This Garlic Parmesan Chicken recipe has a mouth-watering sauce with plenty of garlic, freshly shredded Parmesan cheese, a white wine reduction, and the best seasonings. You won’t be able to stop eating it!

Garlic Parmesan Chicken in a skillet with sauce and fresh parsley on top.

Garlic Parmesan Chicken

This Garlic Parmesan Chicken recipe is so incredibly flavorful, you won’t be able to stop eating it! I love serving this with mashed potatoes and roasted asparagus, broccoli, or green beans. My family devours it every single time! The flavors are so vibrant, you’ll love it.

This dish has a simple white wine reduction followed by lots of fresh garlic, simple flavor enhancers and seasonings, and a hint of cream. I can’t wait for you to try it!

Be sure to check out my PRO tips below!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Tenderize, season, and sear the chicken and set aside. Deglaze the skillet with white wine, add the garlic, and reduce by half. Add the butter and flour to make a roux.

Seared chicken on a plate next to a skillet being deglazed with white wine.

Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer for 8 minutes. Stir in the Parmesan cheese and lemon juice. Add the chicken back and spoon the sauce on top. Allow it to heat through, then remove from heat and add fresh lemon juice. Serve! 

Making a Garlic Parmesan Sauce and adding chicken to it.

Pro Tips

  • Cheese: Grate the cheese from a block as it will melt and taste much better than packaged shredded cheese. I use  Belgioioso Parmesan.
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are perfect dry white wines for this recipe. Chicken broth may be used if you don’t cook with wine.
  • Skillet Use a wide, 12-inch skillet for this recipe so that the sauce can reduce and thicken properly. (I link to a good one in the Tools For This Recipe section below.)
  • Gravy Master: A few drops of Gravy Master can add a darker color to the sauce if desired, this is totally optional. 
  • Pork: To make this with Pork Chops instead, try my Garlic Parmesan Pork Chops!

Serving Suggestions

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well.

Garlic Parmesan Pasta on a white plate with mashed potatoes and asparagus.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
  • 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 
  • Meat Tenderizer– I use this almost every time I cook.
  • Kitchen Tongs– This is how I turn the chicken while it sears.
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Garlic Peeler– Makes it really easy to peel fresh garlic, (I do highly recommend fresh for this recipe if possible).
  • Better Than Bouillon– This is what I always use for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts.

*As an Amazon Associate, I earn from qualifying purchases.

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Garlic Parmesan Chicken in a skillet with sauce, fresh parsley, and lemon wedges on the side.

Garlic Parmesan Chicken

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
5 from 23 ratings
Servings: 4 people
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This Garlic Parmesan Chicken recipe has an incredible sauce with plenty of fresh garlic, savory Parmesan cheese, white wine, and the best seasonings.

Ingredients

US Customary - Metric

Sauce

  • 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

Chicken/Other

  • 2 large boneless skinless chicken breasts
  • Salt/Pepper
  • 2 teaspoons parsley
  • 1-2 tablespoons olive oil
  • ¾ cup dry white wine, see notes
  • 4 cloves garlic, minced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice

Instructions

  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  • Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
  • Season each side of the chicken with salt, pepper, and parsley.
  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
  • Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce for 2 minutes. Add the garlic and cook for 2-3 more minutes, until the liquid has reduced by half.
  • Add the butter and flour and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
  • Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer and reduce for about 8 minutes.
  • Reduce heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously. Stir in the lemon juice.
  • Add the chicken back and spoon the sauce on top. Heat through for 5 minutes or until the sauce has reached your desired thickness. Garnish with parsley and serve with mashed potatoes and roasted vegetables of choice!

Notes

Pro Tips:
  • Cheese: Grate the cheese from a block as it will melt and taste much better than packaged shredded cheese. I use  Belgioioso Parmesan.
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are perfect dry white wines for this recipe. Chicken broth may be used if you don’t cook with wine.
  • Skillet Use a wide, 12-inch skillet for this recipe so that the sauce can reduce and thicken properly. (I link to a good one in the Tools For This Recipe section below.)
  • Gravy Master: A few drops of Gravy Master can add a darker color to the sauce if desired, this is totally optional. 
  • Pork: To make this with Pork Chops instead, try my Garlic Parmesan Pork Chops!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 351kcal, Carbohydrates: 10g, Protein: 19g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 86mg, Sodium: 915mg, Potassium: 333mg, Fiber: 0.3g, Sugar: 3g, Vitamin A: 604IU, Vitamin C: 4mg, Calcium: 183mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie