Garlic Parmesan Chicken (Print Format)
Tender chicken in a creamy garlic and Parmesan sauce with a touch of white wine and fresh seasonings.
# Ingredients:
→ Protein
01 -
4 boneless, skinless chicken breasts
→ Seasonings
02 -
1 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon garlic powder
→ Sauce
05 -
4 tablespoons unsalted butter
06 -
4 cloves garlic, minced
07 -
1 cup dry white wine (Pinot Grigio, Chardonnay, or Sauvignon Blanc)
08 -
1 tablespoon all-purpose flour
09 -
1/2 cup freshly grated Parmesan cheese
10 -
1 tablespoon fresh lemon juice
# Steps:
01 -
Tenderize chicken breasts lightly, season both sides evenly with salt, black pepper, and garlic powder.
02 -
Heat a wide 12-inch skillet over medium-high heat and sear chicken breasts until golden brown on both sides, about 4 minutes per side. Remove from skillet and set aside.
03 -
Pour white wine into the skillet to deglaze, scraping up brown bits. Add minced garlic and reduce wine by half over medium heat.
04 -
Add butter and sprinkle in flour, stirring continuously to form a roux. Cook for 1-2 minutes until lightly golden.
05 -
Gradually add the reduced wine mixture in small increments, stirring constantly until smooth and slightly thickened. Bring to a boil, then reduce heat to simmer.
06 -
Allow sauce to simmer for 8 minutes, stirring occasionally to prevent sticking.
07 -
Stir in freshly grated Parmesan cheese and 1 tablespoon lemon juice until cheese melts and sauce is creamy.
08 -
Return seared chicken breasts to skillet, spoon sauce over them, and cook for additional 2-3 minutes until heated through.
09 -
Remove skillet from heat, add a final splash of fresh lemon juice. Serve immediately with desired sides.
# Tips:
01 -
Use freshly grated Parmesan from a block for optimal melting and flavor.
02 -
Dry white wines such as Pinot Grigio, Chardonnay, or Sauvignon Blanc enhance sauce depth; substitute chicken broth if avoiding alcohol.
03 -
A wide 12-inch skillet allows proper sauce reduction and thickening.