Creamy Garlic Parmesan Chicken
This creamy garlic Parmesan chicken is a restaurant-quality, one-skillet dinner made with golden-seared chicken breasts simmered in a rich white wine cream sauce finished with freshly grated Parmesan. Elegant, comforting, and ready in under an hour.
Equipment
- Large skillet
- Whisk
- Wooden spoon
- Instant-read thermometer
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, trimmed and butterflied or pounded thin
- 1 tablespoon olive oil
- garlic salt, to taste
- black pepper, to taste
- 2 cups dry white wine (Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons fresh garlic, minced
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 3 cups heavy whipping cream
- 1/2 cup water
- 1 teaspoon onion powder
- 1 teaspoon Better Than Bouillon chicken base
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts generously with garlic salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove to a plate and set aside.
- Pour white wine into the hot skillet. Scrape up all browned bits from the bottom. Bring to a boil and reduce by about one-third.
- Whisk in garlic, butter, and chicken bouillon base. Sprinkle flour in gradually, whisking constantly to form a smooth roux.
- Slowly whisk in heavy cream, water, and onion powder. Bring to a gentle simmer, then stir in Parmesan cheese and lemon juice until smooth and glossy.
- Return chicken to the skillet, nestling it into the sauce. Cover and simmer on medium-low heat for 10 minutes or until chicken reaches 165°F.
- Garnish with fresh parsley and additional Parmesan if desired. Serve hot.
Notes
For best results, use freshly grated Parmesan and avoid boiling the sauce once the cream is added to prevent separation.