Irresistibly Juicy Garlic Parmesan Chicken

Irresistibly Juicy Garlic Parmesan Chicken

This Irresistibly Juicy Garlic Parmesan Chicken is loaded with rich, savory flavor and cooks all in one pan for easy cleanup. Juicy chicken cutlets are seared to perfection and smothered in a creamy garlic Parmesan sauce. It's a simple yet satisfying meal perfect for any night of the week.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: American

Keyword: Creamy Garlic Parmesan Chicken, Garlic Parmesan Chicken, Garlic Parmesan Chicken Pasta

Servings: servings

Calories: 605kcal

Author: George - U Keep Cooking

Equipment

Large Skillet

Ingredients

Chicken Seasoning:

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)

Sauce Ingredients (combine and set aside):

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)

Thickener and Sauce Finishing Ingredients:

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)

Serve Over:

8 ounces Angel Hair Pasta (boiled)(or use your favorite type)

Instructions

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

Nutrition