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Tangy Creamy Lemon Chicken Recipe

Close-up of Tangy Creamy Lemon Chicken in a pan, garnished with lemon slices and parsley.
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A flavorful, creamy skillet dish with tender chicken breasts, lemon pepper, garlic, and a rich Parmesan cream sauce. This easy stovetop recipe is perfect for a weeknight meal.

Ingredients

Scale
  • 2 large boneless skinless chicken breasts
  • 1 ½ teaspoons lemon pepper seasoning
  • 3 tablespoons flour
  • 1–2 tablespoons olive oil
  • 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
  • 1/3 cup grated Parmesan cheese
  • 3–4 tablespoons lemon juice
  • ¾ teaspoon parsley
  • ¾ teaspoon oregano
  • ¾ teaspoon basil
  • ¾ teaspoon mustard powder
  • ½ teaspoon onion powder
  • Lemon wedges for garnish
  • Parsley for garnish
  • Optional: Crunchy panko topping

Instructions

  1. Combine chicken broth, bouillon cube, heavy cream, and all dried seasonings in a large measuring cup. Set aside.
  2. Slice chicken breasts horizontally and pound to ½ inch thickness.
  3. Season chicken with lemon pepper and dredge in flour.
  4. Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches until golden brown. Remove chicken and set aside.
  5. Turn off heat. Pour white wine into the skillet to deglaze, scraping up browned bits. Turn heat to medium and add garlic. Reduce wine by half, about 3 minutes.
  6. Add butter and flour to the skillet. Stir constantly for 1-2 minutes.
  7. Slowly add the chicken broth mixture, stirring continuously. Bring sauce to a boil.
  8. Reduce heat to a simmer and cook for 5 minutes, until sauce thickens.
  9. Lower heat or remove from heat. Stir in Parmesan cheese until smooth. Slowly add lemon juice.
  10. Return chicken to the skillet. Spoon sauce over chicken. Heat gently for 5 minutes, or until chicken is heated through and sauce is desired thickness.
  11. Serve immediately. Garnish with lemon wedges and parsley. Optionally, sprinkle with toasted panko.

Notes

  • Substitute white wine with chicken broth or dry vermouth if preferred.
  • Toast panko breadcrumbs in butter and sprinkle on top for added texture.
  • Use a silicone spatula to scrape browned bits from the skillet for maximum flavor.
  • Pound chicken to an even thickness for uniform cooking.
  • Add lemon juice off heat to prevent the cream sauce from curdling.

Nutrition

Keywords: lemon chicken, creamy chicken, skillet chicken, easy chicken recipe, weeknight dinner, student meal prep, dorm-friendly recipe, quick dinner

Find it online: https://www.meltitclean.com/tangy-creamy-lemon-chicken-recipe/