February 11, 2025

Irresistibly Juicy Garlic Parmesan Chicken

Name: Irresistibly Juicy Garlic Parmesan Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 Chicken Breasts ((boneless skinless)(cut length wise into cutlets)); ½ teaspoon Onion Powder; ½ teaspoon Garlic Powder; Salt and Black Ground Pepper ((to taste)); 3 tablespoons Butter ((or Vegetable Oil)); 3½ cups Chicken Broth; ½ cup Heavy Cream; 2 teaspoon Worcestershire Sauce; 2 teaspoon Mustard Powder; 2 teaspoon Honey; 1 Cube Chicken Bouillon; 1 teaspoon Onion Powder; 1 teaspoon Oregano; 1 teaspoon Basil; 1 teaspoon Parsely ((dried)); 1 cup Dry White Wine; 6 cloves Garlic ((minced)); 4 tablespoons Butter; 5 tablespoons Flour; 1 cup Parmesan Cheese ((grated)); 2 tablespoons Lemon Juice ((fresh)); 8 ounces Angel Hair Pasta ((boiled)(or use your favorite type))

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If you’re looking for a dinner that’s bursting with flavor and comes together in one pan, Irresistibly Juicy Garlic Parmesan Chicken is the answer! This recipe combines tender, golden chicken with a rich, garlicky Parmesan sauce that’s perfect for spooning over pasta, rice, or veggies. It’s quick, easy, and tastes like something you’d get at a restaurant, but you can whip it up right at home. Whether it’s a busy weeknight or a cozy weekend meal, this dish is sure to impress your family and leave them asking for seconds!

INGREDIENTS YOU’LL NEED:

Chicken Seasoning:

3 Chicken Breasts (boneless, skinless): Cut lengthwise into cutlets to ensure even cooking and better flavor absorption.
½ teaspoon Onion Powder: Adds a mild, savory onion flavor to the chicken.
½ teaspoon Garlic Powder: Enhances the savory depth of the chicken with a subtle garlic taste.
Salt and Black Ground Pepper (to taste): Essential seasonings to bring out the natural flavors of the chicken.
3 tablespoons Butter (or Vegetable Oil): Used for sautéing the chicken to achieve a golden, flavorful sear.

Sauce Ingredients (combine and set aside):

3½ cups Chicken Broth: The base of the sauce, providing rich, savory flavor.
½ cup Heavy Cream: Adds a velvety, creamy texture to the sauce.
2 teaspoons Worcestershire Sauce: Balances the flavors with a tangy, umami punch.
2 teaspoons Mustard Powder: Adds a subtle, zesty kick to the sauce.
2 teaspoons Honey: Lightly sweetens and balances the savory flavors.
1 Cube Chicken Bouillon: Intensifies the savory depth of the sauce.
1 teaspoon Onion Powder: Enhances the savory elements of the sauce.
1 teaspoon Oregano: Provides a warm, earthy flavor.
1 teaspoon Basil: Adds a hint of sweetness and aromatic depth.
1 teaspoon Parsley (dried): Brings freshness and mild herbal notes.

Thickener and Sauce Finishing Ingredients:

1 cup Dry White Wine: Used to deglaze the pan, adding acidity and depth to the sauce.
6 cloves Garlic (minced): Infuses the sauce with bold, aromatic flavor.
4 tablespoons Butter: Helps create a rich, smooth sauce.
5 tablespoons Flour: Thickens the sauce to a luxurious consistency.
1 cup Parmesan Cheese (grated): Adds a salty, cheesy richness.
2 tablespoons Lemon Juice (fresh): Brightens the sauce and balances the creamy elements.

Serve Over:

8 ounces Angel Hair Pasta (boiled): Light, delicate pasta that pairs perfectly with the creamy sauce. Substitute with your favorite pasta if preferred.

RESTAURANT-QUALITY MEAL WILL BE A FAMILY FAV:

Incredible Flavor: The rich, creamy sauce with hints of garlic, white wine, and Parmesan tastes like something straight off a restaurant menu.
One-Pan Wonder: I love that I can cook everything in one pan, making cleanup easy while still serving a gourmet meal.
Family-Friendly: It pairs perfectly with pasta, and everyone in my house keeps going back for seconds—sometimes even thirds!

HOW TO PREPARE THE BEST GARLIC PARMESAN CHICKEN?

