• 4 boneless chicken breasts – the juicy (tender base of the recipe)
• 4 cloves fresh garlic – delivers that unmistakable punch of flavor
• ½ cup grated Parmesan cheese – brings sharp (nutty richness to the creamy sauce)
• 2 tablespoons olive oil – helps sear the chicken beautifully
• 2 tablespoons butter – adds depth and richness to the sauce
• Salt & freshly ground black pepper – essential to unlock flavor
• Chopped fresh parsley – for garnish and a pop of color

Creamy Garlic Parmesan Sauce Ingredients

• 1¾ cups chicken broth – deep (savory base)
• ¼ cup heavy cream – smooth (rich texture)
• ¾ cup white wine – brightens and deglazes
• 3 tbsp flour – thickens to perfection
• 3 tbsp butter – builds richness
• 1 tbsp lemon juice – adds a fresh zing
• 1 tsp honey – a touch of sweetness
• 1 tsp Worcestershire sauce – deep umami boost
• 1 tsp mustard powder – subtle complexity
• Dried herbs (oregano, basil, parsley – layered aroma and flavor)
• 4 boneless chicken breasts – the juicy (tender base of the recipe)
• 4 cloves fresh garlic – delivers that unmistakable punch of flavor
• ½ cup grated Parmesan cheese – brings sharp (nutty richness to the creamy sauce)
• 2 tablespoons olive oil – helps sear the chicken beautifully
• 2 tablespoons butter – adds depth and richness to the sauce
• Salt & freshly ground black pepper – essential to unlock flavor
• Chopped fresh parsley – for garnish and a pop of color
• 1¾ cups chicken broth – deep (savory base)
• ¼ cup heavy cream – smooth (rich texture)
• ¾ cup white wine – brightens and deglazes
• 3 tbsp flour – thickens to perfection
• 3 tbsp butter – builds richness
• 1 tbsp lemon juice – adds a fresh zing
• 1 tsp honey – a touch of sweetness
• 1 tsp Worcestershire sauce – deep umami boost
• 1 tsp mustard powder – subtle complexity
• Dried herbs (oregano, basil, parsley – layered aroma and flavor .)

Prep the Chicken

• Slice chicken breasts in half horizontally (then pound to ½ inch thickness. Season with salt, pepper, and parsley.)

Sear the Chicken

• Heat olive oil in a skillet and cook chicken for 4–5 minutes per side until golden. Set aside.

Make the Sauce

• Sauté garlic until fragrant. Add butter and flour to create a roux. Stir in chicken broth (cream, wine, Worcestershire, mustard, honey, herbs, and simmer.)

Add Parmesan

• Lower the heat (add Parmesan cheese, and finish with lemon juice. Stir until smooth.)

Combine & Simmer

• Return chicken to the skillet. Coat with sauce and simmer for 5 minutes.

Garnish & Serve

• Top with chopped parsley and serve hot with your favorite side dish.

Pro Tips for Perfect Sauce

• Add garlic after the wine to avoid burning and bitterness.
• Lower the heat before adding cream and cheese to prevent separation.
• Remove from heat before stirring in Parmesan for smooth (lump-free sauce.)
• Thin the sauce with a splash of broth or cream if it gets too thick.
• Finish with lemon juice to balance the richness and brighten flavors.