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Garlic Parmesan Chicken Delight

Section: Satisfying Main Dishes for Every Occasion

This dish features golden seared chicken breasts topped with a rich garlic Parmesan sauce made creamy by a butter-based roux and a white wine reduction. Fresh garlic and lemon juice brighten the flavors, while shredded Parmesan adds depth and richness. The sauce is gently simmered to perfect texture, complemented by a final touch of fresh parsley. It pairs wonderfully with mashed potatoes or roasted vegetables to soak up every bit of sauce for a satisfying meal experience.

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A chef in a kitchen preparing food.
Created by Olivia Olivia
Last modified on Tue, 11 Nov 2025 21:38:23 GMT
A plate of garlic parmesan chicken with fries. Save
A plate of garlic parmesan chicken with fries. | cuisineandlife.com

This Garlic Parmesan Chicken is a comforting yet elegant dinner that pairs seared, juicy chicken breasts with a rich, creamy sauce made from garlic, freshly shredded Parmesan, and a delicate white wine reduction. The tangy finish of lemon juice and fresh parsley brings brightness to the dish, making it an ideal choice for a satisfying weeknight meal or a cozy weekend dinner.

This recipe quickly became a family favorite after the first chilly night we tried it. Now it’s requested often and always brings smiles to the table.

Ingredients

  • Chicken breasts: tender and juicy choose boneless and skinless for even cooking
  • Garlic: fresh cloves are key for bright and aromatic flavor avoid preminced jars for best taste
  • Parmesan cheese: freshly shredded from a block ensures melting that is smooth and flavorful
  • White wine: a dry white like Pinot Grigio or Sauvignon Blanc adds acidity and complexity otherwise chicken broth can be used
  • Butter: enriches the sauce and helps create the roux
  • Flour: thickens the sauce to a velvety texture
  • Lemon juice: fresh squeezed brightens all the flavors and balances the richness
  • Salt and pepper: essential for seasoning both the chicken and sauce properly use freshly ground for best effect
  • Fresh parsley: adds a pop of color and fresh herbaceous note at the end

Instructions

Sear the chicken:
Heat a wide twelveinch skillet over mediumhigh heat and add a little oil. Pat the chicken dry and season both sides with salt and pepper. Cook the chicken for about five to six minutes per side until golden brown and cooked through. Remove from the pan and set aside tented loosely with foil to keep warm. This step locks in juices and develops deep flavor.
Deglaze the skillet with wine:
Lower the heat to medium. Pour in the white wine to deglaze the pan scraping up all those browned bits from the bottom. Let it simmer until the wine has reduced by about half concentrating the flavor and forming the base of the sauce.
Make the roux:
Stir in the butter so it melts completely. Sprinkle the flour over the melted butter and whisk constantly for a minute or two cooking out the raw flour taste. This creates a thick paste that gives the sauce its smooth creamy texture.
Add sauce and garlic:
Gradually whisk small splashes of the wine reduction back into the roux to prevent lumps. Bring the sauce to a gentle boil and then reduce to a simmer. Stir in finely minced garlic allowing it to infuse without burning.
Finish the sauce:
Add freshly grated Parmesan cheese and freshly squeezed lemon juice stirring constantly until the cheese melts and the sauce becomes silky. Return the chicken to the skillet nestling it into the sauce and spoon sauce over the chicken as it reheats for about two to three minutes.
Garnish and serve:
Finish with a sprinkle of freshly chopped parsley and an extra squeeze of lemon juice if desired. Serve immediately with sides that will soak up the luscious sauce.
A plate of garlic Parmesan chicken with fries.
A plate of garlic Parmesan chicken with fries. | cuisineandlife.com

This recipe brings back memories of cozy family dinners where everyone lingered at the table savoring the sauce and complimenting the perfect balance of garlic cheese and tangy lemon.

Storage Tips

Cool the chicken and sauce completely before transferring to an airtight container. Refrigerate for up to three days or freeze for up to three months when stored properly. Reheat gently over low heat or in the microwave stirring occasionally to keep the sauce smooth and creamy.

Ingredient Substitutions

If you do not have white wine use low sodium chicken broth with a splash of white wine vinegar or lemon juice for acidity. Butter can be swapped for olive oil for a dairy free option though butter gives more richness. Parmesan can be replaced with Pecorino Romano for a saltier sharper flavor but fresh grating remains important. Garlic powder should only be used in a pinch fresh cloves give the brightest and most authentic flavor.

Serving Suggestions

This chicken shines with creamy mashed potatoes or buttered egg noodles to soak up the sauce. Roasted asparagus green beans or broccoli add a lovely crunchy contrast. Garlic bread with cheese makes a perfect companion for extra indulgence and to mop up every last bit of sauce.

