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.