Time needed: 45 minutes

Prep, Season, and Sauté the Chicken:

Slice 3 boneless, skinless chicken breasts lengthwise into cutlets. Season both sides with ½ teaspoon each of onion powder and garlic powder, plus salt and black pepper to taste. Heat 3 tablespoons of butter (or vegetable oil) in a large skillet over medium heat. Sauté the chicken for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. Set the chicken aside.
Combine the Sauce Ingredients:

In a bowl, mix 3½ cups chicken broth, ½ cup heavy cream, 2 teaspoons Worcestershire sauce, 2 teaspoons mustard powder, 2 teaspoons honey, 1 chicken bouillon cube (dissolved), and 1 teaspoon each of onion powder, oregano, basil, and dried parsley. Set aside.
Deglaze and Start the Sauce:

In the same skillet over medium heat, pour in 1 cup of dry white wine to deglaze the pan, scraping up any flavorful bits. Add 6 minced garlic cloves and sauté for 30 seconds until fragrant. Sprinkle in 5 tablespoons of flour, stirring constantly until a paste forms.
Thicken the Sauce:

Gradually pour in the sauce mixture (you set aside earlier) while stirring continuously. Cook for 5-7 minutes until the sauce begins to thicken.
Finish the Sauce:

Slowly stir in 1 cup of grated Parmesan cheese and 2 tablespoons of fresh lemon juice. Taste the sauce and add extra salt and black ground pepper if needed.
Cook the Pasta:

Boil 8 ounces of angel hair pasta according to package instructions. Drain and toss the pasta with half of the prepared sauce. Taste the pasta and season with extra salt and pepper if needed.

**Note: If you are not planning on serving this with pasta I would only make half the sauce.**
Reheat and Serve:

Return the chicken cutlets to the skillet with the remaining sauce. Spoon the sauce over the chicken and let it simmer for 3-4 minutes to rewarm and blend the flavors.
Serve and Enjoy:

Serve the chicken alongside the creamy Parmesan pasta. Enjoy this simple, restaurant-quality meal that’s bursting with rich, creamy flavors!

FAQ – FREQUENTLY ASKED QUESTIONS:

What’s the best way to tell if the chicken is fully cooked?

I always use a meat thermometer and make sure it hits 165°F in the thickest part.

Can I make this dish ahead of time?

Yes, but the sauce thickens when cooled. Just reheat it gently with a splash of broth.

Why is my sauce lumpy?

It’s usually because the flour wasn’t fully whisked. I make sure to whisk it smoothly when adding liquid.

How do I keep the chicken juicy?

Searing it quickly on medium heat and not overcooking keeps it perfectly tender.

Do I have to serve over pasta?

No, if you are not planning on serving this with pasta I would only make half the sauce recipe and serve with creamy mashed potatoes or steamed vegetables.

PARMESAN GARLIC CHICKEN PASTA RECIPE ADD-INS AND VARIATIONS:

Swap chicken breasts for thighs: I love using chicken thighs when I want even juicier, more flavorful meat. They’re just as delicious in this recipe.
Go vegetarian: I’ve skipped the chicken altogether and added sautéed mushrooms, spinach, or even roasted broccoli for a meat-free version that still hits the spot.
Try a different cheese: Parmesan is classic, but I’ve used Romano or Asiago when I want to mix things up. They bring a bold, cheesy punch.
Use a different pasta: Angel hair is my favorite for its light texture, but I’ve made this with penne, fettuccine, and even spaghetti—whatever I have on hand works great.
Replace white wine: Sometimes I skip the wine and just use extra chicken broth. It still turns out creamy and flavorful.
Add some heat: When I’m in the mood for a little kick, I toss in red pepper flakes or a dash of cayenne. It gives the sauce a bold twist.

WHAT IS COMMONLY SERVED WITH CREAMY GARLIC PARMESAN CHICKEN?

Garlic Parmesan Chicken goes great with garlic bread, a fresh green salad, or steamed veggies like broccoli or asparagus. It’s perfect for family dinners, date nights, or when you want to wow guests without a ton of work. I like to serve it with a cold glass of white wine or sparkling water with lemon. If you’re in the mood for dessert, cheesecake or chocolate mousse hits the spot.

HOW IS LEFTOVER GARLIC CHICKEN STORED AND REHEATED?

Put the chicken and sauce in an airtight container and store it in the fridge for up to 3 days. Keep the pasta in a separate container so it doesn’t get mushy. Reheat the chicken and sauce in a pan over low heat, stirring until hot. If the sauce is too thick, add a little broth or cream. Warm the pasta separately and enjoy!

CAN CREAMY PARMESAN CHICKEN BE FROZEN FOR LATER?

When freezing leftovers, I pack the chicken and sauce in a sealed container or freezer bag and keep the pasta separate so it doesn’t get mushy. I can store them in the freezer for up to 3 months. When I’m ready to eat, I thaw everything overnight in the fridge and reheat the chicken and sauce on the stove with a splash of broth or cream to bring back their flavor.

LOOKING FOR MORE DELICIOUS DINNER RECIPES? TRY THESE!

Ultimate Cheesy Chicken Broccoli Casserole: This dish combines tender chicken, fluffy rice, and crisp broccoli, all smothered in a rich, cheesy sauce and baked to golden perfection.

Simple Honey Garlic Chicken Drumsticks: With tender, juicy chicken coated in a sticky, sweet, and savory honey garlic glaze, this recipe is not only easy to make but also packed with flavor.

Zesty Lemon Chicken Piccata: This dish brings tender chicken cutlets to life with a bright, tangy lemon sauce, savory capers, and a touch of butter for richness. It’s an irresistible combination that feels fancy but is surprisingly simple to prepare.

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