Garlic Parmesan Chicken Skillet (Printer-Friendly)
Juicy chicken in garlic-Parmesan sauce with a white wine finish. Perfect with veggies or mashed potatoes.
# The Ingredients You'll Need:
→ Sauce
01 -
1 ¾ cups chicken broth
02 -
¼ cup heavy cream
03 -
1 teaspoon Worcestershire sauce
04 -
1 teaspoon mustard powder
05 -
1 teaspoon honey
06 -
½ chicken bouillon cube
07 -
½ teaspoon onion powder
08 -
½ teaspoon dried oregano
09 -
½ teaspoon dried basil
10 -
½ teaspoon dried parsley
→ Chicken
11 -
2 large boneless skinless chicken breasts
12 -
Salt, to taste
13 -
Black pepper, to taste
14 -
2 teaspoons chopped fresh parsley
15 -
1–2 tablespoons olive oil
16 -
¾ cup dry white wine
17 -
4 cloves garlic, minced
18 -
3 tablespoons unsalted butter
19 -
3 tablespoons all-purpose flour
20 -
½ cup freshly grated Parmesan cheese
21 -
1 tablespoon fresh lemon juice
# Step-by-Step Instructions:
01 -
Combine chicken broth, cream, Worcestershire sauce, mustard powder, honey, bouillon cube, onion powder, oregano, basil, and parsley in a measuring cup with a spout and set aside.
02 -
Slice chicken breasts lengthwise into thinner cutlets. Cover with plastic wrap and pound to ½-inch thickness using a meat mallet.
03 -
Season chicken on both sides with salt, pepper, and parsley. Sear in a heated skillet with olive oil over medium-high heat for 4–5 minutes per side until golden. Set aside.
04 -
Turn off heat, add white wine, then return to medium heat. Scrape skillet to release browned bits, bring to a gentle simmer, and reduce for 2 minutes.
05 -
Add garlic to the pan and cook for 2–3 minutes until reduced. Stir in butter and flour and cook for 1–2 minutes to eliminate raw flour taste.
06 -
Gradually add sauce mixture in small splashes while stirring. Bring to a boil, then reduce to a simmer and cook for 8 minutes until thickened.
07 -
Lower heat and gradually stir in Parmesan cheese and lemon juice until fully melted and combined.
08 -
Return chicken to skillet and spoon sauce over the top. Heat through for 5 minutes until fully coated and warmed. Serve garnished with parsley.
# Extra Tips:
01 -
Grate cheese from a block for optimal melt and flavor; avoid pre-shredded varieties.
02 -
Use a 12-inch skillet to allow the sauce to reduce properly and develop flavor.
03 -
Dry white wines such as Pinot Grigio or Chardonnay are ideal; substitute with chicken broth if needed.