If you are craving a dish that is bursting with flavor, creamy, and comforting, look no further than this Garlic Parmesan Chicken in a Rich White Wine Cream Sauce Recipe. This recipe brings together succulent chicken breasts perfectly seared to golden perfection, bathed in a velvety sauce made with garlic, Parmesan cheese, and a lovely splash of dry white wine. The harmony of herbs and a hint of lemon adds depth and brightness, making every bite an irresistible experience. It’s a dish that feels like a warm hug on a plate and is perfect for impressing guests or indulging yourself on any night of the week.
Ingredients You’ll Need
The beauty of this Garlic Parmesan Chicken in a Rich White Wine Cream Sauce Recipe lies in its simplicity. Each ingredient is essential, working together to build layers of flavor and a luxurious texture that elevates the chicken to something truly special.
- Chicken broth: Provides a savory base that adds depth and moisture to the sauce.
- Heavy cream: Adds richness and smoothness, creating that luscious cream sauce texture.
- Worcestershire sauce: Brings a subtle tang and umami boost to brighten the flavors.
- Mustard powder: Offers a gentle spice and complexity.
- Honey: Balances the savory elements with a touch of natural sweetness.
- Chicken bouillon cube: Concentrates the chicken flavor for a fuller taste.
- Onion powder: Adds mild onion flavor without overpowering the dish.
- Dried oregano, basil, parsley: Classic Italian herbs that bring aroma and freshness.
- Boneless skinless chicken breasts: The hearty star protein, sliced thin for quick, even cooking.
- Salt and pepper: Essential for seasoning the chicken perfectly.
- Fresh parsley: Adds color and a clean, herbaceous note.
- Olive oil: For searing, contributing to the golden crust and flavor.
- Dry white wine: Adds acidity and complexity, deglazing the pan with fantastic aromatics.
- Garlic: The soul of the dish with its intense, fragrant punch.
- Butter: Used in the roux to add richness and a silky finish.
- All-purpose flour: Thickens the sauce to just the right consistency.
- Parmesan cheese: Imparts a nutty, salty creaminess.
- Fresh lemon juice: Brightens the entire dish with a refreshing zing.
How to Make Garlic Parmesan Chicken in a Rich 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 dried parsley in a measuring cup with a spout. Stir everything together until well incorporated. Setting this aside will make the sauce come together faster once the chicken is cooked. This combination of herbs and seasonings forms the base flavor that will infuse your sauce with irresistible aroma and taste.
Step 2: Prepare the Chicken
Take your chicken breasts and slice each one in half lengthwise so you have thinner cutlets. This helps them cook evenly and allows the sauce to cling beautifully to every bite. Place the cutlets between two sheets of plastic wrap and gently pound them to about ½ inch thickness using a meat mallet or rolling pin. Then season generously with salt, pepper, and freshly chopped parsley. These simple steps maximize flavor and ensure tender, juicy chicken.
Step 3: Cook the Chicken
Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, sear the chicken cutlets for 4 to 5 minutes on each side. You are looking for a gorgeous golden-brown crust that seals in the juices. Once perfectly cooked through, remove the chicken from the pan and set aside. This seared chicken will act as the perfect bed for the creamy wine sauce.
Step 4: Deglaze the Pan with White Wine
Turn off the heat briefly, then pour the dry white wine into the skillet. Turn the heat back up to medium and use a spatula to scrape up all the flavorful browned bits stuck to the bottom of the pan, known as fond. Let the wine simmer and reduce for about two minutes. This step captures all those concentrated flavors and enriches the sauce with subtle acidity and complexity.
Step 5: Cook Garlic and Make the Roux
Add the minced garlic to the skillet and cook for 2 to 3 minutes until wonderfully fragrant, but not browned. Then incorporate the butter and flour, stirring constantly for 1 to 2 minutes to create a roux. This blend thickens the sauce and cooks out the raw flour taste. It’s the magic base that will turn the liquid into the perfect creamy consistency.
Step 6: Finish the Sauce and Add Cheese and Lemon
Gradually pour in the prepared sauce mixture in small splashes, stirring continuously. Bring this to a boil, then reduce the heat and let it simmer for about 8 minutes, allowing it to thicken. Next, reduce the heat to low and stir in the freshly grated Parmesan cheese little by little, until fully melted and silky. Finish by stirring in the fresh lemon juice to brighten the flavor and balance the creaminess.
Step 7: Return Chicken to the Skillet
Place the seared chicken pieces back into the sauce, spooning sauce over the top. Simmer everything gently for 5 minutes to warm the chicken through and let the sauce thicken to your desired texture. Garnish with additional chopped parsley for a vibrant final touch before serving. This moment brings the entire Garlic Parmesan Chicken in a Rich White Wine Cream Sauce Recipe together in perfect harmony.
How to Serve Garlic Parmesan Chicken in a Rich White Wine Cream Sauce Recipe
Garnishes
Fresh herbs are the simple way to add a pop of color and freshness. Sprinkle additional chopped parsley over the dish to brighten it visually and flavor-wise. You can also add a few thin lemon slices or a zest sprinkle to further elevate the dish’s eye appeal and taste.
