If you are looking for a dish that feels like a hug on a plate, the Garlic Parmesan Chicken in White Wine Cream Sauce Recipe is your new best friend. This recipe combines tender, juicy chicken cutlets with a luxuriously creamy sauce enriched by garlic, Parmesan, and a splash of dry white wine. Every bite bursts with layers of flavor — from the subtle herbs to the tangy brightness of lemon — creating a perfect harmony that’s both comforting and elegant. Whether for a cozy family dinner or a special occasion, this dish never fails to impress.

Garlic Parmesan Chicken in White Wine Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, quality ingredients is the secret to nailing this recipe. Each brings its own magic to the table, whether it’s creating richness, depth, or vibrant color that makes this dish irresistible.

Chicken broth (1 ¾ cups): Forms the flavorful base of the creamy sauce.
Heavy cream (¼ cup): Adds luscious smoothness and richness to the sauce.
Worcestershire sauce (1 teaspoon): Injects a subtle savory depth that enhances the overall flavor.
Mustard powder (1 teaspoon): Offers a gentle, balanced tang without overpowering.
Honey (1 teaspoon): Balances acidity with a touch of natural sweetness.
Chicken bouillon cube (½): Boosts the savory complexity of the broth.
Onion powder (½ teaspoon): Adds a sweet aromatic note that blends seamlessly.
Dried oregano, basil, parsley (½ teaspoon each): Provide fragrant herbaceous layers to the sauce.
Boneless skinless chicken breasts (2 large): The star protein, sliced thin to soak up every bit of sauce.
Salt and pepper: Essential seasoning that balances all flavors perfectly.
Fresh parsley (2 teaspoons chopped plus garnish): Brightens the dish and adds fresh herbal notes.
Olive oil (1-2 tablespoons): For searing the chicken to golden perfection.
Dry white wine (¾ cup): Deglazes the pan and adds bright, acidic contrast.
Garlic (4 cloves, minced): The flavor powerhouse that infuses the sauce with irresistible aroma.
Butter (3 tablespoons): Creates a rich base for the sauce and helps thicken it.
All-purpose flour (3 tablespoons): Works as a thickening agent, giving the sauce a velvety texture.
Parmesan cheese (½ cup freshly grated): Adds savory sharpness and creaminess.
Fresh lemon juice (1 tablespoon): Lifts the dish with a bright, tangy finish.

How to Make Garlic Parmesan Chicken in White Wine Cream Sauce Recipe

Step 1: Prepare the Sauce Mixture

Start by combining the chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, chicken bouillon cube, onion powder, oregano, basil, and parsley in a measuring cup with a spout. Stir everything well and set aside—this flavorful liquid will become the heart of your creamy sauce later on.

Step 2: Prepare the Chicken

Slice each chicken breast in half lengthwise. Cover the pieces with plastic wrap and gently pound them with a meat mallet or rolling pin until they reach about half an inch thickness. This ensures even cooking and tender bites. Then, season both sides generously with salt, pepper, and chopped parsley to infuse a subtle herb flavor right from the start.

Step 3: Cook the Chicken

Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear the chicken for 4 to 5 minutes on each side until it’s golden brown and cooked through. Once done, transfer the chicken to a plate and set aside while you prepare the sauce.

Step 4: Deglaze the Pan

Turn off the heat and pour in the dry white wine to deglaze the pan. Turn the heat back on to medium and use a spatula to scrape up all the flavorful browned bits stuck to the skillet. Let the wine gently bubble and reduce for about 2 minutes—this concentrated wine flavor sets the stage for that famous sauce.

Step 5: Cook Garlic and Start the Sauce

Add the minced garlic to the skillet, letting it cook for 2 to 3 minutes until you can smell its sweet, fragrant scent but before it browns and turns bitter. Then stir in the butter and flour, cooking for 1 to 2 minutes to eliminate that raw flour taste and create a roux-like base for your sauce.

Step 6: Add Sauce and Simmer

Slowly pour in the prepared sauce mixture in small splashes while stirring constantly. Bring everything to a boil, then reduce the heat to low and let it simmer gently for about 8 minutes, letting the sauce thicken into a creamy, velvety dream.

Step 7: Add Cheese and Lemon

Lower the heat further and gradually stir in the freshly grated Parmesan cheese until melted and completely incorporated. Finish the sauce with a tablespoon of fresh lemon juice to brighten the flavors with a subtle zing.

Step 8: Combine Chicken with Sauce

Return the chicken to the skillet, nestling the pieces into the sauce. Spoon the sauce over the chicken and simmer for another 5 minutes until the dish is heated through and the sauce reaches your desired thickness. Garnish with extra chopped parsley for a fresh pop of color and herbaceous brightness.

How to Serve Garlic Parmesan Chicken in White Wine Cream Sauce Recipe

Garnishes

Fresh parsley is your best friend here. Sprinkle bright green chopped parsley just before serving to add a lovely color contrast and a fresh herb flavor. For an extra touch of elegance, a thin lemon wedge on the side can highlight the citrus notes in the sauce.

