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
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.
Tanya says
Thanks for this recipe. It was really easy to follow. I used chicken tenders and it was delicious!!!!! So so good!
Natasha says
You're very welcome!!
Grace says
Go to dinner recipe! Love it!
Natasha says
Excellent!
Corinna says
So glad I found this recipe, as someone who has an intolerance to garlic it was great to find a flavoursome recipe that was easy to cook from store cupboard staples. I diced the chicken, as I didn’t have Herbs de Provence I used mixed herbs instead. The sauce was great, thickened beautifully, served with rice and peas was well received as all the plates were empty. Thank you for this wonderful recipe can’t wait to make it again.
Natasha says
You're very welcome!! So glad it worked out!
Valerie says
Delicious! I used Bouquet Garni blend from Penzey's Spices. My husband said the sauce should be a beverage!
Natasha says
Haha I love that!!
Anne says
Rich comforting recipe - chicken was so tender - a great hit here! Substituted Herbs de Provence for Sage! Still tasted great.
Natasha says
Wonderful!!
Clare says
Great recipe easy to follow.
Natasha says
Great!!
Marcia says
A PARTY FOR YOUR MOUTH!
Thank you for this easy and oh so delicious recipe.
Made exactly as listed and added drained sundried tomatoes and drained artichoke hearts at the very end.
Natasha says
You're welcome!! Love the additions!
Samantha says
I can make this EVERY night and I wouldn't get sick of it. I did rice with the creamy white wine chicken..SO YUMMY . I season my chicken with Cavenders Greek seasoning and a dash of cajun blackened seasoning for a little kick. I recommend this recipe to multiple people when looking for something different and simple yet beyond* DELISH .
Natasha says
I love that!! I'm so happy you like it. Thanks so much for sharing! And your additions sound fab.
Amanda Jones says
This is delicious! I added capers to the sauce. I cooked angel hair pasta and added it to the sauce, then served the chicken on top of the pasta coated in the sauce. I will definitely make this again.
Natasha says
Awesome!! Sounds delish... I love capers.
Loralie Arnold says
I didn't have heavy cream so I substituted with cream of mushroom soup (the good kind) with a little half and half. I also browned the chicken in coconut oil (as I love it). I did have Herbs de Provence but also added a little Italian seasoning as well. It turned out pretty well.
Natasha says
Sounds delish! Glad you were able to adapt.
Cathy says
This recipe was amazing!! The whole family loved it, picky eaters & all. My husband, who is a great cook, and does most of the weekend cooking, including making soups for hours, said it was amazing and tasted like an authentic French recipe - just much quicker and easier!!
Natasha says
That makes me so happy!! 🙂
MARLA says
I am so happy to find this site! It use to be difficult to get my husband to eat chicken, I have a feeling that's in the past! I made this recipe and everyone LOVED it. I have given this recipe to 2 newlywed gals and their husbands were sooo happy. It's such a life saver to have recipes that cook quickly after work without sacrificing taste and quality!
Natasha says
Hi Marla! I'm so happy you found me too! 🙂 Thanks for your kind words... so happy you're enjoying the recipes and your husband is too! And thanks for passing the recipe along.
Erika Beckner says
I really wanted to like this dish, but somehow even with fresh garlic and the herbs, it has no depth or richness. It’s just very plain unfortunately.
Natasha says
Sorry you didn't like it. This recipe has tons of good reviews, so I am not sure what went wrong for you! Did you add enough salt? Cream sauces always need a good amount to bring out flavors. Did you brown the chicken?
Mike says
Will the sauce work without cream?
Natasha says
Hi! That question is difficult to answer because it's a creamy sauce. I mean there's no reason why you can't do a white wine sauce without cream, but you may have to tweak the quantities and cooking time a bit to get the results you're after.
Liam says
Do you have to whip the cream before adding to the dish?
Natasha says
No... whipped cream is generally for desserts. You literally just pour it into the pan. Find something labeled "whipping cream" or "heavy cream" (or sometimes it's called "heavy whipping cream" in USA to be extra confusing). 🙂
Don says
Really good. I also doubled the sauce. Thank you for this yummy recipe.
