Lemon Garlic Chicken Recipe

This easy Lemon Garlic Chicken recipe is a flavorful and creamy delight that combines tender, pan-seared chicken with a rich lemon garlic sauce. Perfect for weeknight dinners or special occasions, this dish delivers a zesty, buttery taste that pairs beautifully with mashed potatoes, rice, or roasted vegetables. With simple ingredients like Parmesan cheese, white wine, and fresh herbs, you can create a restaurant-quality meal in the comfort of your home. Whether you’re looking for a quick chicken dinner idea or a crowd-pleasing recipe, this creamy lemon garlic chicken will satisfy every craving.

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts
• 1 ½ teaspoons lemon pepper seasoning
• 3 tablespoons flour
• 1-2 tablespoons olive oil

For the Sauce:

• ½ cup dry white wine (see notes for substitutions)
• 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 (I use 4 tbsp)

Seasonings:

• ¾ teaspoon EACH: parsley, oregano, basil, mustard powder
• ½ teaspoon onion powder

For Serving:

• Lemon wedges
• Fresh parsley
• Optional: Crunchy panko topping (see notes)

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Instructions

Prep Work:

1. In a large measuring cup, combine chicken broth, bouillon cube, heavy cream, and all the seasonings for the sauce. Set aside.
2. Measure out all other ingredients before beginning.

Prepare the Chicken:

1. Slice the chicken breasts in half lengthwise to create 2-3 thinner pieces. Cover with plastic wrap and use a meat mallet to pound to ½ inch thickness.
2. Season both sides of the chicken with lemon pepper seasoning. Lightly coat with flour, rubbing it over the surface. This adds texture, prevents sticking, and helps thicken the sauce later.
3. 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. Set aside.

Make the Sauce:

1. Turn off the heat and add the white wine to the skillet. Set the heat to medium and add the smashed garlic cloves. Use a spatula to scrape up any browned bits from the skillet (the “fond”), which will infuse flavor into the sauce. Allow the wine to reduce by half, about 3 minutes.
2. Add butter and flour, stirring until combined. Cook for 1-2 minutes to eliminate the raw flour taste and enhance flavor.
3. Slowly add the chicken broth mixture in small splashes, stirring continuously to maintain a thick, smooth sauce.
4. Bring the sauce to a boil, then reduce to a gentle simmer and cook for 5 minutes, letting it reduce slightly.
5. Lower the heat to its lowest setting and gradually stir in the Parmesan cheese. Finally, add the lemon juice, stirring to combine. This ensures the lemon’s acidity doesn’t curdle the cream.

Finish and Serve:

1. Return the chicken to the skillet, spooning sauce over the top. Allow the chicken to heat through for about 5 minutes while the sauce thickens to your preference.
2. If desired, sprinkle with crunchy panko topping (see notes), and garnish with lemon wedges and fresh parsley.
3. Serve immediately and enjoy!

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Why You’ll Love This Recipe

• Bright and Flavorful: The tangy lemon and rich garlic sauce elevate this chicken dish to gourmet status.
• Perfect for Any Occasion: It’s fancy enough for entertaining but easy enough for weeknight dinners.
• Customizable: Easily adapt this recipe to suit your preferences or dietary needs.

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Tips

• Even Cooking: Pounding the chicken to an even thickness ensures it cooks evenly and remains tender.
• Deglazing for Flavor: Don’t skip deglazing the skillet with wine; the browned bits add incredible depth to the sauce.
• Prevent Curdling: Add the Parmesan cheese and lemon juice over low or no heat to keep the sauce creamy and smooth.

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Variations and Substitutions

• No Wine? Substitute with chicken broth or a splash of apple cider vinegar mixed with water.
• Different Proteins: Swap chicken breasts for thighs, shrimp, or even pork chops.
• Herb Alternatives: Replace parsley, oregano, and basil with thyme or rosemary for a different flavor profile.
• Lighter Option: Use half and half instead of heavy cream for a lighter sauce.

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FAQs

Can I make this ahead of time?
Yes! Prepare the sauce and chicken separately, then reheat together gently before serving.

What sides go well with this dish?
Mashed potatoes, rice, or roasted vegetables are great options to soak up the flavorful sauce.

Can I freeze leftovers?
Yes, store in an airtight container for up to 3 months. Thaw in the refrigerator and reheat gently.

What’s the purpose of the wine?
The wine enhances the sauce’s depth of flavor, but you can substitute it if needed.

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Serving and Suggestions

• Serve over a bed of creamy mashed potatoes, fluffy rice, or buttered noodles.
• Pair with roasted asparagus, sautéed spinach, or a simple green salad.
• For a crunchy topping, toast panko breadcrumbs with a drizzle of olive oil and sprinkle over the dish before serving.

Enjoy this creamy, zesty Lemon Garlic Chicken for a delightful, restaurant-quality meal at home!