If you crave a dish that feels like a warm hug on a plate, let me introduce you to this Creamy Chicken in White Wine Sauce Recipe. It’s the perfect marriage of tender chicken breast cutlets enveloped in a luscious, velvety sauce that combines the subtle tang of dry white wine with fragrant herbs and rich cream. Trust me, each bite is a melody of comforting flavors swirling together, making this recipe a beloved favorite that’s surprisingly easy to pull off any night of the week.
Ingredients You’ll Need
These ingredients are simple yet essential, each one playing a vital role in building the taste, texture, and inviting color of the dish. From the juicy chicken breasts to the fragrant Herbs de Provence, every component contributes to making this meal unforgettable.
- Chicken breasts: Use large, fresh chicken breasts, halved for quick and even cooking.
- Salt & pepper: To season and enhance the natural flavors of the chicken.
- Garlic powder: Adds a subtle depth and warmth without overpowering.
- Flour: For dredging, creating a light crust that helps thicken the sauce.
- Olive oil: Provides a fruity, smooth base for sautéing the chicken.
- Butter: Divided use in the recipe adds silkiness and richness to the sauce.
- Dry white wine: The star ingredient for that distinctive tangy acidity and flavor lift.
- Chicken broth: Boosts savory notes and keeps the sauce flavorful without heaviness.
- Herbs de Provence: A fragrant blend that infuses the sauce with subtle herbal complexity.
- Heavy cream: Creates the signature creamy texture that makes the sauce irresistible.
- Fresh parsley: Optional, for a pop of color and fresh herbal brightness when serving.
How to Make Creamy Chicken in White Wine Sauce Recipe
Step 1: Prepare the Chicken Cutlets
Start by slicing your chicken breasts in half lengthwise; this gives you thinner cutlets that cook quickly and stay tender. Lightly season both sides with salt, pepper, and garlic powder. Then, dredge each piece in flour to ensure a delicate crust forms during cooking, which will later help thicken your creamy sauce beautifully.
Step 2: Sear the Chicken
Heat olive oil and one tablespoon of butter in a skillet over medium-high heat. Once hot, add the chicken cutlets and sauté for about 4 to 5 minutes on each side until they develop a gorgeous golden-brown crust. Don’t worry if they’re not cooked through yet; the final cooking will happen in the sauce.
Step 3: Deglaze the Pan with White Wine
Pour the dry white wine and chicken broth into the skillet, letting the mixture bubble for about a minute. This helps loosen all those tasty browned bits stuck to the pan, infusing your sauce with deep flavor and complexity. Give it a good stir to capture every bit of goodness.
Step 4: Add Butter and Herbs for Flavor
Next, stir in the remaining butter and sprinkle the Herbs de Provence into the pan. Allow the sauce to simmer gently for two minutes, giving those lovely herbal aromas time to mingle with the delicate wine and broth base.
Step 5: Finish with Cream and Cook Through
It’s time to bring everything together—add the heavy cream along with the seared chicken back into the skillet. Lower the heat to medium and let it cook for about 5 minutes, allowing the chicken to finish cooking and the sauce to thicken into a dreamy, luscious coating. Taste and adjust seasoning with extra salt and pepper if needed, and sprinkle chopped fresh parsley on top to brighten the dish visually and flavor-wise.
How to Serve Creamy Chicken in White Wine Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a lovely pop of green and freshness that perfectly balances the rich sauce. For a bit of extra zing, a few thin slices of lemon zest can brighten the dish even more. These small touches elevate the experience, making every forkful feel special.
Side Dishes
This creamy chicken pairs beautifully with a range of comforting sides. Try it with buttery mashed potatoes or creamy polenta to soak up the sauce. Alternatively, fluffy couscous or a simple wild rice pilaf adds texture contrast, while steamed green beans or roasted asparagus offer a fresh, crisp complement.
Creative Ways to Present
For a dinner party or a casual weekend meal, plate the chicken cutlets atop a bed of your chosen starch, spooning generous amounts of the white wine cream sauce over and around. Garnish with a sprig of parsley or thyme for elegance. If you want to impress, serve it family-style with crusty bread on the side for dipping—pure comfort!
