Chicken in White Wine Sauce – Easy Creamy Chicken Recipe
Make this chicken in white wine sauce for an easy creamy chicken recipe that’s rich, flavorful, and perfect for weeknight dinners or special occasions!
Equipment
- Large skillet or Dutch oven
- Cutting board & knife
- Measuring cups & spoons
- Whisk or wooden spoon
Ingredients
- 4 chicken breasts or thighs
- 2 tbsp olive oil or butter
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 cup dry white wine (use one you’d drink)
- 1 cup chicken broth or cream
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tbsp parsley, chopped
- Salt & pepper, to taste
- Optional Add‑Ins: mushrooms, spinach, Dijon mustard
Instructions
- Season & Sear Chicken: Pat chicken dry, season with salt and pepper, and sear in olive oil until golden. Remove and set aside.
- Sauté Aromatics: Cook onion and garlic until fragrant.
- Deglaze with Wine: Pour in white wine, scraping up browned bits. Simmer 2–3 minutes.
- Add Cream/Broth & Herbs: Stir in cream or broth with thyme. Simmer gently until slightly thickened.
- Return Chicken: Add chicken back to skillet, cover, and cook until fully done (internal temp 165°F).
- Finish & Serve: Garnish with parsley. Serve with pasta, rice, or potatoes.
- Important Tip: Avoid boiling the sauce—gentle simmer preserves creaminess.
Notes
- Wine Choice: Use a dry white wine like Sauvignon Blanc or Pinot Grigio.
- Chicken Cuts: Breasts are lean; thighs stay juicier.
- Storage: Refrigerate for 3–4 days or freeze up to 2 months.
- Reheating: Warm gently on stovetop to avoid splitting sauce.
- Pairings: Excellent with roasted vegetables or crusty bread.