Description
Garlic Parmesan Chicken is a rich and creamy skillet dish featuring tender chicken breasts seared to golden perfection and smothered in a flavorful garlic parmesan sauce. Made with a blend of chicken broth, white wine, fresh garlic, and Parmesan cheese, this recipe is perfect for a comforting and elegant weeknight dinner served alongside mashed potatoes and roasted vegetables.
Ingredients
Sauce Ingredients
- 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 onion powder
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
Chicken
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 teaspoons parsley (for seasoning and garnish)
- 1-2 tablespoons olive oil
Sauce and Other Ingredients
- ¾ cup dry white wine
- 4 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
Instructions
- Combine Sauce Ingredients: In a large measuring cup with a spout, combine chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, chicken bouillon cube, onion powder, oregano, basil, and parsley. Mix well and set aside.
- Prepare Chicken: Slice each chicken breast in half lengthwise to create 2-3 thinner cutlets. Cover the slices with plastic wrap and gently pound using the textured side of a meat mallet until evenly about ½ inch thick.
- Season Chicken: Season both sides of the pounded chicken with salt, pepper, and 2 teaspoons of parsley for added flavor.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the chicken slices in batches for 4-5 minutes per side or until they develop a golden-brown crust. Remove cooked chicken and set aside.
- Deglaze Skillet: Turn off heat briefly, then add the white wine to the skillet. Set the heat back to medium and use a silicone spatula to scrape the bottom and sides to loosen any browned bits (fond) for flavor. Let the wine gently bubble and reduce for 2 minutes. Add minced garlic and cook for another 2-3 minutes until the liquid has reduced by half.
- Add Butter and Flour: Stir in butter and flour to form a roux. Cook for 1-2 minutes to eliminate the raw flour flavor, stirring continuously.
- Incorporate Sauce Mixture: Gradually add the prepared sauce mixture in small splashes while stirring continuously to prevent lumps. Bring the sauce to a boil, then lower the heat and let it simmer and reduce for about 8 minutes until slightly thickened.
- Add Cheese and Lemon: Reduce heat to low and slowly sprinkle in the Parmesan cheese while stirring constantly. Add fresh lemon juice and stir to combine thoroughly.
- Finish the Dish: Return the seared chicken to the skillet, spoon the sauce over each piece, and heat through for about 5 minutes or until the sauce reaches desired thickness. Garnish with additional parsley and serve immediately with mashed potatoes and roasted vegetables.
Notes
- Use dry white wine for best flavor; if unavailable, substitute with additional chicken broth.
- Pounding the chicken ensures even cooking and tenderness.
- Adjust seasoning according to taste before serving.
- Serve with mashed potatoes and roasted vegetables to complement the creamy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
