Creamy Lemon Pepper Chicken

    35 minutes

    This is a delicious microwave chicken recipe is flavoured with parmesan, white wine and lemon pepper.

    194 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breasts
    • 375 ml (1½ cups) sour cream
    • 1/4 cup (30g) grated parmesan cheese
    • 1/3 cup (80ml) white wine
    • 1/4 cup (60ml) chicken stock
    • 1 pinch salt
    • 1 dash lemon pepper

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Simmer chicken breasts in water to cover until almost tender. Drain and reserve the water.
    2. In a microwave-safe dish, mix together sour cream, parmesan cheese, white wine, chicken stock, salt and lemon pepper.
    3. Cut chicken into bite size pieces, and put in sauce mixture. Cover. Microwave on high for about 10 to 15 minutes, then on low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is ready to serve.

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    Reviews in English (144)


    thought this was excellent. yummy. did not put in the microwave; rather cooked the chicken in a pan with a little olive oil, at the same time mixed all the sauce ingredients in a bowl. took chicken off the heat JUST before it was done and sliced it then put it back in the pan and poured the sauce over it. let it simmer for a good 1/2 hour - be patient... it WILL thicken. it was not bland at all! you have to let it reduce to concentrate the flavour.  -  17 Jun 2005  (Review from Allrecipes USA and Canada)


    DELICIOUS! I doctored it up, but then I always do. Borrowed some tips from previous reviewers. I threw in some parsley, extra lemon pepper, garlic and 2 cans of mushrooms. Amazing flavor, and I even used fat-free sour cream. Tossed it over bowtie pasta and steamed zucchini and dinner was smashing! Thanks to the submitter and the reviewers!  -  04 Dec 2001  (Review from Allrecipes USA and Canada)


    Very good! It is definitely like chicken stroganoff, as one reviewer suggested, and SO EASY! I've made this recipe 2x - 1st exactly as stated in the recipe, and it was wonderful - it cooks so quickly in the microwave that the chicken stayed nice and moist, and it made a thick, rich sauce! The 2nd time I cooked this on the stovetop & made a few changes, just to mix it up a little bit. I quickly browned the breasts over hi heat 1st, then poured in *ONE QUARTER CUP* of chicken broth & stirred in the wine, parmesan, & fat free sour cream, & a little extra lemon pepper, and reduced heat to a simmer. I left the breasts whole so they would stay nice & moist, and simmered the entire mixture for about 30 mins. I cannot understand why some reviewers stated that the sauce did not thicken - I actually had to add a splash more wine to mine because the sauce was a little too thick. THe only thing I can think of is that they used ALL of the reserved chicken broth, INSTEAD of just 1/4 cup as the ingredient list specifies?? I mean, if you do the's 14 oz. of sr crm and grated cheese, with less than 5 oz. of liquid = a fairly thick sauce. Thanks, Alice, for this good & easy recipe.  -  10 Feb 2005  (Review from Allrecipes USA and Canada)