This Lemon Pepper Chicken is an easy stove top recipe with the most flavorful sauce that pairs well with potatoes, pasta, vegetables, garlic bread, or salad. The flavor has a burst of fresh tang balanced with savory and a little sweet notes, resulting in an extra creamy dish that elevates any weeknight dinner.
List of ingredients
- 2 cups chicken broth
- 1 chicken bouillon cube
- 3 tablespoons heavy cream
- 1 tablespoon honey
- ½ teaspoon brown sugar
- 1 teaspoon mustard powder
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1/8 teaspoon coarse black pepper
- 2 large boneless skinless chicken breasts
- 2 teaspoons Lemon Pepper Seasoning
- ¼ cup flour
- 1-2 tablespoons olive oil
- ½ cup vegetable broth (as a non-alcoholic substitute)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1/3 cup Parmesan cheese, grated
- 2 tablespoons lemon juice
- 1 lemon, cut into wedges
- Freshly cracked pepper, for serving
step-by-step instructions
- Prep Work: Combine the sauce ingredients in a large measuring cup with a spout and 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. 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 vegetable broth and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet. Bring to a gentle bubble and reduce by half, about 3 minutes. Add the butter and the garlic and cook for 1 more minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off. Add the chicken broth mixture in small splashes, stirring continuously. Bring the sauce to a boil, then reduce to a gentle bubble. Let it simmer and reduce for 5 minutes. Reduce heat to low. Slowly sprinkle in the Parmesan cheese, stirring continuously, until melted and combined. Slowly stir in the lemon juice. Add the chicken back and spoon the sauce on top. Let it simmer and reduce for 4 minutes, uncovered. Add the fresh lemon wedges to the skillet and simmer for 1 more minute. Remove from heat. Sprinkle with parsley and freshly cracked pepper, then serve!
Selecting Quality Ingredients
Choosing the Best Lemon Pepper Seasoning
The flavor of this dish relies heavily on the quality of your lemon pepper blend. Since some brands contain significantly more salt or citric acid than others, taste a small amount before seasoning the chicken. If using a salt-heavy brand, you may want to reduce the additional seasonings slightly to prevent the dish from becoming overly salty.
Importance of Freshly Grated Cheese
Always opt for a block of high-quality Parmesan cheese and grate it yourself using a fine microplane or box grater. Pre-shredded cheese is coated in potato starch or cellulose to prevent clumping, which interferes with the way it melts into a smooth, creamy sauce. Freshly grated cheese ensures a consistent, velvety finish that will not separate.
Selecting the Right Chicken Cut
For the best results, use large, fresh chicken breasts that have been trimmed of excess fat. Pounding the chicken to an even thickness is crucial for ensuring that all pieces cook at the same rate. This prevents the edges from drying out while the center of the breast remains raw, which is especially important when pan-searing for a crispy crust.
Practical Serving Suggestions
Optimal Side Dishes
The creamy, tangy sauce of this chicken is designed to be absorbed by carbohydrates. Serving this dish over a bed of mashed potatoes, buttered noodles, or garlic parmesan pasta works exceptionally well. If you prefer something lighter, a side of roasted asparagus or steamed broccoli drizzled with the extra sauce is a fantastic option.
Creating a Balanced Plate
To balance the richness of the cream and butter in the sauce, pair the chicken with acidic or fresh components. A bright side salad with a simple balsamic vinaigrette or a light cucumber and tomato salad provides the perfect contrast. This helps cleanse the palate between bites, keeping every morsel as delicious as the first.
Effective Storage and Reheating
Proper Refrigeration Techniques
If you have leftovers, place the chicken and sauce in an airtight container within two hours of cooking. It will remain safe and flavorful for up to three days when stored in the refrigerator. Ensure the container is sealed tightly to prevent the sauce from absorbing other refrigerator odors.
Reheating Without Drying Out
When reheating, moisture is your best friend. Add a splash of broth or water to the sauce before warming it in a skillet over low heat. If using a microwave, cover the dish with a microwave-safe lid and heat in short 30-second intervals, stirring in between to ensure the sauce does not break or curdle due to high heat.
Common Kitchen Inquiries
Can I make this dish ahead of time?
Yes, you can sear the chicken and prepare the sauce base separately, storing them in the refrigerator for up to 24 hours. When you are ready to serve, simply reheat the sauce in the pan, add the chicken, and allow them to simmer together for a few minutes. This method helps maintain the texture and flavor profile perfectly.
Is there a substitute for the cream?
If you prefer a lighter sauce, you can replace the heavy cream with full-fat Greek yogurt or even a splash of half-and-half. Keep in mind that heavy cream provides the richest mouthfeel, so alternative dairy products may result in a slightly thinner, more acidic sauce profile. Always stir in lighter dairy at the very end to prevent it from curdling.
Why did my sauce look separated?
Sauce separation usually occurs when the heat is too high when adding the cheese or cream. Always maintain a low, gentle heat when incorporating dairy components into a broth-based sauce. If the sauce does break, you can often save it by whisking in a teaspoon of warm water or broth vigorously until it emulsifies again.
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Lemon Pepper Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Lemon Pepper Chicken is an easy stove top recipe with the most flavorful sauce that pairs well with potatoes, pasta, vegetables, garlic bread, or salad!
Ingredients
- 2 cups chicken broth
- 1 chicken bouillon cube
- 3 tablespoons heavy cream
- 1 tablespoon honey
- ½ teaspoon brown sugar
- 1 teaspoon mustard powder
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1/8 teaspoon coarse black pepper
- 2 large boneless skinless chicken breasts
- 2 teaspoons Lemon Pepper Seasoning
- ¼ cup flour
- 1–2 tablespoons olive oil
- ½ cup vegetable broth (as a non-alcoholic substitute)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1/3 cup Parmesan cheese, grated
- 2 tablespoons lemon juice
- 1 lemon, cut into wedges
- Freshly cracked pepper, for serving
Instructions
- Prep Work: Combine the sauce ingredients in a large measuring cup with a spout and 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. 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 vegetable broth and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet. Bring to a gentle bubble and reduce by half, about 3 minutes. Add the butter and the garlic and cook for 1 more minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off. Add the chicken broth mixture in small splashes, stirring continuously. Bring the sauce to a boil, then reduce to a gentle bubble. Let it simmer and reduce for 5 minutes. Reduce heat to low. Slowly sprinkle in the Parmesan cheese, stirring continuously, until melted and combined. Slowly stir in the lemon juice. Add the chicken back and spoon the sauce on top. Let it simmer and reduce for 4 minutes, uncovered. Add the fresh lemon wedges to the skillet and simmer for 1 more minute. Remove from heat. Sprinkle with parsley and freshly cracked pepper, then serve!
Notes
Use high-quality chicken broth or vegetable broth as the liquid base. Shred cheese from a block for best melting results. Capers and spinach can be added at the end if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 breast
- Calories: 345 kcal
- Sugar: 7 g
- Sodium: 961 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 81 mg