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Creamy Chicken in White Wine Sauce

Published: / Updated: / 332 Comments

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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.

cast iron skillet with creamy white wine chicken and fresh parsley

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. 😉

close-up of cast iron skillet with easy white wine chicken recipe with a cream sauce
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. 

Love chicken and wine? Try my easy chicken marsala.

creamy chicken in a white wine sauce in a cast iron skillet

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.

close-up of easy white wine chicken in a creamy sauce in a cast iron pan

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.

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.
4.86 from 87 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 371 kcal

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.

Nutrition

Calories: 371kcalCarbohydrates: 3gProtein: 25gFat: 26gSaturated Fat: 13gCholesterol: 136mgSodium: 291mgPotassium: 477mgSugar: 1gVitamin A: 734IUVitamin C: 3mgCalcium: 30mgIron: 1mg
Keyword creamy white wine chicken
Author Natasha Bull
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  1. Bob says

    5 stars
    I have to be honest. I was more than a little skeptical of this recipe since I am a foodie snob and consider myself a pretty damn fine home chef. This recipe just seemed too simple and I figured the taste would reflect that. My goodness how wrong I was. This was fabulous and fantastic. I even found Herbs de Provence at my local Kroger grocery store. I made some white rice browed with butter and chicken broth mixed with a little of the Herbs de Provence to serve with the chicken. And let's just say Dad was a freaking culinary hero once again. Thank you Natasha!

    Reply

  2. Liz UK says

    5 stars
    Lovely - I used dried tarragon in place of the herbs. And doubled the quantity of sauce. Served with baby roast potatoes.

    Reply

    • Natasha says

      I haven't tested it with bone-in chicken thighs, but a few minutes more per side is a good starting point (during the searing step). I highly recommend using an instant read meat thermometer... they're cheap and take about 2 seconds to use. It's the only way to really know if chicken is done. I like to cook chicken thighs a bit beyond the 165F (unlike chicken breasts that dry out faster). I suppose you could also finish the recipe in the oven, but I haven't tested it, so I really can't say whether that would reduce the sauce too much or not.

      Reply

    • Natasha says

      Hi Melissa! Ugh... that is annoying! 🙁 So, typically curdling happens for a couple of reasons. First, can I ask if you're absolutely sure you used heavy cream vs. something with a lower fat percentage (like half-and-half)? That's usually the top culprit. If you used heavy cream, my guess is the pan may have just been too hot and the temperature difference between the fresh out of the fridge cream and the super hot pan could have curdled it. To remedy this in the future, let the cream warm up a bit after you measure it out (just let it sit on the counter while doing the rest of the recipe prep), and perhaps let the pan cool down a touch (take it off the stove for a minute or two) before adding it to the pan.

      Reply

      • MELISSA GOODWIN says

        Hi Natasha!
        Thank you for such a helpful & thorough response. You nailed it - I used 1/2 & 1/2 since that’s what I had on hand. Bummer! I had no idea the difference in fat content could cause curdling. Huh! Well lesson learned. I look forward to making this again *successfully* sometime soon. 😊
        (BTW, even though it didn’t look pretty, it smelled so good that we just dimmed the lights - so as to not see the curdled sauce, lol - and still ate it. It was still really really tasty!)

        Reply

  7. g says

    3 stars
    not entirely sure of the sauce, but a good technique to season the chicken directly with mixture of salt, black pepper & garlic powder which is v convenient, personally added more black pepper & garlic powder when i prepare the sauce to make it tastes better, my american person liked it tho 🙂

    Reply

  8. Shakira says

    Can I use white cooking wine for this recipe? Or should I go buy a real bottle of wine to make this dish? I don't want to ruin the dish by using the wrong wine. Thank you!

    Reply

    • Natasha says

      Hi Shakira! I definitely recommend buying a bottle of real wine for the recipe. It doesn't have to be an expensive one, but cooking wine tends not to be as tasty. Go for something dry like a sauvignon blanc, pinot grigio, or even a chardonnay. 🙂

      Reply

    • g says

      usually dry wine works like sauvignon blanc, for cooking wine dont need to get fancy ones, use store brand can also do the work

      Reply

  9. Alan says

    Sorry if I’m being a bit thick, but what exactly do you mean by chicken broth?
    Does it come out of a tin or do you make it yourself?

