Salt & Lavender

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Creamy Chicken in White Wine Sauce

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This creamy white wine chicken is easy enough to make on a weeknight but good enough for company! Ready in only 30 minutes.

This creamy white wine chicken is an easy skillet dinner that's sure to impress! The sauce is delectable, and it's ready in about half an hour.

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. 😉

This easy white wine chicken recipe has the most amazing cream sauce. It's perfect served over pasta or with mashed potatoes!
Mmmm…

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. 

Creamy chicken in a white wine sauce makes the perfect date night or easy entertaining dinner. It's ready in 30 minutes, and everyone's sure to love it.

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.

This easy white wine chicken recipe has the most delicious creamy sauce. It's super easy to make and perfect for a quick weeknight dinner, date night, or company. 

I hope you’ll give this creamy white wine chicken recipe a try!

Questions? Let me know in the comments below.

This creamy white wine chicken is an easy skillet dinner that's sure to impress! The sauce is delectable, and it's ready in about half an hour.
4.6 from 10 votes
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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.

Course Main Course
Cuisine American
Keyword creamy white wine chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Salt & Lavender

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

  1. 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.

  2. 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).

  3. 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.

  4. Add the remaining butter and the Herbs de Provence to the pan, and continue simmering for another 2 minutes.

  5. 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

Reader Interactions

Comments

  5. Pamela says


    Won’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.

    Reply

      • Judy says

        I 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.

        Reply

    • Kristen says

      I made this tonight and it was delicious! My daughter asked for the sauce over noodles and to save the leftover sauce to put on something for tomorrow’s dinner! No idea where you screwed up, Pamela. Maybe try it again and follow the directions? Thanks so much for a delicious chicken dish, Natasha! This one is a keeper! 💕

      Reply

  6. Mike says

    Can 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

    Reply

    • Natasha says

      Hi 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.

      Reply

    • Natasha says

      Hi! You could try, but the texture will be different and it’ll be a lot more tangy. Let me know if you do try!

      Reply

  9. Sarah Montez says

    My ultra picky husband took two bites and said, “you have to add this to the regular rotation!” Great, easy recipe that truly only takes 30 minutes and ingredients that I already had!

    Thank you for a great recipe!! I’ve already shared with friends.

    Reply

  10. My Le says


    The recipe is amazing and so easy.. I made it for a dinner party tonight and everyone loved it!! Thanks! Not sure how anyone can mess this up lol 😉

    Reply

  14. Danielle says


    Made this tonight, doubling everything and it was amazing!! I did cut up asparagus and mushrooms into small pieces and added it when I added the chicken back in. Cooked slightly longer to soften Andy it was awesome!!

    Reply

  15. Alexandra says


    I made this for dinner tonight, and it was great (and got compliments from family without me having to ask “how is it?”). My only change was sautéing diced onion and garlic after the chicken was browned and before adding the chicken stock/wine. I unfortunately didn’t cut my chicken thin enough (and it was not fully thawed, my bad!) so I ended up putting the pan in the oven for 15 minutes to cook more thoroughly. The sauce ended up reducing a bit too much because of that, so I’ll probably make more sauce than needed next time, because the sauce is DELICIOUS!!

    Reply

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