Lemon Pepper Chicken with Lemon Wine Sauce
Elevate your weeknight dinner routine with this irresistible Lemon Pepper Chicken with Lemon Wine Sauce. Succulent, pan-seared chicken breasts are perfectly seasoned with zesty lemon pepper and lightly dredged in flour for a golden, crispy exterior. The star of the dish is the decadent lemon wine sauce—crafted with a delicate balance of dry white wine, chicken broth, fresh lemon juice, and a touch of cream—delivering a tangy, velvety finish that’s bursting with bright citrus flavor. Finished with garlic and a hint of lemon zest, this 40-minute dish is both elegant and easy to prepare. Perfect for pairing with steamed vegetables, buttery mashed potatoes, or a simple side of pasta, this recipe is a must-try for any lemon lover.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons lemon pepper seasoning
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 0.5 cup dry white wine
- 0.5 cup chicken broth
- 3 tablespoons lemon juice, freshly squeezed
- 0.25 cup heavy cream
- 1 teaspoon lemon zest
- 2 tablespoons parsley, chopped (optional for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Pound the chicken breasts to an even thickness of about 1/2-inch for even cooking.
Sprinkle both sides of the chicken breasts with lemon pepper seasoning.
Place the flour in a shallow dish and lightly dredge the chicken breasts, shaking off any excess flour.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Cook the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Lower the heat to medium, add the remaining 1 tablespoon of butter to the skillet, and sauté the minced garlic for about 1 minute until fragrant.
Pour in the dry white wine and chicken broth, scraping the bottom of the skillet to deglaze and release any browned bits.
Stir in the freshly squeezed lemon juice, heavy cream, and lemon zest. Let the sauce simmer for 3-4 minutes, stirring occasionally, until slightly thickened.
Season the sauce with salt and black pepper to taste.
Return the cooked chicken breasts to the skillet, spooning the sauce over the chicken. Let them simmer together for about 2-3 minutes to absorb the flavors.
Garnish with freshly chopped parsley if desired and serve immediately.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 2906 mg | 126% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 2.7 g | ||
| Protein | 224.8 g | 450% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 166 mg | 13% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2169 mg | 46% | |
*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.
