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Lemon Pepper Chicken

This Lemon Pepper Chicken recipe is easy to make on the stove top to serve with pasta, potatoes, vegetables, and more! The award-winning sauce is perfectly seasoned and has a the best balance of tart, creamy, and savory!

A skillet of Lemon Pepper Chicken in a sauce with a wooden spoon on the side.

Lemon Pepper Chicken

I am soooo happy that you’ve found this incredible Lemon Pepper Chicken recipe! The flavor profile in this dish is so well balanced, you won’t be able to stop eating it! (Luckily, there is plenty of this addicting sauce to go around.)

The sauce is tart, yet creamy. It’s savory, while also being subtly sweet, and it’s perfectly seasoned

This dish pairs perfectly with pasta, potatoes, vegetables, or just a simple side salad! See below for links to my pairing suggestions, and don’t miss my PRO tips as well!

How to Make It

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

Slice the chicken in half lengthwise to create 2 thinner slices. 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 pan and let the liquid bubble gently and reduce by half. Add the garlic and butter.

Cooked chicken on a plate next to a skillet with melted butter, garlic, and wine.

Add flour and cook for 1 minute. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a gentle bubble. Simmer, uncovered, for 5 minutes.

Adding a sauce mixture to a skillet to make Lemon Pepper Chicken.

Reduce heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously. Stir in the lemon juice and add the chicken back. Spoon the sauce on top. Simmer for 5 minutes. Add lemon slices during the last minute. Garnish with parsley and sprinkle with freshly cracked pepper. Serve!

Adding cream and chicken to a skillet of Lemon Pepper Chicken Sauce.

Pro Tips

  • 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.
  • 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.
  • 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.

Lemon Pepper Chicken in a skillet with lemon wedges and sauce.

What to Serve With Lemon Pepper Chicken

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 20-25 minutes.

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

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A skillet with Lemon Pepper Chicken in a sauce with lemon wedges and parsley.

Lemon Pepper Chicken

5 from 10 ratings
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

Chicken

  • 2 large boneless skinless chicken breasts
  • 2 teaspoons Lemon Pepper Seasoning, see notes
  • ¼ cup flour
  • 1-2 tablespoons olive oil

Sauce

  • ½ cup dry white wine, see notes
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 chicken bouillon cube
  • 1 tablespoon honey
  • 3 tablespoons heavy cream
  • 1/3 cup Parmesan cheese, grated
  • 2 tablespoons lemon juice
  • 1 lemon, cut into wedges

Seasonings

  • 1 teaspoon EACH: mustard powder, parsley, oregano
  • ½ teaspoon brown sugar
  • 1/8 teaspoon course black pepper

For Serving

  • Fresh parsley, roughly chopped
  • Freshly cracked pepper

Instructions

Prep Work

  • For the sauce: In a large measuring cup with a spout, combine the chicken broth, bouillon cube, honey, 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. 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 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. (This is the mixture that we combined in step 1 of prep work.)
  • Bring the sauce to a boil, then reduce to a gentle bubble. Let it simmer and reduce for 5 minutes. During this time the flavors will meld, and the sauce will thicken and concentrate.
  • 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

Pro Tips:
  • 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.
  • 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.
  • 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.
  • Pairing Suggestions: See blog post for links to my my recommended side dishes.

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 20-25 minutes.

Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 345kcal, Carbohydrates: 21g, Protein: 18g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 81mg, Sodium: 961mg, Potassium: 382mg, Fiber: 2g, Sugar: 7g, Vitamin A: 854IU, Vitamin C: 24mg, Calcium: 123mg, Iron: 2mg
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22 comments on “Lemon Pepper Chicken”

  1. Made it for my husband tonight and we were both blown outta the park! This is so delicious! 

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