Lemon Pepper Chicken

This Lemon Pepper Chicken recipe features tender, golden-brown chicken breasts smothered in a rich, creamy, and flavorful sauce made with chicken broth, white wine, Parmesan cheese, garlic, and fresh lemon juice. The perfect balance of lemon pepper seasoning, honey, and mustard powder elevates this dish, while the easy homemade sauce adds a depth of flavor that complements the chicken perfectly. Ready in under 30 minutes, this gluten-free chicken recipe is perfect for a quick and satisfying weeknight dinner. Serve with a side of roasted vegetables or over pasta for a delicious and complete meal. Lemon pepper chicken recipe with Parmesan sauce, easy chicken dinner, and gluten-free chicken recipe are all top keywords to attract those searching for quick, flavorful meal ideas.

Ingredients

Sauce:

• 2 cups chicken broth
• 1 chicken bouillon cube
• 3 tablespoons heavy cream
• 1 tablespoon honey
• ½ teaspoon brown sugar
• 1 teaspoon EACH: mustard powder, parsley, oregano
• 1/8 teaspoon coarse black pepper

Chicken:

• 2 large boneless, skinless chicken breasts
• 2 teaspoons Lemon Pepper Seasoning (see notes)
• ¼ cup flour
• 1-2 tablespoons olive oil

Other:

• ½ cup dry white wine (see notes)
• 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 black pepper, for serving

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Instructions

Prep Work:

1. In a large measuring cup with a spout, combine the sauce ingredients and set aside.
2. Measure out the remaining ingredients to ensure everything is ready before you start cooking.

Make the Chicken:

1. Slice each chicken breast in half lengthwise to create 2-3 thinner pieces. Cover with plastic wrap and use the textured side of a meat mallet to pound the chicken to an even thickness, about ½ inch.
2. Season both sides of the chicken with Lemon Pepper Seasoning. Lightly coat each side with flour, rubbing it in. This step 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 a golden crust forms. Remove and set aside.

Make the Sauce:

1. Turn the heat off and add the wine to the skillet. Set the heat to medium and use a silicone spatula to scrape up the browned bits (fond) from the bottom of the pan. This adds incredible flavor to the sauce. Simmer the wine for about 3 minutes, until reduced by half.
2. Add the butter and garlic, cooking for 1 minute until fragrant.
3. Stir in the flour and cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.
4. Gradually add the prepared chicken broth mixture in small splashes, stirring continuously to combine. Bring to a boil, then reduce to a gentle simmer. Allow the sauce to thicken and reduce for 5 minutes.
5. Reduce heat to low and slowly sprinkle in the Parmesan cheese, stirring until melted and incorporated. Stir in the lemon juice until combined.
6. Return the chicken to the skillet and spoon the sauce over the top. Let the chicken simmer in the sauce for 4 minutes, uncovered. Add the lemon wedges and cook for 1 additional minute.
7. Remove from heat, garnish with fresh parsley and cracked black pepper, and serve hot!

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Why You’ll Love This Recipe

• Restaurant-Quality: A rich, creamy lemon pepper sauce elevates this dish to a gourmet level.
• Perfectly Balanced Flavors: The tanginess of lemon, the creaminess of Parmesan, and the savoriness of garlic come together beautifully.
• Customizable: Adjust the spice level, swap out proteins, or make it dairy-free.
• Family-Friendly: A versatile dish that pairs well with a variety of sides, from pasta to roasted vegetables.

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Tips

• Pound the Chicken: Pounding the chicken to an even thickness ensures it cooks evenly and remains tender.
• Wine Substitute: Use chicken broth with a splash of white vinegar or lemon juice if you don’t have wine.
• Don’t Skip the Fond: Scraping up the browned bits from the skillet adds depth to the sauce.
• Use Fresh Ingredients: Fresh lemon juice and Parmesan cheese enhance the flavor significantly.

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Variations and Substitutions

• Protein Swap: Try this recipe with pork chops, turkey cutlets, or shrimp.
• Dairy-Free: Use coconut cream instead of heavy cream and omit the Parmesan cheese.
• Low-Carb: Replace the flour with almond flour or a keto-friendly thickener like xanthan gum.
• Add Veggies: Stir in spinach, mushrooms, or artichokes for a hearty twist.

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FAQs

Q: Can I use pre-grated Parmesan?
A: Freshly grated Parmesan is recommended as it melts better and has a stronger flavor. Pre-grated varieties often contain anti-caking agents that may affect the texture.

Q: Can I make this dish ahead of time?
A: Yes! Cook the chicken and sauce separately. Store in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of broth if needed.

Q: What kind of wine should I use?
A: Choose a dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio. Avoid sweet wines, as they can overpower the dish.

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Serving Suggestions

• Serve over a bed of creamy mashed potatoes, pasta, or rice to soak up the sauce.
• Pair with roasted asparagus, steamed green beans, or a fresh garden salad for a balanced meal.
• Add crusty bread on the side to enjoy every drop of the delicious sauce.

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This Lemon Pepper Chicken recipe is a delightful blend of tangy, creamy, and savory flavors. Easy enough for a weeknight dinner yet elegant enough for entertaining, it’s a dish that’s sure to impress! Customize it to suit your tastes and enjoy a restaurant-worthy meal at home.