Ingredients

2 large boneless skinless chicken breasts

1 ½ teaspoons lemon pepper seasoning

3 tablespoons flour

1-2 tablespoons olive oil

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

¾ teaspoon each parsley, oregano, basil, mustard powder

½ teaspoon onion powder

Lemon wedges, for garnish

Parsley, for garnish

Instructions

Step 1: In a large measuring cup, combine the chicken broth, bouillon cube, heavy cream, and all the dried seasonings. Set this mixture aside for the sauce.

Step 2: Slice each chicken breast in half lengthwise to create thinner cutlets. Cover with plastic wrap and pound to about ½ inch thick using the textured side of a meat mallet.

Step 3: Season both sides of the chicken with lemon pepper seasoning, then sprinkle flour over each side and rub it in evenly. This adds texture and helps thicken the sauce.

Step 4: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4–5 minutes per side until golden brown. Remove from skillet and set aside.

Step 5: Turn the heat off, pour in the white wine, then turn heat back to medium. Add the smashed garlic cloves and use a spatula to scrape any browned bits from the skillet. Let the wine reduce by half, about 3 minutes.

Step 6: Stir in butter and flour, cooking for 1–2 minutes to remove the raw flour taste.

Step 7: Gradually add the chicken broth mixture in small splashes, stirring constantly to keep the sauce smooth and thick.

Step 8: Bring the sauce to a boil, then reduce to a simmer and cook for 5 minutes to thicken.

Step 9: Reduce heat to low, then slowly stir in the Parmesan cheese until melted and incorporated. Add lemon juice, mixing gently to avoid curdling.

Step 10: Return the chicken to the skillet and spoon the sauce over it. Heat through for 5 minutes or until the sauce reaches your desired consistency.

Step 11: Garnish with lemon wedges and parsley before serving. Optionally, add a crunchy panko topping for extra texture.

Tips & Variations

Use half and half instead of heavy cream for a lighter sauce with still plenty of creaminess.

For a crunchy top, sprinkle toasted panko breadcrumbs mixed with melted butter over the chicken before serving.

If you don’t have dry white wine, substitute with additional chicken broth and a splash of white wine vinegar or lemon juice.

Adjust the amount of garlic based on your preference; roasting whole cloves first can mellow the flavor.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They will be more flavorful and tender, but may require slightly longer cooking time.

What can I serve this dish with?

This chicken pairs well with rice, mashed potatoes, or pasta. Steamed or roasted vegetables also complement the bright lemon and garlic flavors nicely.