Garlic Parmesan Chicken Skillet (Print Version)

Juicy chicken simmered in a savory garlic Parmesan cream sauce with lemon and white wine.

# What You'll Need:

→ Poultry

01 - 2 boneless skinless chicken breasts, halved lengthwise and pounded to 1/2 inch thickness

→ Seasonings

02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon dried parsley
05 - 1/2 teaspoon mustard powder
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon dried basil
08 - 1/2 teaspoon dried parsley flakes
09 - 1/4 teaspoon onion powder

→ Sauce and Cooking Liquids

10 - 2 tablespoons olive oil
11 - 1/4 cup dry white wine (such as Pinot Grigio or Chardonnay)
12 - 3 cloves garlic, minced
13 - 3 tablespoons unsalted butter
14 - 2 tablespoons all-purpose flour
15 - 1 cup low-sodium chicken broth
16 - 1/4 cup heavy cream
17 - 1/2 cup freshly grated Parmesan cheese
18 - 1 teaspoon Worcestershire sauce
19 - 1 teaspoon honey
20 - 2 teaspoons fresh lemon juice

→ Garnish

21 - Fresh parsley, chopped (for garnish)

# Steps to Follow:

01 - Halve the chicken breasts lengthwise and cover with plastic wrap. Pound to an even thickness of 1/2 inch using the textured side of a meat mallet.
02 - Season both sides of the chicken breasts with salt, pepper, and dried parsley. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until golden brown. Remove from skillet and set aside.
03 - Turn off the heat and add white wine to the skillet. Return heat to medium and scrape browned bits with a spatula. Allow the wine to bubble and reduce for about 2 minutes. Stir in minced garlic and cook for 2 to 3 minutes until fragrant and slightly reduced.
04 - Add butter to the skillet and melt completely. Sprinkle in the flour and stir continuously for 1 to 2 minutes to cook out raw flour taste.
05 - Gradually whisk in the chicken broth, heavy cream, Worcestershire sauce, honey, and dried herbs. Bring the mixture to a boil, then reduce heat and simmer for 8 minutes until slightly thickened.
06 - Lower the heat and slowly stir in the freshly grated Parmesan cheese until fully melted and smooth. Finish by stirring in fresh lemon juice to brighten the flavors.
07 - Return the seared chicken breasts to the skillet, spoon sauce over them, and simmer for an additional 5 minutes until heated through. Garnish with fresh chopped parsley before serving.

# Additional Notes:

01 - Use freshly grated Parmesan cheese from a block for best melt and flavor.
02 - A large wide skillet is ideal to allow proper sauce reduction.
03 - Cook garlic gently to bring out sweetness without bitterness.
04 - Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for up to 3 months.

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