Garlic Parmesan Chicken Recipe

Introduction

This Garlic Parmesan Chicken is a creamy, flavorful dish that combines tender chicken breasts with a rich garlic and Parmesan sauce. Perfect for an easy weeknight dinner or a special meal, it’s packed with savory herbs and a touch of tangy lemon.

Ingredients

• 1 ¾ cups chicken broth
• ¼ cup heavy cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon mustard powder
• 1 teaspoon honey
• ½ chicken bouillon cube
• ½ teaspoon onion powder
• ½ teaspoon oregano
• ½ teaspoon basil
• ½ teaspoon parsley
• 2 large boneless skinless chicken breasts
• Salt and pepper, to taste
• 2 teaspoons parsley (fresh, chopped)
• 1-2 tablespoons olive oil
• ¾ cup dry white wine
• 4 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons flour
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice

Instructions

1. Step 1: Season the chicken breasts with salt, pepper, onion powder, oregano, basil, and parsley on both sides.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Remove chicken and set aside.
3. Step 3: In the same skillet, add butter and minced garlic. Sauté until fragrant, about 1 minute.
4. Step 4: Sprinkle flour over the butter and garlic mixture and whisk constantly for 1-2 minutes to form a roux.
5. Step 5: Gradually whisk in chicken broth and white wine. Add heavy cream, Worcestershire sauce, mustard powder, honey, and crumbled chicken bouillon cube. Stir well to combine.
6. Step 6: Cook the sauce, stirring frequently, until it thickens, about 5 minutes.
7. Step 7: Stir in grated Parmesan cheese until melted and smooth. Add lemon juice and chopped parsley, and adjust seasoning with salt and pepper if needed.
8. Step 8: Return the cooked chicken breasts to the skillet, spoon some sauce over the top, and simmer for another 2-3 minutes to meld the flavors.
9. Step 9: Serve the chicken with the sauce spooned generously over the top. Enjoy!

Tips & Variations

• Use a good quality dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor.
• For a lighter option, substitute half-and-half for the heavy cream.
• Add a pinch of red pepper flakes to the sauce for a subtle kick.
• Serve with pasta, rice, or crusty bread to soak up the flavorful sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They tend to be juicier and more flavorful but may require a slightly longer cooking time.

What if I don’t want to use wine in the recipe?

You can substitute the white wine with additional chicken broth or a splash of white grape juice mixed with a teaspoon of vinegar for acidity.

Garlic Parmesan Chicken Recipe

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★★★★★

4.6 from 102 reviews

Garlic Parmesan Chicken is a rich and flavorful dish featuring tender chicken breasts cooked in a creamy garlic Parmesan sauce enhanced with herbs, white wine, and a touch of lemon. This comforting recipe combines savory notes with a luscious sauce that’s perfect served over pasta, rice, or vegetables.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 2 large boneless skinless chicken breasts
• Salt and pepper, to taste
• 1–2 tablespoons olive oil
• 2 teaspoons parsley, divided

Sauce

• 1 ¾ cups chicken broth
• ¼ cup heavy cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon mustard powder
• 1 teaspoon honey
• ½ chicken bouillon cube
• ½ teaspoon onion powder
• ½ teaspoon oregano
• ½ teaspoon basil
• ½ teaspoon parsley
• ¾ cup dry white wine
• 4 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons flour
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice

Instructions

1. Prepare the Chicken: Season the chicken breasts generously with salt, pepper, and 1 teaspoon of parsley. Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and set aside.
2. Make the Roux: In the same skillet, melt the butter over medium heat. Add flour and whisk continuously for 1-2 minutes until lightly golden and fragrant to create a roux.
3. Add Aromatics and Liquids: Stir in the minced garlic and cook for about 30 seconds until fragrant. Gradually whisk in the chicken broth, dry white wine, heavy cream, Worcestershire sauce, mustard powder, honey, and the crumbled chicken bouillon cube. Mix until smooth and combined.
4. Season the Sauce: Add onion powder, oregano, basil, parsley, salt, and pepper to taste. Bring the sauce to a simmer, stirring frequently until it thickens, about 5-7 minutes.
5. Incorporate Cheese and Lemon: Reduce heat to low and stir in freshly grated Parmesan cheese and lemon juice until the cheese melts and the sauce becomes creamy.
6. Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spooning the sauce over them. Simmer for an additional 2-3 minutes to meld flavors and heat through.
7. Garnish and Serve: Sprinkle with remaining parsley before serving. Best enjoyed over pasta, steamed vegetables, or rice.

Notes

• Dry white wine adds depth to the sauce but can be substituted with additional chicken broth if preferred.
• Use freshly grated Parmesan cheese for the best flavor and smooth melting.
• To make it gluten-free, substitute the flour with a gluten-free flour blend for the roux.
• If you prefer a thicker sauce, let it simmer longer or add a slurry of cornstarch and water.

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