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This creamy Garlic Parmesan Chicken Skillet has been a go-to comfort meal in our house for years. Juicy chicken breasts are pan-seared until golden, then simmered in a rich garlic and Parmesan sauce with a splash of white wine and a squeeze of lemon for brightness. It is elegant enough to impress guests but simple enough for weeknights. Every time I make it, the table goes quiet except for the sound of forks clinking — the best kind of compliment.
I first made this dish on a snowy evening with what I had on hand. Ever since then it has become a regular favorite at our dinner table.
Ingredients
- Boneless skinless chicken breasts: Tender and lean when sliced and pounded evenly for quick cooking
- Olive oil: For searing the chicken and building flavor without heaviness
- Garlic: Fresh cloves give the deepest aroma and best flavor
- Dry white wine: Adds depth and acidity use a bottle you enjoy drinking
- Butter: Builds a rich base for the roux and finishes the sauce smoothly
- All purpose flour: Thickens the sauce gently when stirred into the butter
- Chicken broth: Provides a savory background use low sodium if preferred
- Heavy cream: Creates a lush creamy texture with just a splash
- Freshly grated Parmesan cheese: Salty and nutty always grate from a block for best results
- Worcestershire sauce: A little goes a long way to add umami
- Mustard powder: Brings subtle tang and balances the richness
- Honey: Adds a touch of sweetness to round out the flavors
- Dried herbs: Oregano basil parsley and onion powder bring layers of seasoning
- Fresh lemon juice: Brightens everything at the end
Step-by-Step Instructions
- Prep The Chicken:
- Slice the chicken breasts in half horizontally to create even cutlets. Cover with plastic wrap and pound to half inch thickness using a meat mallet. This ensures even cooking and tender texture.
- Season And Sear:
- Sprinkle both sides of the chicken with salt pepper and dried parsley. Heat olive oil in a wide skillet over medium high heat. Sear the chicken for four to five minutes per side until golden brown. Remove and set aside.
- Deglaze The Pan:
- Turn off the heat and pour in the white wine. Turn the heat back to medium and use a spatula to scrape up the browned bits. Let it simmer and reduce for two minutes to concentrate flavor.
- Sauté Garlic And Start The Roux:
- Add minced garlic and cook for two to three minutes until it smells fragrant and slightly sweet. Stir in the butter and let it melt completely. Add the flour and stir constantly for one to two minutes to remove the raw taste.
- Simmer The Sauce:
- Slowly pour in the prepared sauce mixture while stirring continuously. Bring everything to a boil then lower the heat and let it simmer for about eight minutes until slightly thickened and smooth.
- Melt The Cheese:
- Lower the heat and gradually stir in the grated Parmesan cheese. Let it melt fully into the sauce. Add lemon juice for a burst of brightness right before finishing.
- Finish And Serve:
- Return the chicken to the skillet and spoon the sauce over each piece. Let it simmer gently for five minutes until warmed through. Sprinkle with fresh parsley and serve right from the pan.
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Storage Tips
Store leftovers in a sealed container in the refrigerator for up to three days. For longer storage freeze individual portions with sauce in airtight containers. Reheat gently on the stovetop or in the microwave with a splash of broth to refresh the sauce’s texture.
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Ingredient Substitutions
Chicken broth can stand in for wine if needed though the flavor will be slightly less sharp. Boneless skinless thighs can replace breasts and offer a juicier result. For a dairy free version try full fat coconut milk and nutritional yeast though the flavor will be different.
Serving Suggestions
Serve this dish with mashed potatoes to soak up every drop of sauce. Roasted asparagus or green beans bring a fresh crunch. Or try it over buttered noodles or with garlic bread for a cozy carb pairing.
Cultural Context
While not authentically Italian this dish borrows flavor cues from Italian American cooking. Garlic cream and Parmesan make a comforting trio that shows up in countless home kitchens across the country. It is a modern classic that feels familiar even on the first bite.
Every time I grate the Parmesan I stop to smell the aroma it is my favorite moment in the whole recipe. I will never forget the time my youngest took a bite and said this tastes better than pizza. It is one of those core kitchen memories.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work just as well. They stay juicy and flavorful—just adjust cooking time slightly.
- → What’s the best white wine for this dish?
Dry white wines like Pinot Grigio, Chardonnay, or Sauvignon Blanc are ideal. Use one you'd enjoy drinking.
- → Can I make it without wine?
Absolutely. Substitute chicken broth for a non-alcoholic option. The sauce will still be rich and flavorful.
- → How do I reheat leftovers?
Reheat gently in a covered skillet with a splash of broth or in the microwave until warmed through.
- → Is fresh Parmesan necessary?
Yes, freshly grated Parmesan from a block melts better and has deeper flavor than pre-shredded versions.
- → What sides go well with this?
Mashed potatoes, roasted vegetables, buttered noodles, or garlic bread all pair beautifully with the creamy sauce.