Garlic Parmesan Chicken

This Garlic Parmesan Chicken recipe delivers a rich, flavorful sauce with plenty of garlic, freshly shredded Parmesan cheese, and a delicate white wine reduction that will have you coming back for seconds. It’s perfect for an impressive weeknight dinner or a cozy weekend meal when you want something comforting yet elegant. I love pairing it with mashed potatoes and roasted vegetables to soak up all that amazing sauce.

Ingredients

• Chicken breasts: tender and juicy, choose boneless and skinless for even cooking
• Garlic: fresh cloves are key for bright and aromatic flavor, avoid pre-minced jars for best taste
• Parmesan cheese: freshly shredded from a block ensures melting that is smooth and flavorful
• White wine: a dry white like Pinot Grigio or Sauvignon Blanc adds acidity and complexity, otherwise chicken broth can be used
• Butter: enriches the sauce and helps create the roux
• Flour: thickens the sauce to a velvety texture
• Lemon juice: fresh squeezed brightens all the flavors and balances the richness
• Salt and pepper: essential for seasoning both the chicken and sauce properly, use freshly ground for best effect
• Fresh parsley: adds a pop of color and fresh herbaceous note at the end

Step-by-Step Instructions

Sear the chicken:

Heat a wide 12-inch skillet over medium-high heat and add a little oil. Pat the chicken dry and season on both sides with salt and pepper. Cook the chicken for about 5 to 6 minutes per side until golden brown and cooked through. Remove from the pan and set aside, tent with foil to keep warm. This step locks in juices and develops flavor.

Deglaze the skillet with wine:

Lower the heat to medium. Pour in the white wine to deglaze the pan, scraping up all those browned bits from the bottom. Let it simmer until the wine has reduced by about half. This concentrates the flavor and forms the base of your sauce.

Make the roux:

Stir in the butter so it melts completely. Sprinkle the flour over the melted butter and whisk constantly for a minute or two to cook out the raw flour taste. This forms a thick paste that will give your sauce its smooth texture.

Add sauce and garlic:

Gradually add small splashes of the wine reduction back to the roux, whisking constantly to avoid lumps. Once combined, bring the sauce to a gentle boil and then reduce to a simmer. Stir in the finely minced garlic so it infuses the sauce without burning.

Finish the sauce:

Add freshly grated Parmesan cheese and freshly squeezed lemon juice to the sauce, stirring constantly until the cheese has melted and the sauce is silky. Return the chicken to the skillet, nestling it into the sauce, and spoon sauce over the chicken as it warms back through for about 2-3 minutes.

Garnish and serve:

Finish with a sprinkle of freshly chopped parsley and an extra squeeze of lemon juice if desired. Serve immediately with your favorite sides to soak up that luscious sauce.

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Storage Tips

Cool the chicken and sauce completely before transferring to an airtight container. Refrigerate for up to three days or freeze for three months when stored properly. Reheat gently over low heat or in the microwave, stirring occasionally to keep the sauce smooth and creamy.

Ingredient Substitutions

• If you do not have white wine, use low-sodium chicken broth with a splash of white wine vinegar or lemon juice for acidity
• Butter can be swapped for olive oil for a dairy-free option, though butter gives more richness
• Parmesan can be replaced with Pecorino Romano for a saltier, sharper flavor, but fresh grating remains important
• Garlic powder should only be used in a pinch, fresh cloves give the brightest and most authentic flavor

Serving Suggestions

• This chicken shines with creamy mashed potatoes or buttered egg noodles to soak up the sauce
• Roasted asparagus, green beans, or broccoli add a lovely crunchy contrast
• Garlic bread with cheese makes a perfect companion for extra indulgence and to mop up every last bit of sauce

Recipe FAQs

→ What type of cheese works best for this dish?

Freshly shredded Parmesan from a block melts best and offers richer flavor compared to pre-shredded options.

→ Can I substitute the white wine used in the sauce?

Dry white wines like Pinot Grigio or Sauvignon Blanc are ideal, but chicken broth works well as a non-alcoholic alternative.

→ How do I achieve a creamy sauce texture?

Creating a roux with butter and flour before adding the liquids helps thicken the sauce to a smooth, creamy consistency.

→ What sides complement this dish?

Mashed potatoes, roasted asparagus, broccoli, green beans, or garlic buttered noodles make excellent accompaniments.

→ Can this preparation be adapted for other proteins?

Yes, pork chops can be cooked using the same sauce and seasoning to great effect.