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This garlic Parmesan chicken skillet delivers juicy chicken breasts cooked to a golden brown and simmered in a luscious white wine and garlic cream sauce enriched with freshly grated Parmesan cheese. A splash of lemon juice adds a bright pop of flavor that balances the richness perfectly. This dish feels both elegant and comforting, making it a go-to for weeknight dinners or casual gatherings when you want something special without too much fuss. I first made it on a chilly evening with only a few ingredients on hand and it instantly became a family favorite that everyone asks for again and again.
I remember making this during a busy week when I wanted something fast yet impressive. Now it’s part of our regular dinner rotation because it hits all the right notes every time.
Ingredients
- Boneless skinless chicken breasts: tender and lean when pounded evenly for even cooking
- Olive oil: essential for searing the chicken and adding subtle flavor without heaviness
- Garlic: use fresh cloves to extract the most intense aroma and flavor
- Dry white wine: adds necessary acidity and depth, choose a bottle you enjoy drinking to enhance the sauce
- Butter: adds richness and helps create a silky smooth roux for thickening the sauce
- All purpose flour: thickens the sauce smoothly when cooked with butter
- Chicken broth: provides savory notes and balances the wine, low sodium preferred to control saltiness
- Heavy cream: just a splash creates a lush and creamy sauce texture
- Freshly grated Parmesan cheese: offers salty, nutty depth, always grate from a block for freshness
- Worcestershire sauce: a little boost of umami complexity in the background
- Mustard powder: adds a subtle tang and layers of flavor
- Honey: balances savory elements with gentle sweetness
- Dried herbs such as oregano, basil, parsley, and onion powder: combine for well-rounded seasoning
- Fresh lemon juice: brightens the whole dish just before serving, lifting the flavors
Step-by-Step Instructions
- Prep the Chicken:
- Slice the chicken breasts in half lengthwise to ensure even cooking. Cover with plastic wrap and gently pound them to about half inch thickness using the textured side of a mallet or rolling pin. This makes the chicken tender and guarantees it cooks uniformly.
- Season and Sear:
- Sprinkle both sides of the chicken with salt, pepper, and dried parsley. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear for four to five minutes on each side until a beautiful golden crust forms. Remove the chicken and set it aside to rest while you build the sauce.
- Deglaze the Pan:
- Turn off the heat and pour in the white wine. Return the skillet to medium heat and use a spatula to scrape up all the flavorful browned bits stuck to the pan. Let the wine bubble and reduce for about two minutes. Add minced garlic and cook for another two to three minutes until it becomes fragrant and slightly softened.
- Build the Roux:
- Add the butter to the skillet and let it melt completely. Sprinkle the flour evenly over the melted butter and stir constantly for one to two minutes to cook off the raw flour taste and create a smooth base for the sauce.
- Add the Sauce:
- Slowly pour in the mixed chicken broth and heavy cream while stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce heat and let it simmer gently for eight minutes. This allows the sauce to thicken and develop deep flavors.
- Melt the Cheese:
- Lower the heat to prevent the sauce from boiling. Gradually stir in the freshly grated Parmesan cheese until it melts smoothly and the sauce becomes silky. Finish by stirring in fresh lemon juice to brighten the flavors just before serving.
- Return the Chicken:
- Place the seared chicken back into the skillet. Spoon the sauce over the top and let it heat through for about five minutes. Serve garnished with fresh parsley for color and freshness.
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I always look forward to hand-grating Parmesan because the aroma signals a delicious meal is coming. One evening my youngest exclaimed this was better than pizza and that moment made me love this recipe even more.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage freeze individual portions, including the sauce, and reheat gently on the stovetop or microwave. Adding a splash of broth when reheating will refresh the sauce’s texture.
Ingredient Substitutions
If you do not have white wine, chicken broth alone works well though the sauce will be less sharp. Boneless skinless chicken thighs can substitute for breasts but will need a few more minutes to cook. For a dairy-free version, swap heavy cream for full-fat coconut milk and use nutritional yeast in place of Parmesan though the flavor will differ.
Serving Suggestions
Mashed potatoes are perfect for soaking up every last bit of sauce. Roasted green beans or asparagus add a crisp contrast to the creamy chicken. This dish also pairs well with buttered noodles or garlic bread for enjoying the sauce.
Cultural Context
This dish reflects Italian-American cooking traditions, where rich garlic cream sauces paired with Parmesan cheese are common. While not strictly traditional Italian, it evokes the comforting flavors shared in many home kitchens throughout America inspired by Italian heritage.
Recipe FAQs
- → Can chicken thighs be used instead of breasts?
Yes, boneless skinless thighs remain juicy and flavorful. Adjust cooking time slightly for even doneness.
- → What type of white wine works best for the sauce?
Dry white wines such as Pinot Grigio, Chardonnay, or Sauvignon Blanc bring good acidity and flavor balance.
- → Is it possible to prepare without wine?
Chicken broth is a great substitute, giving a rich and savory character without alcohol.
- → How should leftovers be stored and reheated?
Keep leftovers sealed in the fridge up to three days or freeze for longer storage. Reheat gently on the stove or microwave with a splash of broth to refresh texture.
- → Which cheese is recommended for best flavor?
Freshly grated Parmesan cheese from a block offers superior melting and depth of flavor compared to pre-shredded types.
- → Can this dish be served with pasta?
Absolutely, tossing the chicken and sauce with pasta creates a hearty and delicious meal variation.