Garlic Parmesan Chicken

Naomi

Everyday Culinary Delights 👩‍🍳

Garlic Parmesan Chicken is a savory dish that combines the rich, creamy flavors of Parmesan cheese and garlic with tender, seared chicken breasts. The sauce, made with white wine, heavy cream, and a blend of herbs, perfectly complements the juicy chicken, creating a comforting and flavorful meal.

Appeal and Popularity

This dish is beloved for its simplicity and gourmet taste, making it a popular choice for home cooks seeking a restaurant-quality meal at home. The combination of garlic and Parmesan is a classic, universally appealing flavor pairing that elevates the dish, making it suitable for both casual dinners and special occasions.

Ingredients Breakdown

Chicken Breasts

The foundation of this dish, boneless skinless chicken breasts, offer a lean protein option that absorbs the flavors of the sauce beautifully. Slicing the breasts thinly ensures even cooking and a tender texture.

Parmesan Cheese

Freshly grated Parmesan is essential for its sharp, salty flavor, which enriches the sauce and adds depth to the dish. Using high-quality Parmesan can significantly enhance the overall taste.

Garlic

Garlic is a key flavor component, providing a robust, aromatic base for the sauce. Its presence is bold yet balanced, perfectly complementing the Parmesan.

White Wine

White wine adds acidity and complexity to the sauce, helping to deglaze the pan and lift the rich flavors. Opt for a dry white wine to avoid overpowering sweetness.

Heavy Cream

Heavy cream contributes to the sauce’s rich, velvety texture. Its creaminess balances the sharpness of the Parmesan and the acidity of the wine, creating a well-rounded flavor profile.

Spices and Seasonings

A blend of onion powder, oregano, basil, and parsley adds layers of flavor, infusing the dish with herbal notes that enhance the garlic and Parmesan. A touch of mustard powder and honey adds subtle complexity, while Worcestershire sauce deepens the umami flavors.

Importance of Ingredient Quality

Using high-quality ingredients is crucial for this recipe, as each component plays a significant role in the overall flavor. Fresh garlic, quality Parmesan, and a good wine can elevate the dish from ordinary to exceptional, making it a standout meal for any occasion.

Recipe Instructions and Tips

Preparation Steps

Slicing and Preparing Chicken Breasts

Start by slicing the chicken breasts in half lengthwise to create thinner pieces, which ensures quicker and more even cooking. Once sliced, place the chicken between two pieces of plastic wrap and use a meat mallet to pound it to an even thickness of about ½ inch. This step is crucial for achieving a tender, evenly cooked chicken.

Seasoning the Chicken

Season both sides of the chicken generously with salt, pepper, and parsley. This simple seasoning enhances the natural flavors of the chicken and prepares it for searing. The parsley adds a fresh, herbal note that complements the richness of the Parmesan and garlic in the sauce.

Tips:

Ensure even thickness to avoid overcooking.

Use fresh parsley for the best flavor.

Cooking the Chicken

Detailed Steps for Searing Chicken

Heat the Pan: Start by heating 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Ensure the pan is hot before adding the chicken to achieve a proper sear.

Sear the Chicken: Place the seasoned chicken in the skillet, being careful not to overcrowd the pan. Sear each piece for 4-5 minutes on each side, allowing a golden crust to form before flipping.
Remove and Rest: Once the chicken is seared, remove it from the pan and let it rest on a plate. This allows the juices to redistribute, keeping the chicken moist.

Tips for Achieving a Golden Crust

Pat the Chicken Dry: Ensure the chicken is dry before seasoning and searing. Moisture on the surface can prevent browning and lead to steaming instead of searing.
Use a Hot Pan: Make sure the oil is shimmering before adding the chicken. A hot pan is essential for creating a crispy, golden crust.
Avoid Overcrowding: Cook the chicken in batches if necessary. Overcrowding the pan lowers the temperature and can prevent the chicken from browning properly.

Making the Sauce

Step-by-Step Guide to Creating the Sauce

Deglaze the Pan: After removing the chicken, turn off the heat and add the white wine to the skillet. Turn the heat back to medium, using a silicone spatula to scrape up the browned bits (fond) from the bottom of the pan. This step is crucial as these bits add deep flavor to the sauce. Bring the wine to a gentle bubble and reduce it for about 2 minutes.
Add Garlic: Stir in the minced garlic and cook for 2-3 minutes until the liquid reduces by half, allowing the garlic to soften and infuse the sauce with its aroma.

Incorporate Butter and Flour: Add the butter and let it melt completely. Then, sprinkle the flour over the mixture, stirring continuously to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste and begin thickening the sauce.
Combine with Sauce Mixture: Gradually pour in the sauce mixture (chicken broth, cream, Worcestershire sauce, mustard powder, honey, and spices) in small splashes, stirring constantly to ensure a smooth consistency. Bring the mixture to a boil, then reduce it to a simmer, allowing it to thicken for about 8 minutes.
Finish with Parmesan and Lemon: Lower the heat and slowly sprinkle in the freshly grated Parmesan cheese, stirring continuously until fully melted and incorporated. Finally, stir in the fresh lemon juice for a bright, acidic finish that balances the richness of the sauce.

