Description
This Garlic Parmesan Chicken recipe features tender, thinly pounded chicken breasts seared to golden perfection and simmered in a rich, creamy garlic Parmesan sauce infused with white wine, fresh herbs, and a hint of lemon. Perfect for a comforting yet elegant weeknight dinner, this dish combines the depth of savory flavors with a smooth, cheesy finish that’s sure to delight the whole family.
Ingredients
Scale
Sauce 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 dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
Chicken & Seasoning
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 teaspoons chopped fresh parsley (plus extra for garnish)
Cooking & Saucing
- 1-2 tablespoons olive oil
- ¾ cup dry white wine
- 4 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the sauce mixture: In a measuring cup with a spout, combine the chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, chicken bouillon cube, onion powder, dried oregano, dried basil, and dried parsley. Stir thoroughly and set aside for later use.
- Prepare the chicken: Slice each chicken breast in half horizontally to create thinner cutlets. Place the cutlets between two sheets of plastic wrap and gently pound them to about ½ inch thickness using a meat mallet or rolling pin. Season both sides generously with salt, pepper, and chopped fresh parsley.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets in batches, searing each side for 4-5 minutes until they develop a golden-brown crust and are cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
- Deglaze the pan: Turn off the heat briefly, then pour in the dry white wine to deglaze the pan. Turn the heat back to medium and use a spatula to scrape up the brown bits (fond) from the bottom of the skillet. Let the wine gently bubble and reduce for about 2 minutes to concentrate the flavors.
- Cook the garlic and make the sauce base: Add the minced garlic to the skillet and sauté for 2-3 minutes until fragrant. Stir in the butter and let it melt, then whisk in the all-purpose flour, cooking for 1-2 minutes to remove the raw flour taste and create a roux. Gradually pour the prepared sauce mixture into the pan in small splashes while stirring constantly. Bring the mixture to a boil, then reduce the heat and let it simmer gently for approximately 8 minutes, allowing the sauce to thicken.
- Add Parmesan cheese and lemon juice: Lower the heat to low. Slowly stir in the freshly grated Parmesan cheese until it melts and is fully incorporated into the sauce. Next, add the fresh lemon juice and stir to combine, which adds brightness to the rich sauce.
- Finish cooking: Return the cooked chicken cutlets to the skillet, spooning the sauce over the top to coat evenly. Simmer the chicken in the sauce for an additional 5 minutes to warm through and let the sauce thicken to your preferred consistency. Garnish with extra chopped fresh parsley before serving.
Notes
- For best results, use fresh Parmesan cheese for a richer flavor and better melting.
- Adjust the thickness of the sauce by simmering longer if you prefer it thicker or adding a splash more broth if too thick.
- You can substitute white wine with additional chicken broth if you want to avoid alcohol.
- Serve this dish over pasta, rice, or with a side of steamed vegetables for a complete meal.
- To keep chicken moist, avoid overpounding the cutlets; gently pound only to even thickness.
