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!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
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 |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.7 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 570 mg | 12% | |
*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.
