Garlic Parmesan Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 people
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Calories
351 kcal
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Course
Main Course
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Cuisine
American
Garlic Parmesan Chicken
Description
The Garlic Parmesan Chicken recipe starts with slicing and pounding chicken breasts thin to ensure even cooking and a tender texture. The chicken is seasoned with salt, pepper, and parsley, then seared in olive oil until a golden crust forms. A flavorful sauce is prepared in the same pan by deglazing with white wine, then adding garlic, butter, flour, chicken broth, cream, and Parmesan to develop a smooth, creamy gravy infused with herbs and a touch of honey and mustard powder for complexity.
The sauce's silky texture and mellow Parmesan cheese complement the savory seared chicken perfectly. The white wine reduction adds a subtle acidity that balances the richness. This dish pairs well with pasta, rice, or vegetables to soak up the luscious sauce, making it a filling and satisfying meal.
Properly using a wide skillet ensures enough surface area for sauce reduction. Freshly grated Parmesan cheese enhances the melt and flavor compared to pre-shredded varieties. Storing leftovers in an airtight container refrigerated for three days or frozen up to three months maintains the meal's quality. Adjusting the wine or substituting broth accommodates personal preferences or cooking conditions.
Ingredients
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 each
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
Chicken/Other
- 2 chicken breast large, boneless, skinless
- salt
- black pepper
- 2 teaspoons parsley
- 1-2 tablespoons olive oil
- ¾ cup white wine see notes, dry
- 4 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup Parmesan Cheese freshly grated
- 1 tablespoon lemon juice fresh
Instructions
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
- Season each side of the chicken with salt, pepper, and parsley.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
- Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce for 2 minutes. Add the garlic and cook for 2-3 more minutes, until the liquid has reduced by half.
- Add the butter and flour and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
- Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer and reduce for about 8 minutes.
- Reduce heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously. Stir in the lemon juice.
- Add the chicken back and spoon the sauce on top. Heat through for 5 minutes or until the sauce has reached your desired thickness. Garnish with parsley and serve with mashed potatoes and roasted vegetables of choice!
Notes
- Use freshly grated Parmesan cheese for better melting and flavor compared to pre-shredded varieties.
- Choose a dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc for the sauce; if avoiding alcohol, substitute with chicken broth.
- Cook in a large, 12-inch wide skillet to allow proper sauce reduction and thickening.
- Leftover dish can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months without losing quality.
- The recipe is adaptable to use pork chops instead of chicken; refer to similar garlic Parmesan pork chop recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 19g | 38% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 86mg | 29% |
| Sodium | 915mg | 38% |
| Potassium | 333mg | 7% |
| Fiber | 0.3g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 604IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 183mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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