The Cozy Cookbook is here! 
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!
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.
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.
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!
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
- Potatoes: Mashed, Roasted, Greek, Wedges, Grilled, Skillet.
- Roasted Vegetables: Broccoli, Asparagus, Green Beans, Carrots.
- Pasta: Buttered Noodles, Garlic Parmesan Pasta.
- Garlic Bread with Cheese.
- See all of my Side Dish Recipes here!
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.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 12-inch skillet– Same one pictured in this recipe.
- Large Measuring Cup with a Spout -This is what I use to combine the sauce ingredients at the beginning.
- Kitchen Tongs– makes it easy to handle the chicken when searing.
- My Favorite Chef Knife
- Meat Tenderizer
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
Try These Next
-
- Lemon Chicken Orzo Soup
-
- Minestrone Soup
-
- Cheese Pasta
-
- Shrimp Fried Rice
-
- Egg Roll in a Bowl
-
- Taco Spaghetti
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Tried This Recipe?
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Lemon Garlic Chicken
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.
Seasoning
- 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
- 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
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
This dish was amazing, I followed the instructions as written. Just one word, Amazing!
Will do this dish again.
Yayyy! That makes me so happy Josephine, nice work! Thanks so much for taking the time to leave a review💖