Name: Chicken in White Apple Vinegar Cream Sauce with Parmesan Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 large boneless skinless chicken breasts; 2 teaspoons Italian seasoning; Salt, to taste; Pepper, to taste; ¼ cup flour; 2 tablespoons olive oil; 1 cup white apple vinegar; 3 tablespoons butter; 4 cloves garlic, minced; 1 cup chicken broth; 2 tablespoons cornstarch; 2 tablespoons cold water (for cornstarch slurry); ¼ cup heavy cream; 1/3 cup freshly grated Parmesan cheese; 2 tablespoons fresh lemon juice; 1 teaspoon dried parsley; 1 teaspoon mustard powder; ½ teaspoon dried oregano; ½ teaspoon dried basil; Fresh parsley, chopped

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Introduction

This Chicken in White Apple Vinegar Sauce offers a delightful balance of tangy and creamy flavors that brighten up tender chicken breasts. It’s an easy yet elegant dish perfect for weeknight dinners or special occasions.

The image shows two pieces of golden brown, grilled chicken thighs with crispy skin, sitting in a creamy light yellow sauce covered with small green parsley pieces. The chicken has a slight char and pepper sprinkled on top. Around the chicken, there are chunks of white potatoes, also sprinkled with parsley, partially soaked in the sauce. All of this is served in a white bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts
2 teaspoons Italian seasoning
Salt, to taste
Pepper, to taste
¼ cup flour
2 tablespoons olive oil
1 cup white apple vinegar
3 tablespoons butter
4 cloves garlic, minced
1 cup chicken broth
2 tablespoons cornstarch (plus 2 tablespoons cold water, optional)
¼ cup heavy cream
1/3 cup freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
Fresh parsley, for garnish
1 teaspoon dried parsley
1 teaspoon mustard powder
½ teaspoon dried oregano
½ teaspoon dried basil

Instructions

Step 1: Slice the chicken breasts thinly and pound them to about ½ inch thickness for even cooking.
Step 2: Season the chicken evenly with Italian seasoning, salt, and pepper. Then dredge each piece in flour, shaking off any excess.
Step 3: Heat olive oil in a large skillet over medium-high heat. Sear the chicken slices until they turn golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
Step 4: Pour white apple vinegar into the skillet and scrape the bottom to loosen any browned bits left from the chicken—these add great flavor.
Step 5: Stir in butter, minced garlic, chicken broth, Worcestershire sauce, dried parsley, mustard powder, oregano, and basil. Bring the mixture to a boil.
Step 6: If you prefer a thicker sauce, mix cornstarch with cold water to make a slurry, then slowly stir it into the boiling sauce until it thickens.
Step 7: Reduce heat to low. Gradually add heavy cream and Parmesan cheese, stirring until the sauce is smooth and creamy.
Step 8: Return the chicken to the skillet, spooning the sauce over each piece. Let it simmer briefly to heat through, then stir in fresh lemon juice for brightness before serving.

Tips & Variations

For extra tenderness, marinate the chicken briefly in olive oil and lemon juice before cooking.
Try substituting white apple vinegar with white wine vinegar for a slightly different flavor profile.
Add mushrooms or spinach to the sauce for added texture and nutrition.
Replace heavy cream with half-and-half for a lighter sauce, though it will be less rich.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid curdling the sauce. You can also reheat in the microwave at medium power, stirring halfway through.

How to Serve

Two grilled chicken breasts with a golden-brown, slightly crispy surface lie on a layer of creamy light beige sauce speckled with small bits and garnished with chopped green herbs. The sauce covers part of the chicken and pools around it on a white plate. On the top left corner, there is a portion of cubed white potatoes, and on the right side, a bunch of fresh green leafy herbs adds a pop of color. The background has a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicy, though cooking times may be slightly longer.

Is white apple vinegar necessary for this recipe?

White apple vinegar adds a unique tangy sweetness, but you can substitute with white wine vinegar or apple cider vinegar if needed.