If you are looking for a dish that feels like a heartfelt hug on a plate, this Lemon Garlic Chicken with Parmesan and Herb Sauce Recipe is exactly what you need. The tender chicken breasts, kissed with zesty lemon and rich garlic, swim in a creamy Parmesan and herb sauce that’s both luxurious and bright. Every bite bursts with warmth, freshness, and just the right amount of indulgence, making this recipe a guaranteed crowd-pleaser that’s perfect for weeknight dinners or special occasions.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a critical role in bringing depth, creaminess, and that perfect balance of tangy and savory to the dish. From the sharpness of lemon to the comforting richness of Parmesan, every component works in harmony to create the magic of this recipe.
- 2 large boneless skinless chicken breasts: The star protein providing juicy, tender bites when cooked just right.
- 1 ½ teaspoons lemon pepper seasoning: Adds a zesty, peppery punch that complements the lemon.
- 3 tablespoons flour: Essential for coating the chicken for a perfect sear and for thickening the sauce.
- 1-2 tablespoons olive oil: Helps in browning the chicken while adding a fruity aroma.
- ½ cup dry white wine: Adds complexity and depth to the sauce (see notes for alternatives).
- 6-8 garlic cloves, peeled and smashed: Infuses the sauce with rich, aromatic garlicky flavor.
- 3 tablespoons butter: Gives the sauce a velvety, luscious texture.
- 3 tablespoons flour: For creating the roux that thickens the sauce beautifully.
- 2 cups chicken broth: Provides a savory base that balances the creaminess.
- 1 chicken bouillon cube: Intensifies the chicken flavor for a robust sauce.
- ¼ cup heavy cream (or half and half for a lighter version): Brings creaminess without overwhelming the freshness.
- 1/3 cup grated Parmesan cheese: Adds sharp, nutty notes and thickens the sauce slightly.
- 3-4 tablespoons lemon juice (I use 4 tablespoons): Brightens the sauce with refreshing citrus zing.
- ¾ teaspoon each parsley, oregano, basil, mustard powder: A medley of herbs and spice for layered flavor.
- ½ teaspoon onion powder: Adds subtle savory sweetness enhancing overall taste.
- Lemon wedges and fresh parsley: For garnishing and brightening up each plate.
How to Make Lemon Garlic Chicken with Parmesan and Herb Sauce Recipe
Step 1: Prep the Ingredients
Start by slicing the chicken breasts lengthwise to create thinner, evenly sized cutlets. This helps them cook faster and soak up more flavor. Place the slices between sheets of plastic wrap and gently pound to about half an inch thickness to ensure tenderness and even cooking. Meanwhile, combine chicken broth, bouillon cube, heavy cream, and seasonings in a large measuring cup and set aside—this ready-to-go mixture will make sauce preparation a breeze.
Step 2: Season and Flour the Chicken
Generously sprinkle both sides of each chicken slice with lemon pepper seasoning for that instant citrusy kick. Then, dust with flour, rubbing it into the meat. This coating creates a wonderful golden crust when seared and also helps thicken the delicious sauce later on. Don’t skip this step; it’s a secret to that satisfying texture!
Step 3: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat until shimmering. Place the floured chicken slices in the pan, working in batches to avoid crowding. Cook each side for about 4 to 5 minutes until you see a gorgeous golden crust. Then transfer the cooked chicken to a plate and set aside while we turn our attention to the sauce—a key player in this dish.
Step 4: Create the Flavorful Sauce Base
With the skillet still on the heat, turn it off momentarily and pour in the white wine. Add the smashed garlic cloves and use a silicone spatula to scrape the browned bits off the bottom of the pan (the “fond”), unlocking intense flavor. Turn the heat back to medium and let the liquid come to a gentle bubble, reducing by half in about 3 minutes. This step is like building a flavor fortress for the sauce.
Step 5: Make the Roux and Build the Sauce
Add butter to the pan, then sprinkle in the flour, stirring to combine. Cook for 1 to 2 minutes to remove the raw flour taste and deepen the nutty flavors. Slowly pour in the chicken broth mixture in small splashes while stirring continuously—this ensures a silky, lump-free sauce. Bring it all to a boil, then lower to a simmer, letting it thicken and concentrate for about 5 minutes.
Step 6: Finish the Sauce and Chicken
Reduce the heat to low and gently stir in the grated Parmesan cheese until melted and smooth. Next, add the lemon juice gradually, doing this off the heat to prevent the cream from curdling. Finally, nestle the chicken pieces back into the sauce and spoon extra sauce over the top. Let everything warm through for 5 minutes until the sauce reaches your preferred consistency.
Step 7: Optional Crunch and Garnish
If you love a bit of texture, sprinkle a crunchy panko topping as described in the notes. Finish with fresh lemon wedges and a sprinkle of chopped parsley for color, aroma, and extra brightness. Now you’re ready to serve this divine lemon and garlic masterpiece!
How to Serve Lemon Garlic Chicken with Parmesan and Herb Sauce Recipe
Garnishes
A handful of fresh parsley not only adds a vibrant green splash but also fresh herbal notes that balance the rich sauce. Lemon wedges provide an extra punch of citrus for anyone who loves a sharper tang. These small touches elevate the dish from homey to restaurant-worthy very quickly.
Side Dishes
Serve this chicken with fluffy rice, buttery mashed potatoes, or even creamy polenta to soak up all that luscious sauce. Roasted or steamed vegetables like asparagus, green beans, or broccoli add a crisp counterpoint that pairs beautifully with the creamy, tangy flavors of the chicken.
