Ingredients

2 large boneless skinless chicken breasts

1 ½ teaspoons lemon pepper seasoning

3 tablespoons flour

1-2 tablespoons olive oil

½ cup dry white wine

6-8 garlic cloves (peeled and smashed)

3 tablespoons butter

3 tablespoons flour

2 cups chicken broth

1 chicken bouillon cube

¼ cup heavy cream (can substitute half and half)

1/3 cup Parmesan cheese (grated)

3-4 tablespoons lemon juice (about 4 tbsp)

¾ teaspoon each: parsley, oregano, basil, mustard powder

½ teaspoon onion powder

Lemon wedges

Parsley

Optional: crunchy panko topping (see tips)

Instructions

Step 1: In a large measuring cup, combine chicken broth, bouillon cube, heavy cream, parsley, oregano, basil, mustard powder, and onion powder. Set aside.

Step 2: Slice each chicken breast in half lengthwise to create thinner pieces. Cover with plastic wrap and gently pound with a meat mallet to about ½ inch thickness.

Step 3: Season both sides of the chicken with lemon pepper seasoning. Sprinkle flour over each side and rub to coat evenly; this adds texture and thickens the sauce later.

Step 4: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until golden crust forms. Remove and set aside.

Step 5: Turn heat off, add white wine, then return heat to medium. Add smashed garlic cloves. Use a spatula to scrape up any browned bits from the skillet bottom. Let the wine reduce by half, about 3 minutes.

Step 6: Add butter and flour to the skillet, stirring constantly. Cook for 1-2 minutes to remove raw flour taste and develop flavor.

Step 7: Gradually add the chicken broth mixture in small splashes, stirring continuously to keep the sauce smooth and thick.

Step 8: Bring sauce to a boil, then reduce to a simmer. Let it simmer for 5 minutes until slightly thickened.

Step 9: Lower heat to off or very low. Stir in Parmesan cheese gradually, then add lemon juice slowly to prevent curdling.

Step 10: Return chicken to the skillet and spoon sauce over it. Heat through for about 5 minutes or until sauce reaches your preferred thickness.

Step 11: If desired, add a crunchy panko topping. Garnish with lemon wedges and fresh parsley before serving.

Tips & Variations

Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.

For a crunchy topping, toast panko breadcrumbs with a little butter until golden and sprinkle over the finished dish.

Substitute half and half for heavy cream for a lighter sauce.

Adjust lemon juice to taste for more or less acidity.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time slightly as thighs may take a bit longer to cook through.

What can I use if I don’t have white wine?

You can substitute chicken broth or a mix of broth and a splash of white wine vinegar for acidity, though the flavor will be less complex. Avoid red wine as it can change the sauce color and taste.