Description
Creamy Garlic Parmesan Chicken wraps your dinner table in pure comfort with a cheesy, garlicky embrace that makes weeknight meals feel special. Tender chicken breasts bathed in a rich sauce deliver maximum flavor without complicated cooking techniques.
Ingredients
Scale
Proteins:
- 4 boneless skinless chicken breasts
Main Seasonings:
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Supporting Ingredients:
- ½ cup all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 garlic cloves
- ¼ cup dry white wine
- 1 cup chicken broth
- 1 cup heavy cream
- ¼ cup fresh parsley
Instructions
- Tenderize 4 chicken breasts to ½-inch thickness between plastic wrap, creating an even surface for consistent cooking.
- Combine ½ cup flour, 1 teaspoon garlic powder, 1 teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon pepper in a shallow dish for coating.
- Thoroughly coat each chicken breast in the seasoned flour mixture, gently shaking off excess to ensure a light, even layer.
- Heat 3 tablespoons olive oil in a large skillet at medium-high heat for 2-3 minutes until shimmering, then cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken to a clean plate, then reduce skillet heat to medium and melt 3 tablespoons butter.
- Sauté 3 minced garlic cloves for 30-45 seconds until fragrant but not browned.
- Pour ¼ cup white wine into the pan, scraping browned bits from the bottom for extra flavor, and let simmer for 1 minute.
- Add 1 cup chicken broth and 1 cup heavy cream, whisking to combine and creating a smooth base for the sauce.
- Vigorously stir in 1 cup freshly grated Parmesan cheese until completely melted and sauce is uniform.
- Return chicken to the skillet, turning to generously coat each piece in the creamy sauce and reheat for 2 minutes.
- Sprinkle ¼ cup chopped fresh parsley over the chicken just before serving for a bright, fresh finish.
Notes
- Pounding chicken to an even thickness helps it cook uniformly and prevents dry or undercooked sections.
- Use freshly grated Parmesan cheese for the smoothest, most flavorful sauce that melts more evenly.
- When dredging chicken, tap off excess flour to ensure a light, crispy coating that doesn’t become soggy during cooking.
- For a gluten-free version, replace wheat flour with almond flour or cornstarch, which will provide similar coating and texture.
- Prep Time: 10 minutes
- Cook Time: 15-17 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 528 kcal
- Sugar: 1 g
- Sodium: 423 mg
- Fat: 37 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.3 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 145 mg