Description
This Garlic Parmesan Chicken recipe features tender, pan-seared chicken breasts smothered in a rich, creamy garlic Parmesan sauce made with white wine, chicken broth, and fresh herbs. Perfectly seasoned and served with mashed potatoes and roasted vegetables, this dish offers a comforting and flavorful meal that’s ideal for weeknight dinners or special occasions.
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
- 1-2 tablespoons olive oil
Sauce and Garnish
- 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
- Prepare Sauce Ingredients: Combine chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, chicken bouillon cube, onion powder, oregano, basil, and parsley in a large measuring cup with a spout. Set aside. Measure out remaining ingredients before starting cooking.
- Prep Chicken: Slice each chicken breast in half lengthwise to create 2 or 3 thinner pieces. Cover with plastic wrap and gently pound with the textured side of a meat mallet until about ½ inch thick for even cooking.
- Season Chicken: Generously season both sides of the chicken slices with salt, pepper, and the 2 teaspoons of parsley.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes on each side, until a golden brown crust develops. Remove from skillet and set aside.
- Deglaze Pan: Turn off the heat briefly, then add the dry white wine to the skillet. Return heat to medium and use a silicone spatula to scrape up the browned bits (fond) on the bottom and sides of the pan. Let it gently bubble and reduce for about 2 minutes.
- Cook Garlic: Add the minced garlic and cook for 2-3 minutes, stirring occasionally, until the liquid has reduced by half and the garlic is fragrant but not burnt.
- Make Roux: Add butter and flour to the skillet, stirring constantly to combine and cook for 1-2 minutes until raw flour taste disappears and the mixture becomes fragrant.
- Add Sauce Mixture: Gradually add the prepared sauce mixture from step 1 in small splashes while stirring continuously. Bring to a boil, then reduce to a simmer and cook for about 8 minutes until the sauce thickens and reduces.
- Incorporate Cheese and Lemon: Lower the heat to low. Slowly sprinkle in the freshly grated Parmesan cheese while stirring until fully melted and incorporated. Stir in fresh lemon juice to brighten the sauce.
- Finish Chicken: Return the seared chicken pieces to the skillet, spoon sauce over them, and heat through for 5 minutes or until the sauce reaches your desired thickness and the chicken is fully warmed.
- Serve: Garnish with additional parsley and serve hot alongside mashed potatoes and roasted vegetables for a complete meal.
Notes
- Dry white wine enhances the sauce’s flavor but can be substituted with additional chicken broth if preferred.
- Pounding the chicken ensures even thickness and quick, uniform cooking.
- Adjust the sauce thickness by simmering longer if needed.
- For a lower fat version, reduce the butter and heavy cream quantities.
- This dish pairs well with mashed potatoes, rice, or roasted seasonal vegetables.
- Ensure not to burn the garlic during cooking to avoid bitterness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
