Chicken in White Wine Sauce
Creamy Chicken in White Wine Sauce — a weeknight-friendly classic
Are “special occasion” sauces really out of reach for busy home cooks, or can a creamy pan sauce be weeknight-easy? This guide proves the latter. In under an hour, you’ll master Creamy Chicken in White Wine Sauce that tastes restaurant-quality without complicated steps or specialty gear. We’ll cover technique, nutrition, storage, and smart substitutions so your Chicken with White Wine Sauce fits different diets and occasions—while staying true to the comforting spirit of an Easy Chicken in White Wine Sauce Recipe.
Ingredients List
- 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 2 tablespoons olive oil or unsalted butter
- 1 medium shallot, finely chopped (or 1/2 small yellow onion)
- 3 garlic cloves, minced
- 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 1 cup low-sodium chicken broth
- 3/4 cup heavy cream (or 3/4 cup half-and-half for lighter)
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Substitutions: Use boneless chicken thighs for more juiciness; swap shallot with leeks for a sweeter base; replace cream with evaporated milk or plain Greek yogurt (stir in off heat); if avoiding alcohol, see FAQ for a simple wine-free version that preserves brightness.
Timing
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
At about 40 minutes, this Creamy Chicken in White Wine Sauce runs faster than many cream-sauce chicken recipes that typically hover around 50–60 minutes, thanks to a single-skillet method and quick-reducing liquids.
Step-by-Step Instructions
Step 1: Season and flatten for even cooking
Pat chicken dry. Lightly pound the thickest end of each breast to even thickness (about 3/4 inch). Season both sides generously with salt and black pepper.
Step 2: Sear to build flavor
Heat olive oil or butter in a large skillet over medium-high until shimmering. Sear chicken 5–6 minutes per side until golden and 160–165°F (71–74°C) internal. Transfer to a warm plate; tent loosely with foil.
Step 3: Soften aromatics
Reduce heat to medium. Add shallot; cook 2–3 minutes until translucent. Stir in garlic; cook 30 seconds until fragrant. Avoid browning the garlic to prevent bitterness.
Step 4: Deglaze with wine
Pour in white wine. Scrape up browned bits with a wooden spoon—those fond pieces are flavor gold. Simmer 3–4 minutes until reduced by about half.
Step 5: Build the creamy sauce
Add broth, cream, Dijon, and thyme. Simmer gently 5–7 minutes, stirring occasionally, until the sauce thickens to coat the back of a spoon. Keep the heat at a low simmer; boiling can split the dairy.
Step 6: Return chicken and glaze
Return chicken (and any juices) to the skillet. Spoon sauce over the tops; simmer 2–3 minutes to rewarm and infuse. Taste and adjust seasoning with salt and pepper.
Step 7: Finish and serve
Off heat, sprinkle parsley. Serve immediately. Expect a glossy, velvety Chicken with White Wine Sauce that begs for a starch to soak it up.
Power tips: Zest a lemon and add a pinch at the end for lift; swirl in a teaspoon of cold butter off heat for extra sheen; if the sauce thickens too much, loosen with a splash of hot broth.
Nutritional Information
Per serving, based on 4 servings (estimates):
- Calories: ~420
- Protein: ~37 g
- Total Fat: ~22 g
- Carbohydrates: ~6 g
- Fiber: ~1 g
- Sodium: ~310 mg (varies with broth and salt)
This macro profile delivers high-quality protein with moderate fat and minimal carbohydrates. Using half-and-half or yogurt lowers fat while keeping a creamy mouthfeel.
Healthier Alternatives for the Recipe
- Lighter dairy: Replace heavy cream with half-and-half, evaporated milk, or whisk in Greek yogurt off heat.
- Lean swap: Use smaller chicken portions or slice breasts into cutlets for built-in portion control.
- Vegetable boost: Add sliced mushrooms, baby spinach, or steamed broccoli to stretch portions and fiber.
- Lower sodium: Choose unsalted broth and season at the end; lean on herbs, Dijon, and acidity for perceived saltiness.
- Gluten-free thickening: If needed, whisk 1 teaspoon cornstarch with 2 teaspoons cold water and stir into a simmering sauce.
Serving Suggestions
- Classic: spoon over buttered egg noodles or silky mashed potatoes.
- Lighter: serve with cauliflower mash, roasted asparagus, or green beans almondine.
- Bistro plate: pair with crispy pommes frites and a simple arugula salad with lemon vinaigrette.
- Family-style: slice chicken and serve with crusty bread to swipe every drop of sauce.
Make it yours: Use the same wine in your glass that you used in the pan; finish plates with a grind of pepper and a few thyme leaves for an elegant touch.
Common Mistakes to Avoid
- Boiling the cream: Intense heat can cause splitting. Keep to a gentle simmer.
- Over-reducing wine: Reducing to a syrup can taste harsh. Aim for about 50% reduction.
- Under-seasoning: Season chicken before searing and adjust the sauce at the end for layered flavor.
- Skipping the fond: Those browned bits equal depth. Always deglaze and scrape.
- Dry chicken: Pull at 160–165°F and rest briefly; carryover heat finishes the job.
Storing Tips for the Recipe
- Refrigerate: Cool quickly, then store in an airtight container up to 3 days.
- Reheat: Warm gently over low heat, adding a splash of broth to loosen. Avoid rapid boiling.
- Freeze: Cream sauces can separate; if freezing (up to 1 month), whisk while reheating to re-emulsify. For best results, freeze the cooked chicken and a reduced wine-broth base, then add dairy when reheating.
- Meal prep: Cook chicken ahead; make sauce same day for best texture, or hold sauce separately.
Conclusion
Creamy Chicken in White Wine Sauce combines everyday ingredients with reliable technique to deliver a polished, comforting dinner in about 40 minutes. With smart swaps and clear steps, this Easy Chicken in White Wine Sauce Recipe adapts to weeknights and dinner parties alike. Try it, make it your own with an herb or vegetable twist, and bookmark this page for the next time you crave a silky, restaurant-style pan sauce at home.
FAQs
What’s the best white wine to use?
Choose a dry wine such as Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, which can skew the sauce.
How do I make it without alcohol?
Use 1 cup extra low-sodium chicken broth plus 1–2 teaspoons white wine vinegar or lemon juice. Add acid gradually and taste.
My sauce looks thin—how can I thicken it?
Simmer a few minutes longer, or whisk in a cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons cold water) and simmer 30–60 seconds.
Can I use chicken thighs?
Yes. Sear boneless thighs 6–7 minutes per side until 175°F for a tender, succulent result.
How do I prevent cream from curdling?
Keep heat moderate, add dairy after the reduction, and avoid boiling. If using yogurt, stir it in off heat.