Chicken with White Wine Fresh Herb Sauce
Elevate your dinner table with this elegant Chicken with White Wine Fresh Herb Sauce, a dish that combines tender, golden-seared chicken breasts with a rich, velvety sauce bursting with flavors of dry white wine, garlic, and fresh garden herbs like rosemary, thyme, and parsley. Finished with a touch of cream and brightened by a hint of lemon juice, this recipe is the perfect blend of sophistication and comfort. Ready in just 45 minutes, it’s an excellent choice for a weeknight upgrade or a special occasion. Serve this restaurant-quality meal with roasted vegetables, mashed potatoes, or a slice of crusty bread to soak up every drop of the luscious, aromatic sauce. Perfectly balanced and irresistibly flavorful, this chicken recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 0.25 cup heavy cream
- 1 tablespoon lemon juice
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dredge the seasoned chicken breasts in all-purpose flour, shaking off any excess flour.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of butter and minced garlic. Sauté for 1 minute, stirring frequently, until fragrant.
Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom of the pan. Let the wine cook for 2-3 minutes to reduce slightly.
Add the chicken broth, rosemary, thyme, and parsley to the skillet. Stir to combine and cook for an additional 3-4 minutes to let the flavors meld.
Reduce the heat to low and stir in the heavy cream. Simmer for 2 minutes, then add the lemon juice and stir to incorporate.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Allow the chicken to warm through for 3-4 minutes.
Serve the chicken hot, topped with the white wine herb sauce. Pair with roasted vegetables, mashed potatoes, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 2989 mg | 130% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.8 g | ||
| Protein | 225.5 g | 451% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2170 mg | 46% | |
*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.
