Name: Garlic Parmesan Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs; Salt and pepper, to taste; 2 tbsp olive oil; 1/2 cup white wine (or chicken broth); 4 cloves fresh garlic, minced; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 cup heavy cream; 3/4 cup freshly shredded Parmesan cheese; 1 tbsp lemon juice (freshly squeezed); Fresh parsley (optional, for garnish)

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This garlic Parmesan chicken is one of those comforting, flavorful dishes I can’t get enough of. With a rich white wine and garlic-infused sauce, freshly shredded Parmesan, and a splash of cream, the result is a beautifully balanced dish that’s perfect for weeknights or casual entertaining. I love serving it over mashed potatoes or pasta, with a side of green veggies to soak up every drop of the sauce.

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s easy to prepare, but it tastes like something I’d get at a restaurant. The garlic and wine reduction create a deep, savory base for the sauce, while the Parmesan adds just the right amount of saltiness and richness. It’s a satisfying dish that’s family-friendly and customizable—I can serve it with potatoes, pasta, rice, or vegetables, depending on what I have on hand. Garlic Parmesan Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Salt and pepper
Olive oil
White wine (Pinot Grigio, Chardonnay, or Sauvignon Blanc) or chicken broth
Fresh garlic, minced
Unsalted butter
All-purpose flour (for roux)
Heavy cream
Freshly shredded Parmesan cheese
Lemon juice (freshly squeezed)
Fresh parsley (for garnish, optional)

Directions

Prep the chicken: I start by tenderizing the chicken breasts to an even thickness and seasoning them with salt and pepper on both sides.
Sear the chicken: In a large skillet over medium-high heat, I heat olive oil and sear the chicken until golden brown on each side, about 4–5 minutes per side. I then set it aside on a plate.
Deglaze with wine: I reduce the heat and pour in the white wine, scraping up the browned bits. I let it simmer until reduced by half.
Add garlic and make the roux: I add minced garlic to the wine reduction and cook briefly until fragrant. Then, I melt butter in the pan and stir in flour to create a roux, cooking it for 1–2 minutes.
Make the sauce: I slowly add the cream, whisking constantly to avoid lumps, and bring it to a gentle boil. I reduce the heat to a simmer and let it cook for 8 minutes, until slightly thickened.
Finish the sauce: I stir in the shredded Parmesan and a bit of lemon juice, then add the chicken back into the pan, spooning the sauce over the top. I let it heat through for a couple more minutes.
Garnish and serve: I finish it with a little more fresh lemon juice and chopped parsley before serving.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

For a pasta dish, I slice the chicken and toss it with cooked fettuccine or penne and the sauce.
I sometimes add baby spinach or sautéed mushrooms to the sauce for extra veggies.
For a low-carb version, I serve it over cauliflower mash or zucchini noodles.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I reheat the chicken and sauce together in a skillet over medium-low heat, adding a splash of broth or cream if the sauce thickens too much. It can also be microwaved in short intervals, stirring in between to ensure even heating.

FAQs

Can I use pre-shredded Parmesan?

I don’t recommend it. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Grating it fresh from a block gives the sauce a better texture and flavor.

What’s a good non-alcoholic substitute for white wine?

I use chicken broth instead. It won’t have the same acidity, but it still adds depth and helps deglaze the pan.

Can I make this ahead of time?

Yes, I often prep and sear the chicken earlier in the day, then finish the sauce and reheat everything just before serving.

Is this sauce thick like gravy or more like a cream sauce?

It’s a smooth cream sauce with a bit of thickness from the roux—not overly heavy, but rich enough to coat the chicken and any sides.

Can I freeze this dish?

I don’t usually freeze it because the cream and cheese in the sauce can separate when thawed. It’s best enjoyed fresh or stored in the fridge for short-term leftovers.

Conclusion

This garlic Parmesan chicken is one of those dishes I reach for when I want something comforting but still elegant. The garlic and wine give it deep flavor, the Parmesan adds richness, and the creamy sauce pulls everything together. Whether I’m serving it over mashed potatoes or pasta, it’s a go-to meal that never disappoints.