Garlic Parmesan Chicken Recipes

Why You’ll Love This Recipe

• Flavorful sauce: Rich Parmesan cheese, buttery garlic, and a splash of white wine combine for a decadent sauce.

• Simple steps: Easy one-skillet cooking with quick searing and sauce-making.

• Customizable: Pair with mashed potatoes, roasted veggies, or pasta.

• Crowd-pleasing: Mild flavors that appeal to most palettes, yet refined enough to impress.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Sauce

• 1¾ 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

• 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

Directions

1. Prepare the sauce: In a large measuring cup, whisk together all sauce ingredients; set aside.

2. Prep chicken: Slice breasts horizontally into thinner cutlets. Cover with plastic wrap and pound to about ½″ thickness.

3. Season chicken: Sprinkle both sides with salt, pepper, and parsley.

4. Sear chicken: Heat olive oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side, until golden brown. Transfer to a plate.

5. Deglaze with wine: Remove pan from heat, pour in wine, return to medium heat, and scrape up brown bits (“fond”). Simmer 2 minutes, add garlic, cook 2–3 more minutes until wine reduces by half.

6. Make roux: Add butter and flour, stirring for 1–2 minutes to remove raw flour taste.

7. Add sauce base: Gradually whisk in sauce mixture, bring to a boil, then reduce to simmer. Cook about 8 minutes until slightly thickened.

8. Finish sauce: Lower heat to low, gradually stir in Parmesan until melted. Stir in lemon juice.

9. Combine and serve: Return chicken to skillet, spoon sauce over, and warm through 5 minutes until desired thickness is reached. Garnish with parsley and serve.

Servings and timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 35 minutes

• Total time: 50 minutes

Variations

• Low‑carb option: Skip flour; thicken sauce with extra cheese and cream.

• Wine replacement: Use extra chicken broth instead of white wine.

• Herb twist: Add thyme, rosemary, or crushed red pepper flakes for extra flavor.

Storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

• Reheating: Warm gently in a saucepan over low heat, adding a splash of broth or cream if needed, until heated through.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes! Boneless skinless chicken thighs work well and stay juicier. Follow same cooking times.

2. What wine is best for the sauce?

Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Non-alcoholic options include extra chicken broth or white grape juice.

3. How can I thicken the sauce without flour?

Omit the flour and incorporate extra Parmesan and cream; simmer until desired thickness.

4. Can this be made gluten‑free?

Yes—substitute the flour with a gluten-free flour blend or cornstarch (½ tablespoon cornstarch mixed with water) to thicken.

5. Can I make this ahead of time?

You can prepare sauce in advance and refrigerate. Reheat sauce gently, then sear fresh chicken and combine before serving.

6. What sides go well with this recipe?

Mashed potatoes, roasted vegetables, steamed rice, pasta, or garlic bread are excellent pairings.

7. Is it possible to freeze leftovers?

Freeze the chicken and sauce in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

8. How do I prevent the sauce from breaking?

Avoid high heat when adding cheese and cream; stir gently and keep on low heat to maintain a smooth texture.

9. Can I use pre‑grated Parmesan?

Freshly grated Parmesan is preferred for melt and flavor. Pre-grated works, but may not melt as smoothly due to anti‑caking agents.

10. Can I add vegetables to the sauce?

Yes. Sauté mushrooms, spinach, or cherry tomatoes after searing chicken. Then proceed with sauce preparation.

Conclusion

This Garlic Parmesan Chicken delivers incredible flavor with minimal fuss—perfect for cozy family dinners or a special meal. Its creamy garlic–Parmesan sauce, enriched with white wine and lemon, makes every bite memorable. Bonus: it’s adaptable, make‑ahead, and stores beautifully. Give it a try tonight!