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Creamy Lemon Chicken Skillet: Your Ultimate Weeknight Dinner Recipe

Make the perfect Creamy Lemon Chicken Skillet with tender chicken, zesty lemon, and a rich, buttery sauce.

Ingredients

Scale
  • Main Components
  • 4boneless, skinless chicken breasts (about1¼lbs total)
  • 3 tablespoonsall-purpose flour
  • 1 tablespoonbutter
  • 1 teaspoonolive oil
  • Salt and black pepper, to taste
  • Aromatics & Flavor Base
  • 1medium shallot, thinly sliced
  • 2garlic cloves, minced
  • ⅓ cupfresh lemon juice
  • ¼ cupwhite wine or extra broth
  • Sauce & Finish
  • ¾ cupchicken broth
  • ⅓ cupmilk
  • 1 teaspoonflour
  • 1 tablespoonbutter
  • Fresh parsley, chopped
  • Lemon slices for garnish

Instructions

  1. Step 1: Prepare and Dredge the Chicken
  2. Slice the chicken breasts in half horizontally to create thin cutlets. Pat dry with paper towels.
  3. Combine the flour with a pinch of salt and pepper in a shallow dish. Lightly coat each chicken piece in the seasoned flour, shaking off any excess.
  4. Step 2: Sear the Chicken
  5. Heat olive oil and half the butter in a large skillet over medium heat. Once hot, add the chicken pieces in a single layer and cook for about 3 minutes per side until golden brown.
  6. Transfer the seared chicken to a plate and set aside — it will finish cooking later.
  7. Step 3: Sauté the Aromatics
  8. In the same skillet, add the remaining butter. Add the sliced shallot and cook for about 2 minutes until softened. Add the minced garlic and sauté briefly for 30 seconds until fragrant.
  9. Step 4: Deglaze and Build the Sauce
  10. Pour in the lemon juice and white wine, scraping up the browned bits from the bottom of the skillet with a wooden spoon. Let it bubble for 1–2 minutes to reduce slightly.
  11. Add the chicken broth and bring to a gentle simmer.
  12. Step 5: Simmer the Chicken
  13. Return the chicken to the skillet. Reduce the heat to medium-low and simmer uncovered for 8–10 minutes until the chicken is fully cooked and tender.
  14. Step 6: Thicken and Enrich
  15. In a small bowl, whisk the milk with 1 teaspoon flour until smooth. Remove the chicken again, pour the milk mixture into the pan, and stir continuously until the sauce slightly thickens — about 3–4 minutes.
  16. Step 7: Combine and Serve
  17. Return the chicken to the skillet, coat it well in the sauce, and cook for 1–2 minutes to warm through.
  18. Garnish with chopped parsley and lemon slices. Serve immediately with rice, pasta, or roasted vegetables.
  • Author: Chef mia