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Garlic Parmesan Chicken

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Tender chicken breasts cooked in a rich, creamy garlic Parmesan sauce with white wine and herbs, perfect for a comforting and flavorful meal.

Ingredients

2 large boneless skinless chicken breasts

Salt and pepper, to taste

1–2 tablespoons olive oil

¾ cup dry white wine (e.g., Pinot Grigio, Chardonnay)

4 cloves garlic, minced

3 tablespoons butter

3 tablespoons all-purpose flour

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

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 on both sides and cooked through.
  4. Remove the chicken from the skillet and set aside.
  5. In the same skillet, add the white wine and minced garlic.
  6. Cook until the wine is reduced by half, scraping up any browned bits from the skillet.
  7. Add the butter and let it melt.
  8. Stir in the flour and cook for 1–2 minutes to form a roux.
  9. Gradually whisk in the chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, and chicken bouillon cube.
  10. Add the onion powder, oregano, basil, and parsley.
  11. Bring the sauce to a simmer and cook for 8 minutes, or until it thickens slightly.
  12. Stir in the Parmesan cheese and lemon juice.
  13. Return the chicken to the skillet, spooning the sauce over the top.
  14. Simmer for an additional 2–3 minutes to heat through.
  15. Serve the chicken with the sauce and enjoy!

Notes

  • Use gluten-free flour and broth to make this recipe gluten-free.
  • Boneless skinless chicken thighs can be substituted for chicken breasts; adjust cooking time accordingly.
  • Substitute white wine with additional chicken broth or white grape juice if desired.
  • For a spicy kick, add red pepper flakes to the sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet over low heat, adding chicken broth or cream if sauce thickens too much.
  • Freshly grated Parmesan cheese provides better flavor and melt than pre-grated.

Nutrition

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