Wine Baked Chicken Breasts
Elevate your dinner table with this irresistible recipe for Wine Baked Chicken Breasts, a flavor-packed dish that’s both easy to prepare and perfect for a special occasion. Tender, golden-seared chicken is bathed in a luxurious sauce made from dry white wine, savory chicken broth, and a fragrant blend of fresh rosemary and thyme. Enhanced with garlic, lemon juice, and a buttery finish, the sauce comes together beautifully in an oven-safe skillet, creating a rich and aromatic base. The baking process ensures every bite is juicy and infused with the essence of the wine and herbs. Ready in just under an hour, this dish pairs effortlessly with roasted vegetables or creamy mashed potatoes for a restaurant-quality meal at home. Whether entertaining guests or treating yourself, Wine Baked Chicken Breasts is bound to impress with its elegant flavors and comforting appeal!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup dry white wine
- 1 cup chicken broth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 pieces garlic cloves, minced
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons lemon juice
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon flour (optional, for thickening)
Instructions
Preheat your oven to 375°F (190°C).
Season both sides of the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
In an oven-safe skillet or large pan, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken breasts for about 2-3 minutes on each side until golden brown. Remove them from the pan and set aside.
Lower the heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
Deglaze the pan by slowly pouring in the white wine, scraping the browned bits from the bottom of the pan with a wooden spoon.
Add the chicken broth, lemon juice, fresh thyme, and rosemary sprigs to the skillet. Stir to combine.
Optional: To slightly thicken the sauce, whisk in 1 tablespoon of flour until smooth.
Return the chicken breasts to the skillet, spooning some of the sauce over each piece.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken's internal temperature reaches 165°F (74°C).
Carefully remove the skillet from the oven. Let the chicken rest for 5 minutes before serving.
Serve the wine baked chicken breasts with the sauce spooned over the top. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 4631 mg | 201% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.6 g | ||
| Protein | 221.5 g | 443% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 172 mg | 13% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2285 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.
