Tasty Garlic Parmesan Chicken

This homemade garlic parmesan chicken delivers restaurant-level quality right in your kitchen, with juicy, tender chicken breasts covered in a smooth, dreamy sauce packed with fresh garlic, white wine, and Parmesan cheese flavors. You'll fall in love with this velvety sauce that's loaded with savory goodness and will have everyone at the table wanting more.

I whipped up this dish for my husband during our anniversary when we couldn't snag a table at the Italian place we love. He thought it was tastier than anything we could've gotten at the restaurant, and now it's our go-to meal for any special event.

Ingredients

• Chicken breasts: Pick big boneless skinless ones that you'll flatten for fast, even cooking and amazing softness
• Heavy cream: Gives the sauce its smooth feel without being too heavy or overwhelming
• White wine: Brings tang and complexity that turns a simple cream sauce into something truly memorable
• Fresh garlic: The key flavor builder here grab whole cloves for the strongest aroma
• Parmesan cheese: Grate it fresh from a block for better melting and true flavor
• Chicken broth: Builds the sauce foundation and adds rich savory notes
• Seasonings: This blend of herbs and spices builds flavor depth without taking over
• Butter and flour: Work together to thicken your sauce just right
• Lemon juice: Adds a pop of freshness that balances the richness and ties everything together

Step-by-Step Instructions

Prep the sauce:

Mix chicken broth, heavy cream, Worcestershire, mustard powder, honey, bouillon, and seasonings in a cup with a spout. This makes pouring easier later and helps blend all the flavors throughout your sauce.

Prepare the chicken:

Cut each chicken breast sideways to make thinner pieces. Put plastic wrap over them and pound until they're all half-inch thick. This helps them cook evenly and stay tender. Add plenty of salt, pepper, and parsley to both sides for flavor from the start.

Sear the chicken:

Warm olive oil in a big skillet until it's hot. Cook chicken in small batches so they don't crowd each other, which helps them brown nicely. Cook about 4-5 minutes on each side until they're golden brown. This browning adds tons of flavor to both chicken and the sauce you'll make.

Create the flavor base:

Turn the heat off before adding wine to be safe, then set to medium. Scrape all the stuck bits from the pan bottom. These tiny pieces pack huge flavor for your sauce. Let the wine cook down until it doesn't smell boozy anymore and add garlic, watching it doesn't burn.

Build the sauce:

Put in butter and flour, stirring all the time to make a smooth mix. Cook this fully to get rid of any raw flour taste. Slowly pour in your sauce mixture, stirring between pours to avoid lumps. Let it bubble until it starts getting thicker.

Finish with cheese and brightness:

Lower the heat before adding Parmesan so it doesn't separate. Add cheese bit by bit while stirring so it melts smoothly into the sauce. Fresh lemon juice at the end makes all the flavors pop and cuts through the richness.

Return chicken and serve:

Put the chicken back into the sauce, spooning sauce all over to coat it well. This final simmer lets the chicken soak up flavors while the sauce gets perfectly thick. Top with fresh parsley for color and a hint of herby flavor.

Save Pin

You Must Know

I found out by chance that waiting about 5 minutes before serving lets the flavors come together even better. Now my family always wants this short waiting time whenever I cook this dish, hanging around the kitchen island eagerly as wonderful smells fill up our house.

Making Perfect Substitutions

Don't want to cook with alcohol? Just use more chicken broth instead of wine, and maybe add an extra squeeze of lemon for that tangy kick you'd miss. Going lighter? Try half and half instead of heavy cream it'll be slightly less rich but still tasty. Can't have gluten? Switch the flour for cornstarch just mix 1.5 tablespoons with cold water before adding it to your sauce.

Save Pin

Serving Beyond The Basics

I love soaking up every bit of this yummy sauce with mashed potatoes, but there are so many ways to enjoy it. Try it over buttered egg noodles for a dish that feels like stroganoff, or next to roasted asparagus and wild rice when you want to impress dinner guests. Watching carbs? Roasted spaghetti squash makes a great base that's like pasta but adds a nice sweet touch.

Storage And Reheating Tips

Keep any leftovers in a sealed container in the fridge for up to three days. When you warm it up, add a little chicken broth since the sauce gets much thicker when cold. I'd warm it slowly on the stove instead of in the microwave, which can make the sauce separate. Want to freeze it? Let it cool completely, put it in freezer-safe containers, and it'll keep for three months. Just thaw it in the fridge overnight before reheating.

Common Recipe Questions

→ What type of Parmesan cheese should I use?

Go for a block of Parmesan and grate it yourself for the tastiest results. Don't use the pre-shredded stuff as it won't melt as nicely in your sauce.

→ Can I substitute the white wine?

Sure thing, chicken broth works great instead of wine if you don't want to cook with alcohol.

→ How do I ensure the sauce thickens properly?

Keep the sauce bubbling gently while you stir it. Add your Parmesan bit by bit and it'll help the sauce get nice and thick.

→ What sides pair well with this dish?

This chicken tastes amazing with fluffy mashed potatoes, some crispy roasted veggies, or even just a simple green salad.

→ How do I store leftovers?

Pop any extras in a sealed container and keep them in the fridge for up to 3 days. Warm them up slowly on your stovetop or zap them in the microwave.