Look, I love Buffalo Wild Wings as much as the next person. That garlic parmesan sauce? Absolutely addictive. But here’s the thing: ordering it constantly gets expensive, and sometimes I just want that flavor without changing out of my sweatpants.
So I did what any food-obsessed person would do—I reverse-engineered it. After a few attempts (okay, maybe more than a few), I cracked the code. The secret isn’t some fancy ingredient or complicated technique. It’s just really good butter, a generous amount of fresh garlic, and quality parmesan cheese.
This copycat recipe tastes so close to the real thing that my friends genuinely thought I’d ordered takeout. The best part? It takes 30 minutes from start to finish, costs about a third of what you’d pay at BWW, and you can make it exactly how you like it. More garlic? Go for it. Extra cheese? I won’t judge. 🙂
Why You’ll Love This Recipe
Tastes Exactly Like Buffalo Wild Wings I’m not exaggerating—this is the real deal. That buttery, garlicky, cheesy flavor that makes BWW garlic parm so addictive? It’s all here. My taste-testers couldn’t tell the difference.
Ready in 30 Minutes (Faster Than Delivery!) By the time you’d get through placing an order, driving to pick it up, and getting home, you could have already made this. It’s genuinely one of the fastest dinners you can make, especially if you use chicken tenderloins or thighs.
Costs a Fraction of Restaurant Prices A plate of garlic parm chicken at BWW costs around $15-18. You can make this entire recipe (which serves 4) for about $10-12. The math is pretty compelling, especially if you’re feeding a family or making it regularly.
No Deep Frying Required The restaurant version is fried, but I’m going to let you in on a secret: you don’t need to deep fry to get amazing results. Baking or pan-searing works beautifully and is way less messy. You still get tender, juicy chicken with that killer sauce.
Perfect for Game Day or Weeknight Dinners Whether you’re hosting a watch party or just need dinner on a Tuesday, this delivers. It’s impressive enough for guests but easy enough for a random weeknight when you’re tired.
Easy to Double or Triple for Crowds Making this for a party? Just multiply the ingredients. The sauce comes together in minutes no matter how much you’re making, and you can bake multiple trays of chicken at once.
Ingredients
For the Chicken:
- 1½ lbs boneless, skinless chicken breasts (or thighs, tenderloins, or wings)
- ½ cup all-purpose flour (or use cornstarch for gluten-free)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (if pan-searing)
For the Garlic Parmesan Sauce:
- 6 tablespoons unsalted butter
- 6 cloves fresh garlic, minced (don’t even think about using pre-minced)
- 1 cup freshly grated parmesan cheese (the real stuff, not the powdered kind)
- ¼ cup heavy cream (or half-and-half)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional, for a tiny kick)
For Garnish:
- Fresh parsley, chopped
- Extra grated parmesan cheese
- Lemon wedges (optional but recommended)
Key Ingredient Notes:
Chicken Choice: Chicken breasts are classic, but thighs stay juicier and are more forgiving. Tenderloins cook the fastest. If you want the authentic wing experience, use actual chicken wings—just adjust the cooking time.
Fresh Garlic is Non-Negotiable: The flavor of fresh garlic versus jarred pre-minced is night and day in this sauce. Fresh garlic gives you that sharp, pungent, aromatic quality that makes this sauce sing. Trust me on this one.
Real Parmesan Cheese: Buy a block of real Parmigiano-Reggiano and grate it yourself. The pre-grated stuff has anti-caking agents that affect how it melts. The powdered stuff in the green can? Not even close. Fresh parmesan makes all the difference.
Butter Quality Matters: This sauce is basically butter, garlic, and cheese. Use good quality butter—it’s the foundation of the entire dish. Salted or unsalted both work, but unsalted gives you better control over seasoning.
Gluten-Free Option: Swap the flour for cornstarch or a gluten-free flour blend. The sauce is naturally gluten-free if you make that swap.
Step-by-Step Instructions
Step 1: Prep the Chicken
Cut your chicken breasts into bite-sized pieces (about 1-inch cubes) or leave as cutlets if you prefer. If using breasts, you can also pound them to an even thickness for more consistent cooking.
In a shallow bowl, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper. Toss the chicken pieces in this mixture until lightly coated. Shake off any excess—you want a light coating, not a thick breading.
Step 2: Cook the Chicken
Baking Method (Easier, Less Mess): Preheat your oven to 400°F. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the coated chicken pieces in a single layer, not touching. Spray the tops lightly with cooking spray. Bake for 18-20 minutes, flipping halfway through, until golden and cooked through (internal temp of 165°F).
Pan-Searing Method (Better Texture): Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer (work in batches if needed—don’t crowd the pan). Cook for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
Step 3: Make the Garlic Parmesan Sauce
Here’s where the magic happens. In the same skillet (if you pan-seared) or a large saucepan, melt the butter over medium heat. Once melted, add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant and slightly golden. Watch it carefully—garlic burns fast and burned garlic is bitter.
Add the heavy cream, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes (if using). Stir everything together and let it simmer for about 2 minutes until slightly thickened.
Remove from heat and stir in the grated parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth and glossy. If it’s too thick, add a splash of milk or cream. If it’s too thin, add more cheese.
Step 4: Toss and Coat
Add the cooked chicken to the sauce and toss until every piece is completely coated in that beautiful garlic parmesan goodness. The chicken should be glistening with sauce.
