Garlic Parmesan Chicken Skillet

This Garlic Parmesan Chicken Skillet delivers juicy chicken breasts seared to a golden crust, then gently simmered in a creamy garlic and Parmesan sauce with a splash of white wine and a bright hint of lemon. It’s a comforting yet elegant meal that transforms simple ingredients into something special. Perfect for both a weeknight dinner and casual entertaining, this recipe pairs beautifully with mashed potatoes, roasted vegetables, or pasta.

I stumbled on this recipe one chilly evening when I only had a few pantry staples. It quickly became a staple because everyone loved how the sauce was creamy without feeling heavy. Now my family asks for it often, especially when I add a little extra lemon.

Ingredients

• Boneless skinless chicken breasts: tender and lean pounding them to an even thickness ensures juicy, uniform cooking
• Olive oil: adds flavor while helping to achieve a perfect sear on the chicken
• Fresh garlic cloves: crucial for the bold garlic aroma and flavor avoid pre minced for freshness
• Dry white wine: contributes acidity and depth pick a wine you enjoy drinking as it influences the sauce’s flavor
• Butter: provides richness and is essential for forming the base of the sauce
• All purpose flour: thickens the sauce smoothly when combined with butter
• Chicken broth: adds savory complexity low sodium helps control saltiness
• Heavy cream: makes the sauce luxuriously creamy without overwhelming richness
• Freshly grated Parmesan cheese: offers sharp nutty notes always grate fresh from a block for best results
• Worcestershire sauce: enhances umami subtly without overpowering
• Mustard powder: brings gentle tang and layers complexity to the sauce
• Honey: balances savory flavors with a touch of sweetness
• Dried herbs (oregano, basil, parsley, onion powder): build depth and seasoning through the sauce
• Fresh lemon juice: added at the end to brighten all the flavors

Instructions

Prep the Chicken:

Slice the chicken breasts in half lengthwise to create thinner cutlets. Cover them with plastic wrap and gently pound using the textured side of a mallet until they are about half an inch thick. This ensures even cooking and helps keep the meat tender.

Season and Sear:

Season both sides of the chicken with salt, freshly ground black pepper, and dried parsley. Heat olive oil in a large skillet over medium high heat until shimmering. Add the chicken and cook for four to five minutes on each side or until a deep golden crust forms. Remove and set the chicken aside on a plate.

Deglaze the Pan:

Turn off the heat and pour in the white wine then turn the heat back to medium. Use a spatula to scrape any browned bits stuck to the bottom of the skillet these add incredible depth to your sauce. Allow the wine to bubble and reduce for about two minutes. Add the minced garlic and cook for an extra two to three minutes until fragrant and the wine is further reduced making sure the garlic softens without burning.

Build the Roux:

Add the butter to the skillet and let it melt completely. Sprinkle in the flour and stir constantly cooking for one to two minutes. This step removes the raw flour taste and starts to thicken the sauce base.

Add the Sauce:

Slowly pour in the chicken broth and heavy cream mixture you’ve prepared stirring constantly to create a smooth sauce. Bring it to a boil then reduce the heat to a simmer and cook for eight minutes or until it has thickened slightly.

Melt the Cheese:

Lower the heat and gradually stir in the freshly grated Parmesan cheese. Stir until the cheese is fully melted into the sauce and the texture is smooth. Finish with a squeeze of fresh lemon juice to brighten the flavors.

Return the Chicken:

Place the seared chicken back into the skillet nestling it into the sauce. Spoon sauce over the tops of the chicken. Let everything heat through for about five minutes so the chicken becomes tender and infused with the sauce. Garnish with freshly chopped parsley and serve immediately.

What I love most about this recipe is grating the Parmesan by hand. The fresh aroma instantly signals that something delicious is happening. One evening my youngest daughter took a bite and exclaimed this is better than pizza. That moment keeps me coming back to this dish again and again.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage freeze portions with the sauce. When reheating warm gently in a covered skillet or microwave and add a splash of broth if the sauce feels too thick or dry.

Ingredient Substitutions

No white wine? Chicken broth is a fine substitute though the sauce will be milder. Boneless skinless thighs work well too but will require a bit more cooking time. For a dairy free version use full fat coconut milk instead of cream and swap Parmesan for nutritional yeast keeping in mind the flavor will differ.

Serving Suggestions

Mashed potatoes are fantastic for soaking up the sauce’s richness. Roasted asparagus or green beans add a nice crisp contrast. Buttered noodles or garlic bread also work beautifully to scoop up every last bit of the sauce.

Garnish with extra Parmesan and fresh parsley and serve hot with mashed potatoes or pasta for an elegant weeknight meal. Leftovers reheat well making this a great make ahead dinner.

Common Questions About the Recipe

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and remain juicy. Adjust cooking time accordingly for thorough cooking.

→ What type of white wine is best for the sauce?

Dry white wines like Pinot Grigio, Chardonnay, or Sauvignon Blanc offer a balanced acidity and depth of flavor.

→ Is it possible to prepare this without white wine?

Yes, chicken broth can substitute for wine, providing a savory flavor though slightly less sharp.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently in a skillet or microwave with a splash of broth to maintain moisture.

→ Which cheese is ideal for the sauce?

Freshly grated Parmesan from a block delivers the best melting quality and rich flavor. Avoid pre-shredded cheese for smoother results.

→ Can this dish be served with pasta?

Absolutely, tossing the chicken and sauce with cooked pasta creates a hearty and delicious meal variation.