Chicken in White Wine Sauce is a classic, elegant dish that’s surprisingly simple to make at home. Tender pan-seared chicken breasts are simmered in a creamy, aromatic white wine sauce infused with garlic, herbs, and just the right amount of richness. I love how this dish feels like a restaurant-quality meal, yet it comes together quickly in one skillet with everyday ingredients.

Why You’ll Love This Recipe

I love this recipe because it’s comforting, flavorful, and always makes me feel like I’ve cooked something special—without needing hours in the kitchen. The white wine gives the sauce a beautiful depth, while the garlic and herbs make it fragrant and well-balanced. Whether I’m making dinner for guests or just treating myself to something cozy, this dish is a winner every time. Chicken in White Wine Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Olive oil or butter
Salt and black pepper
Garlic (minced)
Shallots or onion (finely chopped)
White wine (dry, like Sauvignon Blanc or Pinot Grigio)
Chicken broth
Heavy cream or half-and-half (optional, for creamier sauce)
Dijon mustard (optional, for a flavor boost)
Fresh thyme or parsley (for garnish)
All-purpose flour (optional, for dredging)

Directions

I season the chicken on both sides with salt and pepper. If I want a light crust, I dredge each piece in a little flour.
In a large skillet, I heat olive oil or butter over medium-high heat and sear the chicken for 4–5 minutes per side until golden brown and nearly cooked through. Then I remove it from the pan and set it aside.
In the same skillet, I sauté the chopped shallots and garlic until fragrant, about 2–3 minutes.
I pour in the white wine and scrape up any browned bits from the bottom of the pan. I let it simmer for 3–5 minutes to reduce slightly.
I stir in the chicken broth (and cream or Dijon mustard if using), then return the chicken to the skillet.
I let the sauce simmer gently for another 5–7 minutes, until the chicken is cooked through and the sauce has thickened.
I garnish with fresh herbs and serve it hot over rice, mashed potatoes, or pasta.

Servings and timing

This recipe serves 4 people and takes about 30–35 minutes from start to finish, including prep and cooking.

Variations

I sometimes add mushrooms or baby spinach to the sauce for extra flavor and color. If I want a tangier twist, I add a squeeze of lemon juice or a splash of vinegar. I’ve also made it dairy-free by skipping the cream and focusing on a wine-and-broth-based sauce that’s still rich and flavorful.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken and sauce together in a skillet over low heat or microwave it in short intervals until hot. If the sauce thickens too much, I add a splash of broth or water to loosen it. Chicken in White Wine Sauce

FAQs

Can I use cooking wine?

I prefer using a drinkable dry white wine instead of cooking wine. It gives the dish better flavor and avoids added salt or preservatives.

Can I make this dish without cream?

Yes, I often skip the cream for a lighter version. The wine and broth alone make a flavorful, slightly tangy sauce that still coats the chicken nicely.

What’s the best type of wine to use?

I like using dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay. I avoid anything sweet, as it can overpower the savory flavors.

Can I make this dish ahead of time?

Yes, I cook the chicken and sauce ahead, then reheat gently before serving. It’s great for prepping dinner a few hours in advance.

Can I use bone-in chicken?

Yes, but I adjust the cooking time accordingly. Bone-in thighs or drumsticks take longer to cook through, so I sear them first, then let them simmer longer in the sauce.

Conclusion

Chicken in White Wine Sauce is the kind of dish I reach for when I want something simple but elevated. With its silky, flavorful sauce and tender chicken, it’s a meal that feels both comforting and refined. Whether I’m serving it over pasta or enjoying it with crusty bread, this recipe always delivers that perfect balance of richness and elegance.