Chicken and Parmesan Cheese Recipe

This chicken and Parmesan cheese recipe is the kind of dinner that feels a little special without making you spend the whole evening in the kitchen. Tender chicken is browned in a skillet and finished in a creamy garlic Parmesan sauce with a little lemon for balance. The sauce is rich and savory, while the Parmesan gives it a deep, nutty flavor that works beautifully with the chicken.

It is especially good served with mashed potatoes, rice, pasta, or a simple roasted vegetable on the side. The best part is that everything comes together in one skillet, so there is plenty of flavor and not a mountain of dishes afterward.

Chicken and Parmesan Cheese Recipe

Ingredients

For the Chicken

• 2 large boneless, skinless chicken breasts
• Salt, to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried parsley
• 1 to 2 tablespoons olive oil

For the Parmesan Sauce

• 1 1/2 cups chicken broth
• 1/4 cup heavy cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cloves garlic, finely minced
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• Fresh parsley, for serving

Also Read: Fajita Chicken Casserole Recipe

How to Make Chicken and Parmesan Cheese

1. Prepare the Chicken

Slice each chicken breast horizontally to make thinner pieces. If they are still uneven, place them between two sheets of plastic wrap and gently pound them until they are about 1/2 inch thick. This helps the chicken cook evenly and keeps it tender.

Season both sides with salt, black pepper, and dried parsley.

2. Brown the Chicken

Heat the olive oil in a large skillet over medium-high heat. Add the chicken in batches if necessary so the pan does not become crowded. Cook for about 4 to 5 minutes on each side, or until the chicken develops a nicely browned exterior and is cooked through. Transfer the chicken to a plate and set it aside.

3. Build the Garlic Base

Lower the heat slightly. Add the minced garlic to the same skillet and cook for about 1 minute, stirring frequently. Scrape up the browned bits from the bottom of the pan as you stir. Those little bits add a lot of flavor to the finished sauce.

4. Make the Sauce

Add the butter to the skillet. Once melted, sprinkle in the flour and stir constantly for 1 to 2 minutes. The mixture should look smooth and lightly golden.

In a bowl or measuring jug, combine the chicken broth, heavy cream, Worcestershire sauce, Dijon mustard, honey, onion powder, oregano, and basil. Slowly pour this mixture into the skillet while stirring. Adding it gradually helps prevent lumps.

5. Let the Sauce Thicken

Bring the sauce to a gentle boil, then reduce the heat and let it simmer for about 7 to 8 minutes. Stir occasionally until it becomes creamy and thick enough to coat the back of a spoon.

6. Add Parmesan and Lemon

Reduce the heat to low and gradually stir in the freshly grated Parmesan cheese. Keep stirring until the cheese melts into the sauce. Add the lemon juice and taste the sauce. Add a little more salt or pepper if needed.

7. Finish the Chicken

Return the cooked chicken to the skillet and spoon the Parmesan sauce over the top. Let everything simmer gently for another 3 to 5 minutes so the chicken warms through and picks up some of the sauce.

Finish with chopped fresh parsley and serve immediately.

Also Read: Mozzarella Stuffed Chicken Breast

What You Can Do Better

• Use freshly grated Parmesan: Parmesan grated directly from a block melts more smoothly and gives the sauce a better flavor than many pre-shredded varieties.
• Do not rush the chicken: A good golden-brown crust adds much more flavor than simply cooking the chicken until done.
• Use the same skillet: The browned bits left behind after cooking the chicken become part of the sauce and give it extra depth.
• Add Parmesan over low heat: Very high heat can make a cheese-based sauce turn grainy. Lower the heat before adding the Parmesan.
• Balance the richness: The small amount of lemon juice cuts through the creamy sauce and keeps the dish from tasting too heavy.
• Do not overcrowd the pan: If the chicken pieces are packed together, they can steam instead of browning. Cook in batches when necessary.

What to Serve With Chicken and Parmesan Cheese

This chicken is rich enough to pair well with simple sides. Mashed potatoes are a classic choice because they soak up the Parmesan sauce. Buttered noodles, white rice, roasted potatoes, steamed broccoli, green beans, asparagus, or a crisp green salad also work well.

Also Read: Stuffed Chicken Breast Recipe

How to Store Leftovers

Allow the chicken to cool before transferring it to an airtight container. Refrigerate for up to 3 days. Reheat gently in a skillet over low to medium heat, adding a splash of chicken broth or cream if the sauce has become too thick.

The sauce may thicken considerably after chilling, so gentle reheating is better than using high heat. Stir occasionally until the chicken is heated all the way through.

Can You Make This Recipe Without Wine?

Yes. This version does not require wine. Chicken broth provides enough savory flavor for the sauce, making the recipe suitable for a simple family dinner without needing a bottle of wine.

Can I Use Chicken Thighs?

Absolutely. Boneless, skinless chicken thighs can be used instead of chicken breasts. They are naturally more forgiving and stay juicy, although cooking time may vary depending on their size. Make sure the chicken reaches a safe internal temperature before serving.

Also Read: Parmesan Chicken Breast

Nutritional Information

The following values are approximate and will vary depending on the exact ingredients and portion sizes used.