Garlic Parmesan Chicken
This Garlic Parmesan Chicken recipe is so incredibly flavorful, you won’t be able to stop eating it! I love serving this with mashed potatoes and roasted asparagus, broccoli, or green beans. My family devours it every single time! The flavors are so vibrant, you’ll love it. This dish has a simple white wine reduction followed by lots of fresh garlic, simple flavor enhancers and seasonings, and a hint of cream. I can’t wait for you to try it! Be sure to check out my PRO tips below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Tenderize, season, and sear the chicken and set aside. Deglaze the skillet with white wine, add the garlic, and reduce by half. Add the butter and flour to make a roux.
Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer for 8 minutes. Stir in the Parmesan cheese and lemon juice. Add the chicken back and spoon the sauce on top. Allow it to heat through, then remove from heat and add fresh lemon juice. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well.
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. Meat Tenderizer– I use this almost every time I cook. Kitchen Tongs– This is how I turn the chicken while it sears. Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Garlic Peeler– Makes it really easy to peel fresh garlic, (I do highly recommend fresh for this recipe if possible). Better Than Bouillon– This is what I always use for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts.
