Chicken in White Wine Sauce
Elevate your dinner game with this decadent Chicken in White Wine Sauce, a dish that combines golden-seared chicken breasts with a rich, velvety sauce. Infused with garlic, shallots, and a splash of dry white wine, the sauce is further enriched with heavy cream, fresh thyme, and a hint of lemon juice for a perfectly balanced flavor. This easy-to-make recipe is ready in just 45 minutes and pairs beautifully with sides like buttery mashed potatoes, fluffy rice, or steamed vegetables. Whether you’re hosting a dinner party or treating yourself to a restaurant-quality meal at home, this skillet favorite is sure to impress. Dive into a comforting blend of creamy elegance and aromatic depth with every bite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 3 cloves Garlic (minced)
- 2 small Shallots (minced)
- 1 cup Dry white wine
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Lemon juice
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, stir in the minced garlic and shallots. Sauté for 2-3 minutes, or until fragrant and translucent.
Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth, bring the mixture to a gentle simmer, and return the chicken breasts to the skillet. Cover and cook for 10-12 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the chicken breasts from the skillet again and reduce the heat to low. Stir in the heavy cream, fresh thyme leaves, and lemon juice, cooking for 2-3 minutes until the sauce thickens slightly.
Return the chicken to the skillet, spoon the sauce over the top, and let it warm through for 1-2 minutes.
Garnish with fresh parsley and serve the chicken hot with your choice of sides, such as mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 768 mg | 33% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.8 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 604 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.