Side Dishes
This dish shines when paired with light and complementary sides. Think creamy mashed potatoes, buttery garlic green beans, or a fluffy herb rice pilaf. A crisp mixed green salad dressed with a tangy vinaigrette also balances the richness beautifully, making your meal complete without overwhelming the palate.
Creative Ways to Present
For a touch of elegance, serve the chicken over a bed of sautéed spinach or creamy polenta. Layer the chicken atop pasta tossed lightly in olive oil and herbs for a heartier version. Individual ramekins or shallow bowls are fantastic for sharing this warm, saucy specialty at family dinners or special occasions, ensuring everyone gets a generous portion of that amazing sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Parmesan Chicken in a Rich White Wine Cream Sauce Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, making it a great make-ahead option for busy weeknights.
Freezing
You can freeze this dish, but for best texture, freeze the sauce and chicken separately. Wrap cooked chicken tightly and store the sauce in a freezer-safe container. Both will last for up to 2 months in the freezer.
Reheating
Reheat gently on the stove over low heat to avoid curdling the cream sauce. Stir occasionally until warmed through. Adding a splash of chicken broth or cream during reheating helps restore the sauce’s creamy consistency and ensures your Garlic Parmesan Chicken in a Rich White Wine Cream Sauce Recipe tastes just as glorious as when freshly made.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and a slightly different texture. Just adjust the cooking time slightly as thighs may take a bit longer to cook through.
What type of white wine works best for this recipe?
A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay is ideal. Avoid sweet wines as they can throw off the balance of flavors.
Can I make this dish dairy-free?
To make it dairy-free, substitute the butter with olive oil or a dairy-free alternative and use coconut cream or cashew cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese for that cheesy flavor.
Is it possible to prepare this recipe gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Make sure your chicken broth and bouillon cube are also gluten-free.
How can I make this recipe more budget-friendly?
Using frozen chicken breasts and omitting the wine (replace with additional chicken broth and a splash of lemon) can help lower costs without compromising the core flavors. Fresh garlic and herbs remain essential to maintain that homemade feel.
Final Thoughts
This Garlic Parmesan Chicken in a Rich White Wine Cream Sauce Recipe is truly one of those dishes that feels special but is surprisingly easy to master. Its comforting creaminess paired with bright, nuanced flavors makes it a standout favorite to keep in your dinner rotation. I’m so excited for you to try it and experience how effortlessly delicious cooking at home can be when you have a recipe this good in your culinary toolbox.
Print
Garlic Parmesan Chicken in a Rich White Wine Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Garlic Parmesan Chicken recipe features tender, pounded chicken cutlets seared to a golden brown and smothered in a rich, creamy garlic Parmesan sauce made with white wine, herbs, and a touch of lemon. The dish is perfect for an elegant yet easy weeknight meal, combining savory flavors with a luscious, thickened sauce that highlights fresh garlic and Parmesan cheese.
Ingredients
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 and Cooking 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
- 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: Combine chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, chicken bouillon cube, onion powder, oregano, basil, and dried parsley in a measuring cup with a spout. Stir thoroughly to combine and set aside for later use.
- Prepare the chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Place cutlets between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until about ½ inch thick. 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. Sear the chicken cutlets in batches to avoid crowding the pan, cooking each side for 4-5 minutes until golden brown and fully cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
- Deglaze the pan: Turn off the heat temporarily. Pour in the dry white wine to deglaze the pan, scraping up the browned bits (fond) from the bottom with a spatula. Turn the heat back to medium and bring the wine to a gentle bubble. Let it reduce for about 2 minutes to concentrate the flavor.
- Cook garlic and create roux: Add minced garlic to the skillet and cook for 2-3 minutes until fragrant and softened. Stir in butter and flour, cooking the mixture for 1-2 minutes to form a roux and cook out the raw flour taste.
- Add sauce mixture and thicken: Gradually pour the prepared sauce mixture into the skillet in small splashes, stirring continuously to avoid lumps. Bring the sauce to a boil, then reduce heat and simmer gently for about 8 minutes, allowing it to thicken to a creamy consistency.
- Incorporate cheese and lemon: Reduce the heat to low. Slowly stir in the freshly grated Parmesan cheese until it has fully melted and incorporated into the sauce. Then, add fresh lemon juice and stir to combine, enhancing the sauce’s brightness.
- Finish cooking and serve: Return the cooked chicken cutlets to the skillet, spoon the sauce over them, and simmer for an additional 5 minutes until the chicken is heated through and the sauce has thickened to your desired consistency. Garnish with extra chopped fresh parsley before serving.
Notes
- For the best flavor, use freshly grated Parmesan cheese rather than pre-grated varieties.
- Pounding the chicken to an even thickness ensures quick, uniform cooking.
- If you prefer a non-alcoholic option, substitute the white wine with additional chicken broth and a splash of white wine vinegar or lemon juice.
- This dish pairs well with pasta, mashed potatoes, or steamed vegetables to soak up the delicious sauce.
- Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently on the stovetop to avoid curdling the sauce.
