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Garlic Parmesan Chicken

Recipe by Evelyn Marcella Rivera

Golden pan-seared chicken breast in a rich, creamy garlic Parmesan sauce made with fresh garlic, white wine, and savory seasonings. A restaurant-style one-skillet dinner that comes together in about 50 minutes.

  • Total Time50 minutes
  • Yield4 people 1x

Ingredients

Units Scale

Sauce

  • 1 3/4 cups chicken broth
  • 1/4 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp mustard powder
  • 1 tsp honey
  • 1/2 cube chicken bouillon
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp parsley

Chicken / Other

  • 2 large boneless skinless chicken breasts
  • salt and pepper (to taste)
  • 2 tsp parsley (for seasoning the chicken)
  • 1-2 tbsp olive oil
  • 3/4 cup dry white wine (Pinot Grigio, Chardonnay, or Sauvignon Blanc; or sub chicken broth)
  • 4 cloves garlic (minced)
  • 3 tbsp butter
  • 3 tbsp flour
  • 1/2 cup freshly grated Parmesan cheese (grated from a block)
  • 1 tbsp fresh lemon juice

Instructions

  1. Prep: Combine all the sauce ingredients in a large measuring cup with a spout and set aside. Measure out the remaining ingredients before beginning.
  2. Pound the Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Cover with plastic wrap and pound to 1/2 inch thick with a meat mallet. Season both sides with salt, pepper, and parsley.
  3. Sear: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken in batches 4 to 5 minutes per side, until a golden crust develops. Set aside.
  4. Deglaze: Turn off the heat, add the wine, then set the heat to medium. Scrape the bottom and sides of the skillet with a silicone spatula to release the fond. Bring to a gentle bubble and reduce 2 minutes. Add the garlic and cook 2 to 3 minutes, until reduced by half.
  5. Make the Roux: Add the butter and flour and stir to combine. Cook 1 to 2 minutes to cook off the raw flour taste.
  6. Build the Sauce: Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer and reduce about 8 minutes.
  7. Finish the Sauce: Reduce the heat to low and gradually sprinkle in the Parmesan, stirring continuously. Stir in the lemon juice.
  8. Combine and Serve: Return the chicken to the pan and spoon the sauce on top. Heat through 5 minutes, or until the sauce reaches your desired thickness. Garnish with parsley and serve with mashed potatoes and roasted vegetables.

Notes

Grate the Parmesan from a block for the best melt; pre-shredded does not melt as smoothly. Use a wide 12-inch skillet so the sauce can reduce and thicken. Add the sauce mixture gradually while stirring to keep it lump-free. Dry white wine like Pinot Grigio, Chardonnay, or Sauvignon Blanc works well; substitute chicken broth if you prefer. A few drops of a browning sauce can deepen the color (optional). Store up to 3 days refrigerated or 3 months frozen; reheats well.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Calories: 351
  • Sugar: 3
  • Sodium: 915
  • Fat: 23
  • Saturated Fat: 12
  • Carbohydrates: 10
  • Fiber: 0.3
  • Protein: 19
  • Cholesterol: 86

Find it online: https://blesseddish.com/garlic-parmesan-chicken/