Okay, friend, let me tell you about my go-to “impress-the-guests-but-actually-super-easy” What is a white wine chicken dish? When was the last time you tried to make beef bourguignon and it took a whole day? This is the weeknight-friendly cousin – all the fancy feels, none of the fuss. Is this chicken a melt-in-your-mouth dish? What kind of dish makes you feel like you should be playing some soft jazz in the kitchen? What is the best part? It takes less than an hour to make. What is a comforting meal with an elegant twist?
Thank you for reading this post, don't forget to subscribe!
What is chicken in white wine sauce?
What is chicken in white wine sauce? Think of it as tender chicken breasts simmered in a luscious, creamy sauce made with – you guessed it What is white wine? Is it overwhelmingly boozy? Don’t worry. The wine adds this subtle depth of flavor that’s just.. *chef’s kiss*. What is essentially a one-pan wonder where the chicken soaks up all those amazing flavors, resulting in an amazing flavor. What is a dish that’s both comforting and refined? Is it like a warm hug on the plate, but with fancy hat on? What is the origin of French cuisine? Even if you’re a beginner, you can nail this.
Why you’ll love this recipe?
Okay, let me count the ways I adore this recipe. First, the *flavor*. It’s a beautiful balance of savory chicken, rich cream, and that subtle tang from the white wine. It’s not bland, I promise! It’s the kind of dish that makes you want to lick the plate clean (don’t worry, I won’t judge if you do). And it’s just so incredibly easy. Seriously, if you can chop an onion and brown some chicken, you can make this. No fancy techniques required! Plus, it’s pretty darn cost-effective. Chicken breasts are generally affordable, and the other ingredients are pantry staples for me. What I love most about this Chicken in White Wine Sauce is its versatility. You can serve it over pasta, rice, mashed potatoes, or even just with a hunk of crusty bread. It’s also amazing with a side of roasted veggies. Basically, you can tailor it to whatever you have on hand. It’s a lifesaver on busy weeknights when you want something that feels special but doesn’t take all day. It reminds me a little of Chicken Alfredo, but this version has a brighter, more complex flavor thanks to the wine and herbs. Trust me, it’s a winner!
How do I make chicken in white wine sauce?
Quick Overview
Making this amazing Chicken in White Wine Sauce is really a breeze! You start by browning the chicken to get a nice sear. Then, you sauté some aromatics, deglaze the pan with white wine, add cream and herbs, and let it all simmer together until the chicken is cooked through and the sauce has thickened. It’s a pretty hands-off process, and the result is a restaurant-quality meal that you can whip up in your own kitchen. The best part is that everything cooks in one pan, so cleanup is a cinch! Seriously, this is my go-to recipe when I want something delicious but don’t want to spend hours in the kitchen. Plus, there’s something so satisfying about creating such a flavorful dish with minimal effort.
Ingredients
For the chicken:
* 4 boneless, skinless chicken breasts: I prefer using organic, but any kind will work. Just make sure they’re roughly the same size so they cook evenly. Is it safe to cook a chicken breast to 1/2-inch thickness?
* 2 tablespoons olive oil: Adds flavor and helps the chicken brown nicely. What are some substitutes for avocado oil for a richer flavor?
* 1 teaspoon salt: Seasoning is key! Don’t skimp on salt.
* 1/2 teaspoon black pepper: Freshly ground is always best for maximum flavor.
* 1 tablespoon butter: Adds flavor to sauce.
For the Sauce:
* 1 medium onion, chopped: Adds a savory base to the sauce. Yellow or white onions work best.
* 2 cloves garlic, minced: Garlic is a must! It adds so much flavor.
What is the best white wine to drink: Sauvignon Blanc, Pinot Grigio, or Chardonnay? What is the best wine to drink?
* 1 cup chicken broth: Low-sodium is preferred so you can control the saltiness of the sauce.
What makes this sauce creamy and decadent? Is it a good idea to substitute half-and-half for lighter versions?
* 2 tablespoons chopped fresh parsley: Adds freshness and color. If you don’t have fresh parsley on hand, you can substitute it with fresh sage.
* 1 teaspoon dried thyme: Adds a subtle earthy flavor. If you have fresh thyme, just double the amount.
* 1/4 teaspoon red pepper flakes (optional): For a touch of heat. I always add 1-2 pinches!
How do I follow step
Step 1: Prepare the Chicken
First, pat the chicken breasts dry with paper towels. This is crucial for getting a good sear. Do not be shy! Season with salt and pepper.
Step 2: Sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Add salt and pepper to taste. Once the oil is hot, add the chicken breasts in a single layer. Don’t overcrowd the pan, or they will not brown properly. How long do you cook a chicken breast? I always use a meat thermometer to be sure. Remove the chicken from the skillet and set aside.
Step 3: Sauté Aromatics
How do you melt butter in a large skillet over medium heat? Add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. How do I burn garlic?
Step 4: Deglaze the Pan
How do you remove browned bits from the bottom of a skillet? Where is all the flavor? Let the wine simmer for a few minutes, until it has reduced slightly. How do I cook off alcohol?
