Description
This Lemon Garlic Chicken recipe features tender, pan-seared chicken breasts smothered in a creamy, tangy lemon garlic sauce enriched with Parmesan cheese and fresh herbs. The sauce is made with a white wine reduction, garlic, and a creamy roux-based broth, delivering a rich yet bright flavor perfect for an elegant weeknight dinner or special occasion.
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 (4 tablespoons recommended)
- ¾ teaspoon each: parsley, oregano, basil, mustard powder
- ½ teaspoon onion powder
Garnish
- Lemon wedges
- Fresh parsley
- Optional: crunchy panko topping (see notes)
Instructions
- Prep Work: Slice each chicken breast in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and gently pound with a meat mallet to about ½ inch thickness for even cooking.
- Season Chicken: Season both sides of each chicken slice with lemon pepper seasoning. Then sprinkle flour over the chicken and rub it evenly onto both sides; this adds texture and helps thicken the sauce later.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken slices in batches for 4-5 minutes on each side until golden brown crust forms. Remove and set aside.
- Prepare Sauce Base: In a large measuring cup or bowl, combine chicken broth, crumbled bouillon cube, heavy cream, and the dried herbs and spices (parsley, oregano, basil, mustard powder, onion powder). Stir well and set aside.
- Deglaze with Wine and Garlic: Turn off heat under the skillet temporarily, then pour in the white wine. Return heat to medium and add smashed garlic cloves. Use a silicone spatula to scrape up browned bits (fond) from the bottom of the pan. Allow the wine to reduce by half, about 3 minutes, to concentrate flavor.
- Create Roux: Add butter and flour to the skillet, stirring constantly. Cook this mixture for 1-2 minutes to remove the raw flour taste and develop a light roux that will thicken the sauce.
- Add Broth Mixture Slowly: Gradually pour in the chicken broth mixture in small splashes, stirring continuously. This slow incorporation prevents lumps and keeps the sauce smooth and thick.
- Simmer Sauce: Bring the sauce to a boil, then reduce heat to a gentle simmer. Let it simmer for about 5 minutes to blend flavors and thicken slightly.
- Add Cheese and Lemon: Lower heat to the lowest setting, then gradually stir in grated Parmesan cheese until fully incorporated. Add lemon juice last, stirring gently to avoid curdling the cream due to acidity.
- Combine Chicken and Sauce: Return the seared chicken slices to the skillet and spoon sauce over them. Heat through gently for about 5 minutes until the chicken is warmed and the sauce reaches desired consistency.
- Garnish and Serve: If desired, sprinkle crunchy panko topping on the chicken for texture. Garnish with fresh lemon wedges and chopped parsley. Serve immediately while hot.
Notes
- The dry white wine adds depth and acidity; if unavailable, use additional chicken broth with a splash of white wine vinegar as a substitute.
- For an optional crunchy panko topping, toast panko breadcrumbs with a bit of butter and sprinkle on top before serving.
- The flour coating on chicken helps prevent sticking and also contributes to thickening the sauce.
- Use fresh lemon juice for best flavor; bottled lemon juice may affect the brightness of the dish.
- This dish pairs well with steamed vegetables, mashed potatoes, or rice to soak up the creamy sauce.
