Get my Cookbooks! Chicken in White Wine Sauce
This Chicken in White Wine Sauce recipe has seasoned chicken breast smothered in a flavorful white wine sauce with a hint of cream and Parmesan cheese. Freshly squeezed lemon juice adds a perfect fresh finish.
Serve this with mashed potatoes and roasted green beans!
Chicken in White Wine Sauce
I have quite a collection of chicken recipes at this point, but this Chicken in White Wine Sauce has earned a top spot on my favorites list.
It has a gourmet flair that’s restaurant-worthy, but it’s nice and easy to make. Chicken breast is seasoned in Italian seasoning and seared to perfection, which gives it a nice golden crust and adds fond to the skillet, which is deglazed with white wine. This adds the best flavor to the sauce.
Butter, garlic and simple seasonings incorporate even more flavor, along with chicken broth, a splash of cream, and a little Parmesan cheese.
Fresh lemon juice adds a fresh finish for the most amazing, flavorful chicken dish you’ve ever created!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Slice the chicken into 2-3 thinner slices and pound to 1/2-inch thick. Season with Italian seasoning and add salt/pepper. Dredge in flour. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside.
Add the wine and let it bubble gently and reduce by half over medium heat, about 10 minutes. Use a silicone spatula to “clean” the bottom of the pot.
Add butter, garlic, Worcestershire sauce, seasonings, and chicken broth. Bring to a boil. If desired, thicken the sauce by combining 2 Tbsp. cornstarch + 2 Tbsp. cold water and slowly adding it to the bubbling liquid.
Reduce heat to low and gradually stir in the cream and Parmesan cheese. Add the chicken back and spoon the sauce on top. Cover partially and let it simmer for 5 minutes over low heat. Remove from heat and stir in the lemon juice. Serve with mashed potatoes and roasted green beans. (See below for additional pairing options.)
Pro Tips
- Pinot Grigio, Chardonnay, and Sauvignon Blanc are perfect dry white wines to use in this recipe.
- If you don’t cook with wine, chicken broth can be used, although the wine is more crucial in this sauce than in most of my others, since it’s a wine-based sauce.
- Fresh garlic cloves are much more flavorful in this recipe than jarred garlic. Be sure to use fresh garlic, as older garlic can turn blue when exposed to acidic ingredients like wine and lemon juice. (If this does happen, it’s still okay to eat.)
- Freshly squeezed lemon juice is also more flavorful than bottled juice.
- Roughly chopped spinach makes a nice addition to this sauce and can be added right before the chicken is added back to the skillet.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers do reheat well.
- If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
What to Serve With Chicken in White Wine Sauce
- Potatoes:
- Roasted Vegetables:
- Other Side Dishes:
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
- Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook.
- My Favorite Chef Knife
- Meat Tenderizer
Try These Next
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- White Cheddar Chicken Pasta
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- Ranch Pork Chops
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- Clam Chowder
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- Chicken Stew
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- Steak with Gravy
-
- Chicken and Dumplings
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Tried This Recipe?
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Chicken in White Wine Sauce
Ingredients
- 2 large boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt/pepper
- ¼ cup flour
- 2 tablespoons olive oil
- 1 cup dry white wine, see notes
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 cup chicken broth
- 2 tablespoons cornstarch, + 2 tablespoons cold water, optional
- ¼ cup heavy cream
- 1/3 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh lemon juice, see notes
- Fresh Parsley, to garnish
Sauce Seasonings
- 1 teaspoon each: dried parsley, mustard powder
- ½ teaspoon each: dried oregano, dried basil
Equipment
Instructions
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
- Season each side with Italian seasoning, salt, and pepper. Dredge in the flour and tap off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.
- Turn the heat off and add the wine, then set heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add lots of flavor to the sauce.
- Let it bubble gently until reduced by half, about 10 minutes. Add the butter and garlic and cook for 1 minute. Add the Worcestershire sauce, chicken broth, and seasonings. Bring the sauce to a boil.
- If a thicker consistency is desired: Combine 2 tbsp. cornstarch with 2 tbsp. cold water until completely uniform in consistency. Slowly stir it into the bubbling sauce.
- Reduce heat to low and slowly add the heavy cream, stirring continuously. Stir in the Parmesan cheese.
- Add the chicken back to the skillet and spoon the sauce on top. Cover partially, and let it simmer for 5 minutes. Remove from heat.
- Stir the fresh lemon juice into the sauce. Garnish with parsley and serve with mashed potatoes and roasted green beans.
Notes
- Pinot Grigio, Chardonnay, and Sauvignon Blanc are perfect dry white wines to use in this recipe.
- If you don't cook with wine, chicken broth can be used, although the wine is more crucial in this sauce than in most of my others, since it's a wine-based sauce.
- Fresh garlic cloves are much more flavorful in this recipe than jarred garlic. Be sure to use fresh garlic, as older garlic can turn blue when exposed to acidic ingredients like wine and lemon juice. (If this does happen, it's still okay to eat.)
- Freshly squeezed lemon juice is also more flavorful than bottled juice.
- Roughly chopped spinach makes a nice addition to this sauce and can be added right before the chicken is added back to the skillet.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers do reheat well.
- If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
Nutritional Information is per serving. This recipe makes 4 servings.
This was SO delicious….my entire family was licking the sauce off of the plate and used a rubber spatula to scrape every bit of leftover sauce into the container. THANK-YOU!
Hi Melissa!! I am sooo thrilled to hear that you loved it so much – I have been known to do the exact same thing with that rubber spatula! 🤣🤣🤣 Wonderful! Thank you sooo much for the review! ❤️❤️❤️ -Stephanie