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Creamy Lemon Chicken Skillet

5-Minute Creamy Lemon Chicken Skillet

  • Author: Jannet Lisa
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Creamy Lemon Chicken Skillet recipe features tender, pan-seared chicken breasts simmered in a luscious garlic-infused cream sauce, brightened with fresh lemon juice and zest. It’s a quick, one-pan meal perfect for weeknights.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 pounds total), sliced in half lengthwise to make 4 thinner cutlets
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon Italian seasoning (or mix of dried basil, oregano, and thyme)
  • ½ cup all-purpose flour, for dredging
  • 2 tablespoons olive oil, for searing
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • ½ cup low-sodium chicken broth
  • 1 cup heavy cream
  • Zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice (more to taste)
  • Salt and black pepper, to taste
  • Optional: lemon slices for garnish, extra herbs (like chopped parsley or basil)

Instructions

  1. Prepare the Chicken: Slice each chicken breast horizontally to create two even cutlets. Pat the chicken dry with paper towels. Season both sides with salt, black pepper, and Italian seasoning. Lightly dredge the chicken in all-purpose flour, shaking off any excess.
  2. Sear the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken cutlets in a single layer and sear for about 4–5 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
  3. Make the Sauce Base: Lower the heat to medium. Melt the butter in the same skillet. Stir in the minced garlic and sauté for about 30 seconds to 1 minute until fragrant.
  4. Deglaze the Pan: Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
  5. Add the Cream and Lemon: Stir in the heavy cream, lemon zest, and lemon juice. Bring the sauce to a gentle simmer, stirring occasionally, for 2–3 minutes until slightly thickened. Season with salt and black pepper to taste.
  6. Return Chicken to Pan: Nestle the cooked chicken back into the skillet. Spoon the sauce over the chicken and simmer for another 2–3 minutes to warm through.
  7. Garnish and Serve: Garnish with lemon slices and fresh herbs if desired. Serve hot.

Notes

  • Slice chicken cutlets evenly for faster, more even cooking.
  • Dredging chicken in flour creates a crisp crust and thickens the sauce.
  • Use fresh lemon juice for best flavor.
  • Heavy cream is recommended for a rich, stable sauce.
  • Avoid boiling the cream sauce to prevent curdling.
  • Fresh herbs add a pop of color and freshness.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Skillet
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving

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Find it online: https://gawarecipes.com/creamy-lemon-chicken-skillet/