Creamy Lemon Skillet Chicken

Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer the chicken to a plate.

Add shallot and garlic to the pan. Cook, stirring, for 1 minute. Increase heat to medium-high and add broth. Cook until reduced by half, about 2 minutes. Reduce heat to medium and stir in cream, lemon juice, any accumulated juices from the chicken and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Sprinkle with parsley and serve with lemon wedges, if desired.