A plate of garlic parmesan chicken with fries.
A plate of garlic parmesan chicken with fries. | cuisineandlife.com

Serve this Garlic Parmesan Chicken immediately so the sauce is silky and hot. It pairs beautifully with mashed potatoes or roasted vegetables.

Common Questions About Recipes

→ What type of cheese works best for this dish?

Freshly shredded Parmesan from a block melts smoothly, providing richer flavor and better texture compared to pre-shredded options.

→ Can I substitute the white wine used in the sauce?

Dry white wines like Pinot Grigio or Sauvignon Blanc are ideal, but low-sodium chicken broth can be used as a non-alcoholic alternative with a splash of white wine vinegar or lemon juice for acidity.

→ How do I achieve a creamy sauce texture?

Preparing a roux with butter and flour before adding the liquids thickens the sauce to a smooth, velvety consistency that coats the chicken perfectly.

→ What sides complement this dish?

Mashed potatoes, roasted asparagus, broccoli, green beans, or garlic buttered noodles are excellent choices to accompany and soak up the sauce.

→ Can this preparation be adapted for other proteins?

Yes, the sauce and seasoning work well with pork chops or other similar proteins, providing the same rich, savory profile.

Garlic Parmesan Chicken

Seared chicken breasts with creamy garlic Parmesan sauce brightened with lemon and parsley.

Prep Time
10 minutes
Cooking Time
18 minutes
Total Time Required
28 minutes
Created by Olivia: Olivia

Recipe Category: Main Dishes

Skill Level: Moderately Challenging

Style of Cuisine: American

Serves: 2 How Many Servings

Dietary Preferences: Low-Carb

Ingredients Needed

→ Poultry

01 2 boneless, skinless chicken breasts (approximately 170 grams each)

→ Sauce

02 2 tablespoons unsalted butter
03 1 tablespoon all-purpose flour
04 4 cloves garlic, finely minced
05 120 milliliters dry white wine (Pinot Grigio or Sauvignon Blanc) or low-sodium chicken broth as substitute
06 60 grams freshly shredded Parmesan cheese
07 1 tablespoon fresh lemon juice
08 Salt, to taste
09 Freshly ground black pepper, to taste
10 1 tablespoon fresh parsley, finely chopped
11 1 teaspoon vegetable oil (for searing)

Step-by-Step Directions

Step 01

Pat chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.

Step 02

Heat a 12-inch skillet over medium-high heat and add vegetable oil. Place chicken breasts in the skillet and cook for 5 to 6 minutes on each side, until golden brown and cooked through. Remove chicken from pan and tent with foil to keep warm.

Step 03

Reduce heat to medium and pour white wine (or chicken broth substitute) into the skillet, scraping up browned bits with a wooden spoon. Simmer until liquid reduces by half, approximately 3 to 5 minutes.

Step 04

Add butter to the reduced liquid and stir until melted. Sprinkle flour evenly over the melted butter and whisk continuously for 1 to 2 minutes to cook out raw flour taste and form a thick paste.

Step 05

Gradually whisk small amounts of the reduced wine mixture into the roux to prevent lumps. Bring sauce to a gentle boil, then reduce to a simmer. Stir in the minced garlic, cooking gently to infuse flavor without browning.

Step 06

Stir in freshly shredded Parmesan cheese and lemon juice until the cheese melts completely and sauce becomes creamy and silky. Return chicken to the skillet, nestle into sauce, and spoon sauce over for 2 to 3 minutes to warm through.

Step 07

Sprinkle chopped fresh parsley over the chicken, add an optional extra squeeze of lemon juice, and serve immediately with preferred sides such as mashed potatoes or roasted vegetables.

Helpful Hints

  1. For best flavor, shred Parmesan cheese fresh from a block rather than using pre-shredded varieties.
  2. Use a wide skillet to allow proper evaporation and sauce reduction for optimal texture.
  3. Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 3 months.

Must-Have Equipment

  • 12-inch skillet
  • Whisk
  • Measuring spoons
  • Knife and cutting board

Allergy Details

Check ingredient packaging for allergens, and consult a healthcare provider if you’re unsure.
  • Contains dairy (butter, Parmesan cheese)
  • Contains gluten (all-purpose flour)

Nutritional Details (Per Serving)

These nutrition figures are for guidance only and don’t replace advice from a medical professional.
  • Calories Per Serving: 420.5
  • Fat Content: 25.8 grams
  • Carbohydrate Content: 6.3 grams
  • Protein Content: 39.2 grams