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    Home » Chicken & Poultry

    Creamy Chicken in White Wine Sauce

    Published: Jul 23, 2022 / Updated: May 18, 2023 / 451 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    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

    • For a starchy option, serve it over pasta like these Quick and Easy Garlic Butter Noodles or with Garlic Mashed Potatoes or my Roasted Potatoes and Carrots.
    • You could also steam some broccolini or serve sweet corn or Roasted Green Beans with it.
    • Or make a side salad for a lighter pairing. Try mixed greens with my Homemade Italian Dressing.

    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.

    Try these next

    • Mozzarella Mushroom White Wine Chicken
    • Chicken Riesling
    • Easy Chicken Marsala
    • Tomato Spinach White Wine Chicken
    • Easy Chicken Madeira
    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

    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.
    4.83 from 127 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 371 kcal
    Prevent your screen from going dark

    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
    • Fresh chopped 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 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. 
    • 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

    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!

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    1. Nicole Burgos says

      February 12, 2023 at 8:12 AM

      I made this but I cooked some cherry tomatoes in the sauce with the chicken. Served over some white rice. This recipe was really good n tasty. TY FOR Sharing this recipe.

      Reply
      • Natasha says

        February 12, 2023 at 11:48 AM

        You're very welcome! Love that idea!

        Reply
    2. Kathleen says

      February 1, 2023 at 1:08 PM

      5 stars
      Delicious! My teenage son wants this in the regular meal rotation it's that good! I did add a couple cloves of fresh garlic to the sauce but thats the only thing I changed...yum!

      Reply
      • Natasha says

        February 1, 2023 at 10:44 PM

        That's great to hear!! 🙂 Thank you!

        Reply
    3. Alberto Garza says

      January 26, 2023 at 3:19 PM

      In video did not include the wine

      Reply
      • Natasha says

        January 26, 2023 at 3:24 PM

        The video wasn't for this recipe.

        Reply
    4. Karen says

      January 21, 2023 at 8:43 AM

      Would this be ok to make in the morning ahead of time for a dinner party and then warm up?

      Reply
      • Miranda @ Salt & Lavender says

        January 21, 2023 at 10:47 AM

        Yes but reheat slowly over a low heat so the sauce doesn't separate and the chicken doesn't dry out.

        Reply
    5. Gen says

      January 20, 2023 at 7:53 PM

      5 stars
      This was fantastic. Followed receipe exactly except I used gluten free flour. Super rich but very tasty. Will make again.

      Reply
      • Miranda @ Salt & Lavender says

        January 21, 2023 at 10:10 AM

        That's awesome to hear, Gen! Thank you.

        Reply
    6. Anon A Non says

      January 15, 2023 at 7:27 AM

      5 stars
      There are many subpar recipes for sauce on the internet: this is not one of them.

      I used chicken stock with pablano peppers infused and this sauce blew my socks off. Thanks for the recipe!

      Reply
      • Natasha says

        January 15, 2023 at 9:57 AM

        I'm so pleased you enjoyed it!! 🙂

        Reply
    7. Sue Palmer says

      January 6, 2023 at 7:50 AM

      Could I use half-n-half instead of heavy whipping cream?

      Reply
      • Miranda @ Salt & Lavender says

        January 6, 2023 at 10:31 AM

        Hi Sue! Check out the "Substitutions and Variations" section of the blog post. Enjoy!

        Reply
    8. Lynn says

      December 31, 2022 at 1:55 PM

      5 stars
      This is simply a great recipe that tastes like it is much more difficult to make than it is. I have made extra sauce and served the chicken and sauce over pasta, and have also served it as an entree with a green side like asparagus. It is a nice dish to make for guests when you want to serve something "impressive" that is not time consuming. It always garners compliments!

      Reply
      • Natasha says

        December 31, 2022 at 4:54 PM

        Thank you so much!! I'm so glad it's a hit for you, Lynn. 😀

        Reply
    9. Rory says

      December 8, 2022 at 6:12 PM

      5 stars
      Have made this numerous times EXACTLY as the recipe says…perfect every time….I could drink the sauce straight from a glass…and sometimes do!

