Description
Juicy skillet-seared chicken in a creamy garlic parmesan sauce—comfort food in 30 minutes.
Ingredients
2 large boneless skinless chicken breasts
Salt and pepper to taste
2 tsp dried parsley
1–2 tbsp olive oil
¾ cup dry white wine or chicken broth
4 cloves garlic, minced
3 tbsp butter
3 tbsp flour
½ cup freshly grated Parmesan cheese
1 tbsp fresh lemon juice
1¾ cups chicken broth
¼ cup heavy cream
1 tsp Worcestershire sauce
1 tsp mustard powder
1 tsp honey
½ chicken bouillon cube
½ tsp each: onion powder, oregano, basil, parsley
Instructions
1. Slice chicken breasts in half lengthwise and pound to ½-inch thickness.
2. Season with salt, pepper, and parsley.
3. Heat olive oil in a wide skillet and sear chicken for 4–5 minutes per side. Set aside.
4. Deglaze pan with wine, reduce by half.
5. Add garlic and sauté for 2–3 minutes.
6. Add butter and flour to make a roux, cook for 1–2 minutes.
7. Slowly whisk in sauce mixture. Bring to boil, then simmer for 8 minutes.
8. Stir in Parmesan and lemon juice over low heat.
9. Return chicken to pan, spoon sauce over, heat through for 5 minutes.
Notes
Use freshly grated Parmesan for best melt and flavor.
White wine adds richness; broth works too.
A wide skillet helps the sauce reduce properly.
This dish reheats well and stores up to 3 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 351
- Sugar: 3g
- Sodium: 915mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 86mg