Chicken Vino Bianco
Infused with the elegance of a classic Italian dish, Chicken Vino Bianco is a flavorful one-skillet recipe that combines tender, golden-seared chicken breasts with a luscious white wine and lemon butter sauce. This dish is elevated with fragrant garlic, fresh parsley, and thyme, creating a delicate balance of savory and tangy flavors. Perfect for a weeknight dinner or a special occasion, this recipe is quick to prepare in just 45 minutes and pairs beautifully with pasta, creamy mashed potatoes, or crusty bread to soak up every drop of the rich, velvety sauce. Bring restaurant-quality Italian cooking to your table with this irresistible Chicken Vino Bianco recipe.
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Recipe Information
Ingredients
- 4 pieces chicken breasts, boneless and skinless
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 0.75 cups dry white wine
- 0.75 cups chicken broth
- 1 piece lemon, juiced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dredge the chicken in the flour, shaking off any excess.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and begins to foam.
Add the chicken breasts to the skillet and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to deglaze it, releasing any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth and lemon juice to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, spooning some of the sauce over them. Cover the skillet with a lid and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Sprinkle the chopped parsley and thyme over the chicken and sauce. Stir gently to incorporate the herbs.
Serve the Chicken Vino Bianco hot, spooning plenty of the sauce over each serving. Pair with pasta, rice, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3312 mg | 144% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.8 g | ||
| Protein | 225.9 g | 452% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 170 mg | 13% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2296 mg | 49% | |
*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.
