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Enjoy the Zesty, Creamy Goodness of Creamy Lemon Skillet Chicken

Looking for a quick and delicious weeknight dinner? Creamy Lemon Skillet Chicken is the perfect dish that combines the richness of a creamy sauce with the tangy, bright flavors of lemon. This recipe is simple to make, with juicy chicken cutlets cooked in a savory sauce made with shallots, garlic, and a touch of lemon juice. The cream adds a luxurious texture, and the lemon zest brings a refreshing, zesty kick that complements the chicken perfectly. Serve this dish with a side of veggies or over a bed of rice for a complete and satisfying meal.

Why Creamy Lemon Skillet Chicken is a Great Choice

This dish is a wonderful balance of flavors and textures. The chicken is browned to perfection and then bathed in a creamy, lemon-infused sauce that’s both rich and refreshing. The combination of olive oil, garlic, and shallots adds depth to the sauce, while the heavy cream makes it smooth and velvety. The acidity from the lemon helps brighten the dish and balance the richness of the cream. For more health tips on the benefits of chicken, check out this Healthline article on chicken breast nutrition.

Ingredients for Creamy Lemon Skillet Chicken

1 pound chicken cutlets
½ teaspoon ground pepper (divided)
¼ teaspoon salt (divided)
1 tablespoon extra-virgin olive oil
1 large shallot, halved and sliced
1 large clove garlic, minced
½ cup low-sodium chicken broth
½ cup heavy cream
2 tablespoons lemon juice
2 tablespoons chopped parsley
Lemon wedges for serving

How to Make Creamy Lemon Skillet Chicken — Step by Step

Season the chicken:
Sprinkle the chicken cutlets with ¼ teaspoon of pepper and 1/8 teaspoon of salt on both sides.
Cook the chicken:
Heat the olive oil in a large skillet over medium heat. Add the chicken cutlets and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes in total. Once done, transfer the chicken to a plate.
Make the sauce:
In the same skillet, add the sliced shallot and minced garlic. Cook, stirring constantly, for about 1 minute until the shallots begin to soften.
Increase the heat to medium-high and add the chicken broth. Cook for about 2 minutes, until the broth is reduced by half.
Add cream and lemon juice:
Reduce the heat back to medium, and stir in the heavy cream, lemon juice, and any accumulated juices from the chicken. Add the remaining ¼ teaspoon of pepper and 1/8 teaspoon of salt. Let the sauce simmer for about 2 minutes, allowing it to thicken.
Finish the dish:
Return the cooked chicken to the skillet, turning it to coat with the creamy sauce. Let it simmer for another 2 minutes to ensure the chicken is well-coated and heated through.
Serve and garnish:
Sprinkle the chicken with fresh parsley and serve with lemon wedges on the side for an extra burst of citrusy flavor.

Preparation Details

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

This recipe is perfect for a quick and satisfying dinner. The creamy sauce is the highlight of this dish, and it comes together in less than 30 minutes.

Nutritional Information Per Serving

Calories: 325 kcal
Protein: 35 g
Carbohydrates: 6 g
Fat: 18 g
Saturated Fat: 5 g
Cholesterol: 110 mg
Sodium: 480 mg
Potassium: 480 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 320 IU
Vitamin C: 15 mg
Calcium: 120 mg
Iron: 1 mg

This dish is an excellent source of protein and healthy fats, making it a well-rounded meal that keeps you full and satisfied.

Nora’s Tips for Perfect Creamy Lemon Skillet Chicken

Use boneless, skinless chicken breasts: For the best results, use chicken cutlets that are even in thickness to ensure they cook evenly.
Add more veggies: Feel free to add some veggies to the skillet, such as spinach, zucchini, or asparagus, for extra nutrition and color.
Make it lighter: For a lighter version, you can use half-and-half instead of heavy cream and reduce the amount of oil.
Serve with a side: Pair this dish with some steamed vegetables or rice to make it a more filling meal.

If you love creamy chicken dishes, check out my Chicken and Broccoli Casserole or Chicken Piccata for more delicious options.

Try Creamy Lemon Skillet Chicken and Share Your Thoughts!

This Creamy Lemon Skillet Chicken is the perfect balance of creamy, savory, and zesty. It’s an easy-to-make, flavorful meal that’s sure to become a family favorite. If you try it, let me know how it turned out, or tag me on Instagram with your creation—I’d love to see how you enjoy this dish!

Did you try this Creamy Lemon Skillet Chicken? Let me know how it went or share your photos in the comments or on Instagram! For more easy, creamy chicken recipes, check out my Baked Chicken Cutlets
recipe.

Baked Chicken Cutlets

This dish is an excellent source of protein and healthy fats, making it a well-rounded meal that keeps you full and satisfied.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Calories 325 kcal

Ingredients

1 pound chicken cutlets
½ teaspoon ground pepper divided
¼ teaspoon salt divided
1 tablespoon extra-virgin olive oil
1 large shallot halved and sliced
1 large clove garlic minced
½ cup low-sodium chicken broth
½ cup heavy cream
2 tablespoons lemon juice
2 tablespoons chopped parsley
Lemon wedges for serving

Instructions

Season the chicken:
Sprinkle the chicken cutlets with ¼ teaspoon of pepper and 1/8 teaspoon of salt on both sides.
Cook the chicken:
Heat the olive oil in a large skillet over medium heat. Add the chicken cutlets and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes in total. Once done, transfer the chicken to a plate.
Make the sauce:
In the same skillet, add the sliced shallot and minced garlic. Cook, stirring constantly, for about 1 minute until the shallots begin to soften.
Increase the heat to medium-high and add the chicken broth. Cook for about 2 minutes, until the broth is reduced by half.
Add cream and lemon juice:
Reduce the heat back to medium, and stir in the heavy cream, lemon juice, and any accumulated juices from the chicken. Add the remaining ¼ teaspoon of pepper and 1/8 teaspoon of salt. Let the sauce simmer for about 2 minutes, allowing it to thicken.
Finish the dish:
Return the cooked chicken to the skillet, turning it to coat with the creamy sauce. Let it simmer for another 2 minutes to ensure the chicken is well-coated and heated through.
Serve and garnish:
Sprinkle the chicken with fresh parsley and serve with lemon wedges on the side for an extra burst of citrusy flavor.