Quick Chicken and Wine
Elevate your weeknight dinners with this Quick Chicken and Wine recipe—a flavorful, one-skillet dish that combines tender, golden-brown chicken breasts with a luscious white wine and garlic sauce. Perfect for busy cooks, this recipe comes together in just 30 minutes, blending simple pantry staples like dry white wine, chicken broth, and fresh lemon juice to create an elegant yet fuss-free meal. The sauce is beautifully thickened with a touch of flour and finished with a sprinkle of fresh parsley for a vibrant touch. Pair it with mashed potatoes, fluffy rice, or a crusty loaf of bread to savor every drop of the savory, aromatic sauce. Whether it’s a casual family dinner or a quick date-night dish, this versatile recipe will impress every time!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by patting the chicken breasts dry with paper towels. Season both sides with salt and pepper.
Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter to the pan.
Once the butter is melted, place the chicken breasts in the skillet. Sear them for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour into the skillet and stir well to combine. Cook for about 1 minute to remove the raw flour taste.
Slowly pour the white wine into the skillet, stirring constantly to deglaze the pan and release browned bits from the bottom.
Add the chicken broth and lemon juice, and bring the mixture to a simmer. Let it cook for 2-3 minutes to thicken slightly.
Return the chicken breasts and any accumulated juices to the skillet. Spoon the sauce over the chicken.
Cover the skillet and let the chicken simmer in the sauce for 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Garnish the chicken with freshly chopped parsley before serving. Serve warm with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3452 mg | 150% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.6 g | ||
| Protein | 222.0 g | 444% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2324 mg | 49% | |
*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.
