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This easy baked white wine chicken breasts recipe uses a simple technique, and there’s no messy frying involved! It has a sumptuous garlic cream sauce with Italian herbs.
Try my Creamy White Wine Pork Tenderloin or Baked Marry Me Chicken next.
Why you’ll love it
For this recipe, I adapted the flavors of my Creamy Chicken in White Wine Sauce into a no-fuss oven baked chicken recipe. That one is already pretty effortless, but shoving this creamy white wine chicken in your oven is even easier! It’s just as elegant and delicious.
We’ve got pantry staples like Italian seasoning along with freshly grated parmesan and real cream to make this an indulgent weeknight meal. I’m a big fan of cooking with white wine to add that certain “je ne sais quoi” to get you feeling fancy with hardly any effort!
What you’ll need
- Chicken – we’re using boneless skinless chicken breasts
- Garlic powder and garlic – for lots of savory goodness
- Italian seasoning – my fave blend of herbs in one jar
- Parmesan – grate your own for best taste/texture
- Parsley – a burst of freshness
For the sauce
- Heavy cream – to make the sauce perfectly silky
- Chicken broth – it adds another level of flavor
- White wine – the special touch! Use a wine you’d drink (not cooking wine). I’m partial to sauvignon blanc or pinot grigio.
- Cornstarch – to thicken the sauce
- Garlic – use even more if you’re a garlic lover
- Italian seasoning and salt – to make the sauce herb-forward too! And adequate salt is necessary to bring out all the flavors.
Pro tip
Resting baked chicken is very important! It allows the juices to redistribute inside, making carving easier (they won’t all spill out) and ensures that every single bite is tender and retains moisture.
How to make baked white wine chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. Arrange the chicken breasts side by side in a baking dish. Season them with Italian seasoning, garlic powder, and salt & pepper. In a prep bowl, whisk together the ingredients for the sauce.
Pour the sauce around the chicken. Bake, uncovered, until the chicken is cooked through. Stir the sauce and spoon it over the chicken. Sprinkle with parmesan and parsley. Let it rest before cutting, and season with additional salt & pepper as needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- An instant read thermometer is a must-have for oven baked chicken so that you don’t overcook it. It’s perfect at 165F.
- Use a Microplane to grate the parm and this whisk for the sauce.
- Here’s my 9×13 baking dish.
Substitutions and variations
- For a fancy touch, replace the Italian seasoning with Herbs de Provence.
- Try adding in a handful of fresh baby spinach just prior to serving (while the chicken rests). Tuck it under the chicken so it wilts faster!
- I do not recommend subbing the cream for something lower fat — it could curdle, and the sauce won’t thicken as well.
What to serve with baked white wine chicken
- These Sautéed Green Beans and Crockpot Mashed Potatoes are my go-to. Some other fantastic pairings would be my Garlic Sauteed Mushrooms, bright Simple Risotto, or these Easy Glazed Carrots for a sweet touch.
- A salad makes a fresh complement. Try my classic Parmesan Arugula Salad, or throw together some spring mix with my Creamy Balsamic Dressing or Pesto Dressing.
Leftovers and storage
- Store any leftovers for 3-4 days in the fridge in a covered container.
- Reheat over a low heat (and slowly!) in a saucepan, taking care not to overcook and dry out the chicken. That can happen fast.
- I don’t recommend freezing this one due to the dairy.
More easy chicken recipes
If you made this baked creamy white wine chicken, please leave a star rating and review below! I’m excited to hear from you. Or tag me on Instagram!
Baked White Wine Chicken Breasts
Ingredients
- 2 pounds boneless skinless chicken breasts (buy 4 chicken breasts roughly 8 oz each)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt & pepper to taste
- 1/3 cup freshly grated parmesan cheese
- 1 tablespoon finely chopped fresh parsley
Sauce ingredients:
- 1 cup heavy/whipping cream see note
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- 3/4 tablespoon cornstarch
- 2 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400F and move the rack to the top third of the oven.
- Place the chicken breasts beside each other in a 9×13 baking dish. Sprinkle them with the garlic powder, Italian seasoning, and some salt & pepper.
- In a medium bowl, whisk the sauce ingredients together.
- Pour the sauce around the chicken.
- Bake, uncovered, for 30-35 minutes or until the chicken is cooked (165F). Keep in mind ovens vary as does the thickness of chicken breasts, so test early!
- Take it out of the oven. Give the sauce a stir and spoon it over the chicken. Sprinkle the parmesan and parsley on top. Let the chicken rest for 5 minutes prior to serving or cutting. Season with extra salt & pepper as needed.
Notes
- Chicken breasts vary in size, so you may need to adjust cooking time. An instant read thermometer is great for this recipe!
- Don’t be tempted to swap the heavy cream for a lower fat alternative since it is likely to curdle, and the sauce will be thinner than intended. Use at least 33% fat whipping or heavy cream.
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