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Delicious Recipe

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  • Author: admin
  • 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

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
  • 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

  1. Prep Work: Gather and measure all ingredients before starting the recipe to ensure a smooth cooking process.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

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Find it online: https://cozycookingideas.com/lemon-garlic-chicken-with-parmesan-and-herb-sauce-recipe/