Description
Creamy Lemon Pepper Skillet Chicken is a quick and delectable dish that transforms ordinary weeknight dinners into something special. Juicy, boneless chicken breasts are pan-seared to perfection and then smothered in a luscious lemon cream sauce infused with garlic and Parmesan. This vibrant, zesty meal takes only 30 minutes to prepare, making it an ideal choice for busy evenings or elegant gatherings. Serve it over rice or pasta, and watch as your family and friends savor every bite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 3 cloves fresh garlic, minced
- 1 cup heavy cream
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Gather all ingredients and pat chicken breasts dry with paper towels.
- Season both sides of the chicken with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat; add chicken and cook for about 5-6 minutes per side until golden brown and cooked through (165°F). Remove from skillet and set aside.
- In the same skillet, lower heat to medium-low, sauté garlic until fragrant (about 1 minute). Add heavy cream, scraping up browned bits from the pan.
- Stir in lemon juice, zest, and Parmesan cheese; let simmer for a few minutes until slightly thickened.
- Return chicken to the skillet, coating it in the creamy sauce for another couple of minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce (about 6 oz)
- Calories: 490
- Sugar: 2g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 150mg
Keywords: For added flavor variations, consider swapping chicken for shrimp or tofu. Customize by adding sautéed vegetables like spinach or sun-dried tomatoes. Leftovers can be stored in an airtight container for up to three days; reheat gently on low heat.