead.

Why This Recipe Works

You’re going to love this for so many reasons. It’s genuinely quick—from skillet to plate in about 25 minutes. The sauce tastes like something a professional chef made, but you’re using ingredients that are probably already sitting in your pantry. The pan-searing locks all the chicken’s juices inside, and then the cream sauce keeps everything incredibly tender and succulent.

Nothing fancy here. Just simple, everyday ingredients plus fresh lemon juice. And because it’s so adaptable, you can serve it over pasta one night, rice the next, or alongside roasted veggies. It looks impressive enough to put in front of guests, but honestly? It’s simple enough that you won’t stress making it on a Tuesday.

What You’re Working With

Time-wise:

• Prep: 10 minutes
• Cook: 15 minutes
• Total: About 25 minutes

This makes: 4 generous servings. Perfect for a family meal or splitting into meal prep containers for the week.

Skill level: Easy. You don’t need any special cooking tricks to pull this off.

Tools You’ll Need

Nothing complicated here. Grab:

• A large skillet (12-inch cast iron or stainless steel is ideal)
• A meat mallet (optional—only if you want to pound the chicken thinner)
• Measuring spoons and cups
• A cutting board and sharp knife
• A wooden spoon or silicone spatula
• A meat thermometer (nice to have but not absolutely necessary)

Your Ingredients

The Chicken:

• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon lemon pepper seasoning
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

The Sauce (The Star of the Show):

• 1 medium shallot, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream (or half and half if you want something lighter)
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon salt (taste and adjust as you go)
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley or basil, chopped (for garnish—totally optional)

Ways to Make This Your Own

Here’s the beauty of this dish—you can twist it however you want:

Feeling Mediterranean? Stir in 2 tablespoons of capers for that briny kick.

Want earthiness? Sauté some sliced mushrooms with the shallots.

Going fancy? Swap half the chicken broth for dry white wine. It gets really sophisticated fast.

Need color and tang? Add 1/4 cup chopped sun-dried tomatoes.

Making it healthier? Wilt fresh spinach or kale into the sauce at the end.

Cutting back on cream? Use Greek yogurt or sour cream for half the heavy cream.

Herb lover? Throw in thyme, oregano, or dill to amplify those lemon notes.

Want ultra-creamy? Mix in 2 ounces of softened cream cheese. Trust me on this one.

Let’s Make It: Step-by-Step

Step 1: Get Your Chicken Ready

Pat your chicken breasts dry with paper towels. This matters—moisture is the enemy of a good golden crust.

If your chicken breasts are thick (thicker than 1 inch), place them between two pieces of plastic wrap and gently pound them with a meat mallet until they’re about 3/4-inch thick. This keeps everything cooking evenly.

Now season both sides generously with salt, black pepper, and lemon pepper seasoning. Don’t be shy.

Step 2: Sear That Chicken

Pour the olive oil and add the butter to your large skillet. Turn the heat to medium-high and let it heat up for about 1 minute. You’ll know it’s ready when the butter starts foaming.

Place the chicken in the hot skillet. Here’s the important part: don’t touch it. Let it sit undisturbed for 4-5 minutes. You’re building that beautiful golden-brown crust that makes it taste restaurant-quality.

After 4-5 minutes, flip it. Cook the other side for another 3-4 minutes until it’s golden brown too. The chicken doesn’t need to be completely cooked through yet—we’re finishing it in the sauce.

Move the chicken to a clean plate.

Step 3: Build Your Sauce Base

Keep that same skillet on the stove and turn the heat down to medium. Add your sliced shallot and let it cook for about 2 minutes, stirring occasionally, until it softens and smells amazing.

Toss in your minced garlic and cook for another 30 seconds. Just enough to get it fragrant. Don’t burn it—that’s the only thing you want to avoid here.

Step 4: Make the Sauce

Sprinkle the flour over everything and stir constantly for about 1 minute. You’re making a roux—it’s basically the thickener that makes this sauce creamy and smooth instead of watery.

Now here’s where you need to pay attention: slowly pour in the chicken broth while stirring constantly. The constant stirring prevents lumps from forming. Keep going until the mixture is smooth and starts to thicken, about 2 minutes total.

Step 5: Add the Good Stuff

Pour in your heavy cream, fresh lemon juice, and lemon zest. Stir everything together. Add your lemon pepper seasoning, salt, and black pepper. Give it a taste. The sauce should be tangy from the lemon but balanced by the creaminess. Adjust the seasonings until it tastes right to you.

Step 6: Get the Chicken Back in There

Nestle your chicken breasts back into the skillet, positioning them so they’re sitting in that creamy sauce.

