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
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 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.
