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Creamy Chicken in White Wine Sauce

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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.

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.

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. 😉

This easy white wine chicken recipe has the most amazing cream sauce. It's perfect served over pasta or with mashed potatoes!
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 makes the perfect date night or easy entertaining dinner. It's ready in 30 minutes, and everyone's sure to love it.

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.

This easy white wine chicken recipe has the most delicious creamy sauce. It's super easy to make and perfect for a quick weeknight dinner, date night, or company. 

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.
4.84 from 24 votes
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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.

Course Main Course
Cuisine American
Keyword creamy white wine chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Natasha Bull

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

  1. 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.

  2. 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).

  3. 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.

  4. Add the remaining butter and the Herbs de Provence to the pan, and continue simmering for another 2 minutes.

  5. 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

Reader Interactions

Comments

  1. Julz 37 says

    5 stars
    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.

    Reply

  2. Melinda says

    5 stars
    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.

    Reply

  4. 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.

    Reply

    • 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. 🙂

      Reply

  5. Felitia Roach says

    5 stars
    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!

    Reply

  6. 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!

    Reply

  7. Erin says

    5 stars
    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.

    Reply

  8. Ryan says

    5 stars
    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:)

    Reply

  10. 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!

    Reply

  11. 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

    Reply

    • 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.

      Reply

    • 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.

      Reply

  13. Emma says

    5 stars
    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!

    Reply

  14. Sandra Davis says

    5 stars
    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

    Reply

  15. Summer says

    5 stars
    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!!!

    Reply

  16. 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 😊

    Reply

    • 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!

      Reply

  17. Daniel says

    5 stars
    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!

    Reply

  18. 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.🤗

    Reply

    • 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.

      Reply

  21. 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

    Reply

    • 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!

      Reply

  22. 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.

    Reply

    • 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.

      Reply

  23. 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! 🙂

    Reply

  24. Sonas says

    5 stars
    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.

    Reply

  25. 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…

    Reply

  26. Alexandra says

    5 stars
    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!!

    Reply

  27. Danielle says

    4 stars
    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!!

    Reply

  31. My Le says

    5 stars
    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 😉

    Reply

  32. 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.

    Reply

    • 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!

      Reply

  35. 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

    Reply

    • 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.

      Reply

      • 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!

        Reply

  36. Pamela says

    2 stars
    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.

    Reply

      • 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.

        Reply

    • 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! 💕

      Reply

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