Chicken Parmesan Vino Bianco Recipe

This is a homemade take on Olive Garden’s Chicken Parmesan Vino Bianco — it’s creamy, lemony, and full of that garlicky white wine goodness. One pan, big flavor, and it tastes way fancier than it is. Easy enough for a random Tuesday but hits like a date night.

Jump to Recipe

Quick Summary

Prep time: 15 mins
Cook time: 20 mins
Flavor: buttery, bright, slightly spicy
Great for: stress-eating, showing off, or when pasta is the only thing keeping you going

Why I Like This Recipe

Okay so. I had chicken. I had wine. I had nothing emotionally stable going on but decided to cook anyway — and this came out like wow. Creamy but not heavy. Tart from the lemon, warm from the garlic, and the wine makes it feel kinda fancy? It’s giving “main character in a romcom making dinner alone but vibing” energy. You get me.

Ingredients

4 (4 oz) boneless skinless chicken breasts
¾ cup flour
½ tsp pepper, divided
1 tsp kosher salt, divided
¼ cup extra virgin olive oil
2 scallions, chopped (divided)
2 Roma tomatoes, diced (divided)
½ yellow onion, grated (yep, grated)
5 garlic cloves, minced or pressed
¼ tsp red pepper flakes
4 Tbsp unsalted butter
½ cup lemon juice
1 cup heavy cream
1 cup white wine (Sauv Blanc if you’re feelin’ bougie)
½ cup fresh grated parmesan cheese
½ lb dry linguine

How To Make Chicken Parmesan Vino Bianco

Dredge the chicken: Mix ½ cup flour, ½ tsp salt, ¼ tsp pepper. Coat chicken — shake off extra.
Brown the chicken: Oil in pan, medium-high heat. Sear both sides, 8–10 mins total. Golden + cooked = good. Set it aside.
Make the sauce: Butter in the same pan. Add grated onion + garlic. Cook 2 mins ’til soft.
Thicken it: Stir in ¼ cup flour, whisk it smooth. Then add cream, lemon juice, wine, red pepper, rest of salt + pepper, parm. Sauce gets dreamy here.
Loosen it up: Add pasta water — start with ½ cup, up to 1 cup — get it silky.
Finish it off: Add cooked pasta, half the scallions and tomatoes. Toss everything. Slide chicken back in. Warm it up.
Top + serve: Scatter the rest of the scallions + tomatoes on top. Plate it. Eat it. Cry a little (happy tears, promise).

Tips for Success

Grating the onion makes it melt into the sauce. Do it.
Don’t rush the flour step — whisk it so you don’t get lumps.
Pasta water is your bestie. Makes everything clingy and glossy.
Chicken goes back in at the end just to warm — don’t overcook it.
Use a wine you’d actually drink. If it tastes bad in a glass, it’ll taste worse in a pan.

Storage and Reheating

Fridge: Pop leftovers in a sealed container. Keeps 3–4 days.
Microwave: It works, just stir halfway.
Stovetop: Best option. Low heat + a splash of water or cream to revive the sauce.
Freezer: Not recommended. Cream sauces get weird and break.

FAQs

Can I skip the wine?

I mean… technically. Sub with chicken broth and a splash of vinegar. But you’ll miss that vibe.

Do I need heavy cream?

Yup. Milk or half-and-half won’t get that same rich texture.

Is the lemon overpowering?

Nope. It cuts the richness perfectly. But you can dial it back a little if you’re nervous.

Boneless thighs instead of breasts?

Go for it. They’re juicier. Just cook a bit longer.

Can I use other pasta shapes?

Totally. Fettuccine, penne, whatever your soul craves.

Common Mistakes and How to Dodge Them

Not seasoning the dredge: That flour mix needs salt + pepper or your chicken will taste like sadness.
Overcooking the chicken: It’s thin. It cooks fast. Once it’s golden, get it out.
Lumpy sauce: Whisk the flour into the butter before adding liquid. No shortcuts.
Not tasting as you go: The sauce shifts. Taste it once the wine cooks out and adjust seasoning.
Forgetting pasta water: This isn’t optional. It pulls the sauce together and saves your dinner.

Nutrition Facts (Per Serving)

Calories: 620 kcal
Total Fat: 35g
Saturated Fat: 15g
Cholesterol: 120mg
Sodium: 580mg
Potassium: 470mg
Total Carbohydrate: 40g
Dietary Fiber: 2g
Sugars: 4g
Protein: 35g