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Garlic Parmesan Chicken Recipe

Garlic Parmesan Chicken Recipe
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4.8 from 514 reviews

This Garlic Parmesan Chicken is a flavorful main course featuring tender, seared chicken breasts smothered in a rich, creamy sauce packed with fresh garlic, savory Parmesan cheese, dry white wine, and a medley of herbs. Quick to prepare and perfect for weeknights or special dinners, it pairs beautifully with mashed potatoes or roasted vegetables.

Ingredients

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 onion powder
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • ½ teaspoon parsley

Chicken/Other

  • 2 large boneless skinless chicken breasts
  • Salt and pepper, to taste
  • 2 teaspoons parsley (plus more for garnish)
  • 1–2 tablespoons olive oil
  • ¾ cup dry white wine (such as Pinot Grigio, Chardonnay, or Sauvignon Blanc)
  • 4 cloves garlic, minced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prepare the Sauce Ingredients: In a large measuring cup with a spout, combine the chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, half bouillon cube, onion powder, oregano, basil, and parsley. Set aside. Measure out all the remaining ingredients before beginning the cooking process for easy execution.
  2. Prepare the Chicken: Slice each chicken breast in half horizontally to create 2-3 thinner pieces. Cover the chicken with plastic wrap and use the textured side of a meat mallet to pound each piece to an even ½ inch thickness. Season both sides of chicken with salt, pepper, and parsley.
  3. Sear the Chicken: Heat 1-2 tablespoons olive oil in a wide, 12-inch skillet over medium-high heat. Sear the chicken in batches, cooking for 4-5 minutes per side, until a golden crust develops. Once cooked through, transfer the chicken to a plate and set aside.
  4. Deglaze the Pan: Turn off the heat and add the white wine to the skillet. Turn heat to medium and use a silicone spatula to scrape up any browned bits (fond) from the bottom and sides of the skillet. Bring the wine to a gentle bubble and let it reduce for about 2 minutes. Add the minced garlic and cook for 2-3 more minutes until the liquid has reduced by half and the garlic is fragrant.
  5. Make the Roux: Add the butter and flour to the skillet, stirring to combine. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste. This will help thicken your sauce.
  6. Add the Sauce Ingredients: Gradually add the prepared sauce mixture to the skillet in small splashes, stirring continuously to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow the sauce to simmer and reduce for about 8 minutes, stirring occasionally.
  7. Finish the Sauce: Lower the heat to low and slowly sprinkle in the Parmesan cheese, stirring well after each addition to melt smoothly into the sauce. Stir in the fresh lemon juice for brightness.
  8. Combine and Serve: Return the chicken breasts (and any accumulated juices) back to the skillet. Spoon sauce over the chicken, letting everything heat through for about 5 minutes or until the sauce is thickened to your liking. Garnish with extra fresh parsley. Serve hot with mashed potatoes or roasted vegetables as desired.

Notes

  • Cheese: Grate Parmesan fresh from a block for the best flavor and sauce texture. Avoid pre-shredded cheese, which doesn’t melt as smoothly.
  • Wine Substitution: If you prefer not to cook with wine, use extra chicken broth instead.
  • Skillet Size: Use a wide, 12-inch skillet to ensure the sauce thickens and reduces properly.
  • Optional Color: For a darker sauce, add a few drops of Gravy Master (optional).
  • Make It with Pasta: To turn this into a pasta dish, toss cooked pasta in the finished sauce and serve with sliced chicken.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. The dish reheats well from refrigerated or frozen.
  • Yield: Nutritional information is for one serving based on four total servings.

Nutrition

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