Chicken in White Wine Sauce
Tender, juicy chicken breasts are pan-seared to golden perfection and bathed in a luscious, creamy white wine and garlic sauce. An elegant weeknight dinner that comes together in under 30 minutes.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Chicken
- b.Place chicken breasts between two sheets of plastic wrap or parchment paper. Pound them to an even thickness of about 1/2 inch (1.25 cm). This ensures even cooking.
- c.Pat the chicken completely dry with paper towels. Season both sides generously with salt and pepper.
- d.Spread the all-purpose flour on a shallow plate. Lightly dredge each chicken breast in the flour, coating all sides, then shake off any excess.
- 2
Step 2
- a.Sear the Chicken
- b.In a large skillet or pan, heat the olive oil and 1 tablespoon of the butter over medium-high heat.
- c.Once the butter is melted and foaming, carefully place the floured chicken breasts in the pan, ensuring not to overcrowd it. Cook in batches if necessary.
- d.Sear for 4-5 minutes per side, until a deep golden-brown crust forms and the chicken is cooked through (internal temperature reaches 165°F or 74°C).
- e.Remove the chicken from the skillet and set it aside on a clean plate.
- 3
Step 3
- a.Build the Sauce Base
- b.Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet.
- c.Once melted, add the finely chopped shallot and sauté for 2-3 minutes until softened and translucent.
- d.Add the minced garlic and cook for another 60 seconds until fragrant. Be careful not to let it burn.
- 4
Step 4
- a.Deglaze and Create the Sauce
- b.Pour the dry white wine into the skillet. Use a wooden spoon or spatula to scrape up all the browned bits (fond) from the bottom of the pan. This is where the flavor is!
- c.Bring to a simmer and allow the wine to cook for 2-3 minutes, until it has reduced by about half.
- d.Stir in the chicken broth and heavy cream. Bring the sauce back to a gentle simmer (do not boil rapidly).
- e.Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
- 5
Step 5
- a.Finish and Serve
- b.Return the seared chicken and any juices that have collected on the plate back into the skillet with the sauce.
- c.Spoon the sauce over the chicken breasts and let them warm through for 1-2 minutes.
- d.Taste the sauce and adjust seasoning with more salt and pepper if needed.
- e.Garnish with fresh chopped parsley and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use a dry white wine that you would enjoy drinking, like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay.
- 2Pounding the chicken to an even thickness is a non-negotiable step for juicy, perfectly cooked chicken.
- 3Don't overcrowd the pan when searing. A crowded pan steams the chicken instead of searing it, preventing a golden-brown crust.
- 4The browned bits (fond) at the bottom of the pan after searing are flavor gold. Make sure to scrape them all up when you deglaze with the wine.
- 5For an extra silky, rich sauce, remove the pan from the heat at the end and swirl in one final tablespoon of cold butter until it melts.
Adapt it for your goals.
Add Vegetables
Sauté 8 oz (225g) of sliced cremini mushrooms with the shallots until browned. You can also add a cup of fresh spinach at the end and let it wilt into the sauce.
Herb VariationsHerb Variations
Incorporate other herbs like fresh thyme or tarragon along with the garlic for a different flavor profile. A bay leaf can also be added with the broth and removed before serving.
Add a Tangy KickAdd a Tangy Kick
For a brighter, zesty flavor, add 1-2 tablespoons of capers and a squeeze of fresh lemon juice to the sauce at the end.
Spicier VersionSpicier Version
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic for a gentle background heat.
Why this is on our healthy list.
Excellent Source of Lean Protein
Chicken breast is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
Rich in B Vitamins
Chicken provides key B vitamins like Niacin (B3) and B6, which are crucial for energy metabolism, brain function, and the formation of red blood cells.
Supports Bone Health
This dish contains phosphorus from the chicken and some calcium from the cream, both of which are vital minerals for maintaining strong and healthy bones and teeth.
Frequently asked questions
This dish can be part of a balanced diet. It's high in protein from the chicken. However, it is also rich in fat and calories due to the butter and heavy cream. To make a lighter version, you can use half-and-half or evaporated milk instead of heavy cream and reduce the amount of butter.