New Orleans Wine Sauced Chicken

Nutriscore Rating: 72/100

Transform your dinner table into a flavorful feast with this New Orleans Wine Sauced Chicken recipe, a vibrant homage to Creole cooking. Tender, golden-seared chicken breasts are simmered in a luxurious sauce made from dry white wine, creamy chicken broth, and a touch of heavy cream, all enhanced by the bold kick of Creole seasoning. Sautéed onions, green bell peppers, and garlic provide a foundation of aromatic depth, while fresh parsley adds a bright finish. Perfectly paired with fluffy white rice or warm, crusty bread to soak up every drop of the rich sauce, this dish is an effortless way to bring a taste of New Orleans into your home. Ready in under an hour, it’s an ideal choice for a soulful, crowd-pleasing dinner.

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 4 pieces boneless, skinless chicken breasts
• 0.5 cups all-purpose flour
• 1 teaspoons paprika
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 medium green bell pepper, finely diced
• 3 cloves garlic cloves, minced
• 1 cups dry white wine (such as Sauvignon Blanc)
• 1 cups chicken broth
• 0.25 cups heavy cream
• 1 teaspoons Creole seasoning
• 2 tablespoons fresh parsley, chopped
• 4 servings cooked white rice or crusty bread (for serving)

📝 Instructions

14 steps

1. Season the chicken breasts on both sides with a pinch of salt and pepper.

2. In a shallow dish, combine the flour, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

3. Dredge the chicken breasts in the seasoned flour mixture, shaking off any excess.

4. In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.

5. Add the chicken breasts to the skillet and sear for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.

6. Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.

7. Add the chopped onion and green bell pepper to the skillet. Sauté for 5 minutes or until softened.

8. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

9. Deglaze the skillet by pouring in the white wine, scraping the browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.

10. Add the chicken broth, heavy cream, and Creole seasoning to the skillet. Stir to combine.

11. Return the seared chicken breasts to the skillet. Reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened.

12. Taste the sauce and adjust seasoning with additional salt or Creole seasoning, if needed.

13. Sprinkle fresh parsley over the chicken before serving.

14. Serve hot over a bed of white rice or alongside crusty bread to soak up the sauce.

Nutrition Facts

1 serving (2060.9g)

Calories		2959
% Daily Value*
Total Fat		111.7 g	143%
	Saturated Fat	44.9 g	224%
	Polyunsaturated Fat	2.7 g
Cholesterol		745 mg	248%
Sodium		4051 mg	176%
Total Carbohydrate		189.5 g	69%
	Dietary Fiber	9.9 g	35%
	Total Sugars	12.1 g
Protein		240.4 g	481%
Vitamin D		0.2 mcg	1%
Calcium		252 mg	19%
Iron		13.3 mg	74%
Potassium		2977 mg	63%

*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.

Source of Calories

Fat: 1005 cal (36.9%%)

Protein: 961 cal (35.3%%)

Carbs: 758 cal (27.8%%)