Natasha says
Great! You're welcome!
Reed says
Excellent flavor
Natasha says
Great!
Tori Pfau says
Very tasty, used chicken breast and so tender. Added a touch of garlic when I added the herbs.
Natasha says
Wonderful!!
Patti says
Do you use boneless, skinless chicken breasts with this recipe?
Natasha says
That’s right 😊
Alison says
I just made this and it was lovely. I didn’t cut the breasts, I just smashed them with a rolling pin to level them out a bit thinner. I used a little Tuscan seasoning, black pepper and Philadelphia cooking cream. Paired with steamed greens and baby potatoes.....YUM!!
Natasha says
I'm so glad you enjoyed it!! Yes, pounding the chicken is definitely a good option too! 🙂 Thanks for commenting!
Mandie says
This was delicious. I used some herbs from my garden (no lavender) and made mashed potatoes with sautéed greens . I will be putting this into dinner rotation!
Natasha says
I'm so happy you enjoyed it! 🙂
Amy William's says
Really really easy to make and tasted absolutely amazing!!! Will defo be doing this again! Thankyou!
Natasha says
Awesome!! Thanks for letting me know, Amy!
Lindsey says
I made this exactly as the recipe described and it turned out great! The sauce was totally wonderful and also tasted great with the mashed potatoes I made for the side. Thanks for a simple yet delicious chicken dinner!
Natasha says
That's great!! I'm so happy you enjoyed it! 🙂
Virginia Davidson says
It was easy to make and delicious.
Natasha says
Awesome!
Tyler says
I made this last night, wife and kids loved it! Served with radiatore pasta and pan seared polenta. Putting the sauce on the polenta was my wife's favorite part! Quick, easy and very flavorful recipe!
Natasha says
Great!! Thanks for letting me know! 🙂
Jennifer says
Excellent recipe. My whole family loved it. I added minced onions when I was simmering the wine and chicken broth.
Natasha says
That's great!! So happy it was a hit! XO
Hasanthi says
This is so delicious like eating at a restaurant! I added spinach to the sauce so yummy and had it with pasta. Thank you!!
Natasha says
Aww so happy to hear you liked it! Thanks for commenting 🙂
Victoria says
Is this something that can be made in advance or good for reheating? I work late shifts some days and would love to try and make this for my husband to reheat
Natasha says
Hi! I think that it should be fine, as long as he reheats it slowly on a low heat (tell him to not let it boil). I'm always a bit iffy on freezing cream sauces, but I think in the fridge it'll be ok.
Jodie says
Me and my partner love love love this recipe! I fancy t we are having it for the second night in a row tonight 😂 oops!! Do you know how it keeps on the fridge as my partner wants to take some to work with him tomorrow
Thanks
Jodie
Natasha says
I'm so glad you both enjoy it!! It keeps fine in the fridge... just when reheating cream sauces they can separate. I imagine he'll be using a microwave, so I recommend slowly reheating it on a low heat if possible. If it does separate, it'll still taste good, though.
Angela says
This was so incredibly good and would make again in a heartbeat. Fancy enough to serve to guests as well. I had mushrooms and were going to add them but thought about it too late as I was past the initial cooking phase of the chicken. My only suggestion would be to double or make 1.5 of the cream sauce as it wasn’t enough to completely cover pasta or rice if that’s what you are seeking. The sauce is decently thick so even a little more broth/wine would thin it out enough to cover a starch side. I did add a little garlic to the wine/broth mix which I think was a good addition to the flavors. Served with jasmine rice and steamed broccoli. Yum!
Natasha says
I'm so happy you enjoyed it!! Thanks so much for commenting, Angela.
Irene says
Just tried this last night,super easy, hubby loved it! I added more amounts to the liquid ingred than asked for and still not enough sauce... for us. Next time I'm doubling the sauce, sooo good!
