Description

This Garlic Parmesan Chicken is a comfort food classic featuring juicy chicken breasts smothered in a silky, garlicky Parmesan cream sauce. The chicken is seared until golden, then finished in a rich sauce that’s layered with aromatics, herbs, white wine, and a touch of honey for the perfect balance of savory and tangy flavors. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress with its bold flavors and creamy texture.

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 onion powder
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley

Chicken & Other

2 large boneless, skinless chicken breasts
Salt and pepper, to taste
2 teaspoons chopped fresh parsley (plus more for garnish)
1–2 tablespoons olive oil
¾ cup dry white wine
4 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
½ cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice

Instructions

Prepare the Sauce Ingredients: In a large measuring cup, combine chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, chicken bouillon, onion powder, oregano, basil, and parsley. Set aside. Measure out the remaining ingredients before beginning to cook.
Slice and Pound Chicken: Slice each chicken breast in half lengthwise to create 2–3 thinner slices. Place the slices between saran wrap and use a meat mallet (textured side) to pound each piece to about ½ inch thickness for even cooking.
Season Chicken: Sprinkle each side of the chicken pieces with salt, pepper, and parsley so each bite is flavorful.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches, 4–5 minutes per side, until golden brown and cooked through. Set chicken aside.
Deglaze and Add Aromatics: Turn off the heat and pour in the white wine. Return heat to medium, scraping up the brown bits (fond) from the skillet bottom with a silicone spatula for extra flavor. Allow to gently bubble for 2 minutes, then stir in the minced garlic and cook an additional 2–3 minutes, until the mixture has reduced by half.
Make the Roux: Add butter and flour to the skillet. Stir continuously and cook for 1–2 minutes to remove the raw flour taste, forming a roux that will help thicken your sauce.
Build the Sauce: Slowly add the reserved sauce mixture, stirring constantly. Bring to a boil, then reduce heat and simmer for about 8 minutes, allowing the sauce to reduce and intensify in flavor.
Add Cheese and Lemon: Lower the heat and gradually sprinkle in the Parmesan cheese, stirring until melted and smooth. Stir in the fresh lemon juice for brightness.
Return Chicken & Finish: Add the seared chicken back into the skillet, spooning sauce over the top. Let it heat through for about 5 minutes, or until the sauce thickens to your liking. Garnish with additional parsley and serve hot, ideally with mashed potatoes or your favorite roasted vegetables.

Notes

If you prefer not to use wine, substitute with additional chicken broth.
For extra creamy sauce, add a bit more heavy cream to taste.
This dish is delicious served with pasta, mashed potatoes, or a side of seasonal vegetables.
Chicken thighs can be used for a juicier result; just adjust cooking time accordingly.
Leftovers keep well in the fridge for up to 3 days. Reheat gently to avoid curdling the sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main-course
Method: Stovetop
Cuisine: American/Italian-inspired

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 420
Sugar: 2g
Sodium: 850mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 42g
Cholesterol: 130mg

Keywords: garlic parmesan chicken, creamy chicken skillet, parmesan sauce, easy chicken dinner, skillet chicken, weeknight meal