    Reply

    • Natasha says

      Hi Alan! Chicken broth is probably a North American thing. It's basically pre-made water + bouillon in a can (all made up). If you have water and a stock cube or some chicken stock then that'll work just fine. 🙂

      Reply

    • Cathy says

      You can buy chicken broth in the grocery store. Chicken bone stock will make any recipe better. And, you can make your own bone stock or broth if you’d like. I make bone stock often, both chicken and beef. 🙂

      Reply

  10. Joy says

    5 stars
    This recipe was excellent! Very delicious. I didn’t have cream so I used whole milk and thickened it up with a roux. My husband said this was top 5 for sure. I will make this gourmet chicken meal for guests next.

    Reply

    • Karen says

      5 stars
      If I don’t have white wine I substitute apple cider vinegar. The same amount that is called for in recipe,
      This dish was excellent!

      Reply

        • Natasha says

          Hi! You can use chicken thighs (I'd cook them for a little longer in the initial searing step), but as for baking it, I haven't tested it. I would just follow the recipe as written the first time you make it, and then if you still want to bake it, you could try that next time with your own tweaks to make sure it works.

          Reply

  12. Allison Hix says

    This says that it has 371,000 calories (kcal)??? I’m sure that is wrong, but is 371 the correct number?

    Reply

    • Natasha says

      It's 371 calories for 1/4 of the recipe. The nutrition calculator that's built into the recipe card labels calories as "kcal". I just did a little bit of Googling, and you might find this interesting: "The "calorie" we refer to in food is actually kilocalorie. One (1) kilocalorie is the same as one (1) Calorie (uppercase C)." (Here's the source: https://bit.ly/3yC5vd5). But yeah, of course it's not 371,000 calories lol... I hope this clears it up for you.

      Reply

  14. Allyson says

    5 stars
    This was lovely. Simple, elegant, comforting, tasty.
    I served it over buttery garlic noodles & it was a hit.
    Thank you for another winner!

    Reply

  16. Felice Shannon says

    5 stars
    I was skeptical at first. I thought I... how could something so simple be so delicious?! But I happened to have all the ingredients at home and decided to give it a go. I’m so glad I did!! This recipe is ABSOLUTELY DIVINE! DELICIOUS!! Thank you for posting!!!

    Reply

  17. katie says

    this recipe is seriously amazing. best thing I've made in ages! I subbed oat milk for cream and used Italian seasoning (no herbs de provence, sadly), and it was just scrumptious. I'm so sad it all got eaten! I'll be making this over and over again. thank you for this glorious recipe!

    Reply

  18. Jean Larsen says

    5 stars
    Absolutely loved this. Have made it twice and it tastes better every time. Do you have a suggestion for substituting the wine? I don't always have it on hand and have been tempted to just omit it. I did replace the heavy cream with half and half as I always have that frozen in the freezer. This recipe will definetly become a regular on the rotation menu.

    Reply

    • Natasha says

      In recipes, I sometimes replace the wine 1:1 with chicken broth and add a bit of Dijon mustard (like 1 tsp or so) when I'm in a pinch and don't have any white wine on hand/open. Let me know if you try that trick! I'm glad you like the recipe. 😀

      Reply

  20. Laura says

    5 stars
    I loved this! It was easy and delicious. I served it with mashed potatoes, and it didn't disappoint. I'm looking forward to trying some other recipes.

    Reply

  21. Aaron Schier says

    5 stars
    Absolutely fantastic recipe. Cooked some diced pancetta with the chicken and threw a few baby sponach leaves in at the end 👌 but still amazing on its own. Served with creamy mash and sauteed broccolini.

    Reply

  22. Jane Ellis says

    3 stars
    Hi
    I made this recipe yesterday. I have to say my white wine sauce is much tastier. I use fresh garlic and a touch of Dijon mustard.
    I also chargrill the chicken rather than using flour which adds a lot more flavour.

    Reply

  24. Cass says

    This was very good 🙂 I used 1/2 the chicken but made the full recipe for the sauce. It ended up being a good amount because the sauce was so good I dipped all my broccoli into it as well.

