Chicken in New Orleans Wine Sauce
Transform your dinner table into a feast of bold, Southern flavors with this irresistible Chicken in New Orleans Wine Sauce. This dish features tender, golden-browned chicken breasts coated in Cajun-seasoned flour, simmered in a rich, velvety sauce made with dry white wine, chicken broth, and a touch of cream. Aromatic Trinity vegetables—onion, bell pepper, and celery—along with garlic and thyme, lend a classic Creole flair to every bite. Perfectly balanced between hearty and indulgent, this one-pan recipe is as easy to make as it is impressive, with a total prep and cook time of just 45 minutes. Garnished with fresh parsley and served over fluffy white rice or with crusty French bread, it’s a flavorful, crowd-pleasing meal that’s ideal for both weeknight dinners and special occasions.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 2 tablespoons Cajun seasoning
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 1 medium Bell pepper, diced (red or green)
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 1 cup Dry white wine (e.g., Sauvignon Blanc)
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 servings Cooked white rice or French bread (for serving)
Instructions
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. Pat them dry with paper towels.
In a shallow dish, mix the flour with the Cajun seasoning.
Dredge each chicken breast in the seasoned flour, shaking off the excess. Set aside on a plate.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Cook the chicken breasts in the skillet for 4-5 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, heat the remaining 1 tablespoon of butter. Add the diced onion, bell pepper, and celery. Sauté for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spatula. Let it simmer for 2 minutes to reduce slightly.
Add the chicken broth, heavy cream, thyme, salt, and black pepper to the skillet. Stir well to combine.
Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld.
Taste the sauce and adjust the seasoning if needed.
Garnish with fresh parsley before serving.
Serve the chicken and sauce over cooked white rice or alongside French bread to soak up the delicious sauce.
Nutrition Facts
Calories |
3454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 6356 mg | 276% | |
| Total Carbohydrate | 245.2 g | 89% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 16.2 g | ||
| Protein | 246.7 g | 493% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 273 mg | 21% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3164 mg | 67% | |
*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.
