Description
Garlic Parmesan Chicken is a rich and flavorful dish featuring tender chicken breasts seared to golden perfection and smothered in a creamy garlic Parmesan sauce. Enhanced by white wine, fresh garlic, and a medley of herbs, this comforting meal is perfect when 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 and Cooking Ingredients
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 teaspoons parsley
- 1-2 tablespoons olive oil
- 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 Mixture: 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 for later use.
- Prepare the Chicken: Slice each chicken breast in half lengthwise to make 2-3 thinner cutlets. Cover with plastic wrap and gently pound with the textured side of a meat mallet until about ½ inch thick.
- Season the Chicken: Season both sides of each chicken cutlet evenly with salt, pepper, and parsley.
- Sear the 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 crust develops. Remove the chicken and set it aside.
- Deglaze the Pan: Turn off the heat briefly. Add the dry white wine to the skillet and then return heat to medium. Use a silicone spatula to scrape the bottom and sides of the skillet to loosen all browned bits (fond). Bring the wine to a gentle simmer and reduce for 2 minutes. Add minced garlic and cook for an additional 2-3 minutes until the liquid has reduced by half.
- Make the Roux: Add butter and flour to the skillet and stir together, cooking for 1-2 minutes to remove the raw flour taste.
- Add Sauce Mixture: Gradually pour the prepared sauce mixture into the skillet in small splashes while stirring continuously. Bring the sauce to a boil and then reduce heat to simmer. Let it simmer and reduce for about 8 minutes until slightly thickened.
- Incorporate Parmesan and Lemon: Lower the heat to low and slowly sprinkle in the Parmesan cheese while stirring constantly to avoid clumps. Stir in the fresh lemon juice for brightness.
- Finish the Dish: Return the seared chicken to the skillet and spoon the sauce over the pieces. Heat through for 5 minutes or until the sauce reaches desired thickness. Garnish with additional parsley and serve with mashed potatoes and roasted vegetables.
Notes
- Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay for the best flavor.
- Pounding the chicken thin ensures even cooking and tender texture.
- Adjust the sauce thickness by simmering longer if you prefer it thicker.
- This dish pairs well with mashed potatoes and roasted seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