Tips for Perfect Consistency and Flavor Balance

Stir Constantly: To avoid lumps and ensure a smooth sauce, stir constantly while adding the flour and liquid ingredients.
Reduce to Thicken: Allow the sauce to simmer and reduce to your desired consistency, making sure it’s thick enough to coat the back of a spoon.

Taste and Adjust: Before adding the chicken back to the sauce, taste and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to balance the flavors.

Importance of Deglazing and Reducing the Wine

Deglazing with wine is essential because it lifts the flavorful browned bits from the bottom of the pan, incorporating them into the sauce. Reducing the wine concentrates its flavors, enhancing the overall depth and complexity of the sauce while ensuring it doesn’t overpower the dish. This step is key to developing a rich, flavorful base for the sauce.

Combining Chicken and Sauce

Instructions for Finishing the Dish

Reintroduce the Chicken: Once the sauce has reached the desired consistency, carefully place the seared chicken breasts back into the skillet.
Coat with Sauce: Spoon the sauce over the chicken, ensuring each piece is well-coated. This helps the flavors meld together and allows the chicken to absorb the richness of the sauce.

Final Simmer: Let the chicken simmer in the sauce for about 5 minutes, ensuring it is fully heated through and the sauce has thickened further if needed.

How to Properly Integrate Chicken with Sauce

Even Distribution: Arrange the chicken pieces evenly in the skillet to ensure that each piece is surrounded by sauce. This promotes even heating and flavor absorption.

Spoon the Sauce: Continually spoon the sauce over the chicken while it simmers to enhance the flavor infusion.

Final Cooking Steps and Adjustments

Check for Doneness: Ensure the chicken is fully cooked by checking its internal temperature, which should reach 165°F (74°C).

Adjust the Sauce: If the sauce is too thick, you can thin it out with a splash of chicken broth or cream. If it’s too thin, continue simmering until it reaches the desired consistency.
Season to Taste: Before serving, taste the sauce one last time and adjust the seasoning with salt, pepper, or more lemon juice if needed.

Frequently Asked Questions

What type of chicken is best for this recipe?

Boneless, skinless chicken breasts are ideal for this recipe due to their lean texture and ability to absorb the flavors of the sauce. Thinner cuts or pounded chicken work best to ensure even cooking and tenderness.

Can I substitute ingredients (e.g., non-alcoholic alternatives for wine)?

Yes, you can substitute chicken broth or apple cider vinegar mixed with water for the white wine. These alternatives will still add depth and acidity to the sauce without alcohol.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or cream to revive the sauce’s consistency.

What are some good side dishes to serve with Garlic Parmesan Chicken?

Mashed potatoes, roasted vegetables, or pasta are excellent side dishes. These options complement the rich, creamy sauce and make for a well-rounded meal.

Garlic Parmesan Chicken

Author: Christine

Description

This Garlic Parmesan Chicken recipe features tender, juicy chicken breasts seared to golden perfection and smothered in a rich, creamy garlic-Parmesan sauce. The sauce, infused with white wine, heavy cream, and a blend of herbs, delivers a flavorful and comforting dish that’s perfect for both weeknight dinners and special occasions. Pair it with mashed potatoes or roasted vegetables for a complete meal that’s sure to impress.

Ingredients

Scale

Sauce

1 ¾ cups chicken broth
¼ cup heavy cream
1 teaspoon Worcestershire sauce

1 teaspoon mustard powder
1 teaspoon honey
½ chicken bouillon cube

½ teaspoon EACH: onion powder, oregano, basil, parsley

Chicken/Other

2 large boneless skinless chicken breasts
Salt/Pepper

2 teaspoons parsley
1–2 tablespoons olive oil
¾ cup dry white wine, see notes

4 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour

½ cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice

Instructions

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.

Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
Season each side of the chicken with salt, pepper, and parsley.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce for 2 minutes. Add the garlic and cook for 2-3 more minutes, until the liquid has reduced by half.
Add the butter and flour and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer and reduce for about 8 minutes.

Reduce heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously. Stir in the lemon juice.
Add the chicken back and spoon the sauce on top. Heat through for 5 minutes or until the sauce has reached your desired thickness. Garnish with parsley and serve with mashed potatoes and roasted vegetables of choice!

Notes

For best results, use freshly grated Parmesan and a good-quality dry white wine to enhance the flavor of the sauce. If you prefer a non-alcoholic option, substitute the wine with chicken broth or apple cider vinegar mixed with water. The sauce can be adjusted to your desired consistency by simmering longer to thicken or adding a splash of broth to thin it out. Be sure to taste and adjust seasoning before serving to achieve the perfect balance.

Garlic Parmesan Chicken

Naomi