Easy Chicken in Wine Sauce
Elevate your weeknight dinner with this elegant yet effortless recipe for Easy Chicken in Wine Sauce. Succulent, golden-seared chicken breasts simmer in a luxurious, creamy white wine sauce infused with the delicate flavors of shallots and garlic. Perfectly balanced with a splash of chicken broth and a touch of heavy cream, this dish is as comforting as it is sophisticated. With just 10 minutes of prep and simple pantry staples, this one-skillet wonder is a breeze to whip up, making it ideal for busy nights or last-minute entertaining. Garnished with fresh parsley and best served over mashed potatoes, fluffy rice, or roasted vegetables, it’s a restaurant-quality meal you'll savor in every bite.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots (finely chopped)
- 2 cloves Garlic cloves (minced)
- 1 cups Dry white wine
- 0.5 cups Chicken broth
- 0.25 cups Heavy cream
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken breasts with salt and ground black pepper on both sides.
Dredge the chicken breasts in flour, shaking off the excess.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat until the butter is melted.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the chopped shallots and cook for 2-3 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
Pour in the dry white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate the browned bits. Bring the mixture to a simmer.
Add the chicken broth and heavy cream to the skillet, stirring to combine. Simmer for 2-3 minutes to thicken the sauce slightly.
Return the chicken breasts to the skillet and spoon the sauce over them. Reduce the heat to low, cover the skillet, and let the chicken simmer in the sauce for 8-10 minutes, or until cooked through (internal temperature should reach 165°F or 74°C).
Remove the skillet from the heat. Taste and adjust the seasoning with additional salt and pepper, if necessary.
Garnish the chicken with chopped fresh parsley just before serving. Serve warm with your choice of sides, such as mashed potatoes, rice, or roasted vegetables.
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 3192 mg | 139% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.1 g | ||
| Protein | 224.8 g | 450% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 137 mg | 11% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2199 mg | 47% | |
*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.
