This creamy white wine chicken is incredibly easy to make on a weeknight but good enough for company! It's ready in only 30 minutes for an impressive yet simple meal.
I think you'll enjoy my popular Creamy Garlic Chicken recipe, Creamy Mushroom Chicken, or Creamy Chicken Florentine next for a few more hassle-free skillet chicken recipes.
Why you'll love it
If you're a regular around here, you'll know that I really enjoy creating creamy chicken recipes. There's just something so undeniably special about pairing tender chicken with a white wine sauce, flavorful herbs, and then when you add in a splash of cream, it becomes an elegant restaurant quality dish at home. That sauce, though. It's SO good.
This white wine chicken would make a fabulous date night meal, and it also doubles as a fantastic dinner after a long workday since it's so quick and effortless to make in half an hour! It also happens to be a great and accessible chicken recipe for beginners, and it's really satisfying to feel like a gourmet home chef. Who knew the simplicity of this easy white wine sauce for chicken could taste so heavenly?
What you'll need
- Chicken - we're using two boneless, skinless chicken breasts cut into four smaller cutlets so they will cook faster
- Garlic powder - along with salt & pepper, we're seasoning the cutlets directly with it to infuse savory flavor
- Flour - for dredging and getting that irresistible crust when pan searing and thickening the sauce
- Olive oil and butter - for pan frying and making the base of the sauce
- White wine - use a dry white wine like sauvignon blanc, pinot grigio, or chardonnay. Make sure it's one you actually enjoy the taste of since its flavor shines, and definitely don't use a cooking wine.
- Chicken broth - it adds another deeper, savory dimension to the sauce
- Herbs de Provence - it's fragrant herb blend that includes dried herbs like thyme and rosemary and then lavender for a special touch. It's wonderful with poultry, so I always keep a jar in my pantry! You should be able to find it at most grocery stores.
- Heavy cream - to give the sauce its signature luxurious texture and taste
Pro tip
- As with any creamy sauce, it's important to salt this one enough to properly bring out all the delicious flavors.
How to make creamy white wine chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Slice the chicken in half lengthwise to make four smaller cutlets. Season them with salt & pepper and garlic powder, then dredge with the flour. Pan fry until lightly golden, and then set aside on a plate. In the skillet, add the wine and chicken broth. Let it bubble for a bit, and scrape up the brown bits.
Add the remaining butter and the Herbs de Provence, and simmer. Stir in the cream, and return the chicken to the skillet. Let the sauce thicken and the chicken cook through. Garnish with chopped parsley if using, add extra salt & pepper as needed, and serve right away along with drinking the rest of the bottle of wine!
Substitutions and variations
- I would advise against substituting the heavy cream for a lower fat alternative like half-and-half. The sauce is very likely to curdle, and nobody wants that to happen. It also won't have the desired texture, taste, or richness.
- If you can't find Herbs de Provence, Italian seasoning will be a decent substitute. It has a number of the same herby flavors, but keep in mind that it does lack the floral lavender quality.
- You can definitely use chicken thighs, but you'll likely have to sear them for longer. Just make sure they're cooked through to at least 165F (I like to go higher for chicken thighs so they end up nice and tender).
What to serve with it
- For a starchy option, serve it over pasta like these Quick and Easy Garlic Butter Noodles or with Garlic Mashed Potatoes or my Roasted Potatoes and Carrots.
- You could also steam some broccolini or serve sweet corn or Roasted Green Beans with it.
- Or make a side salad for a lighter pairing. Try mixed greens with my Homemade Italian Dressing.
Leftovers and storage
- This creamy chicken is best when freshly made, but leftovers will keep in the fridge for 3-4 days in an airtight container.
- Reheat in a small saucepan over a very low heat and slowly so that the sauce doesn't separate.
- I don't recommend freezing leftovers. Cream sauces don't do very well in the freezer.
I hope you'll give this creamy white wine chicken recipe a try! Questions? Let me know in the comments below. As always, tag me #saltandlavender on Instagram with your creations.
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
- Fresh chopped parsley, for serving optional
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 as needed and sprinkle with fresh parsley if using.
Notes
- I suggest reheating this recipe at a low heat so the sauce doesn't separate.
- 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
This recipe was originally published on February 13, 2019. It's been updated with new photos and better instructions but is the same great recipe!
Anthony S. says
I stick with the heavy cream, I've cooked in many kitchens, and that's how it's done. Never heard of the sour cream. I like to saute a little shallots with a couple cloves of garlic right before adding the white wine.. Over all your recipe is darn good.
