Creamy Lemon Pepper Chicken Recipe
This creamy Lemon Pepper Chicken is bursting with bright citrus flavor, rich garlic-Parmesan sauce, and tender seared chicken cutlets. It’s an easy yet impressive skillet dinner perfect for busy weeknights or cozy family meals!
Ingredients
Sauce
- 2 cups chicken broth
- 1 chicken bouillon cube
- 3 tablespoons heavy cream
- 1 tablespoon honey
- ½ teaspoon brown sugar
- 1 teaspoon mustard powder
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1/8 teaspoon coarse black pepper
Chicken
- 2 large boneless skinless chicken breasts
- 2 teaspoons Lemon Pepper Seasoning
- ¼ cup flour
- 1-2 tablespoons olive oil
Other
- ½ cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic minced
- 3 tablespoons flour
- 1/3 cup Parmesan cheese grated
- 2 tablespoons lemon juice
- 1 lemon cut into wedges
- Freshly cracked pepper for serving
Instructions
- Combine sauce ingredients in a measuring cup. Set aside.
- Slice chicken, pound thin, and season with lemon pepper and flour.
- Sear chicken in olive oil until golden, then set aside.
- Add wine to the skillet, scraping up fond. Reduce by half.
- Add butter and garlic, cook for 1 minute.
- Add flour, cook for 2 minutes.
- Gradually add chicken broth mixture. Simmer for 5 minutes.
- Stir in Parmesan and lemon juice.
- Return chicken to skillet and simmer for 4 minutes. Add lemon wedges.
- Sprinkle with parsley and cracked pepper. Serve immediately.
Notes
- Lemon Pepper Seasoning: Use store-bought or homemade. If using salted seasoning, reduce added salt.
- Wine Substitute: Replace white wine with chicken broth if preferred.
- Parmesan: Use freshly grated Parmesan for best melt and flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.