Description
This Lemon Pepper Chicken recipe features tender, juicy chicken breasts cooked to golden perfection and smothered in a rich, creamy lemon Parmesan sauce. Infused with bold lemon pepper and Italian seasonings, garlic, and fresh lemon zest, this dish is served alongside al dente spaghetti and garnished with fresh parsley and lemon wedges for a bright, flavorful meal ready in just 25 minutes.
Ingredients
Chicken and Seasoning
- 1.5 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breast (2 large chicken breasts)
- 1/4 cup all-purpose flour
- 2 teaspoons lemon pepper seasoning
- 2 teaspoons Italian seasoning
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Sauce
- 2 tablespoons butter
- 6 cloves garlic, finely minced or grated
- 2 tablespoons flour
- Zest of 1 lemon (about 1 tablespoon)
- Juice of 1 lemon (about 2 tablespoons)
- 3/4 cup chicken broth
- 1 1/4 cups heavy cream
- 1/2 cup shredded Parmesan cheese
- Kosher salt, to taste
- Fresh cracked pepper, to taste
To Serve
- Lemon wedges or slices
- Fresh chopped parsley
- Al dente spaghetti
Instructions
- Heat the Pan: Heat olive oil in a large sauté pan over medium-high heat to prepare for cooking the chicken.
- Prepare Chicken: Slice each chicken breast in half lengthwise to create 4 thinner pieces. Season all sides generously with lemon pepper seasoning, Italian seasoning, kosher salt, and freshly cracked black pepper.
- Cook Chicken: Place chicken pieces in the hot pan and cook for 5-6 minutes per side until a golden brown crust forms and the chicken is cooked through. Cook in batches if necessary, adding more oil as needed. Set cooked chicken aside.
- Start Sauce Base: Reduce heat to medium-low and add butter to the same pan. Once melted, add minced garlic and sauté for about 30 seconds, stirring frequently to avoid burning.
- Make Roux: Stir in 2 tablespoons flour into the butter and garlic mixture, cooking for about one minute while stirring constantly to form a roux.
- Deglaze Pan: Pour in the lemon juice and chicken broth, scraping up all browned bits from the bottom of the pan to incorporate into the sauce.
- Add Cream and Cheese: Stir in the heavy cream, shredded Parmesan cheese, and lemon zest. Add a couple of pinches of salt and pepper to taste. Cook over medium heat for a few minutes until the sauce thickens to your desired consistency.
- Finish Sauce and Chicken: Stir the chicken drippings into the sauce for extra flavor. Nestle the cooked chicken pieces into the sauce and cook for about one minute until heated through. Adjust seasoning with salt and pepper as needed.
- Serve: Plate the chicken and sauce with al dente spaghetti. Garnish with fresh chopped parsley and lemon wedges or slices for an extra burst of freshness.
- Enjoy and Review: If you enjoyed this recipe, please leave a 5-star rating and review to share your experience.
Notes
- For best results, slice chicken evenly to ensure uniform cooking.
- Adjust seasoning to taste, especially salt and pepper, as the Parmesan adds saltiness.
- The sauce thickens as it cools; reheat gently to maintain desired consistency.
- Use freshly squeezed lemon juice and fresh zest for bright, natural flavors.
- Serve immediately with pasta or your favorite side to enjoy the sauce at its creamiest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
