Chicken with Wine Herb Sauce
Elevate your dinner table with the elegant flavors of Chicken with Wine Herb Sauce—a comforting yet refined dish perfect for any occasion. Tender, golden-brown chicken breasts are smothered in a rich, velvety sauce made with dry white wine, fragrant fresh herbs like thyme and rosemary, and a touch of cream for luxurious depth. The citrusy brightness of lemon juice adds a balanced pop of flavor, while the garlic-infused base ties everything together. This one-skillet recipe is not only easy to prepare in under 45 minutes but also versatile enough to serve over creamy mashed potatoes, fluffy rice, or your favorite roasted vegetables. Whether you're hosting a dinner party or just treating yourself, this herbed chicken in wine sauce is destined to impress. Perfect for fans of gourmet, wine-infused recipes!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 0.25 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Season the chicken breasts on both sides with salt and black pepper. Lightly dredge the chicken in flour, shaking off any excess.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and starts to foam.
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.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant, being careful not to let it burn.
Deglaze the skillet by pouring in the white wine. Scrape up any browned bits from the bottom of the skillet with a wooden spoon as it comes to a simmer.
Add the chicken broth, chopped thyme, and rosemary to the skillet. Let the mixture simmer and reduce by half, about 5-7 minutes.
Stir in the heavy cream and lemon juice, and let the sauce simmer for another 2 minutes until slightly thickened.
Return the chicken breasts to the skillet, spooning the sauce over the top. Reduce the heat to low and let the chicken warm through for 5 minutes.
Garnish with freshly chopped parsley before serving. Serve the chicken with the wine herb sauce over rice, mashed potatoes, or roasted vegetables.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 3472 mg | 151% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.3 g | ||
| Protein | 223.6 g | 447% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2341 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.