Natasha says
So glad you liked it!! Yes, doubling the sauce is probably a good idea haha 🙂
Susan Bradley says
Shut up! I doubled the recipe, and had no herbs de Provence, so I google searched it and made my own. Instead of chicken, I followed the exact same process with large (peeled, deveined) shrimp. This sauce is freakin amazing. I served it over rice, cooked with chicken stock and a teaspoon of the same spice mix. Thank you for a new favorite!
Natasha says
You're very welcome!!! Love how you adapted the recipe! 🙂
Linda says
Could this recipe use pre cooked chopped chicken. Lots leftover from making chicken salad for a crowd and I hate to waste food?
Natasha says
Hi! Hmm... you'll have to do some tweaking. I'd probably make the sauce (and add a bit of flour in to thicken it - that's one of the reasons I cook the chicken breasts in flour), then add the cooked chicken in just to warm through towards the end. The cooked chicken will get tough if you do much besides warm it through.
Michelle Fehnel says
Hi Nastsha;
I just made this chicken dish and my picky family devoured it! So yummy!!!! I made it with roasted asparagus and cherry tomatoes. Thank you!
I will definitely make this again!
Natasha says
That's awesome!! You're very welcome!
Graham Bull says
Hi Natasha!
Just finished your chicken in white wine sauce. I made it firstly for my parents-in-law during the lockdown and then did it a second time for my wife and me. We loved it! I intend to try your other chicken recipes over the next few weeks. Thanks for the inspiration.
Graham Bull
Bristol
UK
Natasha says
I'm so happy you all enjoyed it, Graham!! Thanks so much for letting me know! 🙂
Cindy says
SO GOOD. And super easy to make within the time frame you state. The chicken was so juicy and the whole things was delicious. I did let the wine cook down just a bit before I put anything else in with it. Otherwise, I followed the recipe to a T and it was perfect.
Natasha says
I'm so happy that it was a hit! 🙂
James says
Great recipe; thank you. Does the sauce I didnt use freeze? How might i thicken it up a bit?
Natasha says
So glad you liked it!! Hmm.. cream sauces are notoriously tricky to freeze. They can easily separate when you thaw them (I recommend re-warming on a low heat). You could try adding in a cornstarch or flour slurry perhaps?
Sam Lloyd says
This recipe is fantastic! I'm a cooking newbie but it was so easy to follow, and so so delicious!
I served it with steamed long-stem brocoli, and will definitely be making it again.
Natasha says
That's great!! so happy you enjoyed it, Sam!!
Eric says
I made this for dinner for my girlfriend and son and it was delicious!!! The sauce was rich, creamy, and tasted great over pasta. Keep the recipes coming!!!
Natasha says
I'm so glad it was a hit, Eric!! I will definitely keep cooking haha. 🙂
Sasha Greenhalgh says
You know when you eat something and you’re still thinking about it after you’re done eating? That’s this recipe. I loved it.
Natasha says
Awww so glad to hear that, Sasha! 🙂
Jazmine says
Making this tonight!
Natasha says
Enjoy!
Michael says
Very nice. Thanks. I added hickory smoked bacon finely diced which I browned first and kept hot before adding together with the wine and cream. Had sauce left over so next day I cooked cauliflower in butter and added the sauce when it was half cooked. I cook the cauli gently in a covered saucepan with plenty of butter and turn it over when half cooked. Delicious
Natasha says
Sounds delish!!
Susan says
This was such a great recipe! So tasty!
Natasha says
Thank you!
Gabi says
This is so delicious! I made it for my sister and mom for mothers day!!!
Natasha says
That's awesome!! So glad it was a hit!
Lesley says
Wow !!!! Fab made this today with veg ... Lovely .. I will be making lots of your recipes on the [...] ... Thank you
Natasha says
So happy you liked it, Lesley! Thanks for leaving me a comment! (I edited your comment because apparently words associated with the current events can potentially negatively impact bloggers' search rankings).
Anna Callan says
Love this recipe, it's absolutely amazing and my go to now, I just add mushrooms and onions and its amazing. Best thing I've ever found. Xxx
Natasha says
Aww! I'm so happy to hear that!!
Crystal says
Great recipe thank you so much it was well needed!!
Natasha says
You're very welcome!! 🙂
Kelly says
I'm looking forward to trying this tonight for dinner. What kind of dry wine works best? There are so many varieties.
