If you’ve been searching for a dish that combines crispy, juicy chicken with the irresistible flavors of garlic and Parmesan, your quest ends here with the Garlic Parmesan Chicken with White Wine Cream Sauce Recipe. This recipe brings a touch of elegance to a home-cooked meal by marrying a rich, velvety cream sauce infused with white wine and garlic to perfectly seared chicken breasts. It’s a fuss-free recipe that transforms simple ingredients into a comforting, restaurant-quality feast. Whether you’re cooking for family or impressing guests, this dish is sure to become a beloved classic in your kitchen.
Ingredients You’ll Need
Gathering these straightforward ingredients is key to creating the rich flavors and luscious texture that define this dish. Each component plays an important role, from the savory chicken broth and aromatic herbs to the creamy Parmesan and bright lemon juice.
- Chicken broth (1 ¾ cups): Adds a savory base and depth of flavor for the sauce.
- Heavy cream (¼ cup): Provides richness and creaminess to balance the wine’s acidity.
- Worcestershire sauce (1 teaspoon): Brings umami and a subtle tang.
- Mustard powder (1 teaspoon): Gives a gentle kick and complexity.
- Honey (1 teaspoon): Adds just a touch of sweetness to round out the sauce.
- Chicken bouillon cube (½): Intensifies the savory notes without extra salt.
- Onion powder (½ teaspoon): Enhances the flavor with a mild onion undertone.
- Dried oregano, basil, parsley (½ teaspoon each): These herbs bring freshness and an earthy aroma.
- Boneless skinless chicken breasts (2 large): The star of the dish, providing juicy meat perfect for searing.
- Salt and pepper: Essential for seasoning and drawing out flavor.
- Fresh parsley (2 teaspoons chopped plus extra): Adds a bright, herbaceous note and garnish color.
- Olive oil (1-2 tablespoons): For browning the chicken to golden perfection.
- Dry white wine (¾ cup): Provides acidity and complexity in the sauce.
- Garlic (4 cloves minced): The aromatic heart of the sauce, delivering bold, savory flavor.
- Butter (3 tablespoons): Adds silkiness and richness to the cream sauce.
- All-purpose flour (3 tablespoons): Used to thicken the sauce perfectly.
- Freshly grated Parmesan cheese (½ cup): Melts into the sauce, creating an irresistible, cheesy finish.
- Fresh lemon juice (1 tablespoon): Balances richness with a bright, citrusy lift.
How to Make Garlic Parmesan Chicken with White Wine Cream Sauce Recipe
Step 1: Prepare the Sauce Base
Start by whisking together the chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, chicken bouillon cube, onion powder, oregano, basil, and parsley in a measuring cup or bowl. This mixture sets the stage for your creamy white wine sauce and is packed full of layered flavors, allowing you to build a sauce that’s both rich and elegantly balanced.
Step 2: Prepare and Season the Chicken
Slice each chicken breast in half lengthwise to create thinner cutlets. This step ensures your chicken cooks quickly and evenly while staying juicy. Gently pound the cutlets with plastic wrap to about half an inch thickness—this also tenderizes the meat. Sprinkle both sides with salt, pepper, and freshly chopped parsley to infuse seasoning deep into the chicken.
Step 3: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets in batches—crowding the pan reduces that beautiful sear. Cook for 4 to 5 minutes per side until each piece is golden brown and cooked through. At this point, your kitchen is already filling with delicious aromas, and you can temporarily set the chicken aside to prepare the sauce.
Step 4: Deglaze the Pan with White Wine
Turn off the heat momentarily and pour in the dry white wine. Then return the heat to medium and gently scrape the pan with a spatula to loosen those caramelized bits—the fond—stuck to the bottom of the skillet. This step unlocks incredible flavor and transforms your sauce into something truly special. Let the wine reduce for about 2 minutes until slightly thickened and aromatic.
Step 5: Cook the Garlic and Make the Cream Sauce
Add minced garlic to the skillet and cook for 2 to 3 minutes until fragrant, which perfumes the entire kitchen. Stir in butter and sprinkle the flour evenly, cooking for another 1 to 2 minutes to cook out the raw flour taste. Gradually pour in the sauce base in small splashes, stirring constantly to create a smooth, thickened sauce. Bring the mixture to a boil before lowering the heat to a gentle simmer for 8 minutes, allowing the flavors to deepen and the sauce to thicken beautifully.
Step 6: Add Parmesan and Lemon
Reduce the heat to low and slowly stir in the freshly grated Parmesan cheese, melting it until the sauce becomes silky and cheesy. Stir in fresh lemon juice, which brightens the sauce and cuts through the richness, leaving a tantalizing finish with every bite.
Step 7: Finish Cooking the Chicken in the Sauce
Return the chicken cutlets to the skillet, nestling them into the sauce. Spoon the sauce over each piece and let everything simmer together for 5 minutes. This final step not only heats the chicken through but also lets it soak up the incredible flavors, resulting in tender meat coated in a luscious white wine cream sauce. Garnish with extra chopped parsley right before serving for a burst of color and fresh herbaceousness.
How to Serve Garlic Parmesan Chicken with White Wine Cream Sauce Recipe
Garnishes
A sprinkle of bright fresh parsley brings freshness and a pop of color, making the dish visually irresistible. You can also add a few lemon wedges on the side for an extra citrusy zing that guests can squeeze on if they like.
Side Dishes
This dish pairs beautifully with simple sides that soak up the wonderful sauce. Think creamy mashed potatoes, buttery garlic mashed cauliflower for a low-carb option, or a bed of fluffy rice. Roasted asparagus or sautéed green beans add a crisp, vibrant contrast to the richness of the chicken.
