Delicious Lemon Pepper Chicken

This lemon pepper chicken is creamy and hits just the right spot between fresh citrus zing and hearty cozy taste. It’s simple enough for a hectic weeknight yet fancy enough to impress guests without stress. The sauce has a smooth tang that makes every bite delightful.

I whipped this up to mix things up from my usual chicken meals and found it quickly became a family hit.

Needed Ingredients

• Chicken bouillon cube: adds deep flavor without extra effort
• Boneless skinless chicken breasts: cook fast and stay tender
• Lemon wedges for garnish: for a fresh look and extra citrus kick
• Dry white wine: brings layers and richness to the sauce choose one you enjoy sipping
• Parsley and oregano: classic fresh herbs that brighten things up use fresh if you can
• Honey and brown sugar: mellow out the lemon’s sharpness with a little sweetness
• Flour: coats chicken to form a nice crust and thickens the sauce
• Lemon Pepper Seasoning: pick a good quality mix or make your own for lively flavor
• Black pepper (coarse and freshly cracked): key for that bold pepper punch and aroma
• Chicken broth: makes a savory sauce base go low sodium to keep control on salt
• Mustard powder: adds a gentle spicy warmth that works with the herbs
• Butter: helps soften the garlic and makes the sauce richer
• Heavy cream: smooths out acidity with creamy richness
• Olive oil: for searing, adds fruity depth
• Garlic cloves: finely chopped for fragrant flavor boosts
• Parmesan cheese: shredded to melt into the sauce lending nuttiness and umami
• Lemon juice: freshens the whole dish with vibrant acidity

Step-by-step Directions

Start With Cooking Chicken:

Warm olive oil in a pan over medium-high heat till it’s shimmering. Lightly dust the chicken with lemon pepper seasoning and flour. Cook chicken breasts about 4 to 5 minutes on each side until golden and fully done. Take them out and keep warm.

Make The Sauce:

Use the same pan and melt butter over medium heat. Toss in chopped garlic and sauté for about a minute until fragrant but don’t let it brown. Stir in flour and cook gently for a minute to get rid of the raw taste while thickening.

Mix Everything Together:

Slowly whisk in chicken broth, white wine, heavy cream, honey, brown sugar, mustard powder, parsley, oregano, and cracked black pepper making sure it’s smooth. Let it simmer gently, stirring often until sauce thickens nicely, about 5 to 7 minutes.

Finish Up With Cheese And Lemon:

Stir grated Parmesan and fresh lemon juice into the sauce until they melt in completely. Place chicken back in and nestle into the sauce. Let it cook gently for another 5 minutes so flavors blend and chicken stays juicy.

Plate And Garnish:

Serve chicken with the rich sauce spooned over. Finish with lemon wedges and some more freshly cracked black pepper for a nice boost just before serving.

Freshly cracked black pepper really changes the game in this dish. It amps up the flavor a ton. I once made this for guests and they kept guessing what was in the sauce because it tasted complex but was actually so simple.

Storage Advice

Keep any leftover chicken and sauce sealed tight in the fridge for up to three days. When reheating, warm it gently on low and add a splash of broth if sauce feels too thick. Avoid microwaving since it can dry the chicken out. Sauce freezes well but if you can, freeze chicken and sauce separately for best results.

Ingredient Switch-ups

Swap out heavy cream for Greek yogurt to keep it lighter but still creamy. Use apple cider vinegar or extra broth instead of wine if you want to skip alcohol. To mix up herbs, try tossing in thyme or basil with the parsley and oregano.

Best Pairings

This lemon pepper chicken is spot on paired with creamy mashed potatoes or garlic buttered noodles that soak up the sauce. Steamed green beans or asparagus bring a nice fresh crunch. A cold glass of Sauvignon Blanc matches the citrus flavors brilliantly.

This became a go-to meal for family celebrations at my house. The bright creamy sauce always gets compliments and requests to make it again. It’s the kind of dish that brings everyone together with happy smiles and second helpings.

Frequently Asked Cooking Questions

→ Which chicken cut works best here?

Using boneless, skinless chicken breasts is best since they cook evenly and soak up the lemon pepper flavor nicely.

→ Can I swap out the dry white wine in the sauce?

Absolutely, you can use more chicken broth instead if you want to skip the wine but keep the taste rich.

→ How do I keep the sauce creamy without the cream separating?

Slowly add the heavy cream into the warm sauce while stirring constantly so it stays smooth and creamy.

→ How can I make the sauce thicker?

The flour helps thicken the sauce naturally. Just let it simmer a little longer for a better thickness.

→ What are good sides with lemon pepper chicken?

Rice, mashed potatoes, or steamed veggies all go great with the tangy, rich chicken.