Parmesan Lemon Pepper Chicken

If you’re looking for a dinner that feels restaurant-worthy yet comes together in a single skillet, this Parmesan Lemon Pepper Chicken delivers in every way. Golden-seared chicken cutlets are simmered in a silky lemon Parmesan cream sauce infused with garlic, white wine, and fresh herbs. The result is a dish that’s bright, savory, slightly creamy, and deeply satisfying.

This recipe is the kind of weeknight dinner that feels special enough for guests but simple enough to make on a busy evening. It combines the bold citrusy punch of lemon pepper seasoning with the richness of freshly grated Parmesan and butter. The balance of tangy lemon juice, subtle sweetness from brown sugar, and depth from Dijon mustard creates a layered sauce that clings beautifully to the chicken.

Whether you’re serving this for a cozy family dinner, a casual dinner party, or meal prepping for the week, this Parmesan Lemon Pepper Chicken stands out for its flavor, simplicity, and versatility.

Why You’ll Love This Recipe

• One-skillet meal with easy cleanup
• Perfect balance of creamy, tangy, savory, and herbaceous flavors
• Golden, juicy chicken with a restaurant-quality sauce
• Ready in under 45 minutes
• Made with pantry-friendly ingredients
• Easy to pair with vegetables, pasta, or grains

Ingredients Breakdown

This recipe serves 4 people.

Chicken

• 2 large chicken breast, boneless and skinless
• 2 teaspoons lemon pepper seasoning
• ¼ cup flour
• ¼ cup olive oil

Sauce

• 2 cups chicken broth
• 3 tablespoons heavy cream
• 1½ tablespoons brown sugar
• ½ teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Italian seasoning
• ¼ teaspoon coarse black pepper
• ½ cup white cooking wine
• 3 tablespoons butter
• 2 teaspoons minced garlic
• 3 tablespoons flour
• ⅓ cup Parmesan cheese, freshly grated
• 2 tablespoons fresh lemon juice
• 1 lemon, cut into wedges
• Fresh lemon zest, for garnish
• Freshly cracked black pepper, for garnish

All ingredient measurements and components are used exactly as listed to ensure proper texture, thickness, and flavor balance.

Tools & Equipment Needed

To make this Parmesan Lemon Pepper Chicken, you’ll need:

• Large skillet (preferably heavy-bottomed or cast iron)
• Large measuring cup or mixing bowl
• Whisk
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Spatula or wooden spoon
• Microplane or zester (for lemon zest)
• Tongs

Step-by-Step Instructions

Step 1: Prepare the Sauce Base

In a large measuring cup or bowl, whisk together:

• 2 cups chicken broth
• 3 tablespoons heavy cream
• 1½ tablespoons brown sugar
• ½ teaspoon Dijon mustard
• 1 tablespoon fresh parsley
• 1 teaspoon Italian seasoning
• ¼ teaspoon coarse black pepper

Whisk until fully combined and set aside. Preparing this mixture ahead ensures a smooth sauce later.

Step 2: Prepare the Chicken

Slice the 2 large chicken breasts in half lengthwise to create thinner pieces, about ½ inch thick. This ensures even cooking and a tender result.

Season both sides of each piece with 2 teaspoons lemon pepper seasoning. Lightly coat each piece in ¼ cup flour, shaking off any excess. The flour helps create a golden crust and thickens the sauce later.

Step 3: Sear the Chicken

Heat ¼ cup olive oil in a large skillet over medium-high heat.

Once the oil is hot, add the chicken. Sear for 4–5 minutes per side until golden brown. Avoid overcrowding the skillet—cook in batches if needed.

Transfer the seared chicken to a plate and set aside.

Step 4: Deglaze with Wine

Turn off the heat and pour ½ cup white cooking wine into the skillet.

Turn the heat back to medium. Using a spatula, scrape up the browned bits from the bottom of the pan. These bits add tremendous flavor to the sauce.

Let the wine bubble and reduce by half, about 3 minutes.

Step 5: Build the Roux

Add 3 tablespoons butter and 2 teaspoons minced garlic to the skillet. Cook for 1 minute, stirring frequently to prevent burning.

Stir in 3 tablespoons flour and cook for another 2 minutes. This step removes the raw flour taste and creates a base for a thick, velvety sauce.

Step 6: Create the Sauce

Slowly pour in the prepared sauce mixture while stirring continuously to prevent lumps.

Bring the mixture to a boil, then reduce to a gentle simmer. Allow it to thicken for 5 minutes.

Step 7: Add Cheese and Lemon

Lower the heat.

Stir in ⅓ cup freshly grated Parmesan cheese until fully melted and smooth.

