Lemon Chicken with White Wine and Parsley Easy
Transform your weeknight dinner routine with this easy Lemon Chicken with White Wine and Parsley recipe, a flavorful and fuss-free dish that’s perfect for any occasion. Tender, pan-seared chicken breasts are lightly coated in a seasoned flour mixture, then simmered in a luscious sauce made from dry white wine, zesty lemon juice, and rich chicken broth. A touch of garlic and fresh parsley adds brightness and depth, creating a restaurant-quality entrée in under 40 minutes. Serve this elegant yet simple dish with a garnish of lemon slices for extra flair, and pair it with a side of crusty bread, buttery mashed potatoes, or your favorite greens to soak up every drop of the velvety sauce. Whether you're hosting guests or treating yourself to a cozy meal at home, this recipe is sure to impress.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 0.5 cups Dry white wine
- 0.75 cups Chicken broth
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 4 slices Lemon slices (optional, for garnish)
Instructions
Place the chicken breasts on a cutting board and gently pound them with a meat mallet until they are even in thickness, about 1/2 inch thick.
In a shallow bowl, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the butter is melted and the skillet is hot, add the chicken breasts.
Cook the chicken for 4-5 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the skillet and transfer to a plate. Cover with foil to keep warm.
In the same skillet, add the remaining tablespoon of butter and the minced garlic. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
Pour the white wine into the skillet, scraping up any brown bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken broth and lemon juice to the skillet. Bring the mixture to a gentle simmer and let it reduce for 3-5 minutes, stirring occasionally.
Return the chicken breasts to the skillet, spooning the sauce over them. Let the chicken cook in the sauce for an additional 2 minutes to absorb the flavors.
Remove the skillet from heat and sprinkle the chopped parsley on top of the chicken.
Serve the chicken warm with sauce drizzled over it. Garnish with optional lemon slices for an extra touch of freshness.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3310 mg | 144% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.3 g | ||
| Protein | 226.1 g | 452% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 161 mg | 12% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2273 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
