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Creamy Chicken in White Wine Sauce

Published: / Updated: / 309 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.
4.87 from 83 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. 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

  3. 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

  5. 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

  7. 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

  8. 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

  9. 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

  11. 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

  12. 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

  13. 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

  15. 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

  16. 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

  17. 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

  19. 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

  21. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  36. 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