Creamy garlic parmesan chicken smothered in a rich white wine-infused sauce, all made in one skillet. Yes, please.
Why this recipe works
I dream of ladling this garlic parmesan chicken sauce over a hearty bed of noodles and rice. But it’s just as incredible all on its own with a side of vegetables. It’s rich, creamy, decadent, and satisfying. Something we yearn for when it comes to a good chicken dinner.
We’ve been trying to limit our consumption of red meat to once or twice a week. That means a lot more chicken and fish, and everyone knows that can quickly become boring if you don’t have an arsenal of recipes to pull from. We enjoy a challenge and continuously play with ingredients to find delicious ways to enjoy chicken and fish, and this one was a real winner!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – Trim your chicken breasts of any excess fat or connective tissue. Boneless skinless chicken breasts are the way to go here. We always trim our chicken breasts to a nice even thickness. We save the trimmed meat to throw into several of our chicken soup recipes as well as tacos and casseroles!
WINE – The dry white wine brightens the sauce while adding acidity. I highly recommend it, but if you need to swap, substitute with chicken broth. Sauvignon blanc, Pinot Grigio, and Chardonnay are great options.
SAUCE – Half and half can be used instead of heavy cream to reduce the calories. We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. You can certainly use broth or stock instead. Just replace the amount of water in the recipe with stock and omit the base.
How to Make Garlic Parmesan Chicken
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Season the chicken breasts on both sides with garlic salt and pepper.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add the chicken breasts and allow to cook, undisturbed, for several minutes. This will form a nice golden brown crust. Turn over and cook on the other side until golden brown.
- Remove chicken to a plate to keep warm. Do not clean out skillet.
- Add wine to the brown bits in the pan and bring to a boil. Whisk in minced garlic, bouillon base, and butter.
- Whisk in small amounts of flour (about a tablespoon or two at a time) until a paste forms. Whisk in heavy cream, onion powder, water, grated parmesan and lemon juice. Bring back to a boil.
- Add chicken back to the skillet, nestling them under the sauce. Simmer over medium-low heat for 10 minutes.
Frequently Asked Questions & Expert Tips
For this garlic cream sauce, I would recommend sauvignon blanc, pinot grigio, or chardonnay. You don’t need an expensive wine when cooking with it, though I would grab something you would still enjoy the taste of on the side. Dry white wine is ideal here.
Sure, you can swap out the breasts for thighs. Though, you may need to cook them a smidge longer. Keep an eye on the temperature using a thermometer to check for doneness, they should reach 165F when done.
Store any cooled leftovers in an airtight container kept in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through. You may need to add a splash of wine or broth to help loosen the sauce.
Serving Suggestions
Garlic parmesan chicken is excellent over or alongside white rice or pasta. Or, pair it up with some vegetables or crusty bread on the side. Optionally garnish with freshly chopped parsley and enjoy!
More Chicken Recipes
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Garlic Parmesan Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate It Text ItIngredients
- 1.5 pounds boneless skinless chicken breasts trimmed
- garlic salt to taste
- black pepper to taste
- 1 Tablespoon olive oil
- 2 cups dry white wine
- 2 Tablespoons minced garlic
- 1 Tablespoon Better than Bouillon chicken base
- 1 Tablespoon butter
- 4 Tablespoons all purpose flour
- 3 cups heavy whipping cream
- 1 teaspoon onion powder
- 1 cup water
- 1 cup grated parmesan cheese
- 2 teaspoons lemon juice
Things You’ll Need
Before You Begin
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. You can certainly use broth or stock instead. Just replace the amount of water in the recipe with stock and omit the base.
- Trim your chicken breasts of any excess fat or connective tissue. Boneless skinless chicken breasts are the way to go here.
- The dry white wine brightens the sauce while adding acidity. I highly recommend it, but if you need to swap, substitute with chicken broth. Sauvignon blanc, Pinot Grigio, and Chardonnay are great options.
- Half and half can be used instead of heavy cream to reduce the calories.
Instructions
- Season the chicken breasts on both sides with garlic salt and pepper.1.5 pounds boneless skinless chicken breasts
- Heat olive oil in skillet over medium-high heat until shimmering. Add the chicken breasts and allow to cook, undisturbed, for several minutes. This will form a nice golden brown crust. Turn over and cook on the other side until golden brown.1 Tablespoon olive oil
- Remove chicken to a plate to keep warm. Do not clean out skillet.
- Add wine to the brown bits in the pan and bring to a boil. Whisk in minced garlic, bouillon base, and butter.2 cups dry white wine, 2 Tablespoons minced garlic, 1 Tablespoon Better than Bouillon chicken base, 1 Tablespoon butter
- Whisk in small amounts of flour (about a tablespoon or two at a time) until a paste forms. Whisk in heavy cream, onion powder, water, grated parmesan and lemon juice. Bring back to a boil.4 Tablespoons all purpose flour, 3 cups heavy whipping cream, 1 teaspoon onion powder, 1 cup water, 1 cup grated parmesan cheese, 2 teaspoons lemon juice
- Add chicken back to the skillet, nestling them under the sauce. Simmer over medium-low heat for 10 minutes.
Expert Tips & FAQs
- Store any cooled leftovers in an airtight container kept in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through. You may need to add a splash of wine or broth to help loosen the sauce.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Chef Antoine Davis
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Amanda Q. says
I loved this! It was so decadent!