Print

Chicken in White Wine Sauce

Chicken in White Wine Sauce
Print Recipe

Chicken in White Wine Sauce is an elegant and comforting dish featuring tender, juicy skinless, boneless chicken breasts simmered in a rich, aromatic white wine sauce enhanced with shallots, garlic, fresh herbs, and a bright touch of lemon juice. This classic recipe is simple to prepare yet delivers restaurant-quality flavors, perfect for weeknight dinners or special occasions.

Ingredients

Scale

Main Ingredients

  • 2 skinless, boneless chicken breasts
  • 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup chicken broth
  • 2 shallots or small onions, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon fresh herbs (thyme or parsley), chopped
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste

Optional Variations

  • 1 cup sliced mushrooms (for an umami boost)
  • Alternative herbs: rosemary or tarragon
  • 2 tablespoons heavy cream (for a creamy sauce)
  • Pinch of red pepper flakes (for a spicy kick)

Instructions

  1. Prepare and Season the Chicken: Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper to enhance flavor and help create a golden crust during cooking.
  2. Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook about 5 minutes per side until golden brown. Remove chicken from skillet and set aside to preserve juices.
  3. Sauté Aromatics: Reduce heat to medium. In the same skillet, add finely chopped shallots or onions. Cook until softened and translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Deglaze the Pan: Pour in dry white wine while scraping the skillet bottom to loosen browned bits. This enriches the sauce with deep flavor.
  5. Add Broth and Simmer: Add chicken broth and bring to gentle boil. Return chicken breasts to the skillet, reduce heat to low, cover and simmer for about 15 minutes or until chicken is cooked through and tender.
  6. Finish the Sauce: Remove chicken again. Stir fresh herbs and lemon juice into the sauce. Swirl in cold butter to enrich and thicken the sauce. Season with additional salt and pepper as needed.
  7. Serve and Enjoy: Plate the chicken and spoon the glossy white wine sauce generously over the top. Garnish with fresh parsley or thyme sprigs, lemon zest, or a drizzle of olive oil if desired.

Notes

  • Use a quality dry white wine such as Sauvignon Blanc or Pinot Grigio for best balanced flavor.
  • Do not overcrowd the pan; sear chicken in batches if needed to ensure even browning.
  • Pat chicken dry before seasoning to achieve a perfect crust.
  • Simmer gently over low heat to keep chicken tender and develop sauce flavors slowly.
  • Reserve some sauce liquid when reheating to keep chicken moist and flavorful.
  • Chicken thighs can be used as a substitute but may require slightly different cooking times.
  • White grape juice or chicken broth with lemon juice can replace white wine but will change flavor depth.
  • This recipe is beginner-friendly and requires under an hour to prepare.

Nutrition

Keywords: Chicken, White Wine Sauce, Easy Dinner, Elegant Chicken Recipe, Gluten Free, Classic French, Weeknight Meal

Find it online: https://lillysplate.com/chicken-in-white-wine-sauce/