Chicken in White Wine Sauce
This creamy chicken in white wine sauce is the ultimate combination of comfort and sophistication. Tender chicken, a velvety sauce, and aromatic white wine create a dinner that’s ready in just 30 minutes.
Whether you’re treating yourself to an easy gourmet weeknight meal or impressing dinner guests, this recipe guarantees bold flavors with a minimal fuss. Pair it with pasta, mashed potatoes, or a crusty baguette for a truly unforgettable meal.
Star Ingredients for Creamy Chicken in White Wine Sauce
- Chicken breasts – Sliced thin for quick cooking and tender, juicy texture.
- Dry white wine – Adds a bright, slightly tangy depth to the sauce.
- Heavy cream – Creates the creamy, indulgent consistency of the dish.
- Herbs de Provence – A fragrant blend that enhances the flavor profile.
- Chicken broth – Builds richness and rounds out the sauce.
- Butter – Adds depth and luxurious flavor to every bite.
How to Make Creamy Chicken in White Wine Sauce
- Prepare the chicken: Slice the chicken into thinner pieces, season with salt, pepper, and garlic powder, and coat with a light dusting of flour.
- Sear to perfection: Pan-fry the chicken in olive oil and butter until golden brown on each side, then set aside.
- Deglaze with white wine: Scrape up the flavorful browned bits from the pan to build a rich base for the sauce.
- Create the sauce: Add chicken broth, butter, and herbs, letting the mixture simmer before incorporating the cream.
- Finish with flair: Return the chicken to the skillet and cook until tender and enveloped in the thickened sauce.
Tips for the Perfect Sauce
For the best results, use a good-quality dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid cooking wines, as their flavor can overpower the dish. If you prefer a non-alcoholic option, substitute with additional chicken broth and a splash of white wine vinegar for acidity.
Take care not to boil the sauce after adding the cream to maintain its smooth texture. Adjust the seasoning at the end to balance the flavors perfectly.
Storing and Reheating Leftovers
To store leftovers, place the chicken and sauce in an airtight container in the refrigerator for up to three days. For reheating, warm gently on the stove over low heat, adding a splash of chicken broth or cream to revive the sauce’s texture. Freezing is not recommended, as the sauce may separate.
Enjoy this creamy chicken in white wine sauce as the centerpiece of a meal that feels indulgent yet achievable. Whether for an everyday dinner or a special gathering, it’s a recipe that will leave everyone asking for seconds.
Chicken in White Wine Sauce Recipe
Ingredients
- 1/2 cup heavy whipping cream
- 2 large chicken breasts halved lengthwise
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 3 tablespoons butter divided
- 1 pinch of Herbs de Provence or Italian seasoning
- Salt and pepper to taste
- 1/3 cup chicken broth
- 1/2 cup dry white wine
- Flour for dredging
- Fresh parsley chopped (optional)
Instructions
- Slice each chicken breast lengthwise into two thinner pieces. Season both sides with salt, pepper, and garlic powder, then dredge in flour until evenly coated.
- Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once the skillet is hot, place the chicken pieces in the pan and cook for 4–5 minutes on each side until golden brown. Remove the chicken and set aside; it does not need to be fully cooked at this stage.
- Pour the white wine and chicken broth into the same skillet. Allow the mixture to bubble for about a minute, using a spoon to scrape up any browned bits stuck to the bottom of the pan.
- Add the remaining butter along with the Herbs de Provence. Let the liquid simmer for an additional 2 minutes.
- Pour in the cream and return the chicken to the skillet. Lower the heat to medium and cook for about 5 minutes, or until the chicken is fully cooked and the sauce has thickened slightly. Adjust seasoning with additional salt and pepper, if necessary. Garnish with fresh parsley before serving, if desired.