Seasoned Chicken in a Light Wine Sauce
Transform your dinner into a gourmet experience with this Seasoned Chicken in a Light Wine Sauce. Tender, golden-brown chicken breasts are perfectly seasoned with a flavorful blend of paprika, garlic powder, salt, and pepper before being cooked to juicy perfection. The dish is elevated with a silky sauce made from dry white wine, chicken broth, and a touch of fresh lemon juice, creating a bright and savory balance of flavors. A final flourish of minced garlic and fresh parsley enhances the aroma and presentation, making this meal as beautiful as it is delicious. Ready in just 40 minutes, this recipe is perfect for weeknight dinners or impressing guests with a restaurant-quality dish. Pair it with steamed vegetables, fluffy rice, or creamy mashed potatoes for a complete meal that’s sure to delight!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 chicken breasts (boneless, skinless)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 1 cup dry white wine (e.g., Sauvignon Blanc)
- 1 cup chicken broth
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice
Instructions
Place the chicken breasts on a cutting board. Pound them to an even thickness using a meat mallet or rolling pin, about ½ inch thick.
In a small bowl, mix together the salt, black pepper, paprika, and garlic powder. Sprinkle the seasoning blend evenly over both sides of the chicken breasts.
Lightly coat each chicken breast with flour, shaking off any excess. This will help create a nice crust and thicken the sauce.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.
In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
Slowly pour in the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth to the skillet and bring the mixture to a gentle simmer. Cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Stir in the fresh parsley and lemon juice. Return the chicken breasts to the skillet, spooning the sauce over them to coat. Let cook for another 2-3 minutes to reheat the chicken and infuse it with the sauce.
Serve the chicken hot, garnished with a sprinkle of parsley, alongside steamed vegetables, mashed potatoes, or rice. Enjoy your restaurant-worthy dish!
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 703 mg | 31% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.7 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 415 mg | 9% | |
*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.
