Name: Garlic Parmesan Chicken
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 EACH: onion powder, oregano, basil, parsley; 2 large boneless skinless chicken breasts; Salt/Pepper; 2 teaspoons parsley; 1-2 tablespoons olive oil; ¾ cup dry white wine, see notes; 4 cloves garlic, minced; 3 tablespoons butter; 3 tablespoons flour; ½ cup freshly grated Parmesan cheese; 1 tablespoon fresh lemon juice

Description

Garlic Parmesan Chicken is a savory dish featuring tender chicken breasts cooked to golden perfection, smothered in a rich and creamy garlic Parmesan sauce. The combination of freshly grated Parmesan, minced garlic, and a touch of white wine creates a sauce that is both luxurious and deeply flavorful, making this dish a favorite for any occasion.

Ingredients

Scale

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 EACH: onion powder, oregano, basil, parsley

Chicken/Other

2 large boneless skinless chicken breasts
Salt/Pepper
2 teaspoons parsley
1–2 tablespoons olive oil
¾ cup dry white wine, see notes
4 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
½ cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice

Instructions

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
Season each side of the chicken with salt, pepper, and parsley.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce for 2 minutes. Add the garlic and cook for 2-3 more minutes, until the liquid has reduced by half.
Add the butter and flour and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer and reduce for about 8 minutes.
Reduce heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously. Stir in the lemon juice.
Add the chicken back and spoon the sauce on top. Heat through for 5 minutes or until the sauce has reached your desired thickness. Garnish with parsley and serve with mashed potatoes and roasted vegetables of choice!

Notes

Use Fresh Ingredients: Freshly grated Parmesan and minced garlic enhance the dish’s flavor.
Customize the Recipe: Feel free to substitute proteins or use broth instead of wine.
Storage Tips: Store leftovers in an airtight container for 3-4 days, or freeze for up to 2 months.