Creamy Chicken in White Wine Sauce

Creamy Chicken in White Wine Sauce Recipe (Easy One-Pan Dinner)

If you’re looking for a restaurant-quality dinner that feels fancy but is secretly easy, this Chicken in White Wine Sauce recipe is about to become a staple in your kitchen. Tender, pan-seared chicken simmered in a silky, garlicky white wine sauce is the kind of comfort food that works just as well for a cozy weeknight as it does for entertaining guests. The best part is that it all comes together in one pan, with simple ingredients you probably already have on hand.

Why You’ll Love This Chicken in White Wine Sauce

This recipe hits the sweet spot between elegant and effortless. The white wine adds depth and richness without overpowering the dish, while the cream creates a luxurious sauce that tastes like it took hours to make. It’s quick, versatile, and pairs beautifully with everything from mashed potatoes to pasta or crusty bread. Plus, it’s incredibly forgiving, making it perfect for both beginner and experienced home cooks.

Serving Size and Time Breakdown

• Serving Size: 4 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Kitchen Equipment Required

• Large skillet or sauté pan
• Tongs or spatula
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or silicone spatula

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup heavy cream
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh parsley, chopped (optional, for garnish)
• 1 tablespoon lemon juice (optional, for brightness)

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How to Make Chicken in White Wine Sauce

1. Season the chicken breasts generously on both sides with salt and black pepper.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Add the chicken and sear for 4 to 5 minutes per side until golden brown. Remove the chicken from the pan and set aside.
4. Reduce heat to medium and add minced garlic to the same pan. Sauté for about 30 seconds until fragrant, being careful not to burn it.
5. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 3 to 4 minutes to reduce slightly.
6. Stir in the chicken broth, heavy cream, and Italian seasoning. Bring the sauce to a gentle simmer.
7. Return the chicken to the pan and simmer for 10 to 12 minutes, or until the chicken is fully cooked and the sauce has thickened.
8. Finish with lemon juice if using, then garnish with fresh parsley before serving.

Tips for the Best Results

Use a dry white wine you would actually drink. Cooking wine tends to be overly salty and can affect the flavor. Pound thicker chicken breasts slightly so they cook evenly and stay juicy. Let the sauce simmer gently rather than boiling, which helps keep it creamy and smooth. If the sauce thickens too much, add a splash of chicken broth to loosen it.

Common Mistakes to Avoid

Avoid overcrowding the pan when searing the chicken, as this prevents proper browning. Do not rush the wine reduction step; allowing the alcohol to cook off is key to a balanced flavor. Skipping seasoning at each stage can result in a bland dish, so taste as you go. Overcooking the chicken will make it dry, so keep an eye on the simmer time.

Variations and Substitutions

For a lighter version, substitute half-and-half for heavy cream. Add mushrooms or spinach to the sauce for extra texture and nutrients. Swap chicken breasts for chicken thighs if you prefer a richer, juicier cut. If you don’t cook with wine, you can replace it with additional chicken broth and a splash of apple cider vinegar for acidity.

How to Store and Meal Prep

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a little broth or cream to refresh the sauce. This dish can be meal-prepped by cooking the chicken and sauce ahead of time and storing it separately from sides like pasta or rice.

Serving and Presentation Ideas

Serve this chicken over creamy mashed potatoes, buttered noodles, or fluffy rice to soak up the sauce. Pair it with roasted vegetables or a crisp green salad for balance. For a dinner-party touch, garnish with fresh parsley and serve with warm crusty bread on the side.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, chicken thighs work very well and stay extra moist. Adjust cooking time slightly as needed.

What kind of white wine is best?
Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay work best for this recipe.

Can I make this dairy-free?
You can substitute full-fat coconut milk for the cream, though the flavor will be slightly different.

Will the alcohol cook off?
Most of the alcohol evaporates during simmering, leaving behind the flavor without the harshness.

Related Post: Creamy Garlic Chicken

Conclusion

This Chicken in White Wine Sauce recipe proves that you don’t need complicated steps or fancy ingredients to create an impressive meal. It’s creamy, flavorful, and endlessly adaptable, making it perfect for both busy weeknights and special occasions. Once you try it, you’ll find yourself coming back to this one-pan classic again and again.