Chicken and Herbs in a White Wine Sauce
Elevate your dinner table with this elegant yet approachable recipe for Chicken and Herbs in a White Wine Sauce. Perfectly seared, golden chicken breasts are simmered in a luxurious sauce of dry white wine, chicken broth, and a touch of heavy cream, creating a rich and velvety base infused with the fresh, aromatic flavors of thyme, rosemary, and parsley. A hint of garlic and a splash of lemon juice brighten the dish, making it irresistibly vibrant. This 45-minute recipe strikes the perfect balance between sophistication and simplicity, ideal for impressing guests or treating yourself to a comforting, restaurant-quality meal at home. Pair it with creamy mashed potatoes, fluffy rice, or roasted vegetables to complete this effortlessly gourmet experience!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves, minced
- 1 cup Dry white wine
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Fresh rosemary, chopped
- 1 tablespoon Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Season the chicken breasts on both sides with salt and black pepper. Dust with all-purpose flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 4-5 minutes on each side, or until golden brown. Remove chicken from skillet and set aside.
In the same skillet, lower the heat to medium and add the unsalted butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant, ensuring it doesn’t burn.
Pour the dry white wine into the skillet, scraping the bottom with a wooden spoon to deglaze and loosen any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth, heavy cream, chopped thyme, and chopped rosemary to the skillet. Stir well to combine and bring the mixture to a gentle simmer.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover the skillet with a lid and let the chicken cook for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Uncover the skillet and stir in the freshly chopped parsley and lemon juice. Simmer for another 2-3 minutes to blend the flavors.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Serve the chicken with the white wine sauce spooned over the top. This dish pairs beautifully with mashed potatoes, rice, or roasted vegetables.
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3489 mg | 152% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.2 g | ||
| Protein | 221.8 g | 444% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 149 mg | 11% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2275 mg | 48% | |
*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.
