Description
This Lemon Pepper Chicken recipe is a flavorful and creamy stove top dish featuring tender chicken breasts cooked in a zesty lemon pepper sauce with garlic, Parmesan, and a hint of white wine. Perfectly paired with potatoes, pasta, or vegetables, it offers a delicious and comforting meal ideal for family dinners.
Ingredients
Scale
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- 2 teaspoons Lemon Pepper Seasoning (see notes)
- ¼ cup flour
- 1-2 tablespoons olive oil
- Freshly cracked pepper (for serving)
Sauce Base
- 3 tablespoons butter
- 3 cloves garlic (minced)
- 3 tablespoons flour
- ½ cup dry white wine (see notes)
- 2 cups chicken broth
- 1 chicken bouillon cube
- 3 tablespoons heavy cream
- 1 tablespoon honey
- ½ teaspoon brown sugar
- 1 teaspoon mustard powder
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1/8 teaspoon coarse black pepper
- 1/3 cup Parmesan cheese (grated)
- 2 tablespoons lemon juice
- 1 lemon (cut into wedges)
Instructions
- Prep the Chicken: Season the chicken breasts evenly with Lemon Pepper Seasoning on both sides. In a shallow dish, dredge each chicken breast lightly in flour to coat.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side until golden brown and fully cooked through. Remove chicken from the skillet and set aside.
- Make the Sauce Base: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in flour and cook for 1-2 minutes forming a roux.
- Deglaze and Add Liquids: Slowly whisk in dry white wine, scraping up any browned bits from the pan. Add chicken broth and crumble in the bouillon cube. Stir to combine and bring to a gentle simmer.
- Season and Thicken Sauce: Add heavy cream, honey, brown sugar, mustard powder, parsley, oregano, and coarse black pepper. Stir well and cook for 5-7 minutes to thicken the sauce.
- Finish the Sauce: Stir in grated Parmesan cheese and lemon juice, cooking for another 2 minutes until cheese is melted and sauce is creamy.
- Combine and Serve: Return the cooked chicken breasts to the skillet, spoon sauce over them and warm through for 2-3 minutes. Serve with lemon wedges and freshly cracked pepper to taste.
Notes
- This Lemon Pepper Chicken is an easy stovetop recipe with the most flavorful sauce that pairs well with potatoes, pasta, vegetables, garlic bread, or salad.
- For a richer flavor, choose a dry white wine such as Sauvignon Blanc or Pinot Grigio.
- Adjust lemon juice amount based on your preferred level of tartness.
- Lemon Pepper Seasoning can be made at home with lemon zest, cracked black pepper, salt, and garlic powder if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 7 g
- Sodium: 961 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.4 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 81 mg
