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Creamy Chicken in White Wine Sauce

Published / Updated / 208 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.
4.86 from 56 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

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  3. Corinna says

    So glad I found this recipe, as someone who has an intolerance to garlic it was great to find a flavoursome recipe that was easy to cook from store cupboard staples. I diced the chicken, as I didn’t have Herbs de Provence I used mixed herbs instead. The sauce was great, thickened beautifully, served with rice and peas was well received as all the plates were empty. Thank you for this wonderful recipe can’t wait to make it again.

    Reply

  5. Anne says

    5 stars
    Rich comforting recipe - chicken was so tender - a great hit here! Substituted Herbs de Provence for Sage! Still tasted great.

    Reply

  7. Marcia says

    5 stars
    A PARTY FOR YOUR MOUTH!
    Thank you for this easy and oh so delicious recipe.
    Made exactly as listed and added drained sundried tomatoes and drained artichoke hearts at the very end.

    Reply

  8. Samantha says

    5 stars
    I can make this EVERY night and I wouldn't get sick of it. I did rice with the creamy white wine chicken..SO YUMMY . I season my chicken with Cavenders Greek seasoning and a dash of cajun blackened seasoning for a little kick. I recommend this recipe to multiple people when looking for something different and simple yet beyond* DELISH .

    Reply

  9. Amanda Jones says

    5 stars
    This is delicious! I added capers to the sauce. I cooked angel hair pasta and added it to the sauce, then served the chicken on top of the pasta coated in the sauce. I will definitely make this again.

    Reply

  10. Loralie Arnold says

    I didn't have heavy cream so I substituted with cream of mushroom soup (the good kind) with a little half and half. I also browned the chicken in coconut oil (as I love it). I did have Herbs de Provence but also added a little Italian seasoning as well. It turned out pretty well.

    Reply

  11. Cathy says

    This recipe was amazing!! The whole family loved it, picky eaters & all. My husband, who is a great cook, and does most of the weekend cooking, including making soups for hours, said it was amazing and tasted like an authentic French recipe - just much quicker and easier!!

    Reply

  12. MARLA says

    5 stars
    I am so happy to find this site! It use to be difficult to get my husband to eat chicken, I have a feeling that's in the past! I made this recipe and everyone LOVED it. I have given this recipe to 2 newlywed gals and their husbands were sooo happy. It's such a life saver to have recipes that cook quickly after work without sacrificing taste and quality!

    Reply

    • Natasha says

      Hi Marla! I'm so happy you found me too! 🙂 Thanks for your kind words... so happy you're enjoying the recipes and your husband is too! And thanks for passing the recipe along.

      Reply

  13. Erika Beckner says

    1 star
    I really wanted to like this dish, but somehow even with fresh garlic and the herbs, it has no depth or richness. It’s just very plain unfortunately.

    Reply

    • Natasha says

      Sorry you didn't like it. This recipe has tons of good reviews, so I am not sure what went wrong for you! Did you add enough salt? Cream sauces always need a good amount to bring out flavors. Did you brown the chicken?

      Reply

    • Natasha says

      Hi! That question is difficult to answer because it's a creamy sauce. I mean there's no reason why you can't do a white wine sauce without cream, but you may have to tweak the quantities and cooking time a bit to get the results you're after.

      Reply

    • Natasha says

      No... whipped cream is generally for desserts. You literally just pour it into the pan. Find something labeled "whipping cream" or "heavy cream" (or sometimes it's called "heavy whipping cream" in USA to be extra confusing). 🙂

      Reply

  20. Alison says

    5 stars
    I just made this and it was lovely. I didn’t cut the breasts, I just smashed them with a rolling pin to level them out a bit thinner. I used a little Tuscan seasoning, black pepper and Philadelphia cooking cream. Paired with steamed greens and baby potatoes.....YUM!!

    Reply

    • Natasha says

      I'm so glad you enjoyed it!! Yes, pounding the chicken is definitely a good option too! 🙂 Thanks for commenting!

      Reply

  21. Mandie says

    5 stars
    This was delicious. I used some herbs from my garden (no lavender) and made mashed potatoes with sautéed greens . I will be putting this into dinner rotation!

    Reply

  23. Lindsey says

    5 stars
    I made this exactly as the recipe described and it turned out great! The sauce was totally wonderful and also tasted great with the mashed potatoes I made for the side. Thanks for a simple yet delicious chicken dinner!

    Reply

  25. Tyler says

    I made this last night, wife and kids loved it! Served with radiatore pasta and pan seared polenta. Putting the sauce on the polenta was my wife's favorite part! Quick, easy and very flavorful recipe!

    Reply

  26. Jennifer says

    Excellent recipe. My whole family loved it. I added minced onions when I was simmering the wine and chicken broth.

