Garlic Parmesan Chicken (Printer-Friendly)
Tender chicken breasts in a creamy garlic Parmesan sauce brightened with lemon and fresh parsley.
# What You'll Need:
→ Poultry
01 -
2 boneless, skinless chicken breasts (approximately 170g each)
→ Aromatics
02 -
4 cloves garlic, finely minced
03 -
2 tablespoons fresh parsley, chopped
04 -
1 tablespoon fresh lemon juice
→ Dairy
05 -
50 grams freshly shredded Parmesan cheese
06 -
30 grams unsalted butter
→ Liquids
07 -
120 milliliters dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
→ Pantry
08 -
15 grams all-purpose flour
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
1 tablespoon vegetable oil
# Steps to Follow:
01 -
Pat the chicken breasts dry and season both sides evenly with salt and freshly ground black pepper.
02 -
Heat vegetable oil in a 12-inch skillet over medium-high heat. Add chicken and cook for 5 to 6 minutes per side until golden brown and cooked through. Remove and tent with foil to keep warm.
03 -
Reduce heat to medium, pour in white wine, scraping the bottom of the skillet to release browned bits. Simmer until reduced by half to concentrate flavor.
04 -
Add butter to the reduced wine and allow to melt fully. Sprinkle flour evenly over melted butter and whisk continuously for 1 to 2 minutes to form a smooth paste, cooking out the raw flour taste.
05 -
Gradually whisk small additions of the wine reduction into the roux to avoid lumps. Bring mixture to a gentle boil, then reduce to simmer. Stir in minced garlic and cook gently to release aroma without browning.
06 -
Incorporate freshly shredded Parmesan cheese and lemon juice into the sauce, stirring until cheese melts and sauce is silky. Return chicken breasts to skillet, nestling them into the sauce, and spoon sauce over them. Warm through for 2 to 3 minutes.
07 -
Sprinkle chopped fresh parsley over the chicken and add an extra squeeze of lemon juice if desired. Serve immediately with preferred sides.
# Extra Suggestions:
01 -
Freshly shredding Parmesan cheese from a block enhances melt quality and flavor.
02 -
Chicken broth may substitute white wine for a non-alcoholic alternative.
03 -
Store leftovers in an airtight container refrigerated up to three days or frozen for up to three months.