Description
This Garlic Parmesan Chicken recipe features tender, pan-seared chicken cutlets smothered in a rich and creamy garlic Parmesan sauce enhanced with white wine, fresh herbs, and a hint of lemon. Perfect for a comforting weeknight dinner, it combines classic Italian flavors with an easy skillet method for a delicious and savory meal.
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 Ingredients
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 teaspoons chopped fresh parsley (plus extra for garnish)
- 1-2 tablespoons olive oil
Sauce Preparation Ingredients
- 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 chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, chicken bouillon cube, onion powder, oregano, basil, and dried parsley. Stir well and set aside.
- Prepare the chicken: Slice each chicken breast lengthwise to create thinner cutlets. Place cutlets between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about ½ inch thick. Season both sides with salt, pepper, and chopped fresh parsley.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken cutlets in batches for 4-5 minutes per side until they develop a golden-brown crust and are cooked through. Remove the cooked chicken from the skillet and set aside.
- Deglaze the pan: Turn off the heat and pour in the dry white wine. Turn the heat back to medium and use a spatula to scrape up the browned bits (fond) from the bottom of the skillet. Let the wine bubble gently and reduce for about 2 minutes.
- Cook garlic and make the roux: Add minced garlic to the skillet and sauté for 2-3 minutes until fragrant. Stir in butter and then sprinkle in the flour, cooking for 1-2 minutes to eliminate the raw flour taste and form a roux.
- Add the prepared sauce mixture: Gradually pour in the sauce mixture in small splashes while stirring continuously to prevent lumps. Bring the sauce to a boil, then reduce the heat and simmer for about 8 minutes, allowing it to thicken.
- Add cheese and lemon juice: Reduce heat to low, gradually stir in the freshly grated Parmesan cheese until melted and fully incorporated. Mix in the fresh lemon juice to brighten the sauce.
- Finish cooking the chicken in the sauce: Return the chicken cutlets to the skillet, spoon the sauce over the top, and let simmer for 5 minutes until the chicken is heated through and the sauce has thickened to your preferred consistency. Garnish with additional chopped parsley before serving.
Notes
- Pounding the chicken cutlets to an even thickness ensures they cook evenly and remain tender.
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor in the sauce.
- To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- If you prefer a thicker sauce, simmer it a few minutes longer before adding the Parmesan.
- Serve this dish with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
