Description
This Garlic Parmesan Chicken recipe features tender, pan-seared chicken breasts smothered in a rich and creamy garlic parmesan sauce made with chicken broth, heavy cream, and fresh lemon juice. It’s a flavorful and comforting dish perfect for a satisfying weeknight dinner, served best alongside mashed potatoes and roasted vegetables.
Ingredients
Sauce Ingredients
- 1 ¾ cups chicken broth
- ¼ cup heavy cream
- 1 teaspoon soy sauce
- 1 teaspoon mustard powder
- 1 teaspoon honey
- ½ chicken bouillon cube
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 teaspoons fresh parsley, chopped
- 1-2 tablespoons olive oil
Sauce Preparation
- ¾ cup chicken stock
- 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 mixture: In a large measuring cup with a spout, combine chicken broth, heavy cream, soy sauce, mustard powder, honey, chicken bouillon cube, onion powder, oregano, basil, and parsley. Stir well and set aside. Measure out all remaining ingredients before you begin cooking.
- Slice and pound the chicken: Slice each chicken breast lengthwise to create 2-3 thinner cutlets. Place the slices between two sheets of plastic wrap and use the textured side of a meat mallet to pound the chicken to about ½ inch thickness for even cooking.
- Season the chicken: Generously season both sides of the chicken cutlets with salt, pepper, and 2 teaspoons of chopped fresh parsley.
- Sear the chicken: Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken in batches and cook each side for 4-5 minutes until golden brown and a crust forms. Remove the chicken and set aside.
- Start the sauce base: Turn off the heat initially, then add ¾ cup chicken stock to the skillet. Turn the heat back on to medium and use a silicone spatula to scrape the bottom and sides of the skillet to loosen the flavorful browned bits (fond). Bring the liquid to a gentle bubble and reduce for 2 minutes.
- Add garlic and reduce: Stir in the minced garlic and cook for another 2-3 minutes, allowing the liquid to reduce by half, concentrating the flavors.
- Create a roux: Add the butter and flour to the skillet, stirring constantly to combine. Cook for 1-2 minutes to eliminate the raw flour taste and create a smooth base for the sauce.
- Add the prepared sauce mixture: Slowly pour the sauce mixture into the skillet in small splashes while stirring continuously. Bring the sauce to a boil, then reduce the heat to a simmer and let it reduce for about 8 minutes until thickened.
- Finish the sauce: Lower the heat to low and gradually sprinkle in the freshly grated Parmesan cheese, stirring continuously to melt and combine. Stir in the fresh lemon juice for brightness.
- Reheat chicken in sauce: Place the seared chicken back into the skillet, spoon the sauce over the chicken, and heat through for 5 minutes or until the sauce reaches your desired thickness.
- Serve: Garnish with additional parsley and serve hot alongside mashed potatoes and your favorite roasted vegetables for a complete meal.
Notes
- For an extra touch of flavor, use freshly grated Parmesan cheese rather than pre-grated varieties.
- Be careful not to overcook the chicken during searing; thinner cutlets cook faster.
- If the sauce gets too thick, add a splash of chicken stock or cream to loosen it.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
