Lemon Pepper Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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
Description
Lemon Pepper Chicken combines large, sliced, and pounded chicken breasts seasoned with lemon pepper seasoning and coated lightly with flour to form a flavorful crust when seared in olive oil. The sauce is made by deglazing the skillet with white wine, then adding a mixture of chicken broth, heavy cream, honey, brown sugar, herbs, mustard powder, and Parmesan cheese. Garlic and butter are incorporated to round out the richness. The sauce is gently reduced to meld the flavors before the chicken is returned to the pan.
The finished dish balances the zesty lemon pepper seasoning and acidity from lemon juice and wine with the creaminess of butter and Parmesan, offering a well-rounded flavor profile. The texture is a mix of crispy chicken exterior with tender meat and a slightly thick, smooth sauce.
Lemon Pepper Chicken can be served with a variety of side dishes such as rice, vegetables, or potatoes to complement the flavorful sauce. Lemon wedges on the side provide an extra burst of fresh citrus if desired.
According to tips, use high-quality lemon pepper seasoning like Redmond Real Salt for the best flavor and consider shredding Parmesan from a block for better melting. Leftover chicken stores well refrigerated for up to three days and freezes for up to three months. If reheating from frozen, thaw overnight and bake covered at 350°F for 20-25 minutes.
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 each
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1/8 teaspoon black pepper coarse
Chicken
- 2 chicken breast large, boneless, skinless
- 2 teaspoons lemon pepper seasoning see notes
- ¼ cup flour
- 1-2 tablespoons olive oil
Other
- ½ cup white wine see notes, dry
- 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
- black pepper for serving, freshly cracked
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
- Use Redmond Real Salt lemon pepper seasoning for balanced flavor and sea salt inclusion; adjust quantity if using stronger brands.
- Sauvignon Blanc is preferred for the wine; chicken broth can substitute if avoiding alcohol.
- Shred Parmesan from a block for better melting and flavor compared to pre-shredded cheese.
- Leftover chicken can be refrigerated for up to 3 days or frozen up to 3 months; reheat thawed leftovers in a covered dish at 350°F for 20-25 minutes.
- Consider adding capers or spinach to the sauce near the end of cooking for variation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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