    Reply

  27. Hasanthi says

    5 stars
    This is so delicious like eating at a restaurant! I added spinach to the sauce so yummy and had it with pasta. Thank you!!

    Reply

      • Victoria says

        Is this something that can be made in advance or good for reheating? I work late shifts some days and would love to try and make this for my husband to reheat

        Reply

        • Natasha says

          Hi! I think that it should be fine, as long as he reheats it slowly on a low heat (tell him to not let it boil). I'm always a bit iffy on freezing cream sauces, but I think in the fridge it'll be ok.

          Reply

  28. Jodie says

    Me and my partner love love love this recipe! I fancy t we are having it for the second night in a row tonight 😂 oops!! Do you know how it keeps on the fridge as my partner wants to take some to work with him tomorrow

    Thanks
    Jodie

    Reply

    • Natasha says

      I'm so glad you both enjoy it!! It keeps fine in the fridge... just when reheating cream sauces they can separate. I imagine he'll be using a microwave, so I recommend slowly reheating it on a low heat if possible. If it does separate, it'll still taste good, though.

      Reply

  29. Angela says

    5 stars
    This was so incredibly good and would make again in a heartbeat. Fancy enough to serve to guests as well. I had mushrooms and were going to add them but thought about it too late as I was past the initial cooking phase of the chicken. My only suggestion would be to double or make 1.5 of the cream sauce as it wasn’t enough to completely cover pasta or rice if that’s what you are seeking. The sauce is decently thick so even a little more broth/wine would thin it out enough to cover a starch side. I did add a little garlic to the wine/broth mix which I think was a good addition to the flavors. Served with jasmine rice and steamed broccoli. Yum!

    Reply

  30. Irene says

    Just tried this last night,super easy, hubby loved it! I added more amounts to the liquid ingred than asked for and still not enough sauce... for us. Next time I'm doubling the sauce, sooo good!

    Reply

  31. Susan Bradley says

    5 stars
    Shut up! I doubled the recipe, and had no herbs de Provence, so I google searched it and made my own. Instead of chicken, I followed the exact same process with large (peeled, deveined) shrimp. This sauce is freakin amazing. I served it over rice, cooked with chicken stock and a teaspoon of the same spice mix. Thank you for a new favorite!

    Reply

  32. Linda says

    Could this recipe use pre cooked chopped chicken. Lots leftover from making chicken salad for a crowd and I hate to waste food?

    Reply

    • Natasha says

      Hi! Hmm... you'll have to do some tweaking. I'd probably make the sauce (and add a bit of flour in to thicken it - that's one of the reasons I cook the chicken breasts in flour), then add the cooked chicken in just to warm through towards the end. The cooked chicken will get tough if you do much besides warm it through.

      Reply

  33. Michelle Fehnel says

    5 stars
    Hi Nastsha;
    I just made this chicken dish and my picky family devoured it! So yummy!!!! I made it with roasted asparagus and cherry tomatoes. Thank you!
    I will definitely make this again!

    Reply

  34. Graham Bull says

    Hi Natasha!
    Just finished your chicken in white wine sauce. I made it firstly for my parents-in-law during the lockdown and then did it a second time for my wife and me. We loved it! I intend to try your other chicken recipes over the next few weeks. Thanks for the inspiration.
    Graham Bull
    Bristol
    UK

    Reply

  35. Cindy says

    SO GOOD. And super easy to make within the time frame you state. The chicken was so juicy and the whole things was delicious. I did let the wine cook down just a bit before I put anything else in with it. Otherwise, I followed the recipe to a T and it was perfect.

    Reply

    • Natasha says

      So glad you liked it!! Hmm.. cream sauces are notoriously tricky to freeze. They can easily separate when you thaw them (I recommend re-warming on a low heat). You could try adding in a cornstarch or flour slurry perhaps?

      Reply

  37. Sam Lloyd says

    5 stars
    This recipe is fantastic! I'm a cooking newbie but it was so easy to follow, and so so delicious!
    I served it with steamed long-stem brocoli, and will definitely be making it again.

    Reply

  38. Eric says

    5 stars
    I made this for dinner for my girlfriend and son and it was delicious!!! The sauce was rich, creamy, and tasted great over pasta. Keep the recipes coming!!!

    Reply

  39. Sasha Greenhalgh says

    You know when you eat something and you’re still thinking about it after you’re done eating? That’s this recipe. I loved it.

    Reply

  42. Lesley says

    5 stars
    Wow !!!! Fab made this today with veg ... Lovely .. I will be making lots of your recipes on the [...] ... Thank you

    Reply

    • Natasha says

      So happy you liked it, Lesley! Thanks for leaving me a comment! (I edited your comment because apparently words associated with the current events can potentially negatively impact bloggers' search rankings).

