Garlic Parmesan Chicken Recipes
A rich and creamy Garlic Parmesan Chicken made with seared chicken breasts in a garlic-Parmesan sauce elevated by white wine and fresh lemon, perfect for both weeknight dinners and special occasions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
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
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
- In a large measuring cup, whisk together all sauce ingredients and set aside.
- Slice chicken breasts horizontally into thinner cutlets. Cover with plastic wrap and pound to about ½″ thickness.
- Season both sides of chicken with salt, pepper, and parsley.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden brown. Transfer to a plate.
- Remove pan from heat, pour in wine, return to medium heat, and scrape up brown bits. Simmer 2 minutes, add garlic, cook 2–3 more minutes until wine reduces by half.
- Add butter and flour to the pan, stirring for 1–2 minutes to form a roux.
- Gradually whisk in sauce mixture, bring to a boil, then reduce to simmer. Cook for about 8 minutes until slightly thickened.
- Lower heat to low, gradually stir in Parmesan until melted. Stir in lemon juice.
- Return chicken to skillet, spoon sauce over, and warm through for 5 minutes. Garnish with parsley and serve.
Notes
- For a low-carb version, skip the flour and use extra cheese and cream to thicken.
- Replace wine with extra chicken broth for an alcohol-free version.
- Add herbs like thyme or crushed red pepper for variation.
- Store leftovers in the fridge for 3–4 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 39g
- Cholesterol: 135mg
Find it online: http://recipesbyjanet.com/garlic-parmesan-chicken-recipes/
