Hearty Chicken with Wine Sauce
Indulge in the comforting flavors of this **Hearty Chicken with Wine Sauce**, a rich and satisfying dish perfect for weeknights or special occasions. Tender, pan-seared chicken breasts are simmered to perfection in a luxurious, creamy white wine sauce infused with garlic, onions, and fresh thyme. The sauce is elegantly balanced with chicken broth and a splash of heavy cream, creating a velvety finish that’s perfect for pairing with mashed potatoes, fluffy rice, or crusty bread. With just 15 minutes of prep time and a quick 35-minute cook, this dish is both simple and gourmet. Garnished with fresh parsley for a burst of color and flavor, it’s a restaurant-worthy meal you can enjoy at home.
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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
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
Instructions
Season the chicken breasts on both sides with salt and pepper.
Place the flour in a shallow dish and dredge each chicken breast lightly, shaking off any excess flour.
Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of butter.
Once the butter has melted, add the chicken breasts and sear for 3-4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the chopped onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for an additional 1 minute.
Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth and thyme, then return the chicken breasts to the skillet. Reduce the heat to low and cover the skillet with a lid.
Simmer the chicken for 15-20 minutes, or until fully cooked through and no longer pink in the center.
Remove the chicken breasts from the skillet and set aside. Stir the heavy cream into the sauce and simmer for 2-3 minutes, or until the sauce thickens slightly.
Taste and adjust seasoning with additional salt and pepper, if needed.
Return the chicken to the skillet to reheat briefly and spoon the sauce over the top.
Garnish with chopped parsley before serving. Serve warm with your choice of side, such as mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3774 mg | 164% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.9 g | ||
| Protein | 229.5 g | 459% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 204 mg | 16% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2620 mg | 56% | |
*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.
