Chicken with White Wine Sauce
Elevate your weeknight dinner with this elegant Chicken with White Wine Sauce—a restaurant-quality meal made effortlessly at home. Tender, golden-brown chicken breasts are pan-seared to perfection, then smothered in a silky, aromatic sauce made with dry white wine, garlic, and a touch of cream. A splash of lemon juice adds brightness, while fresh parsley gives the dish a vibrant finish. Ready in just 40 minutes, this recipe is perfect for a special occasion or a cozy family dinner, pairing wonderfully with roasted vegetables, creamy mashed potatoes, or crusty bread to soak up every drop of the luscious sauce. Indulge in the ultimate comfort food with this easy-to-follow, flavorful chicken dish!
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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 unsalted butter
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Dredge the chicken breasts lightly in the all-purpose flour, shaking off any excess.
Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of butter.
Once the butter has melted and the skillet is hot, add the chicken breasts. Cook for 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
Pour the white wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes until slightly reduced.
Add the chicken broth and bring to a gentle boil. Let the mixture simmer for about 5 minutes to reduce slightly.
Stir in the heavy cream and cook for another 2-3 minutes, stirring continuously to create a smooth sauce.
Return the chicken breasts to the skillet and spoon the sauce over them. Let them simmer in the sauce for an additional 5 minutes.
Finish the dish by adding the lemon juice and sprinkling the chopped parsley over the chicken and sauce.
Serve immediately with your choice of sides, such as roasted vegetables, mashed potatoes, or a crusty baguette.
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3493 mg | 152% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.4 g | ||
| Protein | 226.7 g | 453% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2371 mg | 50% | |
*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.