      Reply
      • Natasha says

        December 9, 2022 at 7:26 AM

        That makes me so happy, Rory!! 😀

        Reply
    10. Megan says

      December 7, 2022 at 8:28 PM

      4 stars
      This was delicious! My only complaint was the small amount of sauce. I will definitely make it again and double or triple the sauce.

      Reply
      • Natasha says

        December 8, 2022 at 10:43 AM

        I'm glad you enjoyed it, Megan!

        Reply
    11. Margaret Stockdale says

      December 7, 2022 at 9:35 AM

      5 stars
      Absolutely delicious, served this for entertaining. Will certainly use this recipe again.

      Reply
      • Natasha says

        December 7, 2022 at 9:39 AM

        I'm thrilled to hear that, Margaret! 😀

        Reply
    12. Anthony S. says

      November 16, 2022 at 7:52 PM

      4 stars
      I stick with the heavy cream, I've cooked in many kitchens, and that's how it's done. Never heard of the sour cream. I like to saute a little shallots with a couple cloves of garlic right before adding the white wine.. Over all your recipe is darn good.

      Reply
      • Natasha says

        November 16, 2022 at 8:42 PM

        Agreed. Glad you liked the recipe!

        Reply
    13. Terri says

      November 10, 2022 at 6:21 AM

      5 stars
      Can this recipe be made for 50 or more people, and if so what is the best way to prepare it?

      Reply
      • Natasha says

        November 10, 2022 at 9:35 AM

        Hi! Ahhh I haven't ever cooked for that many people at once. I'm always hesitant to make suggestions since I'd really hate for something to go wrong. Chicken breasts can get overcooked easily, and cream sauces don't always reheat great. With that said, I'd probably make it in batches and reheat in the oven. I would do a test run with reheating a smaller batch ahead of time so you can ensure that timing is correct.

        Reply
        • Mike H says

          December 2, 2022 at 7:45 AM

          I have recently been using a sous vide to cook chicken, then a quick sear in a fry pan to finish, and it would be a great technique to use to cook this dish for 50 people. It will cook the chicken and keep it hot without danger of overcooking the chicken.

          Reply
          • Natasha says

            December 2, 2022 at 9:36 AM

            That's a great idea!

            Reply
    14. Maggie says

      October 17, 2022 at 4:06 PM

      5 stars
      I make this over and over. One of our favorite quick dinners!

      Reply
      • Natasha says

        October 17, 2022 at 8:51 PM

        Awesome!! 🙂 Thanks for your review!

        Reply
    15. Dida says

      October 14, 2022 at 5:27 AM

      Can you add sour cream

      Reply
      • Natasha says

        October 14, 2022 at 9:56 AM

        Like instead of the heavy cream? I don't recommend it.

        Reply
    16. Amanda says

      October 12, 2022 at 3:29 AM

      5 stars
      Another winner! That sauce was incredible. Served ours tonight with mash and green beans. Will definitely make again. Thank you!

      Reply
      • Natasha says

        October 12, 2022 at 9:00 AM

        Yay! You're very welcome, Amanda! 😀

        Reply
    17. Suzanne Lichtenstein says

      October 10, 2022 at 7:24 PM

      5 stars
      I put mine in the oven for 20 mins, when it was time to add the cream and chicken back to the pan. I simply heated the cream in the deglazed wine-and-chicken-broth sauce in the pan, then poured it all over the browned chicken breasts in a glass casserole dish. Baked it uncovered for 20 mins @ 350°F in a preheated oven. Perfection! Thank you for this delicious recipe.

      Reply
      • Natasha says

        October 10, 2022 at 8:24 PM

        I'm so glad you enjoyed it!!

        Reply
    18. Kristina says

      September 25, 2022 at 5:28 PM

      5 stars
      Another winner! The sauce was probably one of the best I have ever made but it was made slightly differently from yours. My Herbs de Provence was somewhere near twenty years old...so I doubled that. And I recently bought fermented dried black garlic from Trader Joes that I have been working into most of my recipes. I used half of that and half regular garlic powder...I can't tell you if it made it better, but the dish was delicious :). Thank you, as always.

      Reply
      • Natasha says

        September 26, 2022 at 10:24 AM

        I'm so happy you liked it! Love the black garlic idea!

