Description
Garlic Parmesan Chicken is a flavorful and hearty dish featuring tender chicken breasts cooked in a rich, creamy garlic sauce infused with Parmesan cheese and herbs. Perfectly seared and simmered in a wine-based sauce, this recipe creates a luscious meal that pairs wonderfully with mashed potatoes and roasted vegetables, making it ideal for a comforting dinner.
Ingredients
Units
Scale
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 onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon parsley
Chicken/Other
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- 2 teaspoons parsley
- 1-2 tablespoons olive oil
- 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 Sauce: Combine chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, chicken bouillon cube, onion powder, oregano, basil, and parsley in a large measuring cup with a spout. Set aside.
- Prepare Chicken: Slice the chicken breasts in half lengthwise to create thinner cutlets. Cover with plastic wrap and pound to ½ inch thickness using a textured meat mallet. Season both sides with salt, pepper, and parsley.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches for 4-5 minutes per side until golden. Remove and set aside.
- Deglaze and Flavor Sauce: Turn off heat. Add wine to the skillet to deglaze, then turn heat to medium. Use a spatula to scrape up browned bits (‘fond’). Bring to a gentle bubble and reduce for 2 minutes. Add minced garlic and cook for 2-3 minutes until the liquid is reduced by half.
- Make Roux: Add butter and flour, stirring to combine. Cook for 1-2 minutes to eliminate raw flour taste.
- Add Sauce: Gradually pour in the prepared sauce mixture while stirring continuously. Bring to a boil, then reduce to a simmer. Cook for about 8 minutes until thickened.
- Finish Sauce: Lower heat. Gradually sprinkle Parmesan cheese into the sauce, stirring constantly until melted. Stir in lemon juice.
- Combine Chicken and Sauce: Return the seared chicken to the skillet. Spoon sauce over chicken and cook for an additional 5 minutes until heated through and sauce reaches desired thickness. Garnish with extra parsley and serve.
Notes
- Ensure chicken is sliced evenly for uniform cooking.
- Adjust cooking times based on the thickness of the chicken breasts.
- Use a good quality dry white wine for a richer flavor.
- For a thicker sauce, cook a few minutes longer during simmering.
- Garnish with fresh parsley for a burst of fresh flavor.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 kcal
- Sugar: 4 grams
- Sodium: 720 mg
- Fat: 24 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 45 grams
- Cholesterol: 125 mg