Natasha says
Hi! I am definitely no wine expert, but something like a sauv blanc or pinot grigio is what I typically use for cooking.
Vonette says
Everyone even my picky eater LOVED this recipe. Thank you 😊❣️
Natasha says
Aww wonderful!
David says
Fantastically tasting easy recipe for livening up chicken. I didn't have Herbs de Provence so used Italian mixed herbs instead. I also didn't have double cream so used single. I did have to thicken the sauce with some cornflour at the end.
Sauce was lovely and the chicken was really moist due to cooking in the flour to start.
Thank you Natasha, I will definitely be cooking this again and look forward to cooking more recipes in the future.
Natasha says
I'm so pleased you enjoyed it, David!! Thanks for taking the time to leave me a comment. 🙂
Mark says
Best chicken in a creamy white wine sauce I've ever had. Absolutely delicious. Finished eating and couldn't stop smiling afterwards.
Natasha says
Awww I'm so happy to hear that, Mark! 😀 Thanks for letting me know.
Irem says
I tried this recipe for date night tonight and the result was amazing 🙂 I served it with steamed broccoli, and a cheese plate. As "Herbs de Provence "is not available here, i found recipe and prepared by myself. There are two different recipes in which the amount of other spices are same but one recipe uses 1 teaspoon of lavender, the other 2 tablespoon of lavender, I wonder what is the lavender ratio in your spice mix? Is it in the same amount of thyme, savory or basil, or in less amount compared to them. Can you make me understand? I prepared with 1 teaspoon of lavender, but planning to add 1 tablespoon lavender more.
Natasha says
Hi! So glad you enjoyed the recipe!! 🙂 I use McCormick brand Herbs de Provence... I'm not too sure of their ratio, but there isn't a huge amount of lavender flavor in there.
Irem says
I added one table spoon of lavender to the home made Herbs de Provence, and retried the recipe. The result was amazing again. Thank you so much Natasha.
Natasha says
Yay!! 🙂
Michelle says
Right now that my husband and I are both working from home [...] and I am having a great time trying new recipes for our Date nights. We still get dressed up! This one is awesome and so versatile! I made it the first time and it was great over Angel Hair Pasta. I added a little Paprika to the chicken and some grated lemon peel during the boiling process of the wine and broth. Served it with Vermouth rice and salad. It really gave it a whole different flavor the second time I made it just adding those two ingredients. I am going to try it with shrimp next and some Cajun spices I have. We shall see!
Natasha says
I love how you guys do the date nights at home! 🙂 So glad you've had fun tweaking this recipe. (I edited your comment because bloggers have been advised not to use any buzzwords that are surrounding the current events - it could impact our Google rankings)
Michelle says
Delicious recipe. I wanted to make again tonight but don't have white wine, is it ok to just leave out or substitute with something else?
Natasha says
So glad you liked it! I’ve had success replacing white wine with the same amount of chicken broth and a bit of Dijon mustard if you have it. Like a 1/2 teaspoon up to about one teaspoon or so.
Nicole says
I’m looking to make just the wine sauce and I’m not sure if I would follow the same steps. I’m making stuffed chicken that’ll be pan seared and then in the oven for about 20 min and I wouldn’t plan on putting them back on the stove. Would the sauce follow the same steps?
Natasha says
I can't say for sure without testing it. I'm not even sure I understand what you're asking exactly. The flour on the chicken in my recipe helps thicken the sauce... I don't know if 20 minutes in the oven for your recipe will reduce it enough or not. Or if you're just making the sauce separately on the stove? Like literally by itself? It may take a few more minutes to reduce. I'd encourage you to make it in the same pan you're cooking the chicken in since the brown bits from the bottom of the pan add a lot of flavor to the sauce.
sandra says
I made this recipe, but I added some mushrooms and it was delicious
Natasha says
Wonderful! Thanks for letting me know!
Corina Smith says
This was so good....well done..thankyou for sharing. I also used this sauce for mussels.
Natasha says
So glad you liked it, Corina! And great idea re: the mussels... mmm!