Step 5: Serve Immediately
Transfer to a serving platter, garnish with chopped fresh parsley and extra grated parmesan. Serve hot while the sauce is still glossy and perfect.
Squeeze some fresh lemon juice over the top if you want—the acidity cuts through the richness beautifully.
Serving Suggestions
Classic Wing Sides Serve with celery and carrot sticks and a side of ranch or blue cheese dressing. This is the authentic BWW experience right here. The cool, crisp vegetables balance the rich, buttery chicken perfectly.
Garlic Parmesan Pasta Toss the sauced chicken with cooked pasta (fettuccine or penne work great) and you’ve got Buffalo Wild Wings Garlic Parmesan Pasta at home. Add some steamed broccoli or peas for a complete meal.
Over Rice or Potatoes Serve the chicken over white rice, cauliflower rice, or roasted potatoes. The rice soaks up all that delicious sauce and makes the meal more filling.
Make it a Bowl Create a restaurant-style bowl with rice or quinoa on the bottom, the garlic parm chicken on top, and sides of roasted vegetables, corn, and a drizzle of extra sauce.
Game Day Platter Arrange the chicken on a large platter with various dipping sauces (ranch, blue cheese, extra garlic parm sauce), veggie sticks, and some crusty bread for mopping up sauce. Perfect for sharing during the game.
Crockpot Chicken and Potatoes Variation Place cubed potatoes in a crockpot with chicken breasts on top. In a separate bowl, mix melted butter, minced garlic, Italian seasoning, and half the parmesan. Pour over chicken and potatoes. Cook on low for 4-5 hours. Before serving, stir in the remaining parmesan and heavy cream for that signature creamy sauce.
Storage Tips
Refrigeration
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. The sauce will thicken considerably when cold—that’s totally normal.
To reheat, use the stovetop for best results. Add a splash of milk or cream to the pan with the chicken and heat gently over medium-low heat, stirring frequently. The sauce will loosen up and get glossy again. Microwave works in a pinch, but the stovetop gives you better texture.
Freezing
These don’t freeze quite as well as some other dishes because the cream-based sauce can separate when thawed. If you do want to freeze them, store in a freezer-safe container for up to 1 month. Thaw in the fridge overnight, then reheat on the stovetop with a bit of extra cream to bring the sauce back together.
Make-Ahead Tips
You can make the sauce ahead of time and store it separately in the fridge for up to 3 days. Reheat it gently on the stovetop, whisking in a splash of cream if needed. Cook the chicken fresh when you’re ready to serve, then toss with the reheated sauce.
You can also prep the chicken (cut and coat in the flour mixture) ahead of time. Store in the fridge for up to 24 hours before cooking.
Final Thoughts
Here’s what I love about copycat recipes: you’re not just saving money (though that’s definitely a perk). You’re taking control of what goes into your food, and you’re proving to yourself that restaurant-quality dishes aren’t some impossible feat—they’re totally achievable in your own kitchen.
This Buffalo Wild Wings Garlic Parm Chicken has become a regular in my rotation because it delivers that restaurant experience without the hassle, cost, or need to put on real pants. It’s fast, it’s delicious, and it makes me feel like I’ve got some secret culinary knowledge that BWW doesn’t want me to have.
The best part? Once you nail this sauce, you can use it on everything. Toss it with pasta, drizzle it over roasted vegetables, use it as a pizza sauce, mix it with shrimp—the possibilities are endless. You’ve just learned a skill that’s going to serve you well beyond this one recipe.
Give it a try this week and let me know what you think! Tag me on Instagram or Pinterest with your copycat creations. And if you come up with your own variations or twists, drop them in the comments—I’m always looking for new ways to use this incredible sauce.
Now go make some restaurant-quality magic in your kitchen. Your taste buds (and your wallet) will thank you. 🙂
Happy cooking!
— Kip
Buffalo Wild Wings Garlic Parm Chicken (Copycat Recipe!)
Description
This Buffalo Wild Wings Garlic Parm Chicken copycat recipe delivers that iconic buttery, garlicky, cheesy flavor you crave without leaving your house. Tender chicken coated in a rich garlic parmesan sauce made with real butter, fresh garlic, and freshly grated parmesan cheese. Ready in just 30 minutes and costs a fraction of what you'd pay at the restaurant. Perfect for game day, weeknight dinners, or anytime you're craving that BWW flavor.
Ingredients
For the Chicken:
For the Garlic Parmesan Sauce:
For Garnish:
Instructions
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Cut chicken into bite-sized pieces. Mix flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl. Toss chicken in mixture to coat lightly.
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To Bake: Preheat oven to 400°F. Arrange chicken on parchment-lined baking sheet, spray with cooking spray. Bake 18-20 minutes, flipping halfway, until golden and cooked through (165°F internal temp).
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To Pan-Sear: Heat 2 tbsp olive oil in large skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden and cooked through. Set aside.
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In same skillet or saucepan, melt butter over medium heat. Add minced garlic and cook 1-2 minutes until fragrant, stirring constantly.
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Add heavy cream, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Simmer 2 minutes until slightly thickened.
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Remove from heat. Stir in grated parmesan until melted and sauce is smooth.
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Add cooked chicken to sauce and toss until completely coated.
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Transfer to serving platter, garnish with fresh parsley, extra parmesan, and lemon wedges. Serve immediately.
