Description
How to make tender chicken covered in a rich, savory sauce and garnished with fresh parsley that your whole family will love.
Ingredients
- Main Components:
- 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- Sauce Foundation:
- 1/4 cup dry white wine (or chicken broth)
- 1.5 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- Seasonings:
- 1 teaspoon Kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- Finishing Touches:
- 1/2 cup fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Prep Chicken: Pound chicken breasts to 1/2-inch thickness, then season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown; remove from pan. This is your base for the Irresistible Saucy Parsley Chicken.
- Sauté Aromatics: In the same skillet, add diced onion and cook for 3-5 minutes until softened and translucent, scraping up any browned bits. Add minced garlic and cook for another minute until fragrant. Don’t let the garlic burn; it adds depth.
- Create Roux: Sprinkle all-purpose flour over the cooked onions and garlic. Stir continuously for 1-2 minutes to cook out the raw flour taste, forming a light roux. This step is crucial for thickening your delicious sauce for the Chicken with Sauce and Parsley.
- Build Sauce: Deglaze the pan with dry white wine or chicken broth, scraping up all flavorful bits. Stir in the remaining chicken broth, heavy cream, and Dijon mustard. Bring the sauce to a gentle simmer, allowing it to thicken slightly.
- Finish Cooking: Return the seared chicken breasts to the simmering sauce. Reduce heat to medium-low, cover, and cook for 5-7 minutes, or until the chicken is cooked through and tender. Ensure the internal temperature reaches 165°F.
- Add Parsley: Remove the skillet from the heat. Stir in the fresh chopped parsley, ensuring it’s evenly distributed throughout the rich, savory sauce. This vibrant addition brightens the entire Irresistible Saucy Parsley Chicken dish beautifully.
- Serve Warm: Ladle the flavorful Chicken with Sauce and Parsley onto plates, ensuring each piece is generously coated with the golden sauce. Garnish with fresh lemon wedges for a burst of citrus. Enjoy this comforting weeknight meal!
Notes
Don’t let the garlic burn when sautéing, or the sauce will taste bitter. Cook until fragrant.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently to prevent drying.
Chicken broth can easily substitute dry white wine for a rich, savory sauce without alcohol.
Serve warm over rice, mashed potatoes, or pasta, garnished with fresh parsley and lemon wedges.
Prep chicken and sauce components ahead, refrigerating up to 2 days, then finish cooking on serving day.
Rest seared chicken for 5 minutes before slicing to lock in juices and ensure ultimate tenderness.
**Allergy Information:** Dairy, Gluten