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.
Love chicken and wine? Try my easy chicken marsala or Chicken Riesling.
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, this creamy honey mustard 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
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.
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.
- Chicken is safe to eat when it has an internal temperature of 165F. Use an instant read thermometer to test for doneness.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
John says
The cream immediately broke when I poured it in, must be a better way to add the cream. Sauce looks nasty now.
Natasha says
Are you sure you used heavy cream and not something lower fat like half-and-half? I've never had cream curdle on me before. Try letting the cream warm up on the counter for a little bit next time as the temperature difference between the fridge and skillet is high.
Allison says
I only have half and half on hand and white cooking wine…will these subs work?
Natasha says
Hi! So, if you use half-and-half, the sauce will end up thinner and there's a chance it'll curdle (you may want to cook it on a lower heat than suggested and you may need to cook it for a tad longer for it to thicken). In general, I recommend cooking with a wine that you would actually drink... it tends to make the dish more appealing, but if you regularly use cooking wine and enjoy it, that should be fine.
Jezelle says
Can we use milk instead of heavy cream?
Miranda @ Salt & Lavender says
Hi Jezelle! We don't recommend it. The sauce will be thin, might curdle, and won't be as rich or tasty. 🙂
Sarah says
Fantastic! Used tarragon butter we had in the freezer instead of herbs de'provence. Worked a treat. Beautiful and really easy. Where has this been all my life??! Thank you!
Natasha says
I'm so happy to hear you enjoyed it, Sarah!! 😀 Love the tarragon idea.
Ali says
Has any one tried to make this recipe with pasta as well?
Natasha says
I think pasta would be great to serve it with!
Keisha says
Wow! This was amazing. Followed the instructions and I won’t consider making any changes when I make again. Husband fell in LUV!! Also, when I heated this up at work, everyone asked WTF did I make because it smelled even better on day 2.
Natasha says
Haha that's so nice to hear, Keisha!! 😀 Thanks for commenting! So glad it was a hit.
AM says
I made this for the first time last night for a birthday dinner. This was easy and DEEEEEEELISH! I'm definitely keeping this recipe close for future use!
Natasha says
Yay!! That's great! Thanks for your review! 🙂
Nadia says
UNBELIEVABLE. So so good. I can't believe I made this. Thank you so much for this recipe. I wrote it in my recipe book (saving it for my daughter) which loved this dish.
Natasha says
Thank you so much!! I'm so glad it was enjoyed! 😀
Ken says
Terrific and easy recipe. I tweaked a bit by adding more salt and grating fresh parmigiano reggiano into the sauce as it cooked. I also served over pasta tossed with truffle oil. Thanks!
Miranda @ Salt & Lavender says
You're welcome, Ken! Glad it was a hit!
Mom of 2 Teens says
This was sooo good and easy. I followed the recipe exactly and it is perfect! This is going in the regular rotation. I served it with cauliflower and sweet potatoes as that is what I had on hand. I am going to check out your other recipes since this was so good. Thank you! Thank you!
Miranda @ Salt & Lavender says
Wonderful to hear!! So pleased it worked out, and I hope you and your family enjoy more of the recipes! 🙂
Jason Billings says
This was an easy recipe that had tons of Flavor. I put it over a bed of noddles and served with a side of blanched asparagus.
Miranda @ Salt & Lavender says
Happy to hear it, Jason!! Sounds great!
Kathaleen Bijman says
Delicious! My adult children were over snd they said it was an amazing meal. Would be perfect for company or weeknight meal.
Natasha says
That's great to hear, thank you for your review! 🙂
D green says
I need to keep 2 bottles of wine in the house at all times - 1 Chardonnay and 1 Marsala - for this chicken in white wine sauce and the Marsala for your chicken Marsala as I need to make at least 1 of them per week for supper. Both receipes are so quick and easy and very tasty. I serve them over rice. Thanks so much!
Natasha says
Awww your comment made my day!! 🙂 Thank you so much!
Danielle says
Absolutely gorgeous I added mushroom and onions I cooked them first and added them with the cooked chicken so lovely and easy
Natasha says
Thank you so much! 🙂 Glad you liked it!
Lakisha D. says
Omg .. Thank you sooo much for the recipe! Very simple to follow! My friends gave me back empty plates. It definitely left me with a smile. I really didn’t feel like a beginner in the kitchen tonight! Thanks again!
Natasha says
That's great to hear, Lakisha! 🙂 So glad it was a hit! Thanks for your review.
Emily says
Made it for a bridal shower. Received raving reviews. Actually had two pans going to speed up the process. I don’t have a meat thermometer, my preference would be to fully cook chicken before throwing into sauce so I can see the color of the chicken on the inside. I used chicken tenders (remove the vein with fork),
Natasha says
I'm so glad it was a hit! 🙂
Anna says
Delicious! Easy and very little mess.
Natasha says
🙂
Gabby Vasquez says
Do you have to dredge the chicken or could we just grill it up?
Natasha says
Sure, you could do that.
Tammy S says
Made tonight along with garlic mashed potatoes and sautéed green beans and it was a success. No modifications needed since the recipe was delicious on its own. Thanks for sharing.
Natasha says
Wonderful!! 🙂 You're very welcome, Tammy!
Tammy S says
We ate the leftovers tonight and it reheated great on the stove. The sauce had even more flavor!
Natasha says
Excellent!
Gail Adams says
Just made this recipe tonight loved by all…. Definitely will be a regular 💗
Natasha says
Fantastic!!
MN mama says
Yum yum yum!! One of our favorites. We added some pappardelle noodles (if you haven’t tried them I highly recommend!) and mushroom. Also made ours with chicken thighs. The Herbs De Provence is what makes this dish. Thank you for the recipe!
Natasha says
You're very welcome!! 🙂