Description
A rich and creamy Chicken in White Sauce recipe featuring tender, seared chicken breasts smothered in a flavorful garlic Parmesan sauce with Italian herbs, perfect for a comforting family meal.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- ¼ cup flour
- 2 tablespoons olive oil
Sauce
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 cup chicken broth
- 2 tablespoons cornstarch (plus 2 tablespoons cold water, optional for thickening)
- ¼ cup heavy cream
- ⅓ cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
Garnish
- Fresh parsley
Instructions
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create 2-3 thinner pieces. Place the slices in a gallon freezer bag or between sheets of saran wrap, then use the textured side of a meat mallet to pound them to about ½ inch thickness. Pat the chicken pieces completely dry with paper towels for better searing.
- Season and Dredge: Season both sides of the chicken with Italian seasoning, salt, and pepper. Lightly dredge the chicken in flour, tapping off any excess to ensure an even coating without clumps.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. In batches, sear the chicken pieces for 4-5 minutes on each side, until a golden-brown crust forms. Remove the chicken from the skillet and set aside, leaving the browned bits in the pan for flavor.
- Deglaze the Pan: Turn off the heat momentarily, then add the wine to the skillet. Turn heat back on to medium and use a silicone spatula to scrape the bottom and sides of the pan, loosening the flavorful browned bits. Let the wine bubble gently and reduce by half, about 10 minutes.
- Build the Sauce: Add butter and minced garlic to the skillet, cooking for 1 minute until fragrant. Stir in Worcestershire sauce, chicken broth, dried parsley, mustard powder, oregano, and basil. Bring the sauce to a boil.
- Thicken the Sauce (optional): If you desire a thicker sauce, mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Slowly add this slurry into the boiling sauce while stirring continuously to prevent lumps.
- Add Cream and Cheese: Reduce the heat to low, then slowly stir in the heavy cream. Add the freshly grated Parmesan cheese and stir until melted and fully incorporated into the sauce.
- Simmer with Chicken: Return the seared chicken pieces to the skillet. Spoon the sauce generously over the chicken. Partially cover the skillet and simmer on low heat for about 5 minutes, allowing the chicken to cook through and absorb the sauce flavors. Remove from heat.
- Finish and Serve: Stir fresh lemon juice into the sauce to brighten the flavors. Garnish with fresh parsley. Serve the chicken with mashed potatoes and roasted green beans for a complete meal.
Notes
- You can substitute white wine with additional chicken broth or a little lemon juice if preferred.
- Be careful not to overcook the chicken during simmering to keep it juicy and tender.
- If you prefer a dairy-free version, omit the butter, cream, and Parmesan and use a plant-based alternative.
- The mustard powder adds a subtle tang; it can be omitted if unfamiliar or substitute with a pinch of Dijon mustard.
- Fresh parsley garnish adds color and a fresh herbal note to the finished dish.
