Description
Chicken in White Wine Sauce is a simple yet elegant dish featuring pan-seared chicken simmered in a flavorful sauce made with white wine, garlic, herbs, and optionally cream. It’s comforting, slightly sophisticated, and perfect for a weeknight dinner or a special meal at home.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil or butter
- Salt and black pepper, to taste
- 2–3 cloves garlic, minced
- 1 small shallot or 1/2 onion, finely chopped (optional but recommended)
- 1/2 cup dry white wine (e.g. Sauvignon Blanc or Pinot Grigio)
- 1 cup chicken broth
- 1/4 cup heavy cream or half‑and‑half (optional, for a creamy version)
- 1 teaspoon Dijon mustard (optional, for extra depth of flavor)
- Fresh thyme or parsley, chopped (for garnish)
- Optional: all‑purpose flour for dredging chicken (for a light crust and thicker sauce)
Instructions
- Season the chicken on both sides with salt and pepper. (If you like a light crust, lightly dredge each piece in a small amount of flour and shake off excess.)
- In a large skillet over medium‑high heat, heat olive oil or butter. Sear the chicken 4–5 minutes per side (depending on thickness) until golden brown and nearly cooked through. Remove the chicken from the pan and set aside.
- In the same skillet, add the chopped shallot (or onion) and sauté for 1–2 minutes until softened. Add the minced garlic and cook another 1 minute until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 3–5 minutes to reduce slightly.
- Add the chicken broth (and heavy cream and Dijon mustard if using). Stir to combine and bring the sauce to a gentle simmer.
- Return the chicken to the skillet. Simmer gently for another 5–7 minutes (or until the chicken is cooked through and the sauce thickens slightly).
- Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh thyme or parsley before serving.
Notes
- For a lighter version, skip the cream — wine and broth alone still make a flavorful sauce.
- You can add sliced mushrooms or baby spinach to the sauce for extra flavor and texture.
- A splash of lemon juice or a few lemon slices brightens the dish if you like a citrusy note.
- If you use bone‑in chicken, increase simmer time so it cooks through; sear first, then simmer covered until done.
- Serve over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 chicken breast (with sauce)
- Calories: 310
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg
