White Wine Parmesan Chicken
A creamy, flavorful dish featuring chicken breast, white wine, and parmesan cheese, perfect for a comforting weeknight dinner.
Ingredients
Main Ingredients
- 4 pieces Chicken Breasts, boneless and skinless
- 2 tablespoons Olive Oil for cooking
- 3 cloves Garlic, minced for that aromatic kick
- 1 cup White Wine, dry opt for a dry white wine
- 1 cup Chicken Broth to enrich the sauce
- 1/2 cup Heavy Cream for creaminess
- 1 cup Parmesan Cheese, grated the star ingredient
- Salt and Pepper to taste
Garnish
- Fresh Parsley for garnish
Instructions
Preparation
- Pat the chicken breasts dry with paper towels. Season both sides liberally with salt and pepper.
Cooking
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts to the skillet.
- Cook for approximately 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
Making the Sauce
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the white wine and stir, scraping any browned bits off the bottom of the pan.
- Add the chicken broth and bring the mixture to a simmer.
- After a few minutes, reduce the heat and stir in the heavy cream. Let it simmer for another couple of minutes.
Finishing Touches
- Gradually add the parmesan cheese to the sauce, stirring until fully melted and thickened.
- Place the chicken breasts back in the skillet, allowing them to soak up the creamy sauce.
- Top with fresh parsley before serving.
Notes
For non-alcoholic version, substitute white wine with chicken broth or apple cider vinegar. Adding a tablespoon of butter to the sauce before serving enhances richness. Ensure moderate heat to prevent curdling cream.