Garlic Parmesan Chicken (Printer-Friendly Version)
Seared chicken breasts with creamy garlic Parmesan sauce brightened with lemon and parsley.
# 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:
01 -
Pat chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
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.
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.
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.
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.
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.
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:
01 -
For best flavor, shred Parmesan cheese fresh from a block rather than using pre-shredded varieties.
02 -
Use a wide skillet to allow proper evaporation and sauce reduction for optimal texture.
03 -
Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 3 months.