Why You’ll Love This Recipe

Rich Flavor: The combination of garlic, Parmesan, and white wine creates a deeply flavorful sauce.
Quick and Easy: Ready in under an hour, making it ideal for busy evenings.
One-Pan Meal: Minimal cleanup with everything cooked in a single skillet.
Versatile: Pairs well with various sides like mashed potatoes, pasta, or roasted vegetables.
Family Favorite: A crowd-pleasing dish that both adults and kids will enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Salt and pepper
Olive oil
Dry white wine (e.g., Pinot Grigio, Chardonnay, or Sauvignon Blanc)
Fresh garlic, minced
Butter
All-purpose flour
Chicken broth
Heavy cream
Worcestershire sauce
Mustard powder
Honey
Chicken bouillon cube
Onion powder
Dried oregano
Dried basil
Dried parsley
Freshly grated Parmesan cheese
Fresh lemon juice

Directions

Tenderize the chicken breasts and season with salt and pepper.
In a large skillet, heat olive oil over medium heat and sear the chicken until golden brown on both sides. Remove and set aside.
Deglaze the skillet with white wine, scraping up any browned bits. Add minced garlic and cook until fragrant.
Add butter and flour to create a roux, stirring continuously.
Gradually whisk in chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, and crumbled bouillon cube.
Stir in onion powder, oregano, basil, and parsley. Bring the sauce to a boil, then reduce heat and simmer for 8 minutes.
Add grated Parmesan cheese and lemon juice, stirring until the cheese melts and the sauce thickens.
Return the chicken to the skillet, spooning sauce over the top. Cook until the chicken is heated through.
Garnish with additional Parmesan and parsley before serving.

Servings and Timing

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

Variations

Pasta Addition: Serve over cooked pasta for a hearty meal.
Vegetable Mix: Add sautéed mushrooms or spinach to the sauce for extra nutrition.
Cheese Swap: Use Asiago or Romano cheese for a different flavor profile.
Cream Substitute: Use half-and-half for a lighter sauce.
Herb Infusion: Incorporate fresh herbs like thyme or rosemary for added aroma.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently in a skillet over low heat, adding a splash of chicken broth or cream to maintain sauce consistency.
Freezing: Not recommended, as the cream sauce may separate upon thawing.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used; adjust cooking time as needed.

What can I use instead of white wine?

Chicken broth is a suitable substitute for white wine in this recipe.

Is it necessary to use heavy cream?

Heavy cream provides richness, but half-and-half can be used for a lighter version.

Can I make this dish ahead of time?

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

How do I prevent the sauce from curdling?

Ensure the sauce is heated gently and avoid boiling after adding the cream.

What sides pair well with this dish?

Mashed potatoes, roasted vegetables, or a fresh green salad complement this chicken well.

Can I add vegetables to the sauce?

Yes, sautéed mushrooms, spinach, or sun-dried tomatoes make great additions.

How do I thicken the sauce if it’s too thin?

Simmer the sauce longer to reduce, or add a slurry of cornstarch and water.

Is this recipe gluten-free?

No, but you can use gluten-free flour and ensure all other ingredients are gluten-free.

Can I use pre-grated Parmesan cheese?

Freshly grated Parmesan melts better and provides superior flavor compared to pre-grated.

Garlic Parmesan Chicken

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Author: Julia
Total Time: 50 minutes
Yield: 4 servings
Diet: Low Calorie

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Description

This Garlic Parmesan Chicken is a rich, creamy skillet dinner made with tender chicken breasts in a flavorful garlic and Parmesan sauce with a splash of white wine. It’s a comforting, restaurant-quality meal that’s perfect for busy weeknights or a cozy dinner at home.

Instructions

Tenderize chicken and season with salt and pepper.
Heat olive oil in a large skillet over medium heat. Sear chicken on both sides until golden and cooked through. Remove and set aside.
Deglaze skillet with white wine, scraping up brown bits. Add garlic and sauté until fragrant.
Stir in butter and flour to form a roux. Cook 1–2 minutes.
Gradually whisk in broth, cream, Worcestershire, mustard powder, honey, and bouillon cube.
Add onion powder, oregano, basil, and parsley. Bring to a boil, then reduce heat and simmer for 8 minutes.
Stir in Parmesan and lemon juice until cheese is melted and sauce is thickened.
Return chicken to skillet, spoon sauce over top, and heat through.
Garnish with more Parmesan and fresh parsley before serving.