You’re going to love this Garlic Parmesan Chicken! It’s topped with a scrumptious sauce loaded with garlic, freshly shredded Parmesan cheese, a splash of white wine, and the most delicious seasonings. Once you start, you won’t want to stop!
If you’re craving a creamy pasta version, don’t miss our Garlic Parmesan Chicken Pasta — it’s rich, cheesy, and perfect for cozy dinners.
Tasty Garlic Parmesan Chicken
You’ll adore this Garlic Parmesan Chicken recipe. It’s delightfully flavorful and so irresistible that you might just find yourself coming back for seconds!
Explore more practical cooking tips on How To Cook Today via Pinterest and uncover easy meal ideas like this flavorful Garlic Parmesan Chicken!
If you Love Chicken recipes , Take this : Melt In Your Mouth Chicken Breast Recipe
I’d be thrilled to hear what you think, so please leave a review!
Ingredients
Flavorful Sauce
- About 1 and 3/4 cups of chicken broth
- Just a cozy ¼ cup of heavy cream
- Just a teaspoon of Worcestershire sauce.
- Just a teaspoon of mustard powder
- A sweet teaspoon honey
- Just half of a chicken bouillon cube
- ½ teaspoon each onion powder oregano, basil, and parsley
Meat/Other
- Two generous boneless skinless chicken breasts
- A pinch of salt and pepper
- – A couple of teaspoons of fresh parsley
- A splash or two of olive oil
- ¾ cup dry white wine—just check the for some handy tips!
- 4 cloves of garlic finely chopped
- A comfy 3 tablespoons of butter
- About 3 tablespoons of flour
- Half a cup of freshly grated Parmesan cheese
- A cheerful tablespoon of fresh lemon juice
Instructions
- Mix up the sauce ingredients in a large spouted measuring cup and set them aside. Be sure to have all your other ingredients measured out and ready to go before you start!
- Cut the chicken in half through the middle to make 2-3 thinner pieces. Cover them with plastic wrap, then grab a meatlet and gently pound them until they’re about ½ inch thick.
- Sprinkle both of the chicken with a little salt, pepper, and some fresh parsley.
- Warm up some olive oil in a large skillet medium-high heat. Cook the chicken in batches, searing each side for about 4-5 minutes until it develops a lovely golden crust. Once done, set the chicken aside.
- Switch off the heat first, then pour the wine and turn the heat back to medium. Grab a silicone spatula and give the bottom and sides of the skillet a good scrape; the tasty bits stuck there will make your sauce even more flavorful! Let everything come to a gentle bubble and allow it to reduce for a couple of minutes. Toss in the garlic and cook for another 2-3 minutes, until the liquid has reduced by half.
- Melt the butter and mix in the flour, stirring together. Let it cook for 1-2 minutes to get rid of that raw flour flavor.
- Gently pour in the sauce mixture from step 1, a little at a time, while stirring all the while. Let it come to a friendly boil, then lower the heat to let it. Give it about 8 minutes to reduce and thicken.
- Turn the heat to low and gently sprinkle in the Parmesan cheese, making sure to stir it in continuously. Then, go ahead and mix in the lemon juice.
- Pop the chicken back into the pan and generously spoon the sauce on top Let it heat for about 5 minutes, or until the sauce reaches your preferred thickness. Sprinkle some parsley on top and serve it up with some creamy mashed potatoes and your favorite roasted veggies!
Notes
Nutrition Information (Per Serving)
- Calories: 420 kcal
- Fat: 24g
- Saturated Fat: 9g
- Cholesterol: 110mg
- Protein: 36g
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 1g
- Sodium: 560mg
Pair it with some creamy mashed potatoes and a side of roasted asparagus, broccoli, or green beans for a complete meal.
It’s always a hit with my family, and I’m sure it’ll be the same for you. The vibrant flavors are truly something special!
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You’ll start with a simple white wine reduction, then add plenty of fresh garlic, some delightful seasonings, and a touch of cream for extra richness. I’m so excited for you to give it a go!
Making It Your Own: Garlic Parmesan Chicken
Here’s a quick overview! For the full list of ingredients and detailed instructions, make sure to check out the card below. Just a reminder:
Gently tenderize the chicken, season it well, and give it a good sear before setting it aside. Next, pour some white wine into the skillet to deglaze it, toss in the garlic and let it reduce by half. Stir in the butter and flour to create a smooth roux.
Gradually add the sauce mixture, stirring the while. Bring it to a boil, then lower the heat and let it simmer for about 8 minutes. Mix in the Parmesan cheese and a bit of lemon juice.
Place the chicken back into the pan and generously spoon the sauce over it. Give it a chance to heat up, then take it off the stove and finish with some fresh lemon juice. Enjoy serving it up!
