Garlic Parmesan Chicken

Servings: servings

Calories: 1099cal

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.

5 from 1 vote

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.

Course: Dinner

Cuisine: American

Prep Time20

Cook Time30

Total Time50