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!
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.
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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.