        Reply
    19. Jodie says

      September 5, 2022 at 9:05 AM

      This looks awesome but you kill me using heavy cream in so many of your recipes. I would love to make these but need some healthier options or alternatives.

      Reply
      • Natasha says

        September 5, 2022 at 10:44 AM

        Hi Jodie! I'm an everything in moderation type eater... I'd always rather have a little bit of the real thing in a smaller portion and not eat it every day vs. using lower fat alternatives that don't taste as good/work as well in recipes such as this one. My creamy recipes are extremely popular, but there are actually hundreds of recipes on here without any cream... try browsing here for all posts in chronological order: https://bit.ly/3Bfs2Ax or check out my "healthy" category: https://bit.ly/3AMQjMV

        Reply
    20. Karen says

      August 28, 2022 at 12:32 PM

      What can you substitute for the white wine?

      Reply
      • Natasha says

        August 28, 2022 at 1:19 PM

        Try chicken broth and a half teaspoon or so of Dijon mustard.

        Reply
    21. Magdalena says

      August 21, 2022 at 5:44 PM

      Delicious, making it second time today 🙂

      Reply
      • Miranda @ Salt & Lavender says

        August 21, 2022 at 5:56 PM

        Awesome to hear, Magdalena! Thank you 🙂

        Reply
    22. Lisa L says

      August 1, 2022 at 8:04 PM

      I made this tonight & served it with mashed potatoes & broccoli. The whole family enjoyed the meal. The recipe was easy to follow, too!

      Reply
      • Natasha says

        August 1, 2022 at 11:00 PM

        Fantastic! 🙂 Thanks for your comment, Lisa!

        Reply
    23. Lynn says

      July 25, 2022 at 11:18 AM

      5 stars
      Just discovered your website and made this recipe. It is delicious and I can't wait to try more recipes!! Thank you.

      Reply
      • Natasha says

        July 25, 2022 at 11:30 AM

        So glad you found me, Lynn!! 🙂 I appreciate you taking the time to write me a review, and I'm so pleased you enjoyed the recipe! Let me know if you make anything else. XO

        Reply
    24. Nicole says

      July 21, 2022 at 6:07 AM

      This was incredible! I seasoned the chicken with a cajun rotisserie seasoning and served it over mashed potatoes with broccoli! Absolutely delicious and a staple for time being! I'm excited to find a new favorite! Thank you for sharing your gems!!

      Reply
      • Miranda @ Salt & Lavender says

        July 21, 2022 at 1:38 PM

        That's so wonderful to hear, Nicole!! Thanks so much for following along 🙂

        Reply
    25. Kim says

      July 18, 2022 at 2:32 PM

      5 stars
      We love this recipe served over linguini. I usually double the sauce so we have plenty for leftovers. Seriously tasty!

      Reply
      • Miranda @ Salt & Lavender says

        July 18, 2022 at 3:49 PM

        Love to hear that, Kim! 🙂

        Reply
    26. Shirl says

      June 27, 2022 at 11:57 AM

      5 stars
      I have used this recipe lots of times. Everybody loves it. Even my fussy daughter! Simple recipe but very, curry tasty.

      Reply
      • Natasha says

        June 28, 2022 at 5:21 PM

        Aww I love that!! Thanks for letting me know!

        Reply
    27. Susan says

      June 26, 2022 at 2:32 PM

      5 stars
      Perfect! Will use again and again!

      Reply
      • Natasha says

        June 27, 2022 at 12:31 AM

        Wonderful! 🙂

        Reply
    28. Ashley says

      June 2, 2022 at 5:20 PM

      4 stars
      Every one saying the sauce seperates.. The best trick I ever learned was after adding any cream to swirl in a pat of butter. Always helps it incorporate.

      Reply
      • Natasha says

        June 2, 2022 at 7:36 PM

        Great tip!

        Reply
    29. Linda says

      May 18, 2022 at 7:06 PM

      2 stars
      Not my favorite which most of yours are great. Way to bland for us

      Reply
    30. John says

      April 11, 2022 at 4:57 PM

      2 stars
      The cream immediately broke when I poured it in, must be a better way to add the cream. Sauce looks nasty now.

      Reply
      • Natasha says

        April 11, 2022 at 4:59 PM

        Are you sure you used heavy cream and not something lower fat like half-and-half? I've never had cream curdle on me before. Try letting the cream warm up on the counter for a little bit next time as the temperature difference between the fridge and skillet is high.