Step 5: Add Broth and Simmer
Pour in the chicken broth and bring to a simmer. Add the dried thyme and red pepper flakes (if using). Let the sauce simmer for about 5 minutes, until it has thickened slightly.
Step 6: Finish the Sauce
Stir in the heavy cream and chopped parsley. Reduce the heat to low and simmer for another 2-3 minutes, until the sauce is heated through and has a nice consistency. Is thickened to your liking? I usually add a pinch of salt and pepper at this point. Taste and adjust the seasoning as needed.
Step 7: Add Chicken Back In
Return chicken breasts to the skillet and spoon the sauce over them. Let them simmer in the sauce for a few minutes, until heated through.
Step 8: Serve and Enjoy!
Serve the Chicken in White Wine Sauce immediately over your choice of pasta, rice, mashed potatoes, or any other dish. What are some good side dishes to serve with crusty bread? Garnish with parsley if desired.
What should I serve it with?
This **Chicken in White Wine Sauce** is super versatile! For a quick weeknight meal, I often serve it over egg noodles or rice. The sauce soaks in and it’s just pure comfort food. If you’re feeling a little fancier, it’s amazing with creamy mashed potatoes or polenta. A simple green salad on the side adds a nice freshness. For a dinner party, I like to serve it with roasted asparagus or green beans. It’s also delicious with a side of garlic bread to soak up all that delicious sauce. And honestly, sometimes I just grab a spoon and eat it straight from the pan! Don’t judge me! This dish also pairs really well with a crisp white wine, like a Sauvignon Blanc or Pinot Grigio, which really complements the sauce. My family loves it with roasted garlic parmesan brussel sprouts, the combination of textures and flavors is divine.
How do you cook chicken in white wine sauce?
Okay, here are a few tricks I’ve learned over the years to make this dish even better. First, don’t skip the step of patting the chicken dry before searing. This is crucial for getting a nice golden-brown crust. If the chicken is wet, it will steam instead of sear. Trust me, it makes a huge difference! Also, be careful not to overcrowd the pan when searing the chicken. If you do, the chicken will steam instead of brown. It’s better to cook the chicken in batches if necessary. When deglazing the pan with white wine, make sure to scrape up all those browned bits from the bottom. That’s where all the flavor is! And don’t be afraid to experiment with different herbs and spices. I sometimes add a pinch of rosemary or a bay leaf to the sauce for extra depth of flavor. If you want a thicker sauce, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and add it to the sauce while it’s simmering. And finally, don’t overcook the chicken! It’s better to slightly undercook it and let it finish cooking in the sauce. This will ensure that it stays nice and tender. I once forgot the thyme and used a little bit of Italian seasoning instead and it was a happy accident, my kids loved it.
What are some Storing and Reheating Tips?
If you have any leftovers (which is rare in my house) then I’d like to share them. ), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium-low heat. Is it necessary to add a splash of water to chicken broth to prevent it from drying out? If you can reheat it in the microwave, it may not be as good. I don’t recommend freezing this dish, as the sauce can become grainy when thawed. If you freeze it, make sure to wrap it tightly to prevent freezer burn. Is it best to enjoy it fresh? The glaze should be applied when serving only, otherwise it gets gummy during storage and reheating.
What are some frequently asked questions?
Final Thoughts
So, there you have it – my super-easy and incredibly delicious Chicken in White Wine Sauce! It’s a dish that always impresses, but it’s so simple to make. Whether you’re cooking for a special occasion or just want a comforting weeknight meal, this recipe is sure to be a winner. And if you’re loving this kind of easy-but-elegant recipe, you should definitely check out my creamy lemon chicken pasta – it has a similar vibe but a totally different flavor profile. I really hope you give this **Chicken in White Wine Sauce** a try. I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know what you think. And if you make any fun variations, please share them – I’m always looking for new ideas!
How to Whip Up a Delectable Chicken in White Wine Sauce: 7 Steps
Ingredients
Main Ingredients
- 3 pieces boneless chicken breasts medium-sized
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter divided
- 5 cloves garlic minced
- 1.75 cups dry white wine such as Chardonnay or Sauvignon Blanc
- 1.75 cups chicken stock
- 1 tablespoon soy sauce adds depth of flavor
- 0.5 cup heavy cream
- 0.5 cup parmesan cheese freshly grated
- 3 tablespoons lemon juice freshly squeezed
- to taste salt
- to taste black pepper freshly ground
Instructions
Preparation Steps
- Slice each chicken breast horizontally into two pieces. Use a kitchen mallet to flatten to 0.5 inches thick.
- Season the chicken with salt and pepper. Heat olive oil in a pan and cook chicken for about 5 minutes on each side until browned.
- Remove chicken from the pan and set aside. In the same pan, add butter and garlic. Cook until fragrant.
- Pour in the white wine and let simmer until reduced by half. Scrape up brown bits from the bottom of the pan.
- Add chicken stock and soy sauce. Bring to a gentle simmer.
- Reduce heat to low, stir in heavy cream and parmesan cheese until melted and smooth.
- Return chicken to the pan; spoon sauce over chicken. Cover and simmer for 5 more minutes. Stir in lemon juice before serving.
