Garlic Parmesan Chicken

This Garlic Parmesan Chicken is a creamy, flavorful dish with tender chicken breasts smothered in a rich, garlicky parmesan sauce. Perfect for weeknight dinners or entertaining guests, this dish pairs wonderfully with mashed potatoes, roasted vegetables, or pasta for a satisfying meal.

Why You’ll Love This Recipe

• Combines the comforting flavors of garlic, Parmesan, and cream in one dish.
• Versatile—pairs beautifully with a variety of sides.
• Elegant enough for entertaining but simple enough for a weeknight meal.
• The creamy sauce is packed with flavor from herbs, wine, and fresh Parmesan.
• Ready in under an hour, making it a convenient choice for busy days.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Sauce 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 EACH: onion powder, oregano, basil, parsley

For the Chicken:

• 2 large boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 teaspoons parsley
• 1-2 tablespoons olive oil

For the Sauce Base:

• 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

Step 1: Prepare the Sauce

In a large measuring cup with a spout, combine the chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, bouillon cube, and dried herbs. Mix well and set aside.

Step 2: Prep the Chicken

1. Slice each chicken breast in half lengthwise to create thinner pieces. Cover with plastic wrap and use a meat mallet to pound the chicken to ½-inch thickness.
2. Season both sides of the chicken with salt, pepper, and parsley.

Step 3: Sear the Chicken

1. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until golden and cooked through. Set the chicken aside on a plate.

Step 4: Deglaze the Pan

1. Turn off the heat and pour the wine into the skillet. Turn the heat back to medium and scrape the bottom of the skillet with a silicone spatula to release the browned bits (“fond”).
2. Bring the wine to a gentle bubble and reduce it for about 2 minutes. Add the minced garlic and cook for another 2-3 minutes, until the liquid has reduced by half.

Step 5: Make the Roux

1. Add the butter to the skillet and let it melt. Sprinkle in the flour and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.

Step 6: Create the Sauce

1. Slowly add the sauce mixture (from step 1) to the skillet in small splashes, stirring continuously. Bring the mixture to a boil, then reduce to a simmer. Allow it to reduce and thicken for about 8 minutes.

Step 7: Finish the Sauce

1. Reduce the heat to low and gradually stir in the Parmesan cheese until smooth and creamy. Add the lemon juice and mix well.

Step 8: Combine Chicken and Sauce

1. Add the chicken back to the skillet, spooning the sauce over the top. Heat through for 5 minutes, or until the chicken is warmed and the sauce reaches your desired thickness.

Step 9: Serve

Garnish with parsley and serve immediately with your choice of sides, such as mashed potatoes, roasted vegetables, or pasta.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Variations

• Cheesy Twist: Add shredded mozzarella or Gruyère to the sauce for extra cheesiness.
• Vegetarian Version: Substitute chicken with thick-cut portobello mushrooms or cauliflower steaks.
• Spicy Option: Add red pepper flakes for a kick of heat.
• Herb Lovers: Use fresh basil or thyme for a brighter flavor.
• No-Wine Option: Replace the white wine with an equal amount of chicken broth.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
• Reheating: Warm on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and add more juiciness to the dish.

2. What’s the best white wine for this recipe?

Dry white wines like Sauvignon Blanc or Pinot Grigio are excellent choices.

3. Can I skip the wine?

Yes, substitute it with additional chicken broth for a non-alcoholic version.

4. Can I use pre-grated Parmesan cheese?

Freshly grated Parmesan is recommended for a creamier sauce, but pre-grated can work in a pinch.

5. What sides pair best with this dish?

Mashed potatoes, pasta, roasted vegetables, or crusty bread are great options.

6. How can I make the sauce thicker?

Simmer the sauce for a few extra minutes or add a bit more flour to the roux.

7. Can I make this dish ahead of time?

Yes, prepare the sauce and chicken separately, then combine and reheat before serving.

8. Can I use half-and-half instead of heavy cream?

Yes, but the sauce may be slightly less rich.

9. Can I double the recipe for a larger crowd?

Absolutely! Use a larger skillet and adjust cooking times as needed.

10. What herbs can I substitute for parsley?

Cilantro, thyme, or basil can be used for a different flavor profile.

Conclusion

Garlic Parmesan Chicken is a creamy, flavorful dish that’s simple to make yet sophisticated enough for special occasions. With its tender chicken, rich sauce, and hint of garlic and Parmesan, this recipe is sure to become a family favorite. Pair it with your favorite sides and enjoy a meal that’s as delicious as it is comforting!

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