Description
This Garlic Parmesan Chicken is a savory, creamy dish bursting with bold flavors. With perfectly seared chicken breasts, a luscious garlic Parmesan sauce, and a touch of fresh lemon juice, this dish elevates weeknight dinners to gourmet status. It’s the perfect combination of comfort food and sophisticated flavors, served alongside mashed potatoes and roasted vegetables. Whether you’re cooking for family or guests, this dish will impress with its restaurant-quality taste and ease of preparation.
Ingredients
Units
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, chopped (plus extra for garnish)
- 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 the Sauce:
In a large measuring cup or bowl, combine the chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, bouillon cube, onion powder, oregano, basil, and parsley. Set aside. - Prepare the Chicken:
Slice the chicken breasts in half lengthwise to create 2-3 thinner pieces. Cover the chicken with plastic wrap and use a meat mallet to pound it to ½ inch thickness. Season both sides with salt, pepper, and parsley. - Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Sear the chicken pieces for 4-5 minutes on each side, until a golden-brown crust forms. Cook in batches if necessary. Once done, set the chicken aside. - Deglaze the Pan:
Turn off the heat and pour in the white wine. Turn the heat back to medium, using a silicone spatula to scrape the bottom of the skillet and incorporate the browned bits (fond) into the liquid. This adds extra flavor to the sauce. Allow the wine to reduce for 2 minutes. - Make the Sauce Base:
Add the minced garlic to the skillet and cook for 2-3 minutes until fragrant and the liquid has reduced by half. Stir in the butter and flour, cooking for 1-2 minutes to remove the raw flour taste. - Finish the Sauce:
Gradually add the sauce mixture (prepared in step 1) in small amounts, stirring constantly. Bring to a boil, then reduce the heat to a simmer and let the sauce thicken for about 8 minutes. Reduce the heat to low and slowly sprinkle in the Parmesan cheese, stirring continuously. Add the lemon juice and stir until well incorporated. - Combine and Serve:
Return the seared chicken to the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for 5 minutes or until fully heated through. Garnish with chopped parsley and serve with mashed potatoes or roasted vegetables for a complete meal.
- Prep Time: 15 mins
- Cook Time: 35 mins