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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 on a white plate with mashed potatoes and 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. 

Seared chicken on a plate next to fond in the skillet.

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.

Adding butter, garlic, seasonings, and chicken broth to a white wine sauce.

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.)

Adding cream to Chicken in White Wine Sauce and adding the chicken back to the skillet.

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

A skillet filled with Chicken in White Wine Sauce with a spoon in it and fresh parsley on top.

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Chicken in White Wine Sauce on a plate with mashed potatoes and green beans.

Chicken in White Wine Sauce

5 from 17 ratings
This Chicken in White Wine Sauce is an easy skillet meal with seasoned chicken breast smothered in a flavorful white wine sauce. It has a hint of cream, Parmesan cheese, and freshly squeezed lemon juice which adds the best finishing touch.

Ingredients

  • 2 large boneless skinless chicken breasts
  • 2 teaspoons Italian seasoning
  • Salt/pepper
  • 1/3 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

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

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.

Nutritional Information is per serving. This recipe makes 4 servings. 

Nutrition

Calories: 404kcal, Carbohydrates: 17g, Protein: 17g, Fat: 25g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 513mg, Potassium: 353mg, Fiber: 1g, Sugar: 2g, Vitamin A: 589IU, Vitamin C: 5mg, Calcium: 155mg, Iron: 2mg
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42 comments on “Chicken in White Wine Sauce”

  1. This chicken is out of this world good. My teenage picky daughter claimed it is her new favorite! 

  2. Love this chicken recipe! I make it all the time.
    It works with the mashed potatoes and green beans. 

  3. Hi, I love your recipes and wanna try this one……how much is .17 and .13 cup?
    I assume .5 tsp and cup is 1/2?
    Thanks

    • Hi Monica, I think you adjusted the number of servings which created odd measurements. This recipe makes 4 servings. If you adjust the slider at the top of the recipe card in the middle to say 4, the measurements will be even. Let me know if you have any questions!

  4. this dish was really good.  the next day,  I reheated in the OVEN    Not microwave!   for 15 minutes at 325 .     the flavor was enhanced  & so complex!!  & the chicken moister.   Everyone thought it was awesome!!!

    Trick– Make ahead and store in oven bake dish!!    easy

  5. Wonderful flavor!  I always have “oops” the first time I try things.  Here’s what I would do differently:  Chicken:  I used 1 huge b/s chicken breast with rib meat and it gave me 3 really nice portions for the two of us with 1 slice for leftovers.  4 cloves of Garlic was a little much – I think I’ll cut back to 3 next time.  Since hubby sees “sauce” and “gravy” as the same, I added an extra 3/4 cup chicken broth with the cornstarch and it didn’t reduce the flavor but gave us plenty of sauce for the mashed potatoes.  I’ve never cooked with wine, and apparently had the heat a little high.  It cooked down in far less than 10 minutes.  The fresh lemon was the “wow” for me.

    • Thanks for sharing your tweaks Cheri, I’m so happy you enjoyed this one! This is one of the first recipes that my husband went crazy for! Thanks so much for the great comments and for taking the time to leave a review!💗

  6. So good! My husband and I really enjoyed this dish! We used the sauce on our baked potatoes and cooked carrots! I’ll be making again for sure. I had extra chicken so I did a recipe and a half of the sauce. Perfect!

    • I’m so happy you and your husband enjoyed this dish Shana! I put the sauce on pretty much everything too! Thanks so much for taking the time to leave a review!💗

  7. Made this tonight and it was so delicious! Roughly chopped some fresh spinach at the end. Served over mashed sweet potatoes! Yummmm! Another winner in our home! Thank you.

  8. My cream sauce was brown, not white.  Tell me what I did wrong.  

  9. Amazing! Another spectacular dinner tonight! I did add some spinach, thank you for your tips!!

  10. Hello! Can I use half and half in place of the heavy cream?

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