Description
A flavorful Lemon Pepper Chicken recipe featuring tender boneless chicken breasts seared to a golden crust and served with a rich, creamy lemon Parmesan sauce infused with garlic and herbs. This stovetop dish combines savory and tangy flavors, perfect for a comforting weeknight meal.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- 2 teaspoons Lemon Pepper Seasoning
- ¼ cup flour
- 1–2 tablespoons olive oil
- Freshly cracked pepper (for serving)
- 1 lemon (cut into wedges)
Sauce
- 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
- ½ cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic (minced)
- 3 tablespoons flour
- ⅓ cup Parmesan cheese (grated)
- 2 tablespoons lemon juice
Instructions
- Prep Work: Combine the sauce ingredients—chicken broth, bouillon cube, heavy cream, honey, brown sugar, mustard powder, parsley, oregano, and coarse black pepper—in a large measuring cup with a spout. Set aside. Measure out all remaining ingredients before beginning the cooking process.
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create 2-3 thinner slices. Place slices between sheets of saran wrap and gently pound with a meat mallet’s textured side until approximately ½ inch thick.
- Season and Flour: Season both sides of the chicken slices with the lemon pepper seasoning. Sprinkle flour over each side and rub it in evenly. This helps create texture, prevents sticking during cooking, and will help slightly thicken the sauce later.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken slices for 4-5 minutes on each side until a golden crust forms. Remove chicken from skillet and set aside.
- Deglaze the Pan: Turn the heat off momentarily, then pour in the white wine. Return heat to medium and use a silicone spatula to scrape up the browned bits (‘fond’) from the bottom and sides of the skillet. Bring wine to a gentle bubble and reduce by half, about 3 minutes.
- Cook Garlic and Butter: Add butter and minced garlic to the skillet. Cook for 1 minute until fragrant.
- Make the Roux: Stir in the flour and cook continuously for 2 minutes to remove the raw flour taste, forming a roux which will thicken the sauce.
- Add Broth Mixture: Gradually pour in the prepared chicken broth mixture in small splashes, stirring constantly to incorporate smoothly.
- Simmer Sauce: Bring sauce to a boil, then reduce heat to maintain a gentle simmer. Let the sauce cook and reduce for about 5 minutes to meld flavors and thicken.
- Finish the Sauce: Lower heat to low, then slowly sprinkle in the grated Parmesan cheese while stirring until melted and combined. Stir in the lemon juice gently to preserve its fresh acidity.
- Combine Chicken and Sauce: Return the seared chicken to the skillet, spoon sauce over each piece, and let simmer uncovered for 4 minutes to warm through and concentrate flavors.
- Final Touches: Add lemon wedges to the skillet and simmer for 1 additional minute. Remove from heat, sprinkle with additional parsley and freshly cracked black pepper, then serve immediately.
Notes
- The flour on the chicken helps create texture, prevents sticking, and slightly thickens the sauce.
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
- Adjust seasoning with freshly cracked black pepper at the end to taste.
- For a thicker sauce, simmer slightly longer before adding chicken.
- Serve with steamed vegetables or over rice to complete the meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: lemon pepper chicken, creamy chicken sauce, stovetop chicken recipe, lemon Parmesan sauce, easy chicken dinner
