Creamy Chicken in White Wine Sauce

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

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 175F (I like to go higher for chicken thighs so they end up nice and tender).