Description
This Garlic Parmesan Chicken recipe features tender chicken cutlets simmered in a rich, creamy garlic and Parmesan sauce with aromatic herbs and a hint of lemon. Perfectly seared and finished in a luscious white wine sauce, this dish offers a comforting and flavorful meal that can be ready in under an hour.
Ingredients
Scale
For the 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
For the Chicken:
- 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
For Cooking:
- 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: In a measuring cup with a spout, combine chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, chicken bouillon cube, onion powder, dried oregano, dried basil, and dried parsley. Stir well and set aside to allow the flavors to meld.
- Prepare the chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Place them between two sheets of plastic wrap and gently pound to an even thickness of about ½ inch using a meat mallet or rolling pin. 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. Once hot, sear the chicken cutlets in batches to avoid overcrowding. Cook each side for 4-5 minutes until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
- Deglaze the pan: Turn off the heat briefly, then pour in the dry white wine to deglaze the skillet. Turn the heat back to medium and use a spatula to scrape up the browned bits (fond) stuck to the pan. Let the wine reduce gently for about 2 minutes to concentrate its flavor.
- Cook garlic and sauce base: Add minced garlic to the skillet and sauté for 2-3 minutes until fragrant but not browned. Stir in butter and flour, cooking while stirring for 1-2 minutes to eliminate the raw flour taste and create a roux.
- Add prepared sauce mixture: Gradually pour in the prepared sauce mixture in small additions, stirring continuously to avoid lumps. Bring the mixture to a boil, then reduce heat and simmer gently for about 8 minutes until the sauce thickens and the flavors meld.
- Add cheese and lemon: Lower the heat to low and slowly stir in the freshly grated Parmesan cheese until fully melted and integrated into the sauce. Add fresh lemon juice and stir well to brighten the flavors.
- Finish cooking: Return the cooked chicken cutlets back to the skillet, spooning sauce over the top. Simmer everything together for 5 minutes until the chicken is heated through and the sauce reaches your desired thickness. Garnish with additional chopped fresh parsley before serving.
Notes
- Pounding the chicken cutlets to an even thickness ensures they cook evenly and remain tender.
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing to add bright acidity without overwhelming the dish.
- If you prefer a thicker sauce, simmer for a few additional minutes before adding the chicken back to the skillet.
- This dish pairs well with steamed vegetables, pasta, or a light green salad.
