Creamy Lemon Skillet Chicken

Craving a weeknight dinner that’s restaurant-quality, packed with bright flavor, and incredibly easy to make? Look no further! This Lemon Skillet Chicken recipe delivers tender, flaky chicken bathed in a rich, creamy sauce infused with the zesty goodness of lemon.

It’s the ultimate Easy lemon skillet chicken that comes together in one pan, making it the perfect Lemon chicken recipe for busy families or anyone looking for a quick yet impressive meal.

Forget complicated recipes and long cooking times; this dish comes together swiftly, offering a burst of sunshine in every bite without any fuss. Get ready to simplify your cooking routine and delight your family with this fantastic, foolproof Lemon Skillet Chicken!

Why You’ll Love This Recipe

This Lemon Skillet Chicken recipe offers several fantastic benefits.

It’s incredibly easy lemon skillet chicken – you’ll have a delicious, creamy, and tangy meal ready in just under an hour.

The lemon juice and zest (if using lemon halves) add a vibrant, refreshing brightness that cuts through the richness of the cream sauce, creating a perfectly balanced flavor profile.

It uses pantry staples and basic ingredients, making it accessible. You can also often swap out the chicken cutlets for other proteins like beef or fish for a different take on the Lemon chicken recipe. 

Lastly, the one-pan cooking method is incredibly convenient, cleanup is simple, and it feels special without requiring hours in the kitchen. It’s a testament to how good Easy lemon skillet chicken can be!

Timing

Here’s a quick overview of the time involved:

• Prep Time: 15 minutes

Chopping vegetables, measuring ingredients, and seasoning chicken.

• Cook Time: 20 minutes

Cooking the chicken, making the sauce, and reheating the chicken.

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

Step-by-Step Instructions

1. Season and Sear Chicken: Pat the chicken cutlets dry. Season both sides with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the chicken and cook, turning once, until browned and cooked through (internal temperature 165°F), about 6 minutes total. Transfer chicken to a clean plate.
2. Sauté Aromatics: Add the sliced shallot and minced garlic to the same pan. Cook, stirring occasionally, for about 1 minute until softened and fragrant. Increase the heat to medium-high.
3. Make the Lemon Sauce: Pour in the low-sodium chicken broth and bring to a simmer. Let it reduce by half, scraping up any browned bits from the bottom of the pan, which add flavor. This should take about 2 minutes.
4. Thicken and Flavor: Reduce the heat to medium. Stir in the heavy cream, 2 tablespoons of lemon juice, the remaining 1/4 teaspoon pepper, 1/8 teaspoon salt, and any accumulated juices from the chicken. Let it simmer gently for 2 minutes until slightly thickened.
5. Combine and Serve: Return the cooked chicken pieces to the pan, gently turning them to coat in the beautiful Lemon chicken recipe sauce. Sprinkle generously with chopped parsley. Serve immediately with extra lemon wedges for a bright finish.

Nutritional Information

(Nutrition information is an estimate and can vary based on specific ingredients used. Always calculate based on your own ingredients.)

Per Serving (approx ¼ recipe)

Calories	680 kcal
Total Fat	41 g
Saturated Fat	12 g
Trans Fat	0 g
Cholesterol	175 mg
Sodium	1,280 mg
Potassium	580 mg
Total Carbs	8 g
Dietary Fiber	0 g
Sugars	6 g
Protein	52 g

[Note: This recipe uses heavy cream, which significantly impacts the calorie, fat, and cholesterol counts. Using a lighter cream or a dairy-free alternative will change these values. Nutrient density is also low due to the cream and broth.]

Healthier Alternatives for the Recipe

While delicious, this recipe can be adjusted for a lighter option:

• Broth/Sauce: Replace half the heavy cream with unsweetened coconut milk or almond milk for a lower-fat, lighter version. You might need a little more broth or milk to reach the desired consistency. Consider using full-fat coconut milk if you want some healthy fats back.
• Fat: Swap some (or all) of the olive oil with avocado oil for a higher smoke point if you plan on searing, or use cooking spray for lower fat.
• Cream: Use half-and-half or 2% milk instead of heavy cream for a much lighter sauce, accepting a thinner consistency.
• Lemon Juice: Use more lemon juice and less broth to maintain brightness without adding extra liquid if thinning the sauce is an issue.

