Garlic Parmesan Chicken Skillet (Printable Version)
Creamy garlic-Parmesan chicken with wine and lemon—elegant, rich, and easy enough for weeknights.
# Everything You’ll Need:
→ Sauce
01 -
1 ¾ cups low sodium chicken broth
02 -
¼ cup heavy cream
03 -
1 teaspoon Worcestershire sauce
04 -
1 teaspoon mustard powder
05 -
1 teaspoon honey
06 -
½ chicken bouillon cube, crumbled
07 -
½ teaspoon onion powder
08 -
½ teaspoon dried oregano
09 -
½ teaspoon dried basil
10 -
½ teaspoon dried parsley
→ Chicken
11 -
2 large boneless skinless chicken breasts
12 -
Salt, to taste
13 -
Black pepper, to taste
14 -
2 teaspoons chopped fresh parsley
15 -
1–2 tablespoons olive oil
16 -
¾ cup dry white wine
17 -
4 cloves garlic, minced
18 -
3 tablespoons unsalted butter
19 -
3 tablespoons all-purpose flour
20 -
½ cup freshly grated Parmesan cheese
21 -
1 tablespoon fresh lemon juice
# Steps to Cook:
01 -
Combine chicken broth, cream, Worcestershire sauce, mustard powder, honey, bouillon, onion powder, oregano, basil, and parsley in a spouted measuring cup and set aside.
02 -
Slice chicken breasts in half lengthwise. Cover with plastic wrap and pound to ½-inch thickness using a meat mallet.
03 -
Season chicken with salt, pepper, and parsley. Heat olive oil in a large skillet over medium-high heat and sear chicken for 4–5 minutes per side until golden. Set aside.
04 -
Turn off heat, add white wine, return heat to medium, and scrape up browned bits. Let simmer and reduce for 2 minutes.
05 -
Stir in minced garlic and cook 2–3 minutes until fragrant. Add butter and flour, stirring constantly for 1–2 minutes to cook off raw flour taste.
06 -
Slowly add the sauce mixture in small portions while stirring. Bring to a boil, then reduce heat and simmer for 8 minutes until thickened.
07 -
Lower heat and gradually stir in Parmesan cheese and lemon juice until fully melted and combined.
08 -
Place chicken back into skillet, spoon sauce over, and warm through for 5 minutes. Garnish with parsley before serving.
# Extra Suggestions:
01 -
Grate Parmesan from a block for best melting and flavor.
02 -
Use a wide skillet to help the sauce reduce properly.
03 -
Dry white wine such as Chardonnay or Pinot Grigio enhances sauce depth.