Garlic Parmesan Chicken

This Garlic Parmesan Chicken recipe brings together tender seared chicken breasts with a creamy sauce made from garlic, freshly shredded Parmesan, and a white wine reduction. The sauce is enriched with butter and thickened with flour to a velvety texture, then brightened by lemon juice and fresh parsley. It pairs beautifully with mashed potatoes or roasted vegetables for a meal that feels both comforting and a little special.

My family first enjoyed this recipe on a chilly evening and it quickly became a favorite Now whenever I make it they say it's the best chicken dinner around

Ingredients

• Chicken breasts: tender and juicy boneless and skinless for even cooking
• Garlic: fresh cloves are key for bright and aromatic flavor avoid preminced 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

Instructions

Sear the chicken:

Heat a wide 12inch skillet over mediumhigh 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 to 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

This recipe brings back memories of cozy family dinners where everyone lingered at the table savoring the sauce and complimenting the perfect balance of garlic cheese and tangy lemon

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 lowsodium chicken broth with a splash of white wine vinegar or lemon juice for acidity Butter can be swapped for olive oil for a dairyfree 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

Serve immediately to enjoy the sauce at its silkiest. Pair with mashed potatoes or roasted vegetables for a comforting meal.

Common Recipe Questions

→ What cheese works best for this dish?

Freshly shredded Parmesan from a block melts smoothly, creating a richer and more vibrant flavor than pre-shredded options.

→ Can I substitute the white wine in the sauce?

Dry white wines like Pinot Grigio or Sauvignon Blanc add acidity, but chicken broth with a splash of vinegar or lemon juice works well as a non-alcoholic alternative.

→ How do I achieve a creamy sauce texture?

Making a roux by whisking flour into melted butter before adding liquids helps thicken the sauce into a smooth, creamy consistency.

→ What sides pair well with this dish?

Mashed potatoes, roasted asparagus, broccoli, green beans, or garlic buttered noodles complement the rich sauce perfectly.

→ Can this sauce be used with other proteins?

Yes, the sauce pairs wonderfully with pork chops and can be adapted for other proteins following the same preparation.