Creative Ways to Present
Try plating the chicken slices fanned out over a bed of herbed couscous or quinoa for a pretty presentation. Drizzle extra sauce around the plate and scatter some parmesan shavings and lemon zest on top to impress your guests visually as well as with flavor. This dish shines when presented thoughtfully!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. The sauce tends to thicken as it cools, so give it a good stir before serving again for that perfect consistency.
Freezing
You can freeze the cooked chicken with sauce in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Keep in mind that the texture of the sauce might change slightly, but it remains just as delicious.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking and to restore the sauce’s silky texture. Adding a splash of chicken broth or cream during reheating helps if the sauce seems too thick. Microwave reheating is possible but stirring halfway through is recommended.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless thighs will work well, giving an even juicier texture. Just adjust the cooking time slightly, as thighs might take a bit longer to cook through.
What can I use instead of white wine?
If you prefer not to use wine, extra chicken broth or a splash of white grape juice with a teaspoon of vinegar makes a great non-alcoholic substitute that keeps the flavor bright.
Is this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free flour blend for dredging and thickening the sauce. Otherwise, the other ingredients are naturally gluten-free.
Can I reduce the creaminess for a lighter version?
Yes! Half and half or even whole milk can replace heavy cream for a lighter sauce, though it won’t be quite as rich. Just keep an eye on the sauce, as it may not thicken quite as much.
What herbs work best in the sauce?
The combination of parsley, oregano, basil, and mustard powder creates a balanced herb mix in this recipe, but feel free to adjust to your taste—thyme or tarragon could be fun additions too.
Final Thoughts
I can’t recommend this Lemon Garlic Chicken with Parmesan and Herb Sauce Recipe enough for anyone seeking a dish that’s both comforting and elegant. With every step designed to coax out layers of flavor, this recipe turns humble ingredients into a memorable meal. Trust me—once you try it, this zesty, garlicky chicken will become one of your favorite go-to dinners. So why wait? Get cooking, and enjoy every delightful bite!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Lemon Garlic Chicken recipe features tender, thinly pounded chicken breasts seared to a golden crust and served with a luscious, creamy garlic and lemon sauce infused with white wine, Parmesan cheese, and aromatic herbs. The dish is perfect for a flavorful weeknight dinner or a special occasion, brightened by fresh lemon juice and optionally topped with a crunchy panko topping for added texture.
Ingredients
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
- 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 (I use 4 tablespoons)
- 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 and measure all ingredients before starting the recipe to ensure a smooth cooking process.
- Prepare the Sauce Mixture: In a large measuring cup with a spout, combine the chicken broth, chicken bouillon cube, heavy cream, and all the dried seasonings (parsley, oregano, basil, mustard powder, onion powder). Set this mixture aside.
- Slice and Pound the Chicken: Slice each chicken breast lengthwise to create 2-3 thinner pieces. Cover with plastic wrap and use the textured side of a meat mallet to pound the chicken to about ½ inch thickness.
- Season and Flour the Chicken: Season both sides of the chicken slices with lemon pepper seasoning. Sprinkle the flour evenly over each side, rubbing it in gently to coat. This step adds texture, prevents sticking, and helps thicken the sauce later.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. In batches if necessary, sear the chicken for 4-5 minutes per side until a golden crust forms. Remove the chicken from the skillet and set aside.
- Start the Sauce: Turn the heat off briefly, then pour in the white wine. Turn the heat back to medium and add the smashed garlic cloves. Use a silicone spatula to scrape up the browned bits (fond) from the bottom and sides of the skillet for added flavor. Allow the wine to reduce by half over about 3 minutes, bringing it to a gentle bubble.
- Add Butter and Flour: Stir in the butter and flour until combined. Cook this mixture for 1-2 minutes to eliminate the raw flour taste and develop a roux base for the sauce.
- Incorporate the Broth Mixture: Slowly add the chicken broth mixture in small splashes while continuously stirring. This gradual addition prevents the sauce from breaking and helps it thicken smoothly.
- Simmer the Sauce: Bring the sauce to a boil, then reduce the heat to a gentle simmer. Let it simmer and reduce for about 5 minutes to concentrate the flavors.
- Add Cheese and Lemon Juice: Lower the heat to low and slowly stir in the grated Parmesan cheese until melted and incorporated. Then, add the lemon juice off the heat to prevent curdling of the cream.
- Combine Chicken and Sauce: Return the seared chicken to the skillet and spoon the sauce over it. Heat through for about 5 minutes until the chicken is warmed and the sauce thickens to your liking.
- Garnish and Serve: If desired, top with a crunchy panko topping (instructions in notes). Garnish with fresh lemon wedges and chopped parsley. Serve immediately.
Notes
- The dry white wine adds acidity and depth to the sauce; choose a good quality wine suitable for cooking.
- The flour coating on the chicken helps create a slight crust and thickens the sauce as it cooks.
- For an optional crunchy topping: toast panko breadcrumbs with a little butter or olive oil until golden and sprinkle on top just before serving.
- You can substitute half and half for the heavy cream to reduce richness.
- Be sure to cook the sauce roux base (butter and flour) enough to remove the raw flour taste.
- If you prefer a thicker sauce, allow it to simmer longer to reduce further.
- Use fresh lemon juice for the best bright citrus flavor.
