Have you ever had one of those weeknights when you're craving something that tastes like it came from a fancy restaurant but don't want to spend hours in the kitchen? That was me last Tuesday!
I was exhausted after work but still wanted to impress my family with something special. This creamy garlic parmesan chicken recipe was my saving grace – it's become our new favorite dinner that Emily requests at least once a week now.
When that garlic hits the pan after deglazing with white wine (don't worry, I'll share a non-alcoholic option too!), the aroma that fills your kitchen is absolutely heavenly.
The sauce is velvety smooth with the perfect balance of garlic and parmesan, coating each piece of tender chicken. It's restaurant-quality food that you can make in your pajamas!
Why You Will Like This Creamy Garlic Parmesan Chicken
- Ready in just 30 minutes from start to finish – perfect for busy weeknights
- Uses simple ingredients you probably already have in your pantry and fridge
- The sauce is incredibly versatile – amazing over pasta, rice, or with a side of vegetables
- Chicken stays juicy and tender with a beautiful golden crust
- Balanced flavors that even picky eaters will love (Emily cleaned her plate!)
- Leftovers reheat beautifully – if there are any!
- Impressive enough for guests but easy enough for beginners
Ingredients for This Creamy Garlic Parmesan Chicken
For the luscious sauce:
- 1¾ 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
For the chicken and remaining components:
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- 2 teaspoons parsley
- 1-2 tablespoons olive oil
- ¾ cup dry white wine (see notes for substitution)
- 4 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
Can I tell you a secret? The combination of Worcestershire sauce and that tiny bit of honey in the sauce creates this amazing depth that makes people think you spent hours developing the flavors.
It's my little chef's trick that makes this dish extra special!
Step-by-Step Instructions for Perfect Creamy Garlic Parmesan Chicken
Preparing the Chicken
- Combine all sauce ingredients in a large measuring cup with a spout and set aside. Trust me on this prep step – it makes the cooking process so much smoother! Measure out the remaining ingredients before beginning.
- Slice the chicken breasts in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and use the textured side of a meat mallet to pound to ½ inch thick.
This is where I used to go wrong – not pounding the chicken thin enough! Having even thickness ensures the chicken cooks evenly and stays tender.
- 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 beautiful golden crust has developed. Set aside.
Creating the Creamy Sauce
- 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 – this "fond" will add incredible flavor to your 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. Your kitchen will smell amazing at this point!
- 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 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.
The first time I made this, I added the cheese all at once and ended up with clumps. Sprinkling it in slowly while stirring is key to that smooth, velvety texture!
- Add the chicken back to the pan 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.
The first time I made this, Emily declared it was "better than the fancy restaurant downtown." I may have done a little victory dance in the kitchen!
Storage and Reheating Tips for Garlic Parmesan Chicken
Store any leftovers (if you have any!) in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
To reheat, I find the microwave works well, but for best results, gently reheat in a skillet with a splash of chicken broth to refresh the sauce. This prevents the sauce from breaking and keeps the chicken moist.
I've actually made a double batch of this specifically for leftovers because it makes such a delicious quick lunch the next day. The flavors get even better as they sit overnight!
Variations and Tips for the Best Creamy Garlic Parmesan Chicken
- Cheese matters: Always grate the Parmesan cheese fresh from a block for this recipe. I use Belgioioso Parmesan, and the difference compared to pre-shredded is night and day! Pre-shredded has anti-caking agents that can make your sauce grainy.
- Wine selection: Pinot Grigio, Chardonnay, or Sauvignon Blanc work perfectly in this dish. Not a wine cook? No problem! Substitute with additional chicken broth.
- Skillet size: Use a wide, 12-inch skillet for this recipe. The larger surface area allows the sauce to reduce and thicken properly.
- Color enhancement: Want a richer color? A few drops of Gravy Master can add a deeper hue to the sauce.
- Try it with pork: This sauce works beautifully with pork chops too! Check out my Garlic Parmesan Pork Chops recipe for details.
- Pasta variation: For a complete pasta dish, see my Garlic Parmesan Chicken Pasta recipe.
- Herb variations: Fresh thyme or rosemary make wonderful alternatives to the parsley if you want to switch things up!
- Make it spicy: Add a pinch of red pepper flakes to give the dish a gentle heat.
Have you tried making chicken cutlets before? What's your favorite way to serve them? I'd love to hear how this recipe turns out for you!
Frequently Asked Questions About Creamy Garlic Parmesan Chicken
Dry white wines like Pinot Grigio, Chardonnay, or Sauvignon Blanc work perfectly. If you don't cook with alcohol, chicken broth makes an excellent substitute.
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. The leftovers reheat well.
Always grate the cheese fresh from a block instead of using pre-shredded packaged cheese. It melts better and provides superior flavor.
This dish pairs wonderfully with mashed potatoes and roasted vegetables, as mentioned in the recipe. The creamy sauce is perfect for spooning over potatoes.
Yes! The recipe notes that you can make it with pork chops (see Garlic Parmesan Pork Chops recipe) or adapt it into a pasta dish (see Garlic Parmesan Chicken Pasta recipe).
Recipes You May Like
- Quick Easy Smothered Chicken Recipe – Another creamy chicken dish that's ready in a flash!
- Creamy Tuscan Chicken Pasta with Sun Dried Tomatoes and Spinach – If you love creamy chicken dishes, this Tuscan-inspired pasta will be right up your alley.
- Chipotle Honey Chicken – Looking for a chicken dish with a bit more kick? This sweet and spicy option is amazing.
Final Thoughts on This Creamy Garlic Parmesan Chicken
This creamy garlic parmesan chicken has become a staple in our home for good reason. It strikes that perfect balance between being quick enough for busy weeknights yet special enough for entertaining.
The tender chicken swimming in that velvety garlic parmesan sauce just feels like a hug on a plate!
I hope you'll give this recipe a try the next time you're craving something comforting yet impressive. And when you do, please let me know how it turned out in the comments below!
Did your family clean their plates as quickly as mine did?
Happy cooking!
Sarah
Creamy Garlic Parmesan Chicken
Equipment
- 12-inch Skillet
- Meat Mallet
- Measuring cups
- Silicone Spatula
Ingredients
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 onion powder
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon parsley dried
Chicken/Other
- 2 large boneless skinless chicken breasts
- salt to taste
- pepper to taste
- 2 teaspoon parsley for seasoning chicken
- 1-2 tablespoon olive oil
- ¾ cup dry white wine Pinot Grigio, Chardonnay, or Sauvignon Blanc
- 4 cloves garlic minced
- 3 tablespoon butter
- 3 tablespoon flour
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
Instructions
- Combine all sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Slice the chicken breasts in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and use the textured side of a meat mallet to pound 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!
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