Chloe says
Thank you for this recipe! Really enjoyed cooking it and eating it yum!
Natasha says
You're very welcome! XO
Julz 37 says
Loved this recipe. Herbs de Provence is one of my favorited spices anyway.
Ate it two nights this week and took it to a friend who just had surgery. I tried two different white wines and didn’t care for the sauce. I substituted more chicken stock/broth the third time. That was my favorite. Served its with roasted potatoes and carrots with a side of steamed broccoli. Very colorful.
I will keep this at the top of my go to chicken dishes. Thank you.
Natasha says
So happy you enjoyed it!!
Nancy says
Just made it with a twist While reducing the wine and broth I added spinich and sundried tomatoes before the cream ... Yumm
Natasha says
So glad you liked it! That's a good idea!!
Melinda says
I’ve never left a comment about a recipe ... until now. This is an amazing recipe for the ease of it and the look and taste of it. I followed the recipe exactly as written and wouldn't change a thing. Thanks for a wonderfully elegant, delicious chicken dish.
Natasha says
I’m so happy you enjoyed it!! Thanks for taking the time to comment ♥️🥰
Nijah says
Thinking about adding cheese to mine. What kind of cheese would you suggest? Or would cheese ruin the sauce?
Natasha says
I'd grate some parmesan over top to finish the sauce 🙂
Susie Anderson says
I am always looking for something easy and yet I need at least 3 out of 5 of our kids will eat . This was amazing ! Easy! Only one didn't like this cuz of the meat but his five and doing his own thing he talks about becoming vegetarian. We ate this our first night with mashed potatoes and asparagus and the next day with pasta both still amazing with flavors. I was worried about making it back to back but they loved it becuse it was was still a different meal.I did have trouble finding that spice but I plan to go to a world market to find it. I can't wait to try another one of your recipes. Thanks so much for sharing.
Natasha says
You're very welcome!! Sounds like a win to me. God knows my mom had trouble finding foods that both my sister and I would eat haha. She did end up turning vegetarian. Let me know if you make any more of my recipes. 🙂
Felitia Roach says
Tried it tonight and it was a hit with my husband, daughter, and her friend! I bought the herbs de Provence but somehow that was the only thing that did not make it from the store, but Italian did work fine! We did with roasted potatoes and green beans. Thank you for the recipe!
Natasha says
Excellent! That's what I like to hear. So glad you enjoyed it!
Criss says
This was fantastic. We used ocean perch instead of chicken so I added a little bit of lime juice before adding the cream and added marjoram. Absolutely loved this!
Natasha says
Wonderful! 😀
Erin says
I made this for dinner tonight. Super quick and easy I used a gluten free baking blend instead of AP flour and it worked beautifully. That sauce is killer .. definitely adding this to our weeknight rotation. Love the idea of adding bacon and peas .. will try that next time I make this.
Natasha says
So glad it worked out, Erin!! Happy new year!
Ryan says
This dish was OMG, I listed to one comment to add bacon and peas to the dish and cant explain the depth of smokey goodness the bacon gave it. TY so much for your talents and for sharing with the world. You are an amazing person/chef:)
Natasha says
So happy you enjoyed it, Ryan!!
Macy says
This was delicious! Served with mashed potatoes and sauteed spinach and mushrooms. So good and simple. Thank you!
Natasha says
You’re very welcome! ❤️❤️
Lauren says
I made this tonight for Thanksgiving (there are only two of us and I’m indifferent to turkey) and it was so lovely! Thanks, Natasha!
Natasha says
I’m so pleased you enjoyed it! Happy Thanksgiving! ❤️
Jackie says
Thinking of fixing ahead for Christmas dinner for 16 people . How much in advance can it be made and how to reheat ? Can it be prepared 24 hr in advance ?
Thanks
Jackie
Natasha says
Hi Jackie! I'm always a little iffy with making chicken and creamy sauces ahead. The sauce can separate quite easily, and reheating chicken breasts can dry them out since it's already pretty easy to overcook them. If you do attempt this, I suggest reheating slowly on a very low heat.
Destiny says
I had an issue with my sauce curdling. Any suggestions for future attempts?
Natasha says
Hi Destiny! That's unfortunate... I am sorry that happened to you! Did you use heavy cream? I ask because a lot of people make substitutions, and milk or half-and-half are notorious for curdling. Heavy cream usually holds up pretty well. Did you cook it on a really high heat for a fairly long time? Sometimes if you boil cream, it'll curdle after a while, so I'd suggest lowering the heat next time if you did use heavy cream.
Emma says
I don't think I've ever left a review on a recipe, but this one was so good I wanted to make sure it got bumped up in the Google algorithm.
I took two things from the other reviewers:
1. Be sure to use the Herb de Provence if you can—I didn't have any on hand and was going to just use Italian Seasoning, but I'm so glad I read that review and bought Herb de Provence instead!
2. Serve it alongside/over roasted potatoes.
I followed the recipe very closely and wouldn't do anything different next time (nor the next time, nor the time after that). Thanks so much for sharing this!
Natasha says
Thank you so much for your kind comment, Emma!
Sandra Davis says
This is a similar recipe that I use to make in Australia for my Aussie husband (I am from Charleston SC) and we love it. However the Aussie recipe includes crisp fried bacon strips chopped (2-3) and peas (frozen or fresh works) and you add the fried bacon and peas at the end a few minutes before serving, The bacon adds a smokey flavor and you get a veg with the peas. Winner, Winner Chicken Dinner. Serve over Mash Potatoes (the Aussie Way) or serve with rice
Natasha says
The Aussie version sounds delicious, Sandra!!
Summer says
I’ve made this multiple times and it’s by far mine and my husband’s fav chicken dish! However, I’ve always only ever made it with Italian seasoning because I’ve never had herbs de Provence on hand. Well I finally found some at the grocery store, and they were on sale, so I snagged them with this recipe specifically in mind. And Oh. Em. Gee. They took this recipe to the next level! I didn’t think it could get any better, but it did! Sooooooo delicious!!!
Natasha says
Aww that's wonderful!! 🙂
Isa says
Hey! If I wanted to use chicken thighs, bone in/skin on would the temperature and cooking time be much different? This looks so good, I just like thighs better. Otherwise I’ll definitely try with chicken breast as per your recipe.
Thank youuu 😊
Natasha says
Hi! That would be fine, but I probably would cook them a little longer overall. Maybe use a meat thermometer to ensure they're 165F in the middle prior to serving!
Daniel says
Made this recently and it was super tasty!
A couple of additions, I sweated some onions and fresh garlic and added a little streaky bacon also.
I placed it on a bed of sliced new potatoes and French beans.
Love the site, really learning a lot of new things! Thanks for the hard work and dedication!
Natasha says
So pleased you liked it! Your additions sound yummy!! And thanks for your kind words. 🙂
Erica Smith says
Hello......Thank You! Thank You! I fixed this recipe last night my husband and our two son's ❤ loved it. They want me to fix it again tonight. Such delicious combination of all the seasonings and ingredients it gives the chicken a POP that is out of this world. I will be fixing this recipe often.Thank you again and God bless.🤗
Natasha says
Wonderful. I am so happy it worked out! 🙂
Ann says
I'm excited to try this recipe tonight!
Also Natasha, would you ever considering adding calorie count to your recipes?
Thank you!
Natasha says
Hi Ann, I hope you like it! I do add calorie counts to some of them, but I haven't found a reliable nutrition calculator so it takes me a while to do them manually. I tend to not do them on the more "treat" recipes like this one, though.
Morgan says
Super yummy dish!
I paired it with sautéed mushrooms and spinach with garlic mash potatoes!
Highly recommend 🙂
Natasha says
Wonderful... so happy you liked it. Your comment is making me hungry now haha.
Erica Smith says
I saw this recipe online.....looks Delicious. I can't wait to try it. I also shared it with some friends who are going to try it too.I have never cooked with wine and wanted to know what is the name of the wine you used? Thanks
Natasha says
Hi Erica! Thanks for sharing the recipe! Oh geez... honesty I have no idea what wine I bought. I usually just buy whatever's on sale or whatever my husband picks (he's the wine expert in our family haha). Any dry white wine like sauvignon blanc or pinot grigio will be fine. 🙂 Let me know how the recipe goes!
