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
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
