30-Minute Chicken Parmesan Vino Bianco
This Olive Garden Copycat Chicken Parmesano Vino Blanco recipe is an easy chicken Parmesan recipe that can be made in only 30 minutes. This easy recipe is served over linguini making it a hearty meal for any day of the week. The chicken develops a crispy crust from the cheese and the sauce is lusciously creamy. The wine helps develop the flavor, but can easily be substituted with chicken stock. This recipe will transport you straight to Italy with authentic flavors.
This Olive Garden Copycat Chicken Parmesano Vino Blanco recipe is an easy chicken Parmesan recipe that can be made in only 30 minutes. This easy recipe is served over linguini making it a hearty meal for any day of the week. The chicken develops a crispy crust from the cheese and the sauce is lusciously creamy. The wine helps develop the flavor, but can easily be substituted with chicken stock. This recipe will transport you straight to Italy with authentic flavors.
- 4 tbsp unsalted butter
- 1/4 cup extra virgin olive oil
- 1 cup heavy cream
- 1/2 cup lemon juice
- 1/4 tsp crushed red pepper flakes
- 4 boneless skinless chicken breasts
- 3/4 cup flour
- 1/2 tsp pepper divided
- 1 tsp kosher salt divided
- 2 scallions chopped, divided
- 2 roma tomatoes diced, divided
- 1/2 yellow onion grated
- 5 cloves garlic pressed or minced
- 1 cup white wine (i used a sauvignon blanc)
- 1/2 cup fresh grated parmesan cheese
- 1/2 lb dry linguine
- Carbohydrate 37.3046214725624 g
- Cholesterol 71.2875000519329 mg
- Fat 29.2391992021705 g
- Fiber 1.51484353695068 g
- Protein 2.09387911157564 g
- Saturated Fat 15.0837562883298 g
- Serving Size 1 1 Serving (256g)
- Sodium 322.273928861849 mg
- Sugar 35.7897779356117 g
- Trans Fat 1.61498618356324 g
- Calories 416 calories
Step-by-step
- In a pie plate or shallow dish, combine 1/2 cup flour, 1/2 tsp salt and 1/4 tsp black pepper. Stir with a fork to blend. Using tongs, coat the chicken breasts in the flour mixture, shaking off the excess.
- Add oil to a large skillet over medium-high heat. Place chicken in the skillet and cook until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
- Add 4 Tbsp butter, onion and garlic to pan. Cook until onions are translucent, about 2 minutes. Add 1/4 cup remaining flour to pan and whisk to combine. Add cream, lemon juice, wine, red pepper flakes, salt, pepper and parmesan cheese. Whisk until is you have a smooth mixture. Add up to 1 cup of pasta water to help create the sauce.
- Add cooked pasta, half of scallions and half of tomatoes, stir to combine. Return chicken to skillet and allow it to warm. Sprinkle remaining scallions and tomatoes on top of skillet. Serve and enjoy.
When thirty minutes is the absolute ceiling for meal preparation, equipment management dictates success. This dish relies on a single large skillet to handle searing and sauce-making consecutively, minimizing cleanup while maximizing browned fond. Pounding the four boneless, skinless chicken breasts to an even thickness ensures they cook completely within the eight to ten-minute window without burning the exterior flour coating.
Sequence matters when building the sauce in the same pan. Render the grated yellow onion and minced garlic in four tablespoons of butter over medium-high heat for precisely two minutes until translucent, then incorporate the remaining quarter cup of flour to form a quick roux. Whisking vigorously prevents lumps from forming when heavy cream, lemon juice, and white wine meet the hot pan.
Acidity levels shift noticeably between fresh citrus and bottled alternatives. Freshly squeezed lemon juice provides a bright, volatile top note that cuts through the rich dairy, whereas bottled juice delivers a flat, preserved sourness that requires additional sugar to balance. Reserve up to one cup of starchy pasta water to adjust viscosity if the sauce tightens too quickly.
Fresh Roma tomatoes and scallions added at the finish provide thermal contrast against the warm pasta and protein. Grating a block of parmesan fresh yields better melting properties than pre-shredded varieties coated in cellulose anti-caking agents, ensuring a smooth emulsion in the final pan sauce.
