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Chicken in White Wine Sauce Recipe

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★★★★★

4.3 from 36 reviews

A delicious and elegant Chicken in White Wine Sauce recipe featuring tender chicken breasts seared to golden perfection and simmered in a rich, creamy white wine and garlic sauce. Perfectly seasoned with Italian herbs, Parmesan cheese, and a bright splash of lemon juice, this dish makes for a comforting yet sophisticated dinner.

Ingredients

Scale

Chicken

  • 2 large boneless skinless chicken breasts
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • ¼ cup flour

Sauce

  • 2 tablespoons olive oil
  • 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 cup chicken broth
  • 2 tablespoons cornstarch + 2 tablespoons cold water (optional, for thickening)
  • ¼ cup heavy cream
  • ⅓ cup freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried parsley
  • 1 teaspoon mustard powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil

Garnish

  • Fresh parsley, chopped

Instructions

  1. Prepare the Chicken: Slice each chicken breast in half lengthwise to create thinner slices. Place them in a gallon freezer bag or between plastic wrap. Pound the chicken with a meat mallet to about ½ inch thickness. Pat the pieces completely dry with paper towels.
  2. Season and Flour: Season both sides of the chicken with Italian seasoning, salt, and pepper. Dredge the chicken pieces in flour, tapping off any excess to ensure a light coating.
  3. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in batches to avoid overcrowding. Sear each side for 4-5 minutes until golden brown and a crust has formed. Remove the chicken and set aside, leaving the browned bits in the pan.
  4. Deglaze the Pan: Turn off the heat, add the white wine to the skillet, then turn heat back to medium. Use a silicone spatula to scrape and loosen the brown bits from the bottom and sides of the pan. Let the wine bubble gently until it reduces by half, about 10 minutes.
  5. Add Butter and Aromatics: Stir in the butter and add the minced garlic. Cook for 1 minute until fragrant. Then add Worcestershire sauce, chicken broth, dried parsley, mustard powder, oregano, and basil. Bring the mixture to a boil.
  6. Thicken the Sauce (Optional): If you prefer a thicker sauce, mix cornstarch with cold water until smooth. Slowly stir this slurry into the boiling sauce, allowing it to thicken slightly.
  7. Finish the Sauce: Reduce heat to low and slowly add the heavy cream while stirring continuously. Then stir in the freshly grated Parmesan cheese until melted and the sauce is smooth.
  8. Simmer the Chicken: Return the seared chicken pieces to the skillet. Spoon the sauce over the chicken, cover partially, and let simmer on low heat for 5 minutes to allow flavors to meld and chicken to cook through.
  9. Final Touches and Serve: Remove the skillet from heat and stir in the fresh lemon juice for brightness. Garnish with chopped fresh parsley. Serve hot alongside mashed potatoes and roasted green beans for a complete meal.

Notes

  • Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
  • Fresh lemon juice adds needed brightness to balance the creamy sauce.
  • For thicker sauce, use the cornstarch slurry to achieve desired consistency.
  • Pounding the chicken thin ensures even cooking and tenderness.
  • Serve with mashed potatoes and roasted green beans for a well-rounded dinner.

Keywords: chicken, white wine sauce, Italian seasoning, creamy sauce, Parmesan, dinner recipe, stovetop chicken

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