Add 2 tablespoons fresh lemon juice and stir to combine.

Step 8: Finish Cooking the Chicken

Return the chicken to the skillet and spoon sauce over the top.

Simmer uncovered for 4 minutes.

Add lemon wedges and simmer for 1 additional minute.

Step 9: Garnish and Serve

Turn off the heat.

Finish with fresh lemon zest and freshly cracked black pepper.

Serve hot with your favorite sides.

Tips & Variations

Vegetarian Option

Replace chicken with thick slices of cauliflower steak or large portobello mushrooms. Follow the same searing method.

Gluten-Free Option

Use a 1:1 gluten-free flour blend in place of regular flour.

Dairy-Free Option

Substitute heavy cream with full-fat coconut milk and use dairy-free Parmesan alternative.

Adjusting Spice Level

Add extra cracked black pepper for more bite or reduce lemon pepper seasoning slightly for a milder flavor.

Pantry Substitutions

If you don’t have fresh parsley, use 1 teaspoon dried parsley in the sauce mixture.

Flavor Profile & Pairings

This dish is bright, savory, and slightly creamy. The lemon adds freshness while Parmesan provides depth and umami. The garlic and wine create a subtle richness without overpowering the citrus notes.

Best side dishes include:

• Creamy mashed potatoes
• Buttered egg noodles
• Steamed broccoli
• Roasted asparagus
• Garlic rice
• Crusty bread for soaking up sauce

Nutritional Overview

Per serving (8 oz):

• Calories: 484 kcal
• Carbohydrates: 20g
• Protein: 30g
• Fat: 32g
• Saturated Fat: 12g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 15g
• Trans Fat: 0.4g
• Cholesterol: 116mg
• Sodium: 782mg
• Potassium: 559mg
• Fiber: 2g
• Sugar: 6g
• Vitamin A: 635 IU
• Vitamin C: 20mg
• Calcium: 150mg
• Iron: 2mg

Dietary considerations: Contains dairy and gluten. Nut-free.

Make-Ahead & Meal Prep Tips

• Slice and season chicken up to 24 hours in advance.
• Prepare the sauce mixture ahead and refrigerate for up to 2 days.
• Store cooked chicken and sauce in an airtight container for up to 3 days.

Reheat gently over low heat, adding a splash of chicken broth if needed.

FAQs

Can I use chicken thighs?

Yes, boneless skinless thighs work well. Adjust cooking time as needed.

Can I skip the wine?

The wine adds depth, but you may substitute additional chicken broth if necessary.

Why slice the chicken thin?

Thinner pieces cook evenly and stay tender.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor.

How do I prevent lumps in the sauce?

Slowly pour the liquid while whisking continuously.

Cooking Timeline (At a Glance)

Stage	Time
Prep Time	10 minutes
Cook Time	25 minutes
Total Time	35 minutes

Serving Suggestions

Serve over mashed potatoes or pasta for a hearty meal. For lighter options, pair with roasted vegetables or a crisp green salad. Garnish with extra Parmesan and lemon zest for presentation.

Recipe Variations

1. Add capers for a briny twist.
2. Stir in baby spinach during the final simmer.
3. Add sautéed mushrooms to the sauce.
4. Turn it into a pasta dish by tossing with linguine.

Ingredient Spotlight

Lemon Pepper Seasoning

A blend of cracked black pepper and dried lemon zest that provides bright citrus flavor with a spicy edge. Store in a cool, dry place.

Parmesan Cheese

Use freshly grated Parmesan for best melting and flavor. Avoid pre-shredded varieties, which contain anti-caking agents.

Pro Cooking Tips

• Use freshly grated Parmesan for smooth melting.
• Let the wine reduce properly for concentrated flavor.
• Do not overcrowd the pan when searing.
• Simmer gently to avoid overcooking chicken.

Storage & Freezing Guide

Refrigerate in airtight container up to 3 days.

To freeze: cool completely, store in freezer-safe container up to 2 months.

Thaw overnight in refrigerator and reheat gently.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	484 kcal
Protein	30g
Carbohydrates	20g
Fat	32g
Fiber	2g

Contains dairy and gluten. Nut-free.

Expanded Conclusion

Parmesan Lemon Pepper Chicken is the perfect balance of bright citrus and creamy comfort. With its golden crust, velvety sauce, and bold flavor, it’s a dish that feels elevated yet approachable. Whether you’re cooking for family or entertaining guests, this recipe delivers consistent, impressive results every time.

Try it once, and it may just become your go-to chicken dinner. Save it, share it, and come back for more comforting, flavor-packed recipes designed for real home cooks who love great food.

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