Go Back
–+ servings
Lemon Garlic Chicken in a skillet with sauce, lemon slices, and parsley.
Print Recipe

Lemon Garlic Chicken

This Lemon Garlic Chicken recipe has the best sauce that's infused with garlic, white wine, seasonings, a hint of cream, Parmesan, and lots of lemon!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 347kcal
Author: Stephanie

Ingredients

Chicken

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

Sauce

  • ½ cup dry white wine see notes
  • 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 sub 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
  • Parsley
  • See notes for an optional crunchy panko topping
US Customary - Metric

Instructions

Prep Work

  • For the sauce: In a large measuring cup with a spout, combine the chicken broth, bouillon cube, heavy cream, and seasonings. Set aside.
  • Measure out remaining ingredients before beginning.

Make the Chicken

  • Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
  • Season each side with lemon pepper seasoning. Sprinkle with flour and rub it over the surface of each side. (The flour gives it a little texture and prevents it from sticking to the skillet. It also thickens the sauce a little more at the end.)
  • 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 has developed. Set aside.

Make the Sauce

  • Turn the heat off. Add the wine and then set the heat to medium. Add the smashed garlic cloves. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3 minutes.
  • Add the butter and flour and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste and develop flavor.
  • Add the chicken broth mixture in small splashes, stirring continuously. (Doing this slowly keeps the sauce thick and prevents the roux from breaking.)
  • Bring the sauce to a boil, then reduce to a gentle simmer. Simmer/reduce for 5 minutes.
  • Reduce heat to low. Gradually stir in the Parmesan cheese until combined, then add the lemon juice. (Doing this over no heat ensures that the acidity from the lemon juice doesn’t curdle the cream.)
  • Add the chicken back and spoon the sauce on top. Heat through for 5 minutes or until the sauce has reached your desired thickness.
  • Add crunchy panko topping (if using, see notes), and garnish with lemon wedges and parsley. Serve!

Notes

Pro Tips:
  • Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine, but wine really elevates the other flavors!
  • Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning this chicken, it also contains sea salt and has a lot of great flavor.  (Use promo code 'COZY' for 15% off!) Some brands (like McCormick) can be potent so be aware of that and consider using less on the chicken.
  • Cheese: Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese. I use Belgioioso Parmesan.
  • Capers and/or spinach can be added to the sauce at the end of cooking if desired.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.  Leftovers do freeze well!
  • If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20 minutes or so.
Crunchy Panko Topping (Optional)
  • 1/3 cup Panko breadcrumbs
  • 1 tablespoon salted butter
  • 1/8 teaspoon garlic powder
Instructions: Toast the Panko breadcrumbs and garlic powder in melted butter in a skillet over medium heat until brown, about 3 minutes. Remove and set aside. Sprinkle over the chicken just before serving for a delicious crunch! 
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 347kcal | Carbohydrates: 15g | Protein: 18g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 961mg | Potassium: 351mg | Fiber: 1g | Sugar: 2g | Vitamin A: 578IU | Vitamin C: 9mg | Calcium: 116mg | Iron: 1mg