This Lemon Garlic Chicken is a must-try gourmet-style dish! This garlicky lemon sauce is infused with so much mouth watering flavor with a white wine reduction, a hint of cream, Parmesan cheese, smashed garlic cloves, seasonings, and lots of lemon!

A skillet of Lemon Garlic Chicken with sauce, parsley, and lemons with a spoon on the side.

Lemon Garlic Chicken

I have quite a few chicken recipes in my collection, but this Lemon Garlic Chicken has landed itself on my favorites list! This garlicky lemon sauce has so much flavor, the sauce is heavenly and plentiful.

The smashed garlic cloves infuse the best flavor in this lemon sauce, which also has a hint of cream and Parmesan as well as the best combination of seasonings.

I love serving this with roasted broccoli and mashed potatoes. You just can’t beat it! Be sure to check out my pro tips below!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Slice the chicken in half lengthwise and use a meat mallet to pound it thin. Season each side with lemon pepper seasoning and dredge it in flour. Sear in olive oil and set aside.

Add white wine to the same skillet. Use a silicone spatula to “clean” the skillet, the brown bits add more flavor to the sauce.

Cooked chicken on a plate next to a skillet being deglazed with white wine.

Add the garlic cloves. Simmer and reduce the liquid by half. Add butter and flour to make a roux. Add the sauce mixture (chicken broth, bouillon cube, heavy cream, and seasonings) in small splashes, stirring continuously. Bring to a boil, reduce to a simmer.

Making a lemon garlic sauce in a skillet with whole garlic cloves.

Over low heat, sprinkle in the Parmesan cheese, then add the lemon juice. Add the chicken back and spoon the sauce on top. Heat through for 3 minutes, or until the sauce has reached your desired thickness. Garnish with lemon slices and parsley. Serve!

Adding chicken to lemon garlic sauce in a skillet with lemon wedges and parsley.

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.

Serving Suggestions

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.

Lemon Garlic Chicken on a white plate with mashed potatoes and lemon slices.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

Try These Next

Get My Free E-Book! 

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Lemon Garlic Chicken in a skillet with sauce, lemon slices, and parsley.

Lemon Garlic Chicken

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
4.93 from 13 ratings
Servings: 4 people
Tap or hover to scale
Print Pin Save Review
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!

Ingredients

US Customary - Metric

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

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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie