Chicken with White Wine Cream Sauce
Elevate your weeknight dinner with this indulgent Chicken with White Wine Cream Sauce, a dish that combines tender, golden-seared chicken breasts with a rich, velvety sauce infused with dry white wine, garlic, and Parmesan cheese. Ready in just 35 minutes, this elegant one-pan recipe strikes the perfect balance of comfort and sophistication, making it ideal for both busy nights and special occasions. The creamy sauce, enhanced with heavy cream and a hint of fresh parsley, envelops the chicken in a luxurious finish that pairs beautifully with pasta, rice, or roasted vegetables. Whether you're hosting a dinner party or treating yourself to a gourmet moment, this easy-to-follow recipe ensures a restaurant-quality meal in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 0.75 cup heavy cream
- 0.33 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts on a cutting board and season both sides with salt and black pepper.
Dredge each chicken breast in flour, ensuring they are evenly coated. Shake off any excess flour.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the chicken breasts for 4 to 5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside on a plate.
Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet, followed by the minced garlic. Sauté for about 30 seconds or until fragrant.
Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 to 3 minutes to reduce slightly.
Add the chicken broth and bring the mixture back to a simmer. Let it cook for another 2 to 3 minutes to enhance the flavor.
Lower the heat to medium-low. Stir in the heavy cream and grated Parmesan cheese, whisking until the cheese has melted and the sauce is smooth.
Return the chicken breasts to the skillet, spooning the sauce over the chicken. Let them simmer in the sauce for about 5 minutes to warm through.
Sprinkle fresh parsley on top before serving. Pair with rice, pasta, or a side of sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.7 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 597 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.