Kimberj92 says
What herbs are in the herbs de Provence? Can I use normal seasoning (salt, pepper, garlic, onion) and a drop of lavender essential oil? I haven’t cooked with lavender before.
Natasha says
Hi! I wouldn’t use the lavender oil because it’ll be way too strong. Also, not all essential oils are food grade. I’d just use a standard Italian seasoning blend if you don’t have herbs de Provence. The lavender is really subtle (it’s just dried lavender) in herbs de Provence.
Kimberj92 says
Thanks, I have food grade E.O.’s! I look forward on trying this tonight!
Natasha says
Let me know how it goes! ❤️
Nancy Rush says
I tried this recipe tonight and was blown away on how tasty it turned out. Two twist on the recipe for me, first I used fresh garlic after scraping the brown bits. Second, I also had the chance to try a home made heavy cream from YouTube since I didn’t have any at hand. Lots of first tonight. Thank you for this recipe! 🙂
Natasha says
I am so pleased to hear it, Nancy!! Thanks for letting me know. 🙂
Sonas says
Cooked this today for a big extended family lunch. Thank you for making our meal delicious and also stress free as it was such an easy recipe to follow 👍🏻 Definitely a keeper.
Natasha says
I am so pleased to hear it!! Thanks for leaving me a comment. 😀
Don’t blame the recipe if you mess up says
Pamela.... try again with less heat... and waaaaayyyyy less sass.... you had the cooking temperature up way too high...
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!!
Natasha says
Excellent... so happy everyone liked it!
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!!
Natasha says
So glad you enjoyed it, Danielle!
Maddison says
Made this with my own twist! Usually make something similar but this was totally different and yummy!
Natasha says
I am so happy you gave this a try and liked it, Maddison! Thanks for letting me know 🙂
Allan says
That was delicious. Thanks.
Served it with green beans and roasted potatoes. Mmmmm
Natasha says
Awesome, thanks for leaving me a comment, Allan! So pleased you liked it.
alex says
this was DELICIOUS! thank you so much!!
Natasha says
You are very welcome, Alex!
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 😉
Natasha says
Haha thank you! So glad it was well-liked! 🙂
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.
Natasha says
That's awesome!!! I am so happy to hear that. 🙂 Thanks for sharing it too!
george biscayne says
good recipe. good food. well presented. thank you
Natasha says
So happy you liked it, George!
Jacqueline Smith says
Can i use natural yogurt instead of cream?
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!
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
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.
Summer says
I made this for paleo friends using almond flour to coat the chicken in instead of regular flour and the sauce thickened just fine. I made sure to reduce the wine well before adding the other ingredients and just simmered the whole thing a bit longer than usual and the cream sauce thickened right up just like when I dredge the chicken in regular flour!
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.
Natasha says
Please do let me know when your cooking tutorials come out, Pamela. 🙂
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.
Natasha says
I’m so pleased you liked the recipe, Judy. And I agree haha. ❤️
XtraChrispy says
Agreed. I know who's YouTube channel I'll never go to now.
Keep up the great work! And thank you!
George Biscayne says
that's obviously because you are a useless cook. stop complaining abiout your fuck-ups and learn to make food person... pah..
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! 💕
Natasha says
Excellent... I am very glad you and your daughter liked it 🙂 Thank you!
Receitas says
This looks delicious and amazing
Natasha says
Thanks!!
Jeff the Chef says
I love sauces like this, and I love chicken cooked in them. This is a keeper. I also love Galentines! Good deal!
Natasha says
Thanks so much, Jeff! Haha Galentine's is fun.
Mary Ann | The Beach House Kitchen says
I'm literally drooling over this dish Natasha! Just like I do over all your dishes. That sauce looks fantastic!
Natasha says
Aww thank you!
naomi says
You know I always love all your creamy chicken recipes!
Natasha says
Thank you!!