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.
Ingredients
Boneless, skinless chicken breasts
Salt and pepper, to taste
Olive oil
½ cup dry white wine (e.g., Pinot Grigio, Chardonnay)
4 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
¾ cup chicken broth
¾ cup heavy cream
1 teaspoon Worcestershire sauce
½ teaspoon mustard powder
1 teaspoon honey
1 chicken bouillon cube, crumbled
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
¾ cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
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.
Notes
Substitute white wine with chicken broth if needed.
Use half-and-half instead of cream for a lighter version.
Add mushrooms, spinach, or sun-dried tomatoes for variety.
Fresh Parmesan is best for melting and flavor.
Avoid boiling the cream sauce to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
