Ingredients

1 ¾ cups chicken broth

¼ cup heavy cream

1 teaspoon Worcestershire sauce

1 teaspoon mustard powder

1 teaspoon honey

½ chicken bouillon cube

½ teaspoon each: onion powder, oregano, basil, parsley

2 large boneless skinless chicken breasts

Salt and pepper, to taste

2 teaspoons parsley

1-2 tablespoons olive oil

¾ cup dry white wine

4 cloves garlic, minced

3 tablespoons butter

3 tablespoons flour

½ cup freshly grated Parmesan cheese

1 tablespoon fresh lemon juice

Instructions

Step 1: Combine the chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, chicken bouillon cube, onion powder, oregano, basil, and parsley in a large measuring cup with a spout. Set aside. Measure out the remaining ingredients before starting.

Step 2: Slice the chicken breasts in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and pound to about ½ inch thickness using the textured side of a meat mallet.

Step 3: Season both sides of the chicken with salt, pepper, and the 2 teaspoons of parsley.

Step 4: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until golden brown. Remove and set aside.

Step 5: Turn off the heat briefly, then add the white wine. Set heat back to medium and use a spatula to scrape the bottom and sides of the skillet to loosen any browned bits (fond). Bring the wine to a gentle bubble and reduce for 2 minutes.

Step 6: Add the minced garlic and cook for 2-3 minutes, until the liquid has reduced by half.

Step 7: Stir in the butter and flour, cooking for 1-2 minutes to eliminate the raw flour taste.

Step 8: Gradually add the prepared sauce mixture in small splashes while stirring continuously. Bring to a boil, then reduce to a simmer and cook for about 8 minutes to thicken.

Step 9: Reduce heat to low and slowly sprinkle in the Parmesan cheese, stirring constantly. Add the lemon juice and stir to combine.

Step 10: Return the chicken to the skillet and spoon sauce over the top. Heat through for 5 minutes or until the sauce reaches your desired thickness. Garnish with parsley and serve.

Tips & Variations

Use skin-on chicken for a richer flavor, but adjust cooking time accordingly.

If you prefer a non-alcoholic version, substitute white wine with extra chicken broth and a splash of white grape juice.

For added depth, sprinkle a pinch of red pepper flakes when cooking garlic.

Serve with creamy mashed potatoes or roasted seasonal vegetables for a hearty meal.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay tender and juicy. Adjust cooking time as needed to ensure they are cooked through.

What type of white wine is best for this recipe?

Choose a dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines to keep the sauce balanced and savory.

Dinner

Garlic Parmesan Chicken Recipe

Introduction