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Lemon Chicken Recipe

This delicious Lemon Chicken features a rich, creamy sauce with a subtle tangy twist, making it perfect for pairing with pasta. Enjoy an extra portion of sauce for full, flavorful coverage.
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Course: Main Course
Cuisine: American
Keyword: Lemon Chicken Recipe
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 4

Ingredients

  • Ingredients

Chicken

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

Sauce

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

  • Slice each chicken breast in half horizontally to create thinner pieces. Place each piece in a freezer bag or between sheets of plastic wrap, then pound to a uniform thickness of about 1/2 inch using the textured side of a meat mallet.
  • Season the chicken with lemon pepper seasoning. Add salt if needed, depending on the saltiness of your lemon pepper seasoning.
  • In a shallow dish, combine the flour, finely grated Parmesan cheese, and garlic powder.
  • Pat the chicken dry and dredge each piece in the flour mixture, shaking off any excess.
  • In a large skillet, heat the olive oil over medium-high heat. Sear the chicken for 4-5 minutes on each side until a golden crust forms. Remove the chicken and keep the brown bits in the pan.

Make the Sauce

  • Lower the heat to medium and add the white wine and minced garlic to the skillet. Allow the wine to simmer and reduce by half, about 4 minutes, while using a spatula to incorporate any browned bits from the pan for added flavor.
  • Add the chicken broth, bouillon cube, and mustard powder. Let the mixture reach a gentle boil, then simmer for 5 minutes to allow flavors to concentrate and thicken slightly.
  • Reduce the heat to low. Gradually stir in the heavy cream until fully incorporated.
  • Stir in the lemon juice, then sprinkle in the grated Parmesan slowly, stirring constantly until the sauce is smooth. Return the chicken to the pan and allow it to warm through in the sauce.
  • (Optional) Stir in 2 tablespoons of cold butter for a richer, silkier finish.

Serve with Pasta (Optional)

  • While the chicken is reheating in the sauce, cook up to 3/4 lb. of spaghetti according to package instructions. Drain.
  • Remove the chicken from the skillet and transfer to serving plates. Using tongs, add the spaghetti directly into the skillet with the sauce, adjusting the amount to your preference. Toss to coat the pasta thoroughly with the sauce. Alternatively, serve with buttered noodles.

Garnish and Serve

  • Garnish with freshly chopped parsley and lemon slices. Serve immediately and enjoy!

Notes

  • For smaller chicken breasts, you may use four instead of two.
  • Adjust the amount of salt according to the salt content of your lemon pepper seasoning.