Description

This Lemon Garlic Chicken recipe features tender, thinly pounded chicken breasts seasoned with lemon pepper and cooked to a golden crust in a skillet. A creamy, tangy sauce made with garlic, white wine, chicken broth, heavy cream, Parmesan cheese, and fragrant herbs complements the chicken beautifully. Finished with fresh lemon juice and optional crunchy panko topping, this dish is perfect for a flavorful and elegant weeknight dinner.

Ingredients

Scale

Chicken

2 large boneless skinless chicken breasts
1 ½ teaspoons lemon pepper seasoning
3 tablespoons flour
1–2 tablespoons olive oil

Sauce

½ cup dry white wine (see notes)
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 (use 4 tablespoons for best flavor)
¾ teaspoon each: parsley, oregano, basil, mustard powder
½ teaspoon onion powder

Garnish

Lemon wedges
Parsley
Optional: crunchy panko topping (see notes)

Instructions

Prep Work: Gather all ingredients and measure out the chicken broth, bouillon cube, heavy cream, and seasonings into a large measuring cup with a spout. Set aside for later use in the sauce.
Prepare the Chicken: Slice each chicken breast in half lengthwise to create 2 to 3 thinner slices. Cover the slices with plastic wrap and gently pound to an even thickness of about ½ inch using the textured side of a meat mallet.
Season and Flour: Season both sides of the chicken slices evenly with lemon pepper seasoning. Sprinkle flour over each side and rub it in; this adds texture, prevents sticking during cooking, and helps thicken the sauce.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken slices in batches, searing each side for 4-5 minutes until a beautiful golden crust forms. Once cooked, transfer the chicken to a plate and set aside.
Start the Sauce: Turn off the heat, then add the white wine to the skillet. Turn the heat back to medium and add the smashed garlic cloves. Using a silicone spatula, scrape up all the browned bits (fond) from the bottom and sides of the skillet to incorporate rich flavor. Let the wine gently bubble and reduce by half, about 3 minutes.
Add Butter and Flour: Stir in the butter and flour, cooking for 1-2 minutes to remove the raw flour taste and build flavor for the sauce base.
Add Broth Mixture: Gradually add the chicken broth mixture in small splashes, stirring constantly. Adding slowly helps keep the sauce thick and prevents the roux from breaking.
Simmer the Sauce: Bring the sauce to a boil, then reduce heat to a gentle simmer. Let it simmer and reduce for about 5 minutes until slightly thickened.
Finish the Sauce: Lower the heat to low, then gradually stir in the grated Parmesan cheese until fully combined. Add the fresh lemon juice off the heat to prevent curdling from the acidity.
Reheat Chicken: Return the chicken slices to the skillet and spoon the sauce over them. Heat gently for 5 minutes or until the sauce reaches your preferred consistency.
Serve: If desired, sprinkle an optional crunchy panko topping on the chicken. Garnish with lemon wedges and fresh parsley. Serve immediately and enjoy!

Notes

Use dry white wine such as Sauvignon Blanc for best flavor; if unavailable, a mild chicken broth can substitute.
The optional crunchy panko topping adds a delightful contrast but can be omitted for a lighter dish.
To pound chicken evenly, cover it with plastic wrap to avoid mess and tear-free handling.
Adjust lemon juice amount according to your preferred level of acidity.
For a lighter cream option, substitute half and half for heavy cream.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: lemon garlic chicken, creamy lemon chicken, skillet chicken, easy chicken dinner, garlic butter chicken