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.
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.
- 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.
Ron says
What if I just want to make the sauce. Should 86 the olive oil and 1 tbs of butter
Natasha says
Yes. You may also want to add in a bit of flour to thicken it (perhaps a teaspoon or so).
Jessica says
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!
Natasha says
Excellent... I am so glad it worked out for you 🙂
Jessica says
Flour 🤦🏻♀️ Lol
Natasha says
Lol it's all good!
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.
Natasha says
Good idea!! Love mustard powder. 🙂
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!!
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.
Catherine Paul says
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!
Natasha says
Wonderful!! 🙂 So glad you found me, Catherine!
Holly says
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.
Natasha says
Fantastic!! I'm so happy to hear that.
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
Natasha says
Delicious!
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?
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!
Cathy says
Do you use boneless breasts
Natasha says
Yes. Boneless/skinless
Jennifer stephan says
Hi
Love this recipe do you have the nutritional information so I can track it for my diet?
Natasha says
Just added it for ya. 🙂
Keri Sypniewski says
Heavenly~
Natasha says
Thank you!
Christine says
Can I pre make (or batch cook) this and freeze it?
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.
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.
Natasha says
Fantastic!!
Julie says
We loved it!! I served it with rice and steamed veggies. The sauce is amazing
Natasha says
Excellent!! So glad you enjoyed it, Julie 🙂
Frank Fortuna says
For the first time turn out GREAT!!! I can use this with mushrooms.
Natasha says
Excellent!!
Linda says
This was a wonderful tasting dish. Even my picky kids loved it. I will be making this again.
Natasha says
Excellent! So happy to hear that, Linda!
Nancy M says
Hi, if I wanted to use fresh garlic instead of powder, how much should i use?
Natasha says
I'd use a clove or two. 🙂