Garlic Parmesan Chicken Skillet

This creamy garlic Parmesan chicken combines the richness of butter and cheese with the brightness of lemon and white wine creating a sophisticated yet easy dish perfect for busy weeknights. The sauce simmers to a silky texture that coats tender chicken breasts making every bite flavorful and comforting.

I discovered this recipe on a chilly evening and it quickly became a favorite comfort dish for my family. Its elegance always impresses guests but is simple enough to prepare after a long day.

Ingredients

• Low sodium chicken broth: to keep the sauce light and flavorful choose one with good quality for best results
• Heavy cream: adds lusciousness but use moderate amounts to maintain balance
• Worcestershire sauce and mustard powder: bring subtle depth enhancing the savory notes
• Honey: balances the acidity and adds a touch of natural sweetness
• Chicken bouillon cube: boosts umami richness
• Dried herbs oregano basil and parsley: build the aromatic foundation
• Boneless skinless chicken breasts: for quick cooking and even thickness
• Olive oil: for searing choose extra virgin for better flavor
• Dry white wine such as Chardonnay or Pinot Grigio: elevates the sauce complexity
• Fresh garlic: for fragrant bold flavor
• Unsalted butter: to control salt levels and enrich the sauce
• All-purpose flour: for thickening ensure you cook it through to avoid raw taste
• Freshly grated Parmesan cheese: for best melting and sharp cheesy notes
• Fresh lemon juice: adds bright acidity to balance the creaminess
• Fresh parsley for garnish: adds color and a fresh herbal finish

Step-by-Step Instructions

Prepare the Sauce Base:

Combine chicken broth heavy cream Worcestershire sauce mustard powder honey crumbled bouillon onion powder oregano basil and dried parsley in a spouted measuring cup and set aside this blend will create the creamy flavorful sauce foundation

Butterfly and Pound Chicken:

Slice the chicken breasts in half lengthwise then cover with plastic wrap and pound to about half an inch thickness using a meat mallet this ensures even cooking and tender texture

Season and Sear Chicken:

Season the chicken generously with salt black pepper and chopped fresh parsley heat olive oil in a large skillet over medium-high heat then sear the chicken for four to five minutes on each side until golden brown remove and set aside this step locks in flavor and juices

Deglaze the Pan with Wine:

Turn off the heat add the dry white wine to the skillet return heat to medium then scrape the browned bits from the bottom this adds deep flavor let it simmer for about two minutes to reduce slightly

Add Garlic Butter and Flour:

Stir in minced garlic cooking for two to three minutes until fragrant then add unsalted butter and flour stirring constantly for one to two minutes to cook out the raw flour taste this forms a roux that will thicken the sauce

Incorporate the Sauce:

Gradually add the prepared sauce mixture in small batches stirring continuously bring it to a boil then reduce the heat and let simmer for eight minutes until the sauce thickens to a creamy consistency

Finish Sauce with Cheese and Lemon:

Lower the heat and gradually stir in the freshly grated Parmesan cheese and fresh lemon juice until the cheese melts fully and the sauce is smooth and combined this adds richness and brightness

Return Chicken and Warm Through:

Return the seared chicken to the skillet spoon the sauce over it and warm through for five minutes to marry the flavors garnish with fresh parsley before serving

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I love how the garlic and lemon combine here to brighten the sauce and add complexity every time I make it it reminds me of special dinners with family where simple ingredients feel luxurious

Storage Tips

Store leftovers in an airtight container refrigerated for up to three days reheat gently on the stovetop to avoid breaking the sauce Avoid freezing as the cream sauce may separate upon thawing changing texture To refresh leftovers add a splash of cream or chicken broth when reheating

Ingredient Substitutions

Heavy cream can be substituted with half and half for a lighter sauce though it will be less rich Chicken broth can be replaced with vegetable broth for a different flavor profile or to make it pescatarian Gluten-free flour or cornstarch slurry can substitute all-purpose flour for a gluten-free version Parmesan cheese can be swapped with Pecorino Romano for a sharper flavor

Serving Suggestions

Serve this dish over buttered pasta or creamy mashed potatoes to soak up the sauce A side of steamed green beans or roasted asparagus complements the richness nicely Fresh crusty bread works well to mop up the flavorful sauce

Cultural Context

This dish blends classic French sauce techniques with American home cooking creating an accessible but elegant meal Garlic and Parmesan are staples in Italian cooking but here combined with wine and lemon give it a versatile flair appreciated across many Western cuisines

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Common Recipe Questions

→ What kind of wine should I use?

Use a dry white wine like Chardonnay or Pinot Grigio to add depth without overpowering the sauce.

→ Can I substitute the heavy cream?

Yes, half-and-half or whole milk can work in a pinch, but the sauce may be less rich and slightly thinner.

→ How do I keep the chicken from drying out?

Pound the chicken evenly and avoid overcooking. Searing just until golden helps retain moisture.

→ Can I make this ahead of time?

Yes, prepare the dish and store it in the fridge. Reheat gently in a skillet, adding a splash of broth if needed.

→ Is it possible to make this without wine?

You can substitute more broth with a splash of lemon juice to replace the wine’s acidity and flavor complexity.