    Reply

  25. Irene says

    This recipe was such a hit with hubby, making again tonight! I will, however, be adding some butter/garlic sauteed mushrooms on the side. I don't think they'll take away from the flavor. I also used a little more olive oil, butter, white wine, whip cream and chicken broth. Basically want more sauce, so yummy! Thank you

    Reply

    • Natasha says

      I'm glad that he enjoyed it! Yes, mushrooms would go great, and you can't go wrong with more sauce. 😉

      Reply

  26. Tara says

    I think you missed a step in your instructions. There was no step as per your video of simmering the garlic in butter and lemon juice?

    Reply

    • Natasha says

      Hi! The video is for a different recipe (creamy garlic chicken). Sorry for the confusion. The steps are correct as per this recipe. The recipe for the video is here: https://bit.ly/3cWbNuP Long story short, for recipes that don't have their own video, a "featured video" will play.

      Reply

  28. John Ireland says

    5 stars
    Can't remember if I commented on this or not, but this was the best chicken I've ever had - and I'm the one who made it, no restaurant required! Thanks so much for this recipe, it's incredible, simple and easy! Next time I'm going to make more of the white wine sauce so I can drizzle more of it over the pasta we served the chicken over. This recipe won points with the fiancé.

    Reply

  30. Abbi says

    5 stars
    Amazing recipe! Added more herbs, and fried red onions and mushrooms alongside the chicken before making the sauce. Amazing with tenderstem broccoli and crispy roasties! Will 100% make again!

    Reply

  34. Jessica says

    5 stars
    I made this tonight for dinner. I didn’t dredge in flower though and I served over zucchini noodles and it was delicious!!!!!! So easy too for a weeknight meal and it tastes like you prepared all day to cook!

    Reply

  35. Andy says

    I make this all the time its lovely. I add a tsp of english mustard powder to it and it brings the flavour out even more.

    Reply

  36. Amber says

    Do you think this would work with bone-in chicken thighs? Not sure how to adapt it for that, but the recipe sounds delicious!!

    Reply

    • Natasha says

      I do. I would probably do the initial searing step for a bit longer, though. Do you have an instant read meat thermometer? They're super handy for indicating when chicken is safe to eat (165F). I like to cook chicken thighs in general for a bit longer than chicken breasts... they are very forgiving. I wouldn't do the cooking the chicken in the sauce part for much longer, though, because the sauce will cook away.

      Reply

  37. Catherine Paul says

    5 stars
    We’ve made this recipe a few times and can never get enough! We made it again for family this weekend with rosemary potatoes. It was a hit! That sauce... yum! So glad we recently found this blog and can’t wait to try more recipes!

    Reply

  38. Holly says

    5 stars
    This was honestly SO easy, and SO delicious! Definitely going to go into my weeknight dinner rotation. I made it with chicken thighs, and it worked perfectly.

    Reply

  39. Bill says

    I make something similar, I use scallions (white parts diced and sautéed with chicken, 1" green parts added later with cream to simmer just a few minutes. Also, try 1/2 t of chile powder instead of Italian seasoning for a different twist

    Reply

  40. Lauren says

    Hi, I’m looking forward to trying this recipe soon. I was just wondering if there’s a particular wine you use in it or what kind you would recommend?

    Reply

    • Natasha says

      I don't use a particular brand. I'd use something dry like pinot grigio or sauv blanc. 🙂 Hope you like this recipe!

      Reply

    • Natasha says

      Hi! Hmmm this one isn't really ideal for freezing. Cream sauces generally don't freeze too well, and can separate when reheating, unfortunatelty.

      Reply

  45. Denise says

    Tried this tonight for the first time and we loved it. We added baby spinach to the sauce and put over angel hair pasta.

    Reply

      • Robin E Grisetti Hilliard says

        Hi Natasha,
        This is a lovely recipe. I had about 9 chicken breast (halves) to feed our little army, so I had to improvise a bit. I only doubled the recipe for the sauce, but next time I will quadruple the sauce recipe. All in my family l loved it, including myself. My chicken breasts were not very large, so after filleting them, I adjusted to about 2 minutes per side .. if that. I have learned a trick that I must remove the pans from the burner for a minute or so, before i add the wine, to avoid a too quick evaporation and burn. My very particular husband said this was great. This was yum.. simple as that.. it took me 3 batches to finish the chicken, and made the sauce single recipe in two different pans that I used. Oh, and I used more like 1/2 c chicken broth rather than 1/3. Delish!!! Thank you for sharing. Robin

        Reply