Description
This Garlic Parmesan Chicken recipe features tender boneless chicken breasts seared to golden perfection and simmered in a rich, creamy sauce made with Parmesan cheese, garlic, white wine, and a blend of herbs. Finished with fresh lemon juice and parsley, it’s a flavorful and comforting dish perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless chicken breasts
- Salt & freshly ground black pepper, to taste
- Chopped fresh parsley, for seasoning and garnish
Sautéing & Searing
- 2 tablespoons olive oil
Sauce
- 4 cloves fresh garlic, minced
- 2 tablespoons butter
- 3 tablespoons butter (additional, for roux)
- 3 tablespoons flour
- 1¾ cups chicken broth
- ¼ cup heavy cream
- ¾ cup white wine
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon honey
- Dried herbs (oregano, basil, parsley), about 1 teaspoon each or to taste
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon juice
Instructions
- Prep the Chicken: Slice each chicken breast in half horizontally, then pound them to about ½ inch thickness for even cooking. Season both sides with salt, freshly ground black pepper, and some chopped fresh parsley to infuse flavor.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes on each side until they turn a beautiful golden brown. Once done, remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, sauté the minced garlic until it becomes fragrant but not browned to avoid bitterness. Add 2 tablespoons of butter and then the 3 tablespoons of flour to create a roux. Cook this mixture for a minute while stirring continuously to eliminate the raw flour taste.
- Add Liquids and Seasonings: Gradually whisk in the chicken broth, followed by the heavy cream and white wine to deglaze the pan, scraping up all the flavorful browned bits. Stir in Worcestershire sauce, mustard powder, honey, and dried herbs. Bring this mixture to a simmer, allowing it to thicken slightly and the flavors to meld together.
- Add Parmesan and Lemon Juice: Lower the heat to prevent the sauce from breaking. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Finish by adding the fresh lemon juice to brighten and balance the richness.
- Combine and Simmer: Return the seared chicken breasts to the skillet, coating them thoroughly in the sauce. Let them simmer gently for about 5 minutes to absorb the flavors and ensure the chicken is cooked through.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top for a pop of color and freshness. Serve the Garlic Parmesan Chicken hot alongside your favorite sides such as mashed potatoes, steamed vegetables, or a crisp salad.
Notes
- Add the garlic after deglazing with wine to prevent burning and bitterness.
- Lower the heat before adding cream and Parmesan to prevent sauce separation and ensure smooth texture.
- Remove the sauce from heat before stirring in Parmesan cheese for a lump-free sauce.
- If the sauce becomes too thick, thin it with a little more chicken broth or cream.
- Finish with lemon juice to balance richness and enhance flavor brightness.
