Description
This creamy lemon pepper skillet chicken is a quick and flavorful meal. It combines juicy chicken with a rich, zesty cream sauce, making it the perfect comfort food for any day of the week. Serve it with rice, pasta, or veggies for a complete meal.
Ingredients
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4 boneless, skinless chicken breasts or thighs
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1 tbsp lemon pepper seasoning
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Salt and freshly ground black pepper, to taste
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3 cloves garlic, minced
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1 tbsp all-purpose flour (or gluten-free flour blend)
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1 cup chicken broth (low-sodium)
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1 cup heavy cream (or half-and-half, or almond milk)
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1 tbsp fresh lemon juice
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Zest of 1 lemon
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1 tbsp olive oil
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1 tbsp butter
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Fresh parsley or basil for garnish
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Optional: ¼ cup grated Parmesan cheese
Instructions
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Pound the chicken to an even thickness and season both sides with lemon pepper, salt, and pepper.
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Heat olive oil and butter in a large skillet over medium-high heat.
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Add the chicken to the skillet and cook each side for 4-5 minutes, until golden brown. Remove the chicken and set it aside.
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Lower the heat and add minced garlic to the same skillet. Cook for 30 seconds.
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Sprinkle in the flour and stir for 1 minute.
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Slowly pour in the chicken broth, then add the heavy cream, lemon juice, and zest. Stir until the sauce thickens.
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Return the chicken to the skillet, spoon sauce over the top, cover, and simmer for 7-10 minutes until the chicken is fully cooked.
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Garnish with fresh parsley or basil before serving.
Notes
For a lighter version, use half-and-half or almond milk.
You can substitute chicken thighs for breasts for a juicier, more flavorful dish.
If you prefer, you can use coconut milk for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Searing, Simmering
- Cuisine: American, Comfort Food