Lemon Pepper Chicken: 5 Steps to a Flavorful Delight

This Lemon Pepper Chicken recipe is a flavorful and creamy stovetop dish featuring tender chicken breasts cooked in a savory lemon pepper sauce.

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Pat the chicken breasts dry with paper towels. Season them evenly with 2 teaspoons of lemon pepper seasoning. Dredge each chicken breast lightly in ¼ cup of flour, coating both sides.
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for about 4 to 5 minutes per side until they develop a golden-brown exterior and are cooked through. Remove the chicken to a plate and cover to keep warm.
In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Whisk in 3 tablespoons of flour and cook for a minute to form a roux.
Gradually whisk in 2 cups chicken broth along with ½ cup dry white wine and 1 chicken bouillon cube until smooth. Stir in 3 tablespoons heavy cream, 1 tablespoon honey, ½ teaspoon brown sugar, and 1 teaspoon each of mustard powder, parsley, and oregano. Cook the sauce, stirring frequently, until it thickens slightly, about 5 to 7 minutes.
Stir in ⅓ cup grated Parmesan cheese and 2 tablespoons fresh lemon juice. Adjust seasoning with freshly cracked pepper to taste. Return the cooked chicken breasts to the skillet, spoon some sauce over them, and let everything simmer together for about 3 to 5 minutes.
Plate the chicken breasts, spoon extra sauce on top, and garnish with lemon wedges on the side. Serve immediately with your choice of sides.