White Wine Parmesan Chicken
A creamy and flavorful chicken dish made with tender chicken breasts, white wine, and parmesan cheese, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup white wine Can substitute with chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs Use fresh if available
- to taste salt and pepper
- Fresh parsley for garnish
Instructions
Preparation
- Season both sides of the chicken breasts with salt and pepper.
- In a large skillet over medium heat, heat the olive oil. Add the chicken breasts and cook until golden brown, about 5-7 minutes on each side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the white wine (or chicken broth) and scrape any brown bits off the bottom of the skillet. Allow it to simmer for about 3-4 minutes.
Creating the Sauce
- Stir in the heavy cream, Parmesan cheese, and dried herbs. Let the mixture simmer gently, stirring frequently, until it thickens slightly.
Combining
- Return the chicken to the skillet, making sure to coat it in the creamy sauce. Cook for an additional 5 minutes, or until the chicken is cooked through.
Serving
- Garnish with fresh parsley and serve hot.
Notes
For an extra crispy exterior, lightly dredge the chicken breasts in flour before searing. You can substitute the wine with chicken broth and add a splash of lemon juice for acidity. Store leftovers in an airtight container in the refrigerator for up to 3 days.