        Reply
    31. Allison says

      April 1, 2022 at 3:29 PM

      I only have half and half on hand and white cooking wine…will these subs work?

      Reply
      • Natasha says

        April 1, 2022 at 8:25 PM

        Hi! So, if you use half-and-half, the sauce will end up thinner and there's a chance it'll curdle (you may want to cook it on a lower heat than suggested and you may need to cook it for a tad longer for it to thicken). In general, I recommend cooking with a wine that you would actually drink... it tends to make the dish more appealing, but if you regularly use cooking wine and enjoy it, that should be fine.

        Reply
    32. Jezelle says

      March 18, 2022 at 12:27 PM

      Can we use milk instead of heavy cream?

      Reply
      • Miranda @ Salt & Lavender says

        March 18, 2022 at 12:49 PM

        Hi Jezelle! We don't recommend it. The sauce will be thin, might curdle, and won't be as rich or tasty. 🙂

        Reply
    33. Sarah says

      March 11, 2022 at 3:26 PM

      5 stars
      Fantastic! Used tarragon butter we had in the freezer instead of herbs de'provence. Worked a treat. Beautiful and really easy. Where has this been all my life??! Thank you!

      Reply
      • Natasha says

        March 11, 2022 at 3:46 PM

        I'm so happy to hear you enjoyed it, Sarah!! 😀 Love the tarragon idea.

        Reply
    34. Ali says

      February 23, 2022 at 9:34 AM

      Has any one tried to make this recipe with pasta as well?

      Reply
      • Natasha says

        February 23, 2022 at 1:34 PM

        I think pasta would be great to serve it with!

        Reply
    35. Keisha says

      February 15, 2022 at 6:45 PM

      Wow! This was amazing. Followed the instructions and I won’t consider making any changes when I make again. Husband fell in LUV!! Also, when I heated this up at work, everyone asked WTF did I make because it smelled even better on day 2.

      Reply
      • Natasha says

        February 16, 2022 at 11:36 AM

        Haha that's so nice to hear, Keisha!! 😀 Thanks for commenting! So glad it was a hit.

        Reply
    36. AM says

      February 14, 2022 at 10:15 AM

      5 stars
      I made this for the first time last night for a birthday dinner. This was easy and DEEEEEEELISH! I'm definitely keeping this recipe close for future use!

      Reply
      • Natasha says

        February 14, 2022 at 12:13 PM

        Yay!! That's great! Thanks for your review! 🙂

        Reply
    37. Nadia says

      February 8, 2022 at 7:47 AM

      5 stars
      UNBELIEVABLE. So so good. I can't believe I made this. Thank you so much for this recipe. I wrote it in my recipe book (saving it for my daughter) which loved this dish.

      Reply
      • Natasha says

        February 8, 2022 at 11:11 AM

        Thank you so much!! I'm so glad it was enjoyed! 😀

        Reply
    38. Ken says

      January 29, 2022 at 5:12 PM

      5 stars
      Terrific and easy recipe. I tweaked a bit by adding more salt and grating fresh parmigiano reggiano into the sauce as it cooked. I also served over pasta tossed with truffle oil. Thanks!

      Reply
      • Miranda @ Salt & Lavender says

        January 29, 2022 at 5:14 PM

        You're welcome, Ken! Glad it was a hit!

        Reply
    39. Mom of 2 Teens says

      January 18, 2022 at 6:27 PM

      5 stars
      This was sooo good and easy. I followed the recipe exactly and it is perfect! This is going in the regular rotation. I served it with cauliflower and sweet potatoes as that is what I had on hand. I am going to check out your other recipes since this was so good. Thank you! Thank you!

      Reply
      • Miranda @ Salt & Lavender says

        January 18, 2022 at 6:51 PM

        Wonderful to hear!! So pleased it worked out, and I hope you and your family enjoy more of the recipes! 🙂

        Reply
    40. Jason Billings says

      January 16, 2022 at 4:15 PM

      5 stars
      This was an easy recipe that had tons of Flavor. I put it over a bed of noddles and served with a side of blanched asparagus.