Creative Ways to Present
For a stunning presentation, serve the chicken over a nest of freshly cooked fettuccine or creamy polenta, drizzling extra sauce over everything. A light sprinkle of shaved Parmesan and cracked black pepper on top elevates the dish further. For a casual dinner, offer crusty bread on the side to mop up every last drop of that luscious sauce—it’s a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Store any leftover Garlic Parmesan Chicken with White Wine Cream Sauce Recipe in an airtight container in the refrigerator for up to 3 days. Keep the chicken and sauce together to preserve moisture and flavor. When ready to eat, you’ll find the flavors have melded even more, making the leftovers just as delicious.
Freezing
If you want to keep this meal for longer, freezing is a great option. Cool the chicken and sauce completely before transferring to a freezer-safe container. It will keep well for up to 2 months. To maintain the sauce’s creaminess, thaw slowly in the refrigerator overnight before reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat to prevent the cream sauce from breaking. Stir frequently and add a splash of chicken broth or cream if the sauce has thickened too much. Alternatively, microwave in short intervals, stirring in between, until warmed through without drying out the chicken.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs will bring even more juiciness and flavor. Just adjust the cooking time slightly, as thighs might take a bit longer to cook through. The sauce pairs wonderfully with either cut.
What type of white wine is best for this recipe?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best. These varieties add acidity and complexity without overpowering the sauce. If you prefer non-alcoholic, you can substitute with additional chicken broth and a splash of white grape juice or lemon juice.
Can I make this recipe dairy-free?
To adapt the Garlic Parmesan Chicken with White Wine Cream Sauce Recipe for dairy-free diets, substitute the butter with olive oil or a dairy-free margarine and use a non-dairy cream substitute like coconut cream. Replace Parmesan with a dairy-free cheese alternative or omit it; the sauce will still be flavorful thanks to the garlic and herbs.
How do I know when the chicken is done?
The chicken is cooked through when it reaches an internal temperature of 165°F (75°C) and is no longer pink inside. Since the cutlets are thin, cooking 4 to 5 minutes per side usually suffices. Always check for a nice golden crust as a visual cue.
Can I prepare parts of this recipe in advance?
Yes! You can combine the sauce ingredients ahead of time and store the mixture in the refrigerator. You can also prep and season the chicken cutlets in advance. When ready to cook, sear the chicken and finish the sauce, which shortens your cooking time on the day you want to serve.
Final Thoughts
This Garlic Parmesan Chicken with White Wine Cream Sauce Recipe is one of those dishes that truly feels like a warm hug on a plate. It’s approachable enough for a weeknight but elegant enough to serve for special occasions. I encourage you to dive in, savor every step, and indulge in the creamy, garlicky goodness that makes this meal unforgettable. Your taste buds—and anyone lucky enough to share this with you—will thank you!
Print
Garlic Parmesan Chicken with White Wine Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Garlic Parmesan Chicken recipe features tender chicken cutlets simmered in a rich, creamy garlic and Parmesan sauce with aromatic herbs and a hint of lemon. Perfectly seared and finished in a luscious white wine sauce, this dish offers a comforting and flavorful meal that can be ready in under an hour.
Ingredients
For the Sauce:
- 1 ¾ cups chicken broth
- ¼ cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon honey
- ½ chicken bouillon cube
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
For the Chicken:
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 teaspoons chopped fresh parsley (plus extra for garnish)
- 1–2 tablespoons olive oil
For Cooking:
- ¾ cup dry white wine
- 4 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the sauce: In a measuring cup with a spout, combine chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, chicken bouillon cube, onion powder, dried oregano, dried basil, and dried parsley. Stir well and set aside to allow the flavors to meld.
- Prepare the chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Place them between two sheets of plastic wrap and gently pound to an even thickness of about ½ inch using a meat mallet or rolling pin. Season both sides generously with salt, pepper, and chopped fresh parsley.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the chicken cutlets in batches to avoid overcrowding. Cook each side for 4-5 minutes until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
- Deglaze the pan: Turn off the heat briefly, then pour in the dry white wine to deglaze the skillet. Turn the heat back to medium and use a spatula to scrape up the browned bits (fond) stuck to the pan. Let the wine reduce gently for about 2 minutes to concentrate its flavor.
- Cook garlic and sauce base: Add minced garlic to the skillet and sauté for 2-3 minutes until fragrant but not browned. Stir in butter and flour, cooking while stirring for 1-2 minutes to eliminate the raw flour taste and create a roux.
- Add prepared sauce mixture: Gradually pour in the prepared sauce mixture in small additions, stirring continuously to avoid lumps. Bring the mixture to a boil, then reduce heat and simmer gently for about 8 minutes until the sauce thickens and the flavors meld.
- Add cheese and lemon: Lower the heat to low and slowly stir in the freshly grated Parmesan cheese until fully melted and integrated into the sauce. Add fresh lemon juice and stir well to brighten the flavors.
- Finish cooking: Return the cooked chicken cutlets back to the skillet, spooning sauce over the top. Simmer everything together for 5 minutes until the chicken is heated through and the sauce reaches your desired thickness. Garnish with additional chopped fresh parsley before serving.
Notes
- Pounding the chicken cutlets to an even thickness ensures they cook evenly and remain tender.
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing to add bright acidity without overwhelming the dish.
- If you prefer a thicker sauce, simmer for a few additional minutes before adding the chicken back to the skillet.
- This dish pairs well with steamed vegetables, pasta, or a light green salad.
