Be sure to serve this with a side of Greens and Beans and try my Chicken and Orzo next!
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.
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.
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!
What to Serve With Lemon Pepper Chicken
Potatoes: Roasted, Mashed, Greek, Wedges, Scalloped, Grilled, Skillet. Roasted Vegetables: Broccoli, Asparagus, Green Beans, Carrots. Pasta: Buttered Noodles, Garlic Parmesan Pasta, Creamy Herb Pasta, Mushroom Ravioli. 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 20-25 minutes.
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12-inch cast iron skillet– Same size/type as what I used for this recipe. Large Measuring Cup with a Spout -This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 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.