Also read : Crispy Parmesan chicken Breast
Storage
- Keep your delicious leftovers fresh by storing them in airtight container. They’ll stay good in the fridge for up to 3 days or you can freeze them for up to 3 months. Plus, they freeze and reheat wonderfully!
Why Not Give These a Try Next?
- Chicken and Orzo Delight
- Tiny Chicken Morsels
- Savory Chicken Enchiladas
- Savory Beef Lo Mein
- Fresh and Flavorful Pasta Primavera
Bacon Ranch Chicken
- How about trying some Bacon Ranch Chicken next? It’s an amazing blend of crispy bacon and creamy ranch seasoning that will surely win you over!
Instructions
- Mix up the sauce ingredients in a large spouted measuring cup and set them aside. Be sure to have all your other ingredients measured out and ready to go before you start!
- Cut the chicken in half through the middle to make 2-3 thinner pieces. Cover them with plastic wrap, then grab a meatlet and gently pound them until they’re about ½ inch thick.
- Sprinkle both of the chicken with a little salt, pepper, and some fresh parsley.
- Warm up some olive oil in a large skillet medium-high heat.
- Cook the chicken in batches, searing each side for about 4-5 minutes until it develops a lovely golden crust. Once done, set the chicken aside.
Want something even more indulgent? Try this garlic parmesan chicken pasta for a restaurant-style meal at home.
- Switch off the heat first, then pour the wine and turn the heat back to medium. Grab a silicone spatula and give the bottom and sides of the skillet a good scrape; the tasty bits stuck there will make your sauce even more flavorful! Let everything come to a gentle bubble and allow it to reduce for a couple of minutes.
- Toss in the garlic and cook for another 2-3 minutes, until the liquid has reduced by half.
- Melt the butter and mix in the flour, stirring together. Let it cook for 1-2 minutes to get rid of that raw flour flavor.
- Gently pour in the sauce mixture from step 1, a little at a time, while stirring all the while. Let it come to a friendly boil, then lower the heat to let it. Give it about 8 minutes to reduce and thicken.
- Turn the heat to low and gently sprinkle in the Parmesan cheese, making sure to stir it in continuously. Then, go ahead and mix in the lemon juice.
- Pop the chicken back into the pan and generously spoon the sauce on top Let it heat for about 5 minutes, or until the sauce reaches your preferred thickness.
- Sprinkle some parsley on top and serve it up with some creamy mashed potatoes and your favorite roasted veggies!
Also Read : Huli Huli Hawaiian Grilled Chicken
Handy Tips : Garlic Parmesan Chicken
- Cheese: For the best flavor and melting quality, grate your cheese from a block instead of using pre-packaged shredded cheese. I personally love using Belgioioso Parmesan!
- Wine: For this recipe, delightful dry white wines like Pinot Grigio Chardonnay, or Sauvignon Blanc work perfectly. If wine isn’t your thing, feel free to swap it with chicken broth instead!
- Grab a 12-inch skillet for this recipe to help the sauce reduce thicken like a charm. (I’ve got a great recommendation for one down in the Tools For This Recipe section!)
- Feel free to add a few drops of Gr Master if you want to give your sauce a richer color, but it’s completely optional!
- If you’re in the mood for pork, give my Garlic Parmesan Pork Chops try!
- For a pasta twist on this dish, check out my recipe for Garlic Parmesan Chicken Pasta!
Popular Questions
1. Can I use boneless chicken thighs instead of breasts?
Absolutely! Boneless chicken thighs work beautifully in this recipe and offer a more tender, juicy result. Just ensure they are cooked through to an internal temperature of 165°F.
2. What can I use as a substitute for Parmesan cheese?
If Parmesan isn’t available, Pecorino Romano or Asiago can work as substitutes, although they might alter the final flavor profile slightly. Both of these cheeses have their distinct tang and sharpness that can complement the garlic.
3. How can I make this dish spicier?
To spice things up, consider adding a pinch of red pepper flakes to the sauce while it reduces or serve the dish with a side of hot sauce for those who enjoy the heat.
4. Can this recipe be made ahead of time?
Yes, garlic parmesan chicken can be made in advance. Simply prepare the dish as instructed, allow it to cool completely, and store it in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat to maintain the creamy consistency of the sauce.
5. Can I freeze garlic parmesan chicken?
Yes, you can freeze garlic parmesan chicken! To do it right, let the chicken cool completely after cooking. Then place it in an airtight container or wrap it tightly with foil and freezer-safe bags to prevent freezer burn. It’s best used within 2 to 3 months for the best flavor and texture. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat in the oven or air fryer to keep it crispy and delicious.