Description
Zesty lemon pepper skillet chicken brings Mediterranean flavors straight to your kitchen with minimal effort. Juicy chicken breasts simmered in a tangy sauce will quickly become your go-to weeknight dinner companion.
Ingredients
Scale
Protein:
- 2 large chicken breasts
Seasonings:
- Kosher salt (to taste)
- 1 teaspoon lemon pepper seasoning
- Coarsely ground pepper (to taste)
Cooking and Sauce Ingredients:
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 small shallot (minced)
- 4 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1/2 cup low-sodium chicken broth
- 1 cup half and half
- 1/4 cup fresh lemon juice
Garnish:
- Fresh parsley or basil
- Lemon slices
Instructions
- Thoroughly dry chicken cutlets using paper towels, then generously season both surfaces with kosher salt and coarsely ground black pepper, avoiding lemon pepper seasoning to prevent burning.
- Warm olive oil in a spacious skillet over medium-high temperature, carefully positioning chicken pieces and cooking 5-7 minutes per side until internal temperature reaches 165°F. Work in batches if skillet becomes crowded, then transfer cooked chicken to a separate plate.
- Lower heat to medium-low and introduce butter into the pan. Once butter melts completely, gently sauté minced shallots for 1-2 minutes until translucent, then incorporate minced garlic and cook an additional minute.
- Dust flour across the pan, continuously stirring for approximately 2 minutes to eliminate raw flour’s sharp taste and create a smooth base.
- Stream chicken broth into the skillet at medium heat, vigorously scraping accumulated browned fragments from pan’s bottom to incorporate rich flavors.
- Whisk half and half into the liquid until uniformly blended. Increase heat momentarily to trigger boiling, then immediately reduce and allow sauce to simmer until achieving desired thickness.
- Introduce fresh lemon juice and lemon pepper seasoning, tasting and adjusting seasonings for balanced flavor profile.
- Carefully return chicken pieces and accumulated juices into the skillet, nestling cutlets within sauce. Arrange decorative lemon slices and warm chicken thoroughly.
- Finish by adorning with fresh herbs like parsley or basil, optionally sprinkling additional lemon pepper seasoning. Serve immediately while piping hot.
Notes
- Moisture is key for tender chicken, so pat the cutlets completely dry before seasoning to ensure a perfect golden-brown sear.
- Cooking in batches prevents overcrowding, allowing each piece to develop a beautiful caramelized exterior without steaming.
- Lemon pepper seasoning burns easily, so add it towards the end of cooking to preserve its bright, zesty flavor and prevent bitterness.
- For a lighter version, swap half and half with low-fat milk or Greek yogurt, and use less butter while maintaining the creamy texture.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 354 kcal
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 5 g
- Fiber: 0.3 g
- Protein: 30 g
- Cholesterol: 110 mg