Description
This Lemon Pepper Chicken is a quick, flavorful dish featuring perfectly cooked chicken breasts in a creamy sauce. Ideal for weeknight dinners and guaranteed to impress!
Ingredients
Scale
- 4 boneless skinless chicken breasts pounded to 1/2" thick
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 cup flour will not need all of it
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter cubed, divided
- 1 large shallot minced
- 1 cup low-sodium chicken stock
- 1/3 cup dry white wine
- 3 tablespoons lemon juice plus more to taste
- 1 teaspoon coarse black pepper plus more to taste
- 1/2 cup heavy cream
- 4 lemon slices for garnish
- 1/4 cup minced flat-leaf italian parsley
Instructions
- Season the chicken breasts with salt, pepper, and garlic powder on both sides, then dredge in flour and shake off excess. Place on a parchment-lined baking sheet.
- Heat a large pan to less than medium heat. Add olive oil and 2 tablespoons of butter. Sear chicken about 3-4 minutes per side until cooked through, then set aside on a foil-tented platter.
- In the same pan, lower the heat to medium-low, add shallot, remaining butter, and a pinch of salt. Sauté until translucent, then add 2 tablespoons of dredging flour and cook until no white spots remain.
- Add wine and chicken stock, then increase heat to high. Scrape the pan with a wooden spoon. Boil for 2 minutes, then reduce to a simmer and mix in lemon juice and coarse black pepper.
- Stir in the cream and bring back to a simmer. Taste the sauce and adjust salt, pepper, and lemon juice as needed.
- Add the chicken and half the parsley to the sauce, gently coating all pieces. Warm for 2-3 minutes. Turn off heat, add remaining parsley and lemon slices. Serve with crusty bread.
Notes
If your sauce thickens too much, you can thin it with a few tablespoons of chicken stock until you reach the desired consistency.
Feel free to adjust the amount of lemon juice according to your taste preference.
Nutrition
- Serving Size: 1 piece
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 150mg