Side Dishes

This dish loves company! Serve with buttery mashed potatoes or creamy polenta to soak up that glorious sauce. Steamed green beans or roasted asparagus add a crisp, fresh texture that balances the richness. For a lighter option, a simple mixed greens salad with a lemon vinaigrette pairs beautifully.

Creative Ways to Present

For a special dinner, place each chicken cutlet on a bed of herbed couscous or wild rice to add texture and color. Drizzle extra sauce artistically around the plate and garnish with edible flowers if you’re feeling fancy. Individual ramekins filled with sauce on the side let guests add as much creamy goodness as they want—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Store leftover Garlic Parmesan Chicken in White Wine Cream Sauce Recipe in an airtight container in the refrigerator for up to 3 days. The chicken stays moist while the sauce may thicken, so a gentle reheat with a splash of broth will bring it back to creamy perfection.

Freezing

This dish freezes nicely, making it a fantastic make-ahead meal. Place cooled leftovers in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally. Add a little chicken broth or cream to loosen the sauce if needed. Avoid microwaving as it can cause uneven heating and dryness.

FAQs

Can I use a different type of wine for this recipe?

Absolutely! A dry white wine like Sauvignon Blanc or Pinot Grigio works best, but you can experiment as long as the wine is not sweet. Avoid cooking wines, as they can sometimes taste artificial.

Is it possible to make this dish dairy-free?

Yes! Substitute the heavy cream with coconut cream and use a dairy-free butter alternative. For the Parmesan, a nutritional yeast sprinkle can add a cheesy flavor without dairy.

Can I prepare this recipe with chicken thighs instead of breasts?

Definitely! Boneless skinless thighs will add a bit more richness and stay juicy, but cooking times may vary slightly. Just ensure the chicken is cooked through before serving.

What can I use if I don’t have all the dried herbs?

Fresh herbs are a great substitute if you have them on hand—just use about three times the amount. If you’re missing certain dried herbs, omit them or substitute with Italian seasoning for a similar flavor profile.

How do I achieve the perfect creamy sauce consistency?

Simmer the sauce slowly and stir frequently to prevent lumps. If the sauce gets too thick, add a splash of chicken broth or cream. If it’s too thin, allow it to reduce a bit longer on the heat for natural thickening.

Final Thoughts

I wholeheartedly encourage you to try the Garlic Parmesan Chicken in White Wine Cream Sauce Recipe—it’s one of those dishes that feels fancy but comes together with surprisingly simple ingredients and steps. It’s perfect for savoring with loved ones or treating yourself to a special meal any night of the week. The blend of garlicky, cheesy, and wine-kissed flavors creates a comforting yet elegant experience you’ll want to make again and again.

Garlic Parmesan Chicken in White Wine Cream Sauce Recipe

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4.3 from 140 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x

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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 and fresh herbs. Perfect for an elegant yet easy weeknight meal, this dish combines classic Italian-inspired flavors with a luscious homemade sauce that will impress family and guests alike.

Ingredients

Scale

For the 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 dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley

For the Chicken

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

Other 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

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Instructions

Prepare the sauce: In a measuring cup with a spout, combine chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, chicken bouillon cube, onion powder, dried oregano, dried basil, and dried parsley. Stir well to mix all the ingredients and set aside.
Prepare the chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Place the cutlets between 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 to avoid overcrowding and sear each side for 4-5 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside on a plate.
Deglaze the pan: Turn off the heat and pour in the dry white wine to deglaze the pan. Turn the heat back to medium and use a spatula to scrape up all the flavorful browned bits sticking to the pan. Allow the wine to gently bubble and reduce for about 2 minutes.
Cook garlic and sauce base: Add the minced garlic to the skillet and cook for 2-3 minutes until fragrant. Stir in the butter and let it melt, then sprinkle the flour over and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Add prepared sauce mixture: Gradually pour the prepared chicken broth cream mixture into the skillet in small splashes while stirring continuously. Bring the mixture to a boil, then reduce the heat and simmer for approximately 8 minutes until the sauce thickens nicely.
Add cheese and lemon juice: Lower the heat to low and slowly stir in the freshly grated Parmesan cheese until melted and fully incorporated. Mix in the fresh lemon juice to brighten the sauce.
Finish cooking: Return the cooked chicken cutlets to the skillet and spoon the sauce over them. Simmer gently for 5 minutes until the chicken is heated through and the sauce is thickened to your desired consistency. Garnish with additional chopped fresh parsley before serving.

Notes

Use a meat mallet or rolling pin to even out chicken thickness for quick and even cooking.
Do not overcrowd the pan when searing chicken to ensure a golden crust.
Skip the wine if preferred and substitute with additional chicken broth; the flavor will be slightly different.
Grate Parmesan fresh for best melting and flavor; pre-grated cheese may contain additives that affect texture.
This dish pairs beautifully with pasta, mashed potatoes, or crusty bread to soak up the sauce.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American