Cheese and Wine Chicken
Indulge in the decadence of Cheese and Wine Chicken, a creamy, flavor-packed dish that feels like a restaurant-quality meal made right in your kitchen! This recipe combines tender, pan-seared chicken breasts with a luscious sauce infused with dry white wine, garlic, and rich chicken broth. Finished with a heavenly blend of Parmesan and mozzarella cheeses, the sauce is velvety smooth and perfect for pairing with mashed potatoes, rice, or crusty bread. Fresh parsley adds a bright, herbal finish to every bite. With only 15 minutes of prep time and a total cook time under an hour, this comforting yet elegant meal is ideal for dinner parties or a cozy weeknight treat. Perfectly balanced with savory notes and a hint of indulgence, this cheese and wine chicken recipe will become a new favorite in your repertoire.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 cup Dry white wine (e.g., Sauvignon Blanc or Chardonnay)
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh parsley, chopped
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the white wine, stirring and scraping any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth and heavy cream to the skillet, stirring well to combine. Bring the mixture to a gentle simmer.
Stir in the Parmesan cheese and mozzarella cheese, whisking continuously until the cheeses melt and the sauce is smooth.
Return the cooked chicken breasts to the skillet, spooning some of the sauce over each piece. Cover the skillet with a lid and let the dish simmer for 15-20 minutes, or until the chicken is fully cooked through (165°F internal temperature).
Sprinkle chopped parsley over the chicken and sauce before serving.
Serve hot with your choice of side dishes, such as mashed potatoes, rice, or a crusty baguette to soak up the sauce.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 4.2 g | 2% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 0.8 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 599 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
