Description
This Lemon Garlic Chicken recipe features tender, thinly pounded chicken breasts seared to a golden crust, then smothered in a creamy, tangy sauce made with garlic, white wine, Parmesan cheese, and fresh lemon juice. The sauce is enriched with butter and heavy cream, flavored with herbs and spices, creating a delightful balance of savory and citrusy notes. Perfect for a comforting dinner served with a sprinkle of fresh parsley and optional crunchy panko topping.
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)
- â…“ cup Parmesan cheese, grated
- 3-4 tablespoons lemon juice (4 tablespoons recommended)
- ¾ teaspoon parsley
- ¾ teaspoon oregano
- ¾ teaspoon basil
- ¾ teaspoon mustard powder
- ½ teaspoon onion powder
Garnish
- Lemon wedges
- Fresh parsley
- Optional crunchy panko topping (see notes)
Instructions
- Prep Work: Slice the chicken breasts in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and pound with a meat mallet to about ½ inch thickness.
- Season the Chicken: Season both sides of the chicken slices with lemon pepper seasoning. Sprinkle flour over each side and rub it gently into the meat, which helps with texture and prevents sticking.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in batches and sear for 4-5 minutes per side until each piece develops a golden crust. Remove chicken from skillet and set aside.
- Prepare Sauce Base: In a large measuring cup, combine chicken broth, bouillon cube, heavy cream, and the dried herbs and spices (parsley, oregano, basil, mustard powder, onion powder). Set aside.
- Deglaze the Pan: Turn heat off briefly, then pour the white wine into the skillet. Set heat back to medium and add smashed garlic cloves. Scrape the bottom and sides of the skillet with a silicone spatula to lift the flavorful browned bits (fond). Let the wine reduce by half over about 3 minutes.
- Create Roux: Add butter and flour to the skillet and stir continuously. Cook for 1-2 minutes to eliminate raw flour taste and develop flavor.
- Add Broth Mixture: Gradually add the prepared chicken broth mixture in small splashes, stirring constantly to maintain a smooth, thickened sauce and prevent the roux from breaking.
- Simmer Sauce: Bring the sauce to a boil, then reduce heat to a gentle simmer. Allow it to simmer and reduce for 5 minutes.
- Finish Sauce: Reduce heat to low and slowly stir in the grated Parmesan cheese until fully combined. Then add lemon juice while the sauce is off the heat to prevent curdling.
- Reheat Chicken in Sauce: Return the seared chicken to the skillet, spoon sauce over the top, and heat through for about 5 minutes until the sauce thickens to your liking.
- Serve: Optionally top with crunchy panko (see notes), then garnish with lemon wedges and fresh parsley. Serve immediately.
Notes
- Dry white wine is recommended for deglazing; replace with chicken broth if desired but flavor will be less bright.
- Optional crunchy panko topping can be made by toasting panko breadcrumbs in butter until golden and sprinkling over the finished dish for texture contrast.
- To ensure even cooking, pound chicken to uniform thickness before seasoning and searing.
- Lemon juice is best added off heat to prevent the cream from curdling due to acidity.