This creamy white wine chicken is easy enough to make on a weeknight but good enough for company! Ready in only 30 minutes.
This would make a fab date night meal. In fact, it’s perfect with Valentine’s Day coming up tomorrow if you’re looking for an idea. Make it even if you’re single. Why the heck not?
I think I’ve mentioned this in years past, but my sister and I have our own little tradition of celebrating “Galentine’s” Day regardless of our relationship statuses (ok so it’s not always on Feb. 14, but always around there). We get each other cheesy gifts and go for a drink/dinner. Any excuse, right? I’m not usually one for taking Hallmark holidays seriously, but I think you can make anything fun if you put your mind to it.
If you’re a regular around here, you’ll know that I really dig posting creamy chicken recipes. My creamy garlic chicken has quickly become the most popular recipe on my blog, so I wanted to follow it up with something similar. This one doesn’t disappoint either. 😉
We pan-fry the chicken so it’s lightly golden, and then we make the sauce.
Oh, that sauce!
The easy white wine sauce for chicken is great because it has minimal ingredients but plenty of flavor. I used Herbs de Provence (a herb blend that includes lavender – see what I did there?!) to give the sauce a special touch, but feel free to sub with Italian seasoning. Herbs de Provence is wonderful with chicken, so I always keep a jar in my pantry.
The chicken melts in your mouth.
What to serve with creamy white wine chicken
Serve it over pasta or with mashed or roasted potatoes. For a vegetable I’d steam some broccolini, carrots, or even serve sweet corn with it. Or make a light salad to offset that cream.
Love this recipe? You may also like my creamy Dijon rosemary chicken, my creamy mushroom chicken, or my Tuscan garlic chicken.
I hope you’ll give this creamy white wine chicken recipe a try!
Questions? Let me know in the comments below.
Creamy Chicken in White Wine Sauce
This creamy white wine chicken is easy enough to make on a weeknight but good enough for company! Ready in only 30 minutes.
Ingredients
- 2 large chicken breasts cut in half lengthwise
- 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
Instructions
Cut your chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle them with salt and pepper and garlic powder, then dredge them in flour so they're nicely coated.
Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Take the chicken out of the pan and set aside (chicken shouldn't be fully cooked yet).
Add the wine and chicken broth to the pan and let it bubble for about a minute. Stir to scrape up any bits from the bottom of the pan.
Add the remaining butter and the Herbs de Provence to the pan, and continue simmering for another 2 minutes.
Add the cream and chicken back into the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper if needed.
Recipe Notes
- I suggest reheating this recipe at a low heat so the sauce doesn't separate.
- I used my trusty 10-1/4" Lodge cast iron skillet to make this recipe.
naomi says
February 14, 2019 at 10:40 AMYou know I always love all your creamy chicken recipes!
Natasha says
February 14, 2019 at 2:15 PMThank you!!
Mary Ann | The Beach House Kitchen says
February 14, 2019 at 2:25 PMI’m literally drooling over this dish Natasha! Just like I do over all your dishes. That sauce looks fantastic!
Natasha says
February 14, 2019 at 2:35 PMAww thank you!
Jeff the Chef says
February 21, 2019 at 9:46 PMI love sauces like this, and I love chicken cooked in them. This is a keeper. I also love Galentines! Good deal!
Natasha says
February 23, 2019 at 10:08 PMThanks so much, Jeff! Haha Galentine’s is fun.
Receitas says
March 7, 2019 at 4:53 PMThis looks delicious and amazing
Natasha says
March 8, 2019 at 8:45 AMThanks!!
Pamela says
April 6, 2019 at 3:54 PMWon’t use this recipe again. Used 3 breasts, did not add liquid… Sauce still wouldn’t thicken after 8 minutes, cream curdled immediately even though I did a slow pour while mixing, then the sauce separated. Saving grace was tender, free range chicken. If I had cooked it longer, it would have gone tough. I measured everything, which I don’t ever do. My son agreed that my mustard cream sauce was a lot better. You should wait for my YouTube cook with me videos and try that instead. Oh…. Sauce was also rather bland overall.
Natasha says
April 6, 2019 at 6:08 PMPlease do let me know when your cooking tutorials come out, Pamela. 🙂
Judy says
April 22, 2019 at 7:49 AMI made the chicken yesterday and it was gorgeous, loved the sauce. Personally I think posting about your own tutorials on someone else’s site is just plain rude.
Natasha says
April 22, 2019 at 8:59 AMI’m so pleased you liked the recipe, Judy. And I agree haha. ❤️
Mike says
May 3, 2019 at 6:55 PMCan I cut the chicken into smaller pieces and I don’t use flour (paleo). Do you have a substitute or can I just leave it out
Natasha says
May 3, 2019 at 7:07 PMHi Mike! The flour thickens the sauce, so you’ll definitely have a thinner sauce if you leave it out. I’m not too familiar with paleo cooking so I can’t say if this would work, but I’ve heard tapioca starch or arrowroot powder can be used as thickening agents. Not sure on the ratios, but you could give it a try. You can cut the chicken up if you wish – I just find it easier to get a nice sear when you have the 4 cutlets.
Jacqueline Smith says
May 9, 2019 at 10:28 AMCan i use natural yogurt instead of cream?
Natasha says
May 9, 2019 at 11:00 AMHi! You could try, but the texture will be different and it’ll be a lot more tangy. Let me know if you do try!