Lemon Pepper Chicken
User Reviews
5.0
63 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Calories
345 kcal
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Course
Main Course
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Cuisine
American
Lemon Pepper Chicken
Report
This Lemon Pepper Chicken is an easy stove top recipe with the most flavorful sauce that pairs well with potatoes, pasta, vegetables, garlic bread, or salad!
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Ingredients
Sauce
- 2 cups chicken broth
- 1 chicken bouillon cube
- 3 tablespoons heavy cream
- 1 tablespoon honey
- ½ teaspoon brown sugar
- 1 teaspoon EACH: mustard powder, parsley, oregano
- 1/8 teaspoon coarse black pepper
Chicken
- 2 large boneless skinless chicken breasts
- 2 teaspoons lemon pepper seasoning see notes
- ¼ cup flour
- 1-2 tablespoons olive oil
Other
- ½ cup dry white wine see notes
- 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
Prep Work
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
Make the Chicken
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
- Season each side with lemon pepper seasoning. Sprinkle with flour and rub it over the surface of each side. (The flour gives it a little texture and prevents it from sticking to the skillet. It also thickens the sauce a little more at the end.)
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
Make the Sauce
- Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3 minutes.
- Add the butter and the garlic and cook for 1 more minute.
- Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.
- Add the chicken broth mixture in small splashes, stirring continuously. (This is the mixture that we combined in step 1 of prep work.)
- Bring the sauce to a boil, then reduce to a gentle bubble. Let it simmer and reduce for 5 minutes. During this time the flavors will meld, and the sauce will thicken and concentrate.
- Reduce heat to low. Slowly sprinkle in the Parmesan cheese, stirring continuously, until melted and combined. Slowly stir in the lemon juice.
- Add the chicken back and spoon the sauce on top. Let it simmer and reduce for 4 minutes, uncovered. Add the fresh lemon wedges to the skillet and simmer for 1 more minute. Remove from heat. Sprinkle with parsley and freshly cracked pepper, then serve!
Notes
- Pro Tips:
- Storage:
- Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
- Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning this chicken, it also contains sea salt and has a lot of great flavor. (Use promo code 'COZY' for 15% off!) Some brands (like McCormick) can be potent so be aware of that and consider using less on the chicken.
- Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
- Cheese: Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese. I use Belgioioso Parmesan.
- Capers and/or spinach can be added to the sauce at the end of cooking if desired.
- Pairing Suggestions: See blog post for links to my my recommended side dishes.
- 📘 Find this recipe on page 93 of my 2nd cookbook, Let’s Eat!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well!
- If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
Nutrition Information
Show Details
Calories
345kcal
(17%)
Carbohydrates
21g
(7%)
Protein
18g
(36%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.4g
Cholesterol
81mg
(27%)
Sodium
961mg
(40%)
Potassium
382mg
(11%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
854IU
(17%)
Vitamin C
24mg
(27%)
Calcium
123mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 81mg | 27% |
| Sodium | 961mg | 40% |
| Potassium | 382mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 854IU | 17% |
| Vitamin C | 24mg | 27% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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