Description
Indulge in this Garlic Parmesan Chicken recipe, featuring tender chicken in a creamy, garlicky parmesan sauce. Perfect for family dinners, paired with mashed potatoes and roasted vegetables.
Ingredients
Scale
For the Sauce:
- 1 3/4 cups chicken broth
- 1/4 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon honey
- 1/2 chicken bouillon cube
- 1/2 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:
- 3/4 cup dry white wine
- 4 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the Sauce Mixture:
- Combine chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, bouillon cube, onion powder, oregano, basil, and parsley in a measuring cup. Set aside.
- Prepare the Chicken:
- Slice each chicken breast in half lengthwise to create thin cutlets. Pound to ½ inch thick with a meat mallet. Season both sides with salt, pepper, and parsley.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- Deglaze the Skillet:
- Turn off the heat. Add the wine and scrape the bottom and sides of the skillet with a silicone spatula to deglaze. Bring to medium heat, let bubble gently, and reduce for 2 minutes. Add minced garlic and cook for 2-3 minutes until the liquid reduces by half.
- Make the Roux:
- Add butter and flour to the skillet, stirring until combined. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add the Sauce Mixture:
- Slowly add the prepared sauce mixture in splashes, stirring constantly. Bring to a boil, then reduce to a simmer. Simmer for 8 minutes to reduce and thicken.
- Incorporate Parmesan and Lemon:
- Lower the heat and gradually sprinkle in Parmesan cheese while stirring. Stir in lemon juice for added brightness.
- Finish the Dish:
- Return the chicken to the skillet and spoon the sauce over it. Heat for 5 minutes, allowing the chicken to soak up the flavors.
- Serve:
- Garnish with parsley and serve warm with mashed potatoes and roasted vegetables.
Notes
- Substitute white wine with chicken broth for a non-alcoholic option.
- Use freshly grated Parmesan for the best flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
