Chicken In White Wine Sauce Recipe

Ever had one of those days when you just need a cozy hug in the form of food? Let me walk you through my go-to Chicken in White Wine Sauce—an indulgent escape into creamy, herby bliss that’s as satisfying to make as it is to devour. 🍷🍗✨

My Chicken in White Wine Sauce is a dish that’s bound to be loved. It begins with tender boneless chicken breasts and an abundance of well-turned seasonings: salt, freshly ground black pepper, and the kind of culinary magic that only a white wine sauce can deliver.

That sauce, made with dry white wine (I prefer Sauvignon Blanc), chicken broth, and heavy cream, is the rich and comforting element that makes this dish truly delightful. I am quite fond of adding minced garlic and Dijon mustard for depth, along with thyme leaves and parsley for a fresh finish.

Chicken In White Wine Sauce Recipe Ingredients

• Boneless, Skinless Chicken Breasts: High in protein, low in fat.
• Olive Oil: Heart-healthy fat with antioxidants.
• Garlic: Adds flavor and boosts immunity.
• Dry White Wine: Enhances depth and complexity.
• Heavy Cream: Adds richness and creamy texture.
• Dijon Mustard: Provides tangy, sharp flavor.
• Fresh Thyme: Aromatic herbal note.

Chicken In White Wine Sauce Recipe Ingredient Quantities

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves
• 1 tablespoon chopped fresh parsley, for garnish

How to Make this Chicken In White Wine Sauce Recipe

1. Sprinkle salt and freshly ground black pepper on both sides of the chicken breasts.

2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.

3. In the identical pan, lower the heat to medium and add the salted butter. When melted, add the minced garlic and sauté for about 1 minute, or until it’s fragrant.

4. Add the dry white wine and stir to get any stuck bits off the bottom of the pan. Let it simmer for about 2-3 minutes until it has reduced by half.

5. Add the chicken stock and bring it to a simmer. Let it cook for 2 more minutes to let it reduce slightly.

6. Mix in the heavy cream and Dijon mustard until they’re well merged. Let the sauce simmer for 3-4 minutes, stirring now and then.

7. Put the chicken breasts back in the skillet and add the fresh thyme leaves. Spoon the sauce over the chicken and let it simmer for another 5 minutes until it’s heated all the way through.

8. Sample the sauce and modify the seasoning with salt and pepper if necessary.

9. Take the skillet off the heat. Move the chicken to individual plates and pour the sauce right on top.

10. Prior to service, sprinkle with minced fresh parsley. Relish your yummy Chicken in a White Wine Sauce!

Chicken In White Wine Sauce Recipe Equipment Needed

1. Skillet (large)
2. Tongs or spatula
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Small spoon (for stirring and tasting)

FAQ

• Can I use bone-in chicken for this recipe?You can use chicken with bones, but you have to change the cooking time because it will take longer to cook all the way through.
• What type of white wine is best for this recipe?This dish benefits from the addition of a dry white wine such as Sauvignon Blanc or Pinot Grigio. They impart a delicate yet delicious note of wine.
• Is there a substitute for heavy cream?For a lighter version, you can use half-and-half instead of heavy cream, although the sauce will be less rich.
• Can I make this dish ahead of time?Certainly! Preparing it a day in advance and gently reheating it on the stove is absolutely fine. The flavors will intensify if you allow it to sit in the fridge overnight.
• What can I serve with this dish?Accompany it with rice, pasta, or a crisp green salad to underscore the rich sauce.
• How can I thicken the sauce if needed?Should the sauce be too thin, allow it to simmer until it reaches your preferred consistency. Do not add flour, as that could impact the texture.
• Is there a non-alcoholic substitute for the wine?Yes, you can use equal parts chicken broth and white wine vinegar for an acidic taste.

Chicken In White Wine Sauce Recipe Substitutions and Variations

Canola oil or vegetable oil can be used as a substitute for olive oil.
Butter without salt: Use ordinary salted butter, but adjust the recipe’s salt to account for that.
A dry white wine substitute can be made with chicken or vegetable broth, using the following proportions: 1 cup of broth; add this with 1 tsp white wine vinegar, to achieve the equivalent of dry white wine.
Substitute heavy cream with half-and-half or a light, dairy-free creamer.
Dijon mustard. Substitute with: grainy mustard or yellow mustard.

Pro Tips

1. Pound the Chicken: To ensure even cooking, consider pounding the chicken breasts to an even thickness before seasoning. This helps them cook more uniformly and remain juicy.