As soon as the chicken hits the pan, your kitchen fills with a savory herb and buttery aroma, and the gentle sizzle of white wine hitting the hot pan makes it feel like a little dinner party is about to happen at home.
This is the kind of cozy weeknight dish you make when you want something impressive without the stress it sounds like it would be, and it pairs beautifully with crusty bread, rice, or roasted potatoes.
SaveI first made this on a rainy Tuesday when I needed comfort food that still felt fancy, and the tender chicken swimming in that glossy creamy sauce turned an ordinary evening into a tiny celebration.
Chicken In White Wine Sauce Recipe
Ingredients
Chicken and Aromatics
White Wine Sauce
Finish and Serve
Instructions
- Season and sear the chicken
Pat the chicken breasts dry with paper towels, then season both sides with salt, pepper, garlic powder, and paprika. Heat olive oil in a wide skillet over medium heat until shimmering. Add the chicken and cook for 5 to 7 minutes per side, until golden brown and cooked through, transferring to a plate to rest.
- Sauté the aromatics
In the same pan, add the chopped onion and cook over medium heat for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant, scraping up any browned bits from the bottom of the pan.
- Add the wine and reduce
Pour in the white wine, increase the heat to medium high, and simmer until reduced by about half, about 3 to 4 minutes. This concentrates the flavor and cooks off some of the alcohol.
- Whisk in flour and broth
Sprinkle the flour over the aromatics and whisk to coat for 1 minute. Gradually whisk in the chicken broth, making sure there are no lumps, and bring to a gentle simmer.
- Create the sauce
Stir in the heavy cream, thyme, and bay leaf, then reduce the heat to low. Let the sauce simmer gently for 5 to 7 minutes, stirring occasionally, until it thickens and becomes glossy.
- Finish the sauce
Return the cooked chicken and any resting juices to the skillet, nestling it into the sauce. Add the cubed butter one piece at a time, swirling the pan, until melted and incorporated for a rich, velvety texture.
- Adjust seasoning
Taste the sauce and add a pinch more salt or pepper if needed. If you prefer a thicker sauce, whisk in a little more flour or a cornstarch slurry and simmer for another minute.
- Plate and garnish
Spoon the saucy chicken over cooked rice, pasta, or roasted potatoes. Scatter with fresh parsley and serve immediately with lemon wedges for a bright finish.
- Store and reheat
Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.
- Prep and cook tips
For best results, use chicken breasts of similar thickness so they cook evenly, and let the pan stay hot between batches to develop a deep golden crust without steaming the chicken.
Substitutions and variations
- Use chicken thighs instead of breasts for extra juiciness and flavor.
- Substitute dry white wine with low sodium chicken broth plus a splash of lemon juice if you prefer not to use alcohol.
- Replace heavy cream with whole milk or half and half for a lighter sauce.
- Use gluten free flour or cornstarch slurry to make the recipe gluten free.
Chloe's tips
- Do not skip the wine reduction step, as it deepens the flavor and prevents the sauce from tasting too sharp or boozy.
- Keep the heat low when adding cream to avoid curdling, and stir frequently for a smooth finish.
- If you do not have fresh thyme, use 1/2 teaspoon dried but strip the leaves from the stems before adding them to the sauce.
How to store it
- Refrigerate in an airtight container for up to 3 days.
- Reheat slowly on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce.
Serving suggestions
Serve this elegant yet comforting chicken dish with your favorite sides for a satisfying weeknight dinner.
- rice, pasta, or roasted potatoes
- steamed green beans or asparagus
- a simple mixed green salad with lemon vinaigrette
Frequently asked questions
Can I make this gluten free?
Yes, swap the all-purpose flour for gluten free flour or a cornstarch slurry and use certified gluten free chicken broth.
What if I don’t have white wine?
Use low sodium chicken broth with a splash of lemon juice or apple cider vinegar to mimic the brightness and depth.
How do I keep the sauce smooth and avoid curdling?
Add the cream over low heat and stir constantly; avoid boiling the sauce once the cream is in.
Can I cook the chicken ahead and reheat?
Cook the chicken through, cool it quickly, and reheat gently in the sauce to refresh the flavors and keep it juicy.
Let's get cooking!
This comforting yet restaurant worthy Chicken in White Wine Sauce is easier than it sounds, and every bite feels like a little celebration on a plate.