Lower the heat to medium-low. Let it simmer gently for 5-7 minutes until the chicken is completely cooked through. If you have a meat thermometer, check that the thickest part reaches 165°F.

Step 7: Rest and Serve

Take the skillet off the heat. Let everything sit for 2-3 minutes—this resting time is important. If you want, sprinkle fresh parsley or basil on top.

When you serve it, spoon that beautiful sauce over each piece of chicken.

What to Serve It With

This dish is so good on its own, but pair it with any of these and you’ve got a complete meal:

Pasta lovers: Toss it with fettuccine, pappardelle, or angel hair. The sauce coats everything perfectly.

Rice people: Creamy Alfredo rice, lemon rice, or just plain white rice. All work beautifully.

Potato fans: Mashed potatoes, roasted fingerling potatoes, or buttered egg noodles. Classic combo.

Veggie side: Roasted broccoli, green beans, asparagus, or Brussels sprouts. The freshness balances the richness.

Light option: Layer it over cauliflower rice or regular rice with fresh greens.

Bread: Get crusty bread to soak up every last drop of that sauce. This is important.

Storing Leftovers

In the fridge: Put leftovers in an airtight container. They’ll keep for 3-4 days. The sauce might thicken as it cools—that’s normal. When you reheat on the stovetop over medium-low heat, just add a splash of chicken broth or cream to get it back to that silky consistency. You can microwave it too, but the stovetop gives better results.

In the freezer: Cool everything completely first, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat on the stovetop with a little extra liquid.

Pro Tips That Actually Matter

Dry your chicken first. I know I mentioned this, but seriously—wet chicken won’t brown properly. Pat it completely dry.

Don’t skip the sear. That golden crust isn’t just for looks. It adds so much flavor.

Room temperature ingredients help. If your cream and broth are cold, they can make the sauce break or get grainy. Let them sit out for a few minutes first.

Fresh lemon is non-negotiable. Bottled lemon juice tastes completely different. Fresh squeezed makes all the difference here.

Watch your heat once cream is in. Keep it at medium or medium-low. High heat can separate the sauce and ruin everything.

Sauce too thin? Simmer it uncovered for another minute or two. Too thick? Add a splash of broth or cream.

Don’t overcook the chicken. Use that meat thermometer. 165°F is done. Anything more and it gets dry.

Make it ahead? Prep the sauce a few hours ahead and refrigerate it. Sear the chicken fresh when you’re ready to eat, then combine everything. Tastes better this way.

Nutrition Breakdown

Here’s what you’re getting per serving:

What	Amount
Calories	425
Protein	38g
Fat	22g
Saturated Fat	11g
Carbs	8g
Fiber	0g
Sugar	1g
Sodium	680mg
Cholesterol	115mg

(These numbers are approximate and based on 4 servings using standard ingredients. Yours might vary slightly depending on the exact brands you use.)

Questions You Might Have

Can I use chicken thighs instead? Absolutely. They actually stay even juicier than breasts. Just add 2-3 minutes to the cooking time because they’re thicker.

I don’t have lemon pepper seasoning. What now? Mix 1 teaspoon of black pepper with 1/2 teaspoon of dried lemon zest or lemon powder. Or just use regular black pepper and bump up the fresh lemon juice a little.

Can I make this without dairy? Yes. Use full-fat coconut milk or cashew cream instead of heavy cream. It’ll taste a bit different but still really good.

What if my sauce breaks? This happens when the heat is too high. Keep it at medium or lower once the cream goes in. Make sure your cream and broth aren’t ice cold when you add them. If it does break, don’t panic—blend it smooth or just serve it as is. It still tastes fine.

Can I add wine? Totally. Use dry white wine for half the chicken broth. Add it after you make the roux and let it simmer for 1-2 minutes before adding the rest of the broth. It gets fancy fast.

Is this gluten-free? Not as written because of the all-purpose flour. Swap it for cornstarch or a gluten-free flour blend in the same amount and you’re good.

How many calories exactly? About 425 per serving. Check the nutrition table above for the full breakdown.

Can I double this? Definitely. Just double everything. Use a 14-inch skillet instead, or cook the chicken in two batches to make sure it browns properly.

Final Thoughts

This is one of those dishes that tricks people into thinking you spent way more time cooking than you actually did. It feels fancy. It tastes fancy. But it comes together in under 30 minutes with ingredients you probably already have.

The magic is in that balance—the tender, golden-seared chicken combined with the silky lemon cream sauce. The bright lemon keeps it from being too heavy, while the cream makes it satisfying and rich. It works for busy weeknights when you need dinner fast, and it works for when you’re trying to impress people at your table.

Make this tonight. Seriously. It’s going to become a regular in your rotation.