Chicken in White Wine Sauce
Tender chicken breasts simmered in a rich and creamy white wine sauce, perfect for a comforting weeknight dinner or elegant meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon dried thyme
- 0.25 cup chopped fresh parsley
- 1 tablespoon lemon juice (optional)
Instructions
Preparation Steps
- Season the chicken breasts on both sides with salt and pepper.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for 1 minute until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 3-4 minutes to reduce slightly.
- Add the chicken broth, heavy cream, and thyme. Stir to combine and bring to a gentle simmer.
- Return the chicken to the skillet, spooning sauce over the top. Simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Stir in lemon juice (if using) and chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with additional parsley if desired.
Notes
For best results, use a dry white wine you would enjoy drinking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.