      Reply
      • Miranda @ Salt & Lavender says

        January 16, 2022 at 6:26 PM

        Happy to hear it, Jason!! Sounds great!

        Reply
    41. Kathaleen Bijman says

      January 15, 2022 at 5:30 PM

      5 stars
      Delicious! My adult children were over snd they said it was an amazing meal. Would be perfect for company or weeknight meal.

      Reply
      • Natasha says

        January 15, 2022 at 7:09 PM

        That's great to hear, thank you for your review! 🙂

        Reply
    42. D green says

      January 12, 2022 at 3:19 PM

      5 stars
      I need to keep 2 bottles of wine in the house at all times - 1 Chardonnay and 1 Marsala - for this chicken in white wine sauce and the Marsala for your chicken Marsala as I need to make at least 1 of them per week for supper. Both receipes are so quick and easy and very tasty. I serve them over rice. Thanks so much!

      Reply
      • Natasha says

        January 12, 2022 at 8:05 PM

        Awww your comment made my day!! 🙂 Thank you so much!

        Reply
    43. Danielle says

      January 11, 2022 at 10:44 AM

      Absolutely gorgeous I added mushroom and onions I cooked them first and added them with the cooked chicken so lovely and easy

      Reply
      • Natasha says

        January 11, 2022 at 10:53 AM

        Thank you so much! 🙂 Glad you liked it!

        Reply
    44. Lakisha D. says

      December 27, 2021 at 10:14 PM

      5 stars
      Omg .. Thank you sooo much for the recipe! Very simple to follow! My friends gave me back empty plates. It definitely left me with a smile. I really didn’t feel like a beginner in the kitchen tonight! Thanks again!

      Reply
      • Natasha says

        December 27, 2021 at 11:17 PM

        That's great to hear, Lakisha! 🙂 So glad it was a hit! Thanks for your review.

        Reply
    45. Emily says

      December 20, 2021 at 9:25 PM

      5 stars
      Made it for a bridal shower. Received raving reviews. Actually had two pans going to speed up the process. I don’t have a meat thermometer, my preference would be to fully cook chicken before throwing into sauce so I can see the color of the chicken on the inside. I used chicken tenders (remove the vein with fork),

      Reply
      • Natasha says

        December 21, 2021 at 9:37 AM

        I'm so glad it was a hit! 🙂

        Reply
    46. Anna says

      December 10, 2021 at 5:51 PM

      5 stars
      Delicious! Easy and very little mess.

      Reply
      • Natasha says

        December 10, 2021 at 7:35 PM

        🙂

        Reply
    47. Gabby Vasquez says

      December 5, 2021 at 4:50 PM

      Do you have to dredge the chicken or could we just grill it up?

      Reply
      • Natasha says

        December 5, 2021 at 5:57 PM

        Sure, you could do that.

        Reply
    48. Tammy S says

      December 3, 2021 at 11:17 PM

      5 stars
      Made tonight along with garlic mashed potatoes and sautéed green beans and it was a success. No modifications needed since the recipe was delicious on its own. Thanks for sharing.

      Reply
      • Natasha says

        December 4, 2021 at 10:27 AM

        Wonderful!! 🙂 You're very welcome, Tammy!

        Reply
        • Tammy S says

          December 5, 2021 at 7:50 PM

          We ate the leftovers tonight and it reheated great on the stove. The sauce had even more flavor!

          Reply
          • Natasha says

            December 5, 2021 at 8:03 PM

            Excellent!

            Reply
    49. Gail Adams says

      December 1, 2021 at 2:16 AM

      5 stars
      Just made this recipe tonight loved by all…. Definitely will be a regular 💗

      Reply
      • Natasha says

        December 1, 2021 at 10:04 AM

        Fantastic!!

        Reply
    50. MN mama says

      November 29, 2021 at 3:58 PM

      5 stars
      Yum yum yum!! One of our favorites. We added some pappardelle noodles (if you haven’t tried them I highly recommend!) and mushroom. Also made ours with chicken thighs. The Herbs De Provence is what makes this dish. Thank you for the recipe!

      Reply
      • Natasha says

        November 29, 2021 at 9:07 PM

        You're very welcome!! 🙂

        Reply
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    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'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!  Read more...

    FREE 10 Easy Chicken Recipes E-book

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