Serving Suggestions

This Lemon Skillet Chicken is fantastic on its own, but it pairs beautifully with:

• Steamed or roasted vegetables like green beans, broccoli, or asparagus.
• Creamed spinach or mashed potatoes for creaminess.
• Rice or quinoa for a heartier meal.
• Warm crusty bread to absorb the extra sauce.
• Simple side salads.
• Crusty bread for mopping up the delicious sauce.

Common Mistakes to Avoid

One common mistake is overcrowding the pan when cooking the chicken, which prevents proper browning and steaming. Ensure the skillet has enough space for the chicken pieces. 

Another is rushing the sauce reduction. Allowing the broth to reduce sufficiently concentrates the flavors. Don’t skip adding the accumulated juices from the chicken back into the sauce – they add depth. 

Finally, be careful not to boil the sauce too vigorously after adding the cream, as this can cause the cream to split. Simmer gently instead.

Storing Tips for the Recipe

Allow the Lemon Skillet Chicken to cool completely to room temperature before transferring it to an airtight container. Store it in the refrigerator, separated from its sauce, for up to 3 days. The chicken will absorb the sauce over time, resulting in a different flavor. 

The sauce itself can be made ahead and stored separately in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat, thaw the sauce or chicken (if frozen) in the refrigerator first. 

Warm the sauce gently on the stovetop over low heat, then reheat the chicken separately and combine just before serving. Reheat chicken thoroughly until steaming hot.

Conclusion

This Lemon Skillet Chicken is truly one of the best Easy lemon skillet chicken recipes you’ll find. It’s quick, uses simple ingredients, and delivers a burst of flavor that feels special. Perfect for weeknights or whenever you need a comforting, creamy chicken dish that doesn’t compromise on taste. Try it soon and enjoy!

FAQ Section

Q1: Do you put lemon juice on chicken before or after cooking?

You typically add lemon juice during the cooking process. In this recipe, we add fresh lemon juice towards the end of making the sauce (Step 4). This allows the acid to brighten the flavors of the sauce and tenderize the chicken slightly while it’s cooking in its own juices and the sauce. Adding it directly to the pan during the last few minutes of cooking ensures it doesn’t overpower the chicken and integrates well.

Q2: Can you pan fry lemon chicken?

Yes, absolutely! This recipe is designed for pan-frying. We cook the chicken cutlets in a hot pan with oil, then remove them to make the sauce before returning them to the pan.

Traditional pan-frying (cooking the chicken solidly in the pan) can also work, but you’d need to ensure you have enough oil to prevent splatter, cook the chicken through, and then make the sauce separately, potentially reheating the chicken gently in the sauce before serving.

However, the method described is the most reliable for even cooking and incorporating the sauce directly in the pan.

Q3: What does lemon juice do for chickens?

Lemon juice adds several key elements to chicken dishes:

• Flavor Enhancement: It provides a bright, tangy, and citrusy flavor that cuts through richness (like cream or butter) and complements the savory taste of chicken.
• Tenderization (Slightly): The acidity in lemon juice can help break down some of the surface proteins of the chicken, contributing to a slightly softer texture.
• Moisture Addition: It adds a small amount of moisture and helps create a flavorful pan sauce.
• Color Enhancement: The pectin and acidity can help develop a deeper brown color on the chicken surface during cooking.

Q4: Should you put a lemon in your chicken?

Putting a lemon inside the chicken cavity (like with whole chickens) or adding its juice and zest to the cooking liquid or as a finishing touch is common in some regional cuisines (like Southern US cooking). 

However, for a dish like this creamy Lemon Skillet Chicken, adding a whole lemon or just lemon juice (as specified in the recipe) is about flavor infusion, not the whole lemon. It adds brightness and complements the dish beautifully. Whether to include it depends on the recipe, but incorporating Lemon chicken recipe elements like juice or zest is often beneficial for flavor.