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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.

creamy white wine chicken in a skillet with a serving spoon

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
ingredients for creamy white wine chicken on a counter

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.

pan frying chicken in a skillet

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.

making creamy white wine sauce for chicken in a skillet

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 175F (I like to go higher for chicken thighs so they end up nice and tender).
a plate with creamy white wine chicken, mashed potatoes, and green beans and corn

What to serve with it

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.
closeup of a skillet with creamy white wine chicken

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 white wine chicken in a skillet with a serving spoon
4.85 from 138 votes

Creamy Chicken in White Wine Sauce

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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 2 large chicken breasts
  • 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
  • Chopped fresh 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 the 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. 

Nutrition

Calories: 371kcal, Carbohydrates: 3g, Protein: 25g, Fat: 26g, Saturated Fat: 13g, Cholesterol: 136mg, Sodium: 291mg, Potassium: 477mg, Sugar: 1g, Vitamin A: 734IU, Vitamin C: 3mg, Calcium: 30mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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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!


Hi! Iā€™m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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465 Comments

  1. 5 stars
    Great meal. I doubled the sauce as I had pasta with it. The wine really makes a difference, might add a few extra tablespoons next time I make it.

  2. 5 stars
    This was DELICIOUS
    i just added some shallots and garlic to the sauce
    And poultry seasoning to the chicken
    If you like creamy sauce this recipe is for you

  3. 5 stars
    I have been LOVING this recipe! I recently moved out on my own and cooking for myself has been a bit of a challenge, but this has been my go-to recipe when I have the energy to meal prep because it’s so easy! I’ve been having a problem with the sauce though – it’s delicious, but when I’m doing the last step and letting the chicken finish cooking and letting the sauce simmer and thicken, the sauce separates on me instead! It becomes a delicious, buttery mess with the cream completely separated from the wine and butter. Do you have any advice for remedying this? I’ve tried cooking it on a lower heat and stirring continuously but that doesn’t seem to work. Thanks!

    1. Hi Julia! I’m glad you like it! šŸ™‚ Let’s see… I always ask this to everyone who has a curdling issue: are you absolutely sure that you’re using at least 33% cream? Something with a lower fat content is much more likely to separate. Other culprits can be very high heat (you mentioned you tried turning it down, though) or if the cream is cold coming straight out of the fridge into a screaming hot pan. I’d let the cream sit out on the counter for a bit to take that cold edge off after you measure it out.