Description
Juicy chicken seared to golden brown and finished in a garlicky, Parmesan-scented pan sauce—simple comfort food that feels a little special.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1/2 cup freshly shredded Parmesan cheese
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Pat chicken dry. Pound or butterfly to about 3/4-inch thickness.
- Season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
- Add chicken and sear for 4–5 minutes without moving it, then flip and brown the other side for another 4–5 minutes.
- Transfer chicken to a plate and set aside.
- Reduce heat to medium. Sauté minced garlic in the same skillet for 30–60 seconds until fragrant.
- Pour in white wine and deglaze the pan, scraping the bottom with a wooden spoon. Let simmer for 2–3 minutes.
- Stir in shredded Parmesan until melted into a silky sauce.
- Return chicken to the skillet and spoon sauce over each piece.
- Transfer the skillet to the oven and bake for 12–18 minutes until the internal temperature reaches 165°F (74°C).
- Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley and serve.
Notes
For lower sodium, use low-sodium broth instead of wine. To make dairy-free, replace Parmesan with nutritional yeast and skip broiling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian