Welcome to your new favorite weeknight wonder Garlic Parmesan Chicken! This dish is not just your regular chicken dinner; it’s a creamy, garlicky delight topped with a generous sprinkle of Parmesan cheese. The rich flavors meld together to create a meal that feels indulgent but is straightforward enough to prepare any night of the week.
Why You’ll Love This Garlic Parmesan Chicken :
Garlic Parmesan Chicken is the kind of recipe that makes everyone at the table happy. It’s creamy, it’s comforting, and it’s packed with flavor. From the golden crust on the chicken to the velvety sauce, each bite is a little piece of heaven. Plus, it’s versatile—perfect for a cozy family dinner but elegant enough for entertaining guests.
Ingredients :
For the Sauce:
- 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 each: onion powder, oregano, basil, parsley
For the Chicken and Assembly:
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 teaspoons parsley, plus extra for garnish
- 1-2 tablespoons olive oil
- ¾ cup dry white wine (see notes for alternatives)
- 4 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
How to Make This Garlic Parmesan Chicken :
- Prepare the Sauce:
- In a large measuring cup with a spout, combine the chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, bouillon cube, onion powder, oregano, basil, and parsley. Set aside.
- Prepare the Chicken:
- Slice the chicken breasts in half lengthwise to create thinner cutlets. Cover with plastic wrap and gently pound to about ½ inch thickness using a meat mallet.
- Season both sides of the chicken with salt, pepper, and parsley.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 4-5 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
- Deglaze the Pan:
- Turn off the heat, add the white wine, then return the heat to medium. Deglaze the pan by scraping up the fond (the brown bits that form on the bottom of the pan) with a silicone spatula, which adds flavor to the sauce.
- Let the wine reduce for about 2 minutes, then add the minced garlic and cook for another 2-3 minutes until the liquid is reduced by half.
- Make the Roux:
- Add butter and flour to the skillet, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Finish the Sauce:
- Slowly add the prepared sauce mixture, stirring continuously. Bring to a boil, then reduce to a simmer. Let it reduce for about 8 minutes, or until slightly thickened.
- Lower the heat to low and gradually add in the Parmesan cheese, stirring until the sauce is smooth. Stir in the lemon juice.
- Combine Chicken and Sauce:
- Return the chicken to the skillet, spooning the sauce over each piece. Let everything heat through for about 5 minutes, or until the sauce reaches your desired thickness.
- Serve:
- Garnish with additional parsley. This dish pairs wonderfully with mashed potatoes and roasted vegetables.
Garlic Parmesan Chicken
Variations
- Wine Alternatives: If you prefer not to cook with wine, use an equal amount of chicken broth with a tablespoon of lemon juice to add acidity.
- Cheese Options: Feel adventurous by trying different cheeses such as Asiago or Romano for a twist on the flavor.
Equipment
- Large skillet
- Measuring cups and spoons
- Meat mallet
- Silicone spatula
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to keep the chicken moist.
What to Serve with Garlic Parmesan Chicken :
This dish goes beautifully with a side of creamy Mashed Potatoes, Steamed Broccoli, or over a bed of Pasta to make the most of the delicious sauce.
Garlic Parmesan Chicken
Tips For This Garlic Parmesan Chicken :
- Cheese Tip: For the best flavor and texture, always use freshly grated Parmesan cheese.
- Sauce Tip: For a thicker sauce, allow it to reduce a bit more before adding the cheese.
FAQ :
Can I make this dish ahead of time?
Yes! You can prepare the chicken and sauce ahead of time and simply reheat before serving. It’s a great way to make mealtime even easier.
How can I make this recipe gluten-free?
Substitute the flour for a gluten-free alternative like cornstarch or a gluten-free flour blend designed for thickening.
Approximate Nutrition Information :
- Calories: 450
- Protein: 38g
- Carbohydrates: 14g
- Fat: 26g
Garlic Parmesan Chicken
This Garlic Parmesan Chicken recipe is perfect for a comforting meal that combines simple ingredients with robust flavors, all ready in just about 40 minutes. Enjoy this creamy, savory dish with mashed potatoes or over pasta to make the most of the delicious sauce!
Ingredients
- For the Sauce:
- 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 each: onion powder, oregano, basil, parsley
- For the Chicken:
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 teaspoons parsley, plus extra for garnish
- 1-2 tablespoons olive oil
- Additional Ingredients:
- 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
Prepare the Sauce:
Combine chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, bouillon cube, onion powder, oregano, basil, and parsley in a large measuring cup. Set aside.
Prepare and Cook Chicken:
Slice the chicken breasts in half lengthwise to create thinner cutlets. Cover with plastic wrap and pound to ½ inch thickness using a meat mallet.
Season chicken with salt, pepper, and parsley. Heat olive oil in a skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden. Remove and set aside.
Deglaze and Reduce Wine:
Add wine to the skillet, scraping up any browned bits from the pan. Reduce over medium heat for 2 minutes. Add garlic and continue to reduce until liquid is halved.
Make Roux and Sauce:
Add butter and flour to the skillet, stirring to combine. Cook for 1-2 minutes, then gradually add the prepared sauce mixture, stirring continuously. Bring to a boil, then simmer until thickened, about 8 minutes.
Finish with Cheese and Lemon:
Reduce heat to low. Gradually add Parmesan cheese, stirring until smooth. Stir in lemon juice.
Combine and Serve:
Return chicken to the skillet, spooning sauce over the top. Simmer for 5 minutes until chicken is heated through and sauce is thickened. Garnish with parsley and serve with your choice of sides.
Notes
Pro tips:
Cheese: For the best flavor and melt, grate the cheese from a block rather than using pre-shredded. I recommend Belgioioso Parmesan.
Wine: For this recipe, dry white wines like Pinot Grigio, Chardonnay, or Sauvignon Blanc work beautifully. If you prefer not to cook with wine, chicken broth is a great alternative.
Skillet: Use a wide, 12-inch skillet to allow the sauce to reduce and thicken properly. (I’ve linked to a good option in the Tools For This Recipe section below.)
Gravy Master: A few drops of Gravy Master can enhance the color of the sauce, though it’s entirely optional.
Pork: If you’d like to try this recipe with pork, check out my Garlic Parmesan Pork Chops!