Description
This Lemon Pepper Chicken is a flavorful and easy stovetop recipe featuring tender boneless skinless chicken breasts cooked in a creamy, tangy lemon pepper sauce. Enhanced with garlic, Parmesan cheese, and fresh herbs, this dish pairs perfectly with potatoes, pasta, vegetables, garlic bread, or salad, making it a versatile weeknight dinner option.
Ingredients
Scale
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- 2 teaspoons Lemon Pepper Seasoning (see notes)
- ¼ cup flour
- ½ teaspoon brown sugar
- 1 teaspoon mustard powder
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1/8 teaspoon coarse black pepper
- Freshly cracked pepper (for serving)
Broth and Sauce
- 2 cups chicken broth
- 1 chicken bouillon cube
- 3 tablespoons heavy cream
- 1 tablespoon honey
- 1-2 tablespoons olive oil
- ½ cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic (minced)
- 3 tablespoons flour
- 1/3 cup Parmesan cheese (grated)
- 2 tablespoons lemon juice
- 1 lemon (cut into wedges)
Instructions
- Prepare the chicken: Season the chicken breasts evenly on both sides with lemon pepper seasoning, mustard powder, parsley, oregano, brown sugar, and coarse black pepper. Lightly dredge each breast in flour to coat.
- Cook the chicken: Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Add the floured chicken breasts and cook for about 5-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside to keep warm.
- Make the sauce base: In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Sprinkle 3 tablespoons of flour over the butter and garlic, stirring constantly to create a roux. Cook for 2 minutes to get rid of the raw flour taste.
- Add liquids and seasonings: Gradually whisk in 2 cups of chicken broth dissolved with the chicken bouillon cube, followed by ½ cup of dry white wine. Continue whisking until the sauce thickens and becomes smooth.
- Finish the sauce: Stir in 3 tablespoons of heavy cream, 1 tablespoon of honey, 2 tablespoons of freshly squeezed lemon juice, and 1/3 cup of grated Parmesan cheese. Adjust seasoning with freshly cracked pepper and other herbs if needed. Let the sauce simmer gently for 3-5 minutes to blend flavors.
- Combine and serve: Return the cooked chicken breasts to the skillet, spoon sauce over them, and warm through for a couple of minutes. Serve the chicken garnished with lemon wedges and additional cracked pepper alongside your favorite sides.
Notes
- This recipe is prepared entirely on the stovetop, making it simple and quick for any weeknight meal.
- The sauce’s creamy and tangy profile pairs wonderfully with potatoes, pasta, steamed vegetables, garlic bread, or a crisp salad.
- Use good quality dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
- If you prefer, substitute chicken broth with low sodium broth to reduce salt content.
- Lemon pepper seasoning can be purchased or homemade by combining coarse black pepper and dried lemon zest.
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
