One Skillet Creamy Lemon Pepper Chicken
Creamy, zest and peppery, this chicken dinner recipe is perfect for an easy-to-make romantic dinner or weeknight meal. Perfect served over mashed potatoes or rice with steamed vegetables on the side!
Servings 4 servings
Ingredients
- 2 boneless skinless chicken breasts , sliced in half horizontally into equal pieces
- 2 tsp lemon pepper seasoning
- 2 tbsp canola oil
- 1 1/2 cups chicken broth
- 3 tbsp lemon juice
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 2 shallots , finely diced
- 5 cloves garlic , minced
- 2 tbsp butter
- 1 tbsp all purpose flour
- 1/3 cup heavy cream
- chopped parsley and lemon slices for serving
Instructions
- Preheat oven to 375°F.
- After slicing each chicken breast horizontally into to equal pieces, season each side with lemon pepper seasoning.
- Heat canola oil in a large oven-safe skillet over medium-high heat. Add in the chicken and brown on both sides for 3-4 minutes. Remove chicken to a plate and set aside. Don't worry if it is not cooked all the way through as it will continue to cook in the oven after.
- Stir together the chicken broth, lemon juice, red pepper flakes and black pepper. Reduce the heat to low, and add shallot, garlic and chicken broth mix into skillet, scraping the bottom of the pan to loose the brown bits. Turn the heat back up to medium and allow to simmer for 7-8 minutes.
- Add butter into skillet and whisk into sauce as it melts. Then whisk in the flour until combined, and remove from heat. Whisk in the heavy creamy until sauce is fully combined. Add chicken back into the skillet, spooning sauce over top of it.
- Place the skillet in the oven and bake for 8-10 minutes or until the chicken is completely cooked through. Top with chopped parsley and lemon slices. Serve hot over mashed potatoes or rice.