Description
This Lemon Pepper Chicken recipe is a flavorful and creamy stovetop dish featuring tender chicken breasts cooked in a savory lemon pepper sauce made with chicken broth, white wine, Parmesan cheese, and fresh lemon juice. The dish balances savory, tangy, and slightly sweet flavors and pairs excellently with potatoes, pasta, vegetables, garlic bread, or salad.
Ingredients
Scale
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- 2 teaspoons Lemon Pepper Seasoning
- ¼ cup flour
- ¼ teaspoon coarse black pepper
Broth and Cream 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
Additional Ingredients
- 1-2 tablespoons olive oil
- ½ cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- ⅓ cup Parmesan cheese, grated
- 2 tablespoons lemon juice
- 1 lemon, cut into wedges
- Freshly cracked pepper (for serving)
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Season them evenly with 2 teaspoons of lemon pepper seasoning. Dredge each chicken breast lightly in ¼ cup of flour, coating both sides. This helps develop a nice crust when cooking and thickens the sauce later.
- Cook the chicken: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for about 4 to 5 minutes per side until they develop a golden-brown exterior and are cooked through. Remove the chicken to a plate and cover 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 until fragrant, about 1 minute. Whisk in 3 tablespoons of flour and cook for a minute to form a roux, which will help thicken the sauce.
- Add liquids and seasonings: Gradually whisk in 2 cups chicken broth along with ½ cup dry white wine and 1 chicken bouillon cube until smooth. Stir in 3 tablespoons heavy cream, 1 tablespoon honey, ½ teaspoon brown sugar, and 1 teaspoon each of mustard powder, parsley, and oregano. Cook the sauce, stirring frequently, until it thickens slightly, about 5 to 7 minutes.
- Finish the sauce: Stir in ⅓ cup grated Parmesan cheese and 2 tablespoons fresh lemon juice. Adjust seasoning with freshly cracked pepper to taste. Return the cooked chicken breasts to the skillet, spoon some sauce over them, and let everything simmer together for about 3 to 5 minutes to meld the flavors.
- Serve: Plate the chicken breasts, spoon extra sauce on top, and garnish with lemon wedges on the side. Serve immediately with your choice of sides like pasta, vegetables, or garlic bread.
Notes
- This Lemon Pepper Chicken is an easy stovetop recipe that delivers a flavorful, creamy sauce perfect for pairing with potatoes, pasta, vegetables, garlic bread, or salad.
- Adjust the lemon pepper seasoning amount to your taste preference.
- If dry white wine is unavailable, substitute with additional chicken broth or a splash of white grape juice for sweetness.
- For a richer sauce, you can add more heavy cream or Parmesan cheese as desired.
- Be sure to use fresh lemon juice for the best bright flavor.
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
