32 Shares

This creamy lemon chicken recipe features tender, golden-brown chicken breasts in a rich sauce made with fresh lemon juice, Parmesan cheese, and a hint of garlic. It’s an easy yet elegant meal that’s perfect for weeknights or special occasions. Pair it with pasta, rice, or vegetables to create a versatile dish that the whole family will love. Made with simple ingredients and straightforward steps, this recipe delivers consistent and delicious results. Perfect for those looking for a flavorful, creamy chicken dish with a bright, citrusy twist.

Ingredients

Chicken

2 large boneless, skinless chicken breasts
Lemon pepper seasoning (see notes)
1/2 cup all-purpose flour
1/4 cup Parmesan cheese, finely grated
1 teaspoon garlic powder
1/4 cup olive oil

Sauce

1/2 cup dry white wine (e.g., Chardonnay or Pinot Grigio)
4 cloves garlic, minced
1 1/2 cups chicken broth
3/4 cup heavy cream (room temperature)
1 chicken bouillon cube
1 teaspoon mustard powder
1 cup Parmesan cheese, grated (see notes)
3 tablespoons freshly squeezed lemon juice
2 tablespoons cold salted butter (optional)

For Serving

3/4 lb. spaghetti (optional)

To Garnish

1/4 cup fresh parsley, roughly chopped
Freshly sliced lemon

Instructions

Prepare and Sear the Chicken

Slice each chicken breast in half horizontally to create 4 thinner pieces. Place the chicken in a gallon freezer bag or between sheets of plastic wrap, and pound to an even thickness of about 1/2 inch using the textured side of a meat mallet.
Season both sides of the chicken with lemon pepper seasoning. Adjust the salt based on the seasoning used.
On a large plate, combine the flour, Parmesan cheese, and garlic powder.
Pat the chicken dry and dredge each piece in the flour mixture, shaking off any excess.
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 and set aside, leaving the browned bits in the pan.

Prepare the Sauce

Reduce the heat to medium and add the white wine and garlic to the skillet. Let it bubble gently for about 4 minutes, reducing the liquid by half. Use a silicone spatula to scrape and incorporate the browned bits into the liquid for added flavor.
Stir in the chicken broth, bouillon cube, and mustard powder. Bring the mixture to a gentle boil and simmer for about 5 minutes to thicken slightly.
Lower the heat and slowly stir in the heavy cream.
Add the lemon juice and gradually sprinkle in the Parmesan cheese, stirring continuously until the sauce is smooth and well blended.
Return the chicken to the skillet, spooning the sauce over each piece. Let it simmer gently until the chicken is heated through.
(Optional) Swirl in 2 tablespoons of cold butter for a velvety finish.

To Serve with Pasta

While the chicken is simmering in the sauce, cook 3/4 lb. of spaghetti according to package instructions. Drain the pasta.
Remove the chicken from the skillet and transfer it to serving plates.
Add the spaghetti to the skillet with the sauce, tossing to coat. Adjust the sauce-to-pasta ratio to your preference.
Garnish with parsley and lemon slices before serving.

Why You’ll Love This Recipe

Elegant and Flavorful: A perfect balance of creamy, tangy, and savory flavors that feels restaurant-quality.
Versatile Pairing: Serve it with pasta, rice, or your favorite vegetables for a complete meal.
Simple Ingredients: Made with kitchen staples and fresh flavors.

Tips

Uniform Thickness: Pound the chicken evenly to ensure it cooks uniformly.
Room Temperature Cream: Use room temperature heavy cream to prevent curdling when adding it to the sauce.
Deglaze Properly: Scrape the pan well when adding the wine to incorporate all the browned bits for maximum flavor.

Variations and Substitutions

Protein Options: Swap chicken breasts for boneless thighs or even pork cutlets.
Non-Alcoholic Version: Replace white wine with an equal amount of chicken broth.
Cheese Swap: Use Pecorino Romano instead of Parmesan for a sharper flavor.

FAQs

Can I make this ahead of time?

Yes! Prepare the chicken and sauce separately, then reheat gently on the stovetop before serving.

Can I freeze leftovers?

Yes, but the sauce may separate slightly upon reheating. Store in an airtight container and freeze for up to 2 months. Reheat slowly while stirring.

What can I use instead of lemon pepper seasoning?

Mix lemon zest, black pepper, and a pinch of salt for a homemade alternative.

Serving Suggestions

Side Dishes: Pair with roasted asparagus, steamed broccoli, or a crisp garden salad.
Carb Options: Serve over pasta, rice, or mashed potatoes for a hearty meal.
Garnishes: Add a sprinkle of red pepper flakes for a touch of heat or additional lemon zest for extra brightness.