Make Ahead and Storage
Storing Leftovers
Store any leftover creamy chicken in an airtight container in the fridge for up to three days. The sauce tends to thicken after chilling, so you may want to loosen it with a splash of milk or broth when reheating.
Freezing
You can freeze this dish, but keep in mind that the cream sauce might separate slightly after thawing. To freeze, place cooled chicken and sauce in a freezer-safe container and use within two months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent the sauce from breaking. Adding a touch of cream or broth will help restore that smooth, luscious texture we love.
FAQs
Can I use a different type of wine?
Absolutely! A dry white wine like Sauvignon Blanc or Pinot Grigio works best for this recipe, offering crisp acidity without overpowering the dish. Avoid sweet wines, which can alter the flavor balance.
What can I substitute for Herbs de Provence?
If you don’t have Herbs de Provence on hand, Italian seasoning or a simple mix of dried thyme, rosemary, and oregano can provide a similar flavor profile that complements the creamy sauce beautifully.
Is this recipe suitable for weeknight dinners?
Definitely. With just about 30 minutes total prep and cooking time, this Creamy Chicken in White Wine Sauce Recipe is a fantastic option for a quick yet impressive dinner that feels special without the fuss.
Can I make this dish dairy-free?
You can try replacing the butter with olive oil and the heavy cream with a coconut cream or cashew cream alternative, though the flavor and texture will be a bit different. Use a wine and broth combo you enjoy to keep the sauce delicious.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly. Cooking in the sauce during the final step ensures juicy, tender chicken every time.
Final Thoughts
I can’t recommend this Creamy Chicken in White Wine Sauce Recipe enough for those days you want something elegant but effortless. The rich, silky sauce paired with tender chicken is pure comfort and guaranteed to impress your family or guests. Go ahead and give it a try—you might just find your new go-to dinner!
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Creamy Chicken in White Wine Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
Description
This Creamy Chicken in White Wine Sauce recipe offers a deliciously rich and comforting dish featuring tender chicken cutlets simmered in a luscious white wine and herb-infused cream sauce. Perfect for a quick yet elegant weeknight dinner or a special occasion, it combines simple ingredients to create a flavorful meal that pairs beautifully with rice, pasta, or crusty bread.
Ingredients
Chicken
- 2 large chicken breasts
- Salt & pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
Sauce
- 1/2 cup dry white wine
- 1/3 cup chicken broth
- 1 pinch Herbs de Provence (or Italian seasoning)
- 1/2 cup heavy/whipping cream
- Chopped fresh parsley, for serving (optional)
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season them evenly on both sides with salt, pepper, and garlic powder. Next, dredge each cutlet in flour until nicely coated.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat until hot. Add the chicken cutlets and cook for 4-5 minutes per side until golden brown, ensuring not to fully cook them through. Remove the chicken from the pan and set aside.
- Deglaze the pan: Pour the white wine and chicken broth into the skillet. Let the liquid bubble and simmer for about one minute while stirring to scrape up the browned bits from the bottom of the pan. This adds flavor to the sauce.
- Simmer the sauce: Add the remaining 2 tablespoons of butter and Herbs de Provence to the pan. Continue simmering for another 2 minutes to thicken and infuse the sauce with herbs.
- Combine chicken and cream: Stir in the heavy cream and nestle the partially cooked chicken back into the skillet. Reduce the heat to medium and cook for an additional 5 minutes or until the chicken is cooked through and the sauce has thickened to a creamy consistency.
- Finish and serve: Taste and adjust seasoning with additional salt and pepper as needed. Garnish with chopped fresh parsley if desired, and serve warm.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
- If preferred, substitute chicken broth with vegetable broth for a lighter option.
- Ensure chicken is cut evenly so it cooks uniformly.
- This sauce pairs wonderfully with pasta, mashed potatoes, or steamed vegetables.
- To make it gluten-free, use gluten-free flour or cornstarch for dredging.