Natasha says
Agreed. Glad you liked the recipe!
Terri says
Can this recipe be made for 50 or more people, and if so what is the best way to prepare it?
Natasha says
Hi! Ahhh I haven't ever cooked for that many people at once. I'm always hesitant to make suggestions since I'd really hate for something to go wrong. Chicken breasts can get overcooked easily, and cream sauces don't always reheat great. With that said, I'd probably make it in batches and reheat in the oven. I would do a test run with reheating a smaller batch ahead of time so you can ensure that timing is correct.
Mike H says
I have recently been using a sous vide to cook chicken, then a quick sear in a fry pan to finish, and it would be a great technique to use to cook this dish for 50 people. It will cook the chicken and keep it hot without danger of overcooking the chicken.
Natasha says
That's a great idea!
Maggie says
I make this over and over. One of our favorite quick dinners!
Natasha says
Awesome!! 🙂 Thanks for your review!
Dida says
Can you add sour cream
Natasha says
Like instead of the heavy cream? I don't recommend it.
Amanda says
Another winner! That sauce was incredible. Served ours tonight with mash and green beans. Will definitely make again. Thank you!
Natasha says
Yay! You're very welcome, Amanda! 😀
Suzanne Lichtenstein says
I put mine in the oven for 20 mins, when it was time to add the cream and chicken back to the pan. I simply heated the cream in the deglazed wine-and-chicken-broth sauce in the pan, then poured it all over the browned chicken breasts in a glass casserole dish. Baked it uncovered for 20 mins @ 350°F in a preheated oven. Perfection! Thank you for this delicious recipe.
Natasha says
I'm so glad you enjoyed it!!
Kristina says
Another winner! The sauce was probably one of the best I have ever made but it was made slightly differently from yours. My Herbs de Provence was somewhere near twenty years old...so I doubled that. And I recently bought fermented dried black garlic from Trader Joes that I have been working into most of my recipes. I used half of that and half regular garlic powder...I can't tell you if it made it better, but the dish was delicious :). Thank you, as always.
Natasha says
I'm so happy you liked it! Love the black garlic idea!
Jodie says
This looks awesome but you kill me using heavy cream in so many of your recipes. I would love to make these but need some healthier options or alternatives.
Natasha says
Hi Jodie! I'm an everything in moderation type eater... I'd always rather have a little bit of the real thing in a smaller portion and not eat it every day vs. using lower fat alternatives that don't taste as good/work as well in recipes such as this one. My creamy recipes are extremely popular, but there are actually hundreds of recipes on here without any cream... try browsing here for all posts in chronological order: https://bit.ly/3Bfs2Ax or check out my "healthy" category: https://bit.ly/3AMQjMV
Karen says
What can you substitute for the white wine?
Natasha says
Try chicken broth and a half teaspoon or so of Dijon mustard.
Magdalena says
Delicious, making it second time today 🙂
Miranda @ Salt & Lavender says
Awesome to hear, Magdalena! Thank you 🙂
Lisa L says
I made this tonight & served it with mashed potatoes & broccoli. The whole family enjoyed the meal. The recipe was easy to follow, too!
Natasha says
Fantastic! 🙂 Thanks for your comment, Lisa!
Lynn says
Just discovered your website and made this recipe. It is delicious and I can't wait to try more recipes!! Thank you.
Natasha says
So glad you found me, Lynn!! 🙂 I appreciate you taking the time to write me a review, and I'm so pleased you enjoyed the recipe! Let me know if you make anything else. XO
Nicole says
This was incredible! I seasoned the chicken with a cajun rotisserie seasoning and served it over mashed potatoes with broccoli! Absolutely delicious and a staple for time being! I'm excited to find a new favorite! Thank you for sharing your gems!!
Miranda @ Salt & Lavender says
That's so wonderful to hear, Nicole!! Thanks so much for following along 🙂
Kim says
We love this recipe served over linguini. I usually double the sauce so we have plenty for leftovers. Seriously tasty!
Miranda @ Salt & Lavender says
Love to hear that, Kim! 🙂
Shirl says
I have used this recipe lots of times. Everybody loves it. Even my fussy daughter! Simple recipe but very, curry tasty.
Natasha says
Aww I love that!! Thanks for letting me know!
Susan says
Perfect! Will use again and again!
Natasha says
Wonderful! 🙂
Ashley says
Every one saying the sauce seperates.. The best trick I ever learned was after adding any cream to swirl in a pat of butter. Always helps it incorporate.
Natasha says
Great tip!
Linda says
Not my favorite which most of yours are great. Way to bland for us
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!! 🙂