Description
This Lemon Pepper Chicken recipe features tender chicken breasts cooked in a creamy lemon pepper sauce.
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 2 teaspoons Lemon Pepper Seasoning
- ¼ cup flour
- ¼ teaspoon coarse black pepper
- 2 cups chicken broth
- 1 chicken bouillon cube
- 3 tablespoons heavy cream
- 1 tablespoon honey
- ½ teaspoon brown sugar
- 1 teaspoon mustard powder
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1–2 tablespoons olive oil
- ½ cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- ⅓ cup Parmesan cheese, grated
- 2 tablespoons lemon juice
- 1 lemon, cut into wedges
- Freshly cracked pepper (for serving)
Instructions
- Pat the chicken breasts dry with paper towels. Season them evenly with lemon pepper seasoning. Dredge in flour, coating both sides.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until golden-brown. Remove and keep warm.
- In the same skillet, melt butter. Add minced garlic and sauté until fragrant. Whisk in flour and cook for 1 minute.
- Gradually whisk in chicken broth, white wine, and bouillon cube until smooth. Stir in heavy cream, honey, brown sugar, mustard powder, parsley, and oregano. Cook until slightly thickened.
- Stir in Parmesan cheese and lemon juice. Adjust seasoning with cracked pepper. Return chicken to skillet, spoon sauce over, and simmer for 3 to 5 minutes.
- Plate chicken, spoon extra sauce on top, and garnish with lemon wedges. Serve immediately.
Notes
- Pairs well with pasta, vegetables, or garlic bread.
- Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 345
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 70 mg