Flavorful and Elegant: Garlic Parmesan Chicken

Nostalgic Appeal

This dish reminds me of those classic Italian-American dishes that I used to enjoy at my favorite restaurants. The combination of tender chicken, rich garlic Parmesan sauce, and a touch of lemon is a timeless classic for a reason. It’s a meal that evokes feelings of warmth, comfort, and pure satisfaction.

Homemade Focus

While you could certainly buy pre-made sauces or try to recreate this dish with convenience items, there’s something truly special about making this Garlic Parmesan Chicken from scratch. You control the quality of the ingredients, and the process of searing the chicken and creating the creamy garlic Parmesan sauce is surprisingly simple and rewarding.

Flavor Goal

The flavor profile I’m aiming for is a delightful combination of savory, cheesy, garlicky, and slightly tangy flavors. The chicken is seared to golden perfection, adding a depth of flavor. The sauce is infused with garlic, white wine, herbs, and Parmesan cheese, creating a rich and creamy sauce that complements the chicken beautifully. The touch of lemon juice adds a bright and refreshing note that balances the richness of the dish.

Ingredient Insights

Let’s explore the key ingredients that make this dish so special! For the sauce, we use [chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, chicken bouillon cube, onion powder, oregano, basil, and parsley, creating a complex and flavorful base]. For the chicken, we start with [boneless, skinless chicken breasts, pounded to an even thickness for quick and even cooking]. Then comes the [olive oil, white wine, and garlic, creating a flavorful foundation for the sauce]. We also incorporate [butter and flour, used to create a roux that thickens the sauce]. The star of the show is the [freshly grated Parmesan cheese, adding a salty and umami richness to the sauce]. And finally, the [fresh lemon juice, adding a bright and refreshing touch that balances the richness of the dish].

Essential Equipment

For this recipe, you’ll need a few key pieces of equipment: a meat mallet for pounding the chicken breasts, a large skillet for searing the chicken and making the sauce, a whisk, and measuring cups and spoons.

Ingredients

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 EACH: onion powder, oregano, basil, parsley

Chicken/Other:

• 2 large boneless skinless chicken breasts
• Salt and pepper
• 2 teaspoons parsley
• 1-2 tablespoons olive oil
• ¾ cup dry white wine
• 4 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons flour
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice

Step-by-Step Instructions

1. Prepare the Ingredients: Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
2. Pound the Chicken: Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
3. Season the Chicken: Season each side of the chicken with salt, pepper, and parsley.
4. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
5. Deglaze the Pan: Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet. Bring to a gentle bubble and reduce for 2 minutes. Add the garlic and cook for 2-3 more minutes, until the liquid has reduced by half.
6. Make the Roux: Add the butter and flour and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
7. Add the Sauce: Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer and reduce for about 8 minutes.
8. Finish the Sauce: Reduce heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously. Stir in the lemon juice.
9. Return the Chicken: Add the chicken back and spoon the sauce on top. Heat through for 5 minutes or until the sauce has reached your desired thickness.
10. Serve: Garnish with parsley and serve with mashed potatoes and roasted vegetables of choice!

Troubleshooting

• Chicken is dry: Avoid overcooking the chicken. Simmer just until the internal temperature reaches 165°F (74°C).
• Sauce is too thin: Cook the sauce for a longer time to allow it to reduce and thicken. You can also add a bit more flour or cornstarch to thicken it.
• Sauce is too thick: Add a tablespoon or two of chicken broth or white wine to thin it out.

Tips and Variations

• Use different cuts of chicken, such as boneless, skinless thighs or chicken tenders.
• Add different vegetables to the dish, such as mushrooms, spinach, or sun-dried tomatoes.
• Use different herbs and spices, such as thyme, oregano, or red pepper flakes.
• Add a splash of heavy cream at the end for extra richness.

Serving and Pairing Suggestions

This Garlic Parmesan Chicken is delicious on its own, but it also pairs well with a variety of sides, such as mashed potatoes, pasta, roasted vegetables, or a side salad. It’s perfect for a special occasion, a romantic dinner, or any time you want an elegant and flavorful meal.

Nutritional Information (Estimated, per serving)

(This information is an estimate based on average values for the ingredients used and a serving size of one chicken breast with sauce. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)

• Calories: Approximately 450-500
• Fat: Approximately 25-30g
• Saturated Fat: Approximately 12-15g
• Cholesterol: Approximately 120-140mg
• Protein: Approximately 40-45g
• Carbohydrates: Approximately 10-15g
• Fiber: Approximately 1g
• Sugar: Approximately 5-7g
• Sodium: Approximately 600-800mg

To get more precise nutritional information:

1. Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
2. Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
3. Adjust for variations: If you make substitutions (e.g., different type of cheese), adjust the calculations accordingly.

Print

Recipe Summary and Q&A

Q: Can I make this dish ahead of time?

A: Yes! You can cook the chicken and make the sauce ahead of time and store them separately in the refrigerator. Reheat them together when you’re ready to serve.

Q: Can I freeze this dish?

A: Yes, you can freeze it. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven or on the stovetop.

Q: Can I use a different type of wine?

A: While dry white wine is recommended for this recipe, you can substitute it with chicken broth or vegetable broth for a non-alcoholic version.