Parmesan Chicken with White Wine Sauce
This savory chicken is coated with parmesan and spices, pan-seared until golden, and then braised in a buttery white wine sauce. Add a handful of vibrant peas and this show-stopping dish is on the table in under 30 minutes!
There’s so much incredible flavor in this chicken coating. The combination of parmesan, paprika, onion, and garlic is unrivaled, and the cheese turns extra golden and nutty when the chicken is seared in olive oil. There’s little flour too – to help the coating stick. Feel free to use gluten-free flour or cornstarch for a gluten-free dish.
What kind of wine should you use to braise the chicken? Choose any dry white wine, including Chardonnay, Pino Grigio, Pino Gris, and Sauvignon Blanc. You can also use champagne that’s lost its bubbles. If you’d rather skip the wine, use more chicken broth instead. But I highly recommend adding wine – the fruity flavor partners perfectly with the nutty cheese.
I used fresh peas but you can add frozen peas, or any other vegetable. I love how the peas add a pop of color and texture to this dish (and they cook in 2 minutes)! You can add any fresh or frozen vegetable you prefer, including broccoli, cauliflower, green beans, frozen mixed vegetables, zucchini, and asparagus.
What should you serve with this chicken? I suggest roasted or baked potatoes, buttered noodles, rice, or your favorite cooked grain.
Parmesan Chicken with White Wine Sauce
Ingredients
- 1 pound boneless skinless chicken breasts, or boneless skinless chicken thighs
- 2 tablespoons all-purpose flour
- 2 tablespoons grated parmesan cheese
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup dry white wine, or chicken broth
- 1/2 cup chicken broth, or more if needed
- 1 cup fresh or frozen peas
- Chopped fresh parsley or green onions for serving, optional
Instructions
- If your chicken breasts are thick, halve them to create thinner pieces, about 3/4-inch thick. If you’re using chicken thighs, pound them to 3/4-inch thickness.
- In a shallow bowl, combine the flour, parmesan, paprika, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken and turn to coat both sides. Make sure all meat is covered with the coating.
- Heat the oil in a large skillet over medium-high heat. Working in batches to prevent crowding the pan, add the chicken and cook until golden brown on both sides. Transfer the chicken to a plate.
- Add the wine to the same pan over medium-high heat. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Add the chicken broth and butter and return to a simmer. Return the chicken to the pan, reduce the heat to medium, and simmer for 4 minutes. Add the peas and simmer for 2 minutes, until the sauce thickens and the chicken is cooked through (165 degrees on a meat thermometer).
- Top with parsley or green onions (if using) and serve.