Print

Garlic Parmesan Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender chicken breasts cooked to golden perfection and served in a creamy garlic Parmesan sauce with white wine, herbs, and a hint of lemon.

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

2 large boneless, skinless chicken breasts

Salt and pepper, to taste

2 teaspoons parsley (for garnish)

1–2 tablespoons olive oil

¾ cup dry white wine (Chardonnay, Pinot Grigio, 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. Season the chicken breasts with salt and pepper.
  2. In a large skillet, heat olive oil over medium-high heat.
  3. Add the chicken breasts and cook until golden brown and cooked through, about 6–7 minutes per side.
  4. Remove the chicken from the skillet and set aside.
  5. Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
  6. Add minced garlic and cook until fragrant, about 1 minute.
  7. Stir in chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, chicken bouillon cube, onion powder, oregano, basil, and parsley.
  8. Bring the mixture to a simmer and cook for 5–7 minutes, allowing the sauce to reduce slightly.
  9. In a separate small bowl, melt butter and whisk in flour to create a roux.
  10. Gradually whisk the roux into the simmering sauce, stirring continuously until the sauce thickens.
  11. Stir in the grated Parmesan cheese and lemon juice.
  12. Return the chicken breasts to the skillet, spooning the sauce over them.
  13. Simmer for an additional 3–5 minutes, ensuring the chicken is heated through.
  14. Garnish with fresh parsley before serving.

Notes

  • Serve over mashed potatoes, pasta, or with roasted vegetables for a complete meal.
  • For a non-alcoholic version, substitute white wine with additional chicken broth.
  • Freshly grated Parmesan cheese melts better and provides superior flavor compared to pre-grated cheese.
  • Use boneless, skinless chicken thighs as an alternative; adjust cooking time accordingly.
  • Add a pinch of red pepper flakes for a subtle spicy kick.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to maintain sauce consistency.

Nutrition

Find it online: https://recipesbyjanet.com/garlic-parmesan-chicken-recipe/