Baked White Wine Chicken Breasts
This easy baked white wine chicken breasts recipe uses a simple technique, and there's no messy frying involved! It has a sumptuous garlic cream sauce with Italian herbs.
Servings: 4
Ingredients
- 2 pounds boneless skinless chicken breasts (buy 4 chicken breasts roughly 8 oz each)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt & pepper to taste
- 1/3 cup freshly grated parmesan cheese
- 1 tablespoon finely chopped fresh parsley
Sauce ingredients:
- 1 cup heavy/whipping cream see note
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- 3/4 tablespoon cornstarch
- 2 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400F and move the rack to the top third of the oven.
- Place the chicken breasts beside each other in a 9x13 baking dish. Sprinkle them with the garlic powder, Italian seasoning, and some salt & pepper.
- In a medium bowl, whisk the sauce ingredients together.
- Pour the sauce around the chicken.
- Bake, uncovered, for 30-35 minutes or until the chicken is cooked (165F). Keep in mind ovens vary as does the thickness of chicken breasts, so test early!
- Take it out of the oven. Give the sauce a stir and spoon it over the chicken. Sprinkle the parmesan and parsley on top. Let the chicken rest for 5 minutes prior to serving or cutting. Season with extra salt & pepper as needed.
Notes
- Chicken breasts vary in size, so you may need to adjust cooking time. An instant read thermometer is great for this recipe!
- Don't be tempted to swap the heavy cream for a lower fat alternative since it is likely to curdle, and the sauce will be thinner than intended. Use at least 33% fat whipping or heavy cream.
