Chicken in White Wine Sauce Recipe

This creamy chicken in white wine sauce is the perfect blend of elegance and ease. With tender chicken cutlets simmered in a rich, garlicky white wine cream sauce, this dish delivers restaurant-quality flavor in just 30 minutes. It’s an ideal option for both busy weeknights and special occasions alike.

Why You’ll Love This Recipe

This dish has it all: juicy chicken, a luxurious sauce, and just the right balance of herbs and richness. It’s fast, fuss-free, and made with simple ingredients you likely already have on hand. Plus, it pairs beautifully with pasta, rice, or a crusty baguette to soak up all that amazing sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 large chicken breasts

• Salt & pepper to taste

• 1/4 teaspoon garlic powder

• Flour for dredging

• 1 tablespoon olive oil

• 3 tablespoons butter, divided

• 1/2 cup dry white wine

• 1/3 cup chicken broth

• 1 pinch Herbs de Provence (or Italian seasoning)

• 1/2 cup heavy/whipping cream

• Chopped fresh parsley, optional, for serving

Directions

1. Slice the chicken breasts in half lengthwise to make four thinner cutlets. Season with salt, pepper, and garlic powder, then dredge each piece in flour until fully coated.

2. In a skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter. Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside; the chicken will finish cooking later.

3. Pour in the wine and chicken broth. Let it bubble for about a minute while scraping up any browned bits from the bottom of the pan.

4. Add the remaining 2 tablespoons of butter and the Herbs de Provence. Simmer for 2 minutes.

5. Stir in the cream, then return the chicken to the skillet. Reduce the heat to medium and cook for another 5 minutes, or until the chicken is cooked through and the sauce has slightly thickened.

6. Taste and season with additional salt and pepper if needed. Garnish with chopped parsley if desired. Serve hot.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Add mushrooms: Sauté sliced mushrooms in the skillet before adding the wine for a more earthy, umami-rich flavor.

• Swap the wine: Use white grape juice or extra chicken broth if you prefer a non-alcoholic version.

• Make it cheesy: Stir in freshly grated parmesan just before serving for extra creaminess.

• Use chicken thighs: Boneless, skinless chicken thighs can be used instead of breasts for added juiciness.

• Spice it up: Add a pinch of red pepper flakes to give the dish a gentle kick.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat, stirring frequently. Add a splash of broth or cream to loosen the sauce if needed. Avoid high heat, as the cream sauce may separate.

FAQs

What kind of white wine should I use?

Choose a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines for best flavor balance.

Can I make this dish ahead of time?

Yes, but it’s best enjoyed fresh. If making ahead, store the chicken and sauce separately and reheat gently before serving.

Can I use milk instead of cream?

You can, but the sauce will be thinner and less rich. Whole milk works best if you choose to substitute.

Is this recipe gluten-free?

Not as written, due to the flour. However, you can use gluten-free flour for dredging to make it gluten-free.

Can I freeze this dish?

It’s not recommended, as the cream sauce may split upon thawing and reheating.

What can I serve with creamy chicken in white wine sauce?

It pairs well with pasta, mashed potatoes, rice, or crusty bread. A green salad or steamed veggies make a great side.

How do I know when the chicken is fully cooked?

Use an instant-read thermometer to ensure the internal temperature has reached 165°F.

Can I omit the Herbs de Provence?

Yes, you can substitute with Italian seasoning or omit altogether if you prefer a more neutral flavor.

Can I double the recipe?

Absolutely. Just make sure not to overcrowd the pan when browning the chicken—cook in batches if necessary.

Will the alcohol cook off?

Yes, most of the alcohol will cook off as the wine simmers, leaving behind only the flavor.

Conclusion

Creamy chicken in white wine sauce is a timeless dish that delivers bold flavor with minimal effort. Perfect for entertaining guests or elevating a simple weeknight meal, this recipe deserves a spot in your regular rotation. Serve it with your favorite sides and enjoy a comforting, elegant dinner any night of the week.

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