Chicken in White Wine Sauce Recipe

Learn how to make the best chicken in white wine sauce with this simple, one-pan recipe! Perfectly seared chicken breasts are simmered in a rich, creamy sauce made with dry white wine, garlic, Parmesan cheese, and fresh lemon juice. This restaurant-quality dish is easy to prepare at home and pairs beautifully with mashed potatoes, pasta, or roasted vegetables. Whether you’re looking for a quick weeknight dinner or an impressive meal for guests, this chicken recipe delivers unbeatable flavor and versatility. Customize it with tips, variations, and substitutions to make it your own!

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts
• 2 teaspoons Italian seasoning
• Salt and pepper, to taste
• ¼ cup all-purpose flour
• 2 tablespoons olive oil

For the Sauce:

• 1 cup dry white wine (see notes)
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 cup chicken broth
• 2 tablespoons cornstarch + 2 tablespoons cold water (optional, for thickening)
• ¼ cup heavy cream
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons fresh lemon juice (see notes)
• Fresh parsley, for garnish

Sauce Seasonings:

• 1 teaspoon dried parsley
• 1 teaspoon mustard powder
• ½ teaspoon dried oregano
• ½ teaspoon dried basil

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Instructions

1. Prepare the Chicken:
   • Slice the chicken breasts in half lengthwise to create 2–3 thinner pieces. Place the chicken in a freezer bag or between sheets of plastic wrap and pound to ½ inch thickness using a meat mallet. Pat the chicken completely dry.
   • Season both sides of the chicken with Italian seasoning, salt, and pepper. Dredge each piece in flour, shaking off the excess.
2. Cook the Chicken:
   • Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4–5 minutes per side, until golden brown and cooked through. Remove the chicken and set it aside, leaving any browned bits in the pan for flavor.
3. Deglaze the Pan:
   • Turn off the heat and pour in the wine. Set the heat to medium and use a silicone spatula to scrape the bottom of the skillet, incorporating the flavorful browned bits into the sauce. Allow the wine to reduce by half, about 10 minutes.
4. Make the Sauce:
   • Add the butter and garlic to the pan, cooking for 1 minute. Stir in Worcestershire sauce, chicken broth, and the sauce seasonings. Bring the mixture to a boil.
   • If you prefer a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Gradually stir the mixture into the boiling sauce and let it thicken.
5. Finish the Sauce:
   • Reduce the heat to low and slowly stir in the heavy cream. Once combined, mix in the Parmesan cheese until melted.
6. Combine and Serve:
   • Return the chicken to the skillet and spoon the sauce over each piece. Partially cover the skillet and let it simmer for 5 minutes. Remove from heat and stir in the fresh lemon juice. Garnish with parsley and serve warm.

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Why You’ll Love This Recipe

This Chicken in White Wine Sauce is the perfect combination of tender, seared chicken and a rich, creamy sauce infused with garlic, Parmesan, and herbs. The sauce has a beautifully balanced flavor profile, with tangy white wine and fresh lemon juice adding brightness. It’s a restaurant-quality dish that’s surprisingly easy to make at home, making it ideal for both weeknight dinners and special occasions.

Tips

• Pounding the Chicken: Ensures even cooking and tender, juicy results.
• Wine Selection: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor.
• Sauce Consistency: Adjust thickness by using the cornstarch slurry or simmering longer to reduce naturally.
• Cheese: Freshly grated Parmesan melts better and enhances the sauce’s creaminess.

Variations and Substitutions

• Wine Substitute: Replace wine with chicken broth for an alcohol-free version.
• Dairy-Free: Use coconut milk or a dairy-free cream alternative in place of heavy cream.
• Add Vegetables: Sauté mushrooms, spinach, or sun-dried tomatoes with the garlic for added texture and flavor.
• Protein Options: Swap chicken breasts for chicken thighs or even pork chops.

FAQs

Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce separately. Reheat them together gently on the stovetop before serving.

What if I don’t have a meat mallet?
Use a rolling pin or the bottom of a heavy pan to pound the chicken to an even thickness.

How long does the sauce take to thicken?
If using cornstarch, it will thicken within a minute or two of boiling. Without cornstarch, simmering the sauce for 10–15 minutes will naturally thicken it.

Serving Suggestions

Serve Chicken in White Wine Sauce over mashed potatoes, rice, or pasta to soak up the delicious sauce. Pair it with roasted green beans, steamed asparagus, or a fresh garden salad for a complete meal. For a crusty bread lover, a slice of artisan bread is perfect for dipping into the sauce.

Suggestions

• Make this dish for date nights or dinner parties to impress your guests with minimal effort.
• Double the sauce recipe if serving with pasta, as the noodles will absorb some of the liquid.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.