Garlic Parmesan Chicken (Printer-Friendly)
Golden chicken breasts topped with a creamy garlic, Parmesan, and white wine sauce.
# What You’ll Need:
→ Protein
01 -
2 boneless, skinless chicken breasts (approximately 6 oz each)
→ Sauce Components
02 -
4 cloves fresh garlic, finely minced
03 -
60 g freshly shredded Parmesan cheese
04 -
120 ml dry white wine (Pinot Grigio or Sauvignon Blanc), or low-sodium chicken broth as substitute
05 -
28 g unsalted butter
06 -
15 g all-purpose flour
07 -
15 ml freshly squeezed lemon juice
→ Seasonings and Garnish
08 -
1/2 teaspoon kosher salt, divided
09 -
1/4 teaspoon freshly ground black pepper, divided
10 -
2 tablespoons fresh parsley, finely chopped
11 -
15 ml vegetable oil (for searing)
# Steps to Follow:
01 -
Pat chicken breasts dry and season evenly on both sides with half the salt and pepper. Heat vegetable oil in a 30 cm skillet over medium-high heat. Sear chicken for 5 to 6 minutes per side until golden brown and cooked through. Remove from skillet and tent loosely with foil to keep warm.
02 -
Reduce heat to medium and pour white wine into skillet, scraping up browned bits from the bottom. Simmer until reduced by approximately half, concentrating flavor.
03 -
Add butter to the wine reduction and allow to melt completely. Sprinkle flour evenly over melted butter and whisk continuously for 1-2 minutes to eliminate raw flour taste, forming a paste.
04 -
Gradually whisk small additions of the wine reduction into the roux to avoid lumps. Bring sauce to a gentle boil, then reduce to a low simmer and stir in finely minced garlic to infuse flavor without burning.
05 -
Stir in shredded Parmesan cheese and lemon juice continuously until fully melted and sauce is smooth. Nestle chicken breasts back into skillet and spoon sauce over them. Warm for 2 to 3 minutes to combine flavors.
06 -
Sprinkle chopped fresh parsley over the chicken. Optionally add an extra squeeze of lemon juice before serving. Accompany with mashed potatoes or roasted vegetables to complement the dish.
# Helpful Hints:
01 -
For optimal flavor, shred Parmesan cheese fresh from a block rather than using pre-shredded varieties.
02 -
To avoid bitterness, gently cook garlic in the sauce rather than allowing it to brown.
03 -
If white wine is unavailable, substitute with chicken broth plus a splash of white wine vinegar or lemon juice for acidity.
04 -
Leftovers can be refrigerated up to three days or frozen for three months; reheat gently to maintain sauce texture.