Description

Lemon Garlic Chicken is a flavorful, creamy skillet dish featuring tender chicken breasts seasoned with zesty lemon pepper, garlic, and herbs, then finished with a rich Parmesan cream sauce and bright lemon juice. This easy stovetop recipe offers a perfect balance of tangy, savory, and buttery flavors, ideal for a comforting weeknight meal.

Ingredients

Scale

Chicken

2 large boneless skinless chicken breasts
1 ½ teaspoons lemon pepper seasoning
3 tablespoons flour (for dredging)
1–2 tablespoons olive oil
Lemon wedges (for garnish)
Parsley (for garnish)

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 (or half and half)
1/3 cup grated Parmesan cheese
3–4 tablespoons lemon juice (4 tablespoons recommended)
¾ teaspoon each: parsley, oregano, basil, mustard powder
½ teaspoon onion powder

Optional Topping

Crunchy panko topping (see notes)

Instructions

Prep Work: Combine chicken broth, bouillon cube, heavy cream, and all seasonings (parsley, oregano, basil, mustard powder, onion powder) in a large measuring cup with a spout. Set aside. Measure out remaining ingredients before starting cooking.
Prepare the Chicken: Slice each chicken breast horizontally to create 2-3 thinner pieces. Place them between sheets of plastic wrap and gently pound with a meat mallet to about ½ inch thickness for even cooking.
Season and Dredge: Season both sides of each chicken slice with lemon pepper seasoning, then sprinkle flour over them and rub to coat evenly. This adds texture, prevents sticking, and thickens the sauce later on.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken pieces in batches for 4-5 minutes per side until a golden crust forms. Remove from skillet and set aside.
Deglaze with Wine and Garlic: Turn the heat off. Pour in the white wine to deglaze the pan, scraping up the browned bits with a silicone spatula. Turn heat to medium and add smashed garlic cloves. Let the wine reduce by half, about 3 minutes, to concentrate flavor.
Make the Roux: Add butter and flour to the skillet with wine and garlic, stirring constantly for 1-2 minutes to eliminate raw flour taste and build a flavorful base.
Incorporate Broth Mixture: Slowly add the chicken broth mixture in small amounts, stirring continuously to maintain sauce thickness and avoid separation. Once all is added, bring the sauce to a boil.
Simmer the Sauce: Reduce heat to a gentle simmer and cook for about 5 minutes, allowing the sauce to thicken and develop flavor.
Add Cheese and Lemon: Lower heat to minimal or remove from heat. Gradually stir in grated Parmesan cheese until smooth, then add lemon juice slowly to prevent curdling, giving the sauce a bright finish.
Finish Cooking Chicken: Return the seared chicken breasts to the skillet, spooning sauce over them. Heat gently for 5 minutes or until sauce reaches desired thickness and chicken is heated through.
Serve: Optionally, sprinkle crunchy panko topping over the chicken for added texture. Garnish with fresh lemon wedges and chopped parsley. Serve immediately.

Notes

White wine can be substituted with more chicken broth or a dry vermouth if preferred.
Optionally, sprinkle crunchy panko breadcrumbs toasted in butter on top before serving to add texture.
Use a silicone spatula to scrape the fond from the skillet for maximum flavor in the sauce.
Pounding the chicken to even thickness ensures uniform cooking and tenderness.
Adding lemon juice off heat prevents the cream from curdling and maintains a smooth sauce consistency.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: lemon garlic chicken, creamy chicken skillet, lemon pepper chicken, Parmesan chicken recipe, stovetop chicken dinner