This chicken in white wine sauce is an elegant yet easy dish that brings restaurant-quality flavor to your dinner table. Tender chicken breasts are simmered in a creamy, garlicky white wine sauce that’s full of depth and richness. It’s a comforting, flavorful recipe that feels special but is simple enough for weeknights. Serve it with mashed potatoes, rice, or pasta for a complete and satisfying meal.
If you prefer to cook the whole chicken breast without cutting it into two thinner pieces, you are most welcome to do so! We suggest cutting it because it makes it much easier and faster to cook and reduces the risk of over- or undercooking. Else, the recipe can also be made with boneless chicken thighs instead of breasts. This should make it a little bit easier to cook since you won’t need to cut them in half and also more flavorful. Just keep in mind that chicken thighs are more fatty than breasts, so you may want to use a lighter cream.
Use a nice white wine that you actually enjoy drinking, and stay away from the ones that are very sour. You should also avoid using wine that is very sweet, since it will change the flavor of the recipe too much.
Finally, the chicken in white wine sauce is best served with a side that can be eaten with the sauce, such as rice or mashed potatoes, and with something green and fresh to contrast richness of the sauce (like our easy spinach salad). You’ll get a delicious and perfectly balanced meal!
Ingredients
- 1 lb. chicken breast (2 large chicken breasts)
- 1/2 yellow onion
- 2 garlic cloves
- 1/2 cup dry white wine
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp all-purpose flour
- 1/4 tsp Herbs de Provence
- Fresh parsley (chopped)
- Salt & pepper
Instructions
- Cut the chicken breasts lengthwise in 2-3 pieces to have thinner slices. Season with salt and pepper.
- Chop the onion and garlic cloves.
- In a large skillet, add olive oil and butter over medium-high heat. Add the chicken and cook for 3-5 minutes per side until golden. It does not need to be completely cooked. Remove from the skillet and set aside.
- If the skillet is dry after removing the chicken, add 1 more tbsp of olive oil. Fry the onion for a few minutes until soft and golden, then add the garlic and fry for another 30 seconds.
- Add the flour, mix well and cook for 10-20 seconds. Then, add the wine and mix well. Let it simmer for 2 minutes until the alcohol has evaporated, and add the broth. Simmer for 1 minute, add the herbs and mix.
- Add the cream, season with salt and pepper, and mix well. After a couple of minutes, put the chicken back in the pan and cook for 5 more minutes or until the chicken is cooked through.
- Garnish with fresh parsley.
Notes
- The recipe is for 2 servings.
- Prep time: 10 minutes.
- Cooking time: 20 minutes.
- The amounts suggested yield a generous amount of sauce.
- You can use chicken thighs instead of breasts, if you wish.
Similar recipes
If you like the chicken in white wine sauce, you may also like the following recipes:
- Rosemary and Dijon mustard chicken
- Pork tenderloin with mustard sauce
- Creamy chicken and mushroom pasta
- Quinoa, cauliflower and ham salad
- Creamy pasta with chicken and garlic
- Honey mustard salad dressing
Chicken in white wine sauce
Ingredients
- 1 lb. chicken breast 2 large chicken breasts
- ½ yellow onion
- 2 garlic cloves
- ½ cup dry white wine
- ½ cup chicken or vegetable broth
- ½ cup heavy cream
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp all-purpose flour
- ¼ tsp Herbs de Provence
- Fresh parsley chopped
- Salt & pepper
Instructions
- Cut the chicken breasts lengthwise in 2-3 pieces to have thinner slices. Season with salt and pepper.
- Chop the onion and garlic cloves.
- In a large skillet, add olive oil and butter over medium-high heat. Add the chicken and cook for 3-5 minutes per side until golden. It does not need to be completely cooked. Remove from the skillet and set aside.
- If the skillet is dry after removing the chicken, add 1 more tbsp of olive oil. Fry the onion for a few minutes until soft and golden, then add the garlic and fry for another 30 seconds.
- Add the flour, mix well and cook for 10-20 seconds. Then, add the wine and mix well. Let it simmer for 2 minutes until the alcohol has evaporated, and add the broth. Simmer for 1 minute, add the herbs and mix.
- Add the cream, season with salt and pepper, and mix well. After a couple of minutes, put the chicken back in the pan and cook for 5 more minutes or until the chicken is cooked through.
- Garnish with fresh parsley.
Notes
- The amounts suggested yield a generous amount of sauce.
- You can use chicken thighs instead of breasts, if you wish.