Make this irresistible Garlic Parmesan Chicken recipe featuring a creamy Parmesan sauce, tender seared chicken, and a hint of garlic. Perfect for a quick weeknight dinner or a special occasion meal, this easy one-pan dish pairs wonderfully with mashed potatoes, pasta, or roasted vegetables. Learn tips, substitutions, and serving ideas to elevate your homemade garlic Parmesan chicken. Enjoy a restaurant-quality meal in the comfort of your own home!

Ingredients
For the Sauce:
- 1 3/4 cups chicken broth
- 1/4 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon honey
- 1/2 chicken bouillon cube
- 1/2 teaspoon each: onion powder, oregano, basil, parsley
For the Chicken and Other Components:
- 2 large boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 teaspoons parsley
- 1-2 tablespoons olive oil
- 3/4 cup dry white wine (see notes)
- 4 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the Sauce: In a large measuring cup with a spout, combine chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, bouillon cube, and all the dried herbs. Set aside. Measure out all remaining ingredients before starting to cook.
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create 2-3 thinner slices. Cover the chicken with plastic wrap and pound it to an even thickness of about 1/2 inch using the textured side of a meat mallet. Season both sides with salt, pepper, and parsley.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
- Deglaze the Pan: Turn off the heat, then pour in the white wine. Set the heat to medium and use a silicone spatula to scrape the browned bits (fond) from the bottom of the skillet. Let the wine bubble gently and reduce for about 2 minutes. Add minced garlic and cook for another 2-3 minutes, reducing the liquid by half.
- Make the Roux: Add butter to the skillet and let it melt. Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
- Combine the Sauce: Gradually add the sauce mixture (prepared in step 1) in small splashes, stirring continuously. Bring the mixture to a boil, then reduce to a simmer. Let it simmer and thicken for about 8 minutes.
- Finish the Sauce: Reduce the heat to low and slowly sprinkle in the Parmesan cheese while stirring. Stir in the fresh lemon juice.
- Combine Chicken and Sauce: Return the chicken to the skillet, spoon the sauce over the top, and let it heat through for about 5 minutes. Adjust the sauce consistency as needed.
- Serve: Garnish with parsley and serve hot with mashed potatoes and roasted vegetables for a complete meal.
Why You’ll Love This Recipe
- Rich and Creamy Flavor: The combination of Parmesan cheese, garlic, and cream creates a luxurious sauce.
- Versatile Meal: Pairs well with a variety of sides, from pasta to vegetables.
- Restaurant-Quality Dish: Easy enough for a weeknight but impressive enough for guests.
- One-Pan Recipe: Minimal cleanup required!

Tips
- Wine Substitute: If you prefer not to use wine, substitute with an equal amount of chicken broth and a splash of lemon juice.
- Freshly Grated Parmesan: Always use freshly grated Parmesan for the best flavor and texture.
- Avoid Overcooking: Pound the chicken evenly to ensure even cooking and avoid dryness.
- Thicker Sauce: Simmer the sauce a little longer if you prefer a thicker consistency.
Variations and Substitutions
- Add Veggies: Include spinach or sun-dried tomatoes in the sauce for added flavor and nutrients.
- Dairy-Free Option: Use coconut cream and dairy-free Parmesan cheese as substitutes.
- Spicy Kick: Add a pinch of red pepper flakes for a touch of heat.
- Protein Swap: Try this recipe with pork chops or turkey cutlets instead of chicken.
FAQs
Can I make this recipe ahead of time? Yes! Prepare the sauce and sear the chicken in advance. Store them separately in the refrigerator and combine them when reheating.
What’s the best way to reheat leftovers? Reheat on the stovetop over low heat, adding a splash of chicken broth or cream to maintain the sauce’s consistency.
Can I freeze this dish? It’s not recommended as the cream sauce may separate when thawed.
Serving
- Serve this chicken over mashed potatoes, rice, or pasta for a hearty meal.
- Pair with roasted vegetables such as asparagus, broccoli, or carrots.
- Include a side salad and crusty bread to complete the dinner spread.
Suggestions
- Presentation: Garnish with fresh parsley or grated Parmesan for a polished look.
- Wine Pairing: Enjoy with a glass of dry white wine, such as Sauvignon Blanc or Chardonnay.
- Meal Prep: Double the recipe and save leftovers for lunch the next day—it tastes even better as the flavors meld!
Garlic Parmesan Chicken
4
servings15
minutes35
minutesIngredients
For the Sauce:
1 3/4 cups chicken broth
1/4 cup heavy cream
1 teaspoon Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon honey
1/2 chicken bouillon cube
1/2 teaspoon each: onion powder, oregano, basil, parsley
For the Chicken and Other Components:
2 large boneless, skinless chicken breasts
Salt and pepper, to taste
2 teaspoons parsley
1-2 tablespoons olive oil
3/4 cup dry white wine (see notes)
4 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
Directions
- Prepare the Sauce: In a large measuring cup with a spout, combine chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, bouillon cube, and all the dried herbs. Set aside. Measure out all remaining ingredients before starting to cook.
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create 2-3 thinner slices. Cover the chicken with plastic wrap and pound it to an even thickness of about 1/2 inch using the textured side of a meat mallet. Season both sides with salt, pepper, and parsley.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
- Deglaze the Pan: Turn off the heat, then pour in the white wine. Set the heat to medium and use a silicone spatula to scrape the browned bits (fond) from the bottom of the skillet. Let the wine bubble gently and reduce for about 2 minutes. Add minced garlic and cook for another 2-3 minutes, reducing the liquid by half.
- Make the Roux: Add butter to the skillet and let it melt. Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
- Combine the Sauce: Gradually add the sauce mixture (prepared in step 1) in small splashes, stirring continuously. Bring the mixture to a boil, then reduce to a simmer. Let it simmer and thicken for about 8 minutes.
- Finish the Sauce: Reduce the heat to low and slowly sprinkle in the Parmesan cheese while stirring. Stir in the fresh lemon juice.
- Combine Chicken and Sauce: Return the chicken to the skillet, spoon the sauce over the top, and let it heat through for about 5 minutes. Adjust the sauce consistency as needed.
- Serve: Garnish with parsley and serve hot with mashed potatoes and roasted vegetables for a complete meal.

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