Garlic Parmesan Chicken (Printer-Friendly)
Seared chicken breasts with creamy garlic Parmesan sauce and a refreshing hint of lemon and parsley.
# What You’ll Need:
→ Poultry
01 -
2 boneless, skinless chicken breasts (about 170-200 g each)
→ Sauce
02 -
3 tablespoons unsalted butter (42 g)
03 -
2 cloves garlic, finely minced
04 -
1/4 cup dry white wine (60 ml), such as Pinot Grigio or Sauvignon Blanc
05 -
1 tablespoon all-purpose flour (8 g)
06 -
1/2 cup freshly shredded Parmesan cheese (50 g)
07 -
1 tablespoon freshly squeezed lemon juice (15 ml)
08 -
Salt and freshly ground black pepper, to taste
09 -
1 tablespoon fresh parsley, finely chopped
# Steps to Make This:
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 a small amount of oil. Place chicken in skillet and cook for 5 to 6 minutes per 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 in white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Simmer until the wine is reduced by half, concentrating flavor.
04 -
Add butter to the skillet and melt completely. Sprinkle flour over melted butter and whisk continuously for 1 to 2 minutes to cook out raw flour taste, forming a paste.
05 -
Gradually whisk small splashes of the wine reduction into the roux to avoid lumps. Bring to a gentle boil, then reduce heat to a simmer. Stir in minced garlic and cook briefly to infuse without browning.
06 -
Add freshly shredded Parmesan cheese and lemon juice to the sauce, stirring until the cheese melts fully, creating a silky texture. Nestle chicken breasts back into the skillet, spooning sauce over them. Warm for 2 to 3 minutes.
07 -
Sprinkle chopped fresh parsley over the chicken and optionally add an extra squeeze of lemon juice. Serve immediately alongside mashed potatoes or roasted vegetables to complement the sauce.
# Additional Notes:
01 -
Freshly shredding Parmesan from a block improves melt and flavor significantly compared to pre-shredded cheese.