Parmesan Chicken with White Wine Sauce

parmesan chicken and peas in wine sauce in white skillet

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!

Course Main Course

Cuisine American

Diet Gluten Free

Keyword easy skillet dish, skillet chicken, white wine sauce

Prep Time 15

Cook Time 10

Servings

Calories 328kcal

Author Robin Miller

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.

Nutrition