Garlic Parmesan Chicken

This Garlic Parmesan Chicken recipe has an incredible sauce with plenty of fresh garlic, savory Parmesan cheese, white wine, and the best seasonings.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Servings: people

Calories: 351kcal

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!

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.
Make it with Pork: To make this with Pork Chops instead, try my Garlic Parmesan Pork Chops!
Make it with Pasta: To make a pasta variation of this dish. make my Garlic Parmesan Chicken Pasta.

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.