      Reply

  43. Anna Callan says

    5 stars
    Love this recipe, it's absolutely amazing and my go to now, I just add mushrooms and onions and its amazing. Best thing I've ever found. Xxx

    Reply

  45. Kelly says

    I'm looking forward to trying this tonight for dinner. What kind of dry wine works best? There are so many varieties.

    Reply

    • Natasha says

      Hi! I am definitely no wine expert, but something like a sauv blanc or pinot grigio is what I typically use for cooking.

      Reply

  47. David says

    5 stars
    Fantastically tasting easy recipe for livening up chicken. I didn't have Herbs de Provence so used Italian mixed herbs instead. I also didn't have double cream so used single. I did have to thicken the sauce with some cornflour at the end.

    Sauce was lovely and the chicken was really moist due to cooking in the flour to start.

    Thank you Natasha, I will definitely be cooking this again and look forward to cooking more recipes in the future.

    Reply

  48. Mark says

    5 stars
    Best chicken in a creamy white wine sauce I've ever had. Absolutely delicious. Finished eating and couldn't stop smiling afterwards.

    Reply

  49. Irem says

    5 stars
    I tried this recipe for date night tonight and the result was amazing 🙂 I served it with steamed broccoli, and a cheese plate. As "Herbs de Provence "is not available here, i found recipe and prepared by myself. There are two different recipes in which the amount of other spices are same but one recipe uses 1 teaspoon of lavender, the other 2 tablespoon of lavender, I wonder what is the lavender ratio in your spice mix? Is it in the same amount of thyme, savory or basil, or in less amount compared to them. Can you make me understand? I prepared with 1 teaspoon of lavender, but planning to add 1 tablespoon lavender more.

    Reply

    • Natasha says

      Hi! So glad you enjoyed the recipe!! 🙂 I use McCormick brand Herbs de Provence... I'm not too sure of their ratio, but there isn't a huge amount of lavender flavor in there.

      Reply

  50. Michelle says

    5 stars
    Right now that my husband and I are both working from home [...] and I am having a great time trying new recipes for our Date nights. We still get dressed up! This one is awesome and so versatile! I made it the first time and it was great over Angel Hair Pasta. I added a little Paprika to the chicken and some grated lemon peel during the boiling process of the wine and broth. Served it with Vermouth rice and salad. It really gave it a whole different flavor the second time I made it just adding those two ingredients. I am going to try it with shrimp next and some Cajun spices I have. We shall see!

    Reply

    • Natasha says

      I love how you guys do the date nights at home! 🙂 So glad you've had fun tweaking this recipe. (I edited your comment because bloggers have been advised not to use any buzzwords that are surrounding the current events - it could impact our Google rankings)

      Reply

  51. Michelle says

    5 stars
    Delicious recipe. I wanted to make again tonight but don't have white wine, is it ok to just leave out or substitute with something else?

    Reply

    • Natasha says

      So glad you liked it! I’ve had success replacing white wine with the same amount of chicken broth and a bit of Dijon mustard if you have it. Like a 1/2 teaspoon up to about one teaspoon or so.

      Reply

  52. Nicole says

    I’m looking to make just the wine sauce and I’m not sure if I would follow the same steps. I’m making stuffed chicken that’ll be pan seared and then in the oven for about 20 min and I wouldn’t plan on putting them back on the stove. Would the sauce follow the same steps?

    Reply

    • Natasha says

      I can't say for sure without testing it. I'm not even sure I understand what you're asking exactly. The flour on the chicken in my recipe helps thicken the sauce... I don't know if 20 minutes in the oven for your recipe will reduce it enough or not. Or if you're just making the sauce separately on the stove? Like literally by itself? It may take a few more minutes to reduce. I'd encourage you to make it in the same pan you're cooking the chicken in since the brown bits from the bottom of the pan add a lot of flavor to the sauce.

      Reply

  56. 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

  57. 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

  59. 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

  60. 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

  61. 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

  62. 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

  63. 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

  65. 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

  66. 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

  68. 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

  69. 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

  70. 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

  71. 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

  72. 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

  73. 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

  74. Ann says

    5 stars
    I'm excited to try this recipe tonight!

    Also Natasha, would you ever considering adding calorie count to your recipes?

    Thank you!

    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

  76. 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

  77. 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

  78. 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

  79. 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

  80. 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

  81. 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

  82. 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

  86. 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

  87. 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

  90. 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

  91. 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

    • George Biscayne says

      that's obviously because you are a useless cook. stop complaining abiout your fuck-ups and learn to make food person... pah..

      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

  93. Jeff the Chef says

    I love sauces like this, and I love chicken cooked in them. This is a keeper. I also love Galentines! Good deal!

    Reply

  94. Mary Ann | The Beach House Kitchen says

    5 stars
    I'm literally drooling over this dish Natasha! Just like I do over all your dishes. That sauce looks fantastic!

    Reply