This chicken in white wine sauce is a favorite one-pan recipe! Cook the chicken and turn those leftover seared bits into a rich, garlicky pan sauce with white wine, herbs, and cream.
I’m always finding ways to streamline delicious chicken recipes for busy weeknight dinners! My juicy French onion soup chicken and Chicken Bryan are all one-pan wonders worth adding to your rotation.
There’s something romantic about this chicken in white wine sauce. Maybe it’s just the thought of white wine sauce that seems very “French bistro” to me, but this is a totally restaurant-worthy recipe with so much flavor! It’s quick and delicious, the kind of meal you’d cook to impress someone. No one has to know just how easy it is. That’s our little secret. 😉
What’s So Great About This Chicken in White Wine Sauce?
- Quick and simple to prepare. The magic happens all in one skillet. First, we cook the chicken, then we’ll make a fast pan sauce from what’s left in the skillet. Similar to chicken lazone, this chicken in wine sauce is an excellent last-minute dinner that’s ready in 30 minutes.
- Wonderfully tender. Searing is one of my favorite ways to prepare chicken that’s low-effort, high reward. It locks in the flavor and juices with a crisp, brown crust and makes the chicken extra tender.
- Plenty of flavor. You don’t need much to make the sauce in this recipe, just wine, a few aromatics, and a touch of cream. Don’t let the simple ingredients fool you, though. There’s plenty of rich, garlicky flavor packed into every bite.
Ingredients You’ll Need
Below are the ingredients you’ll need to cook this easy chicken with white wine sauce. I’ve included some notes and swaps, but please scroll down to the recipe card for the full recipe details, and check out the step-by-step below the recipe card that shares how to make it!
- Olive Oil – Or avocado oil, for searing.
- Chicken – I use boneless, skinless chicken breasts, but any cut of chicken works. Bone-in chicken and thighs will take slightly longer to cook.
- Garlic Powder – Plus fresh cracked black pepper, for seasoning the chicken. You could also use your favorite spices or homemade chicken seasoning.
- Butter – I prefer to cook with unsalted butter to have more control of the sodium and seasoning.
- Yellow Onion – Diced yellow or white onion is okay to use, but a shallot works nicely here, too.
- Garlic – I recommend freshly minced garlic cloves. You can substitute ¼ teaspoon of garlic powder per clove if needed.
- White Wine – The best white wine for pan sauces is a dry white. I like Chardonnay or Pinot Grigio. You could also make this recipe with a fortified wine, similar to chicken Marsala or chicken Madeira. Or, if you’d prefer not to cook with wine, reach for an equal amount of apple juice or chicken broth instead.
- Herbs – Fresh or dried thyme for the sauce, and chopped fresh parsley for garnish.
- Half-and-Half – You could also use heavy cream or evaporated milk. I don’t recommend whole milk or low-fat options as they tend to split and curdle at higher temperatures.
Recipe Tips
- Get the pan hot enough. I usually watch the oil as it heats up, and once it starts to shimmer a little, that’s a sign that the pan is hot enough for searing. If your chicken doesn’t sizzle as soon as it hits the pan, however, it means the skillet needs more time.
- Don’t fuss while the chicken cooks. Once the chicken is in the pan and busy searing, do not touch it! The secret to a perfect sear is minimal movement in the pan until it’s time to flip. Trust the process. See my stovetop chicken breasts recipe for more searing tips.
- Deglaze the pan. This is a key step when making a savory, flavorful pan sauce. So, don’t skip it! After pouring in the wine, use a non-metal spoon or spatula to scrape up the crusty bits from the bottom of the pan and stir them into the sauce.
- Prefer not to cook with wine? Substitute chicken broth or apple juice, as mentioned. My creamy garlic sauce chicken is a similar, alcohol-free version.
- How to tell when chicken is done: Chicken is cooked when the internal temperature reaches 165ºF at the thickest part of the breast, thigh, etc. I recommend investing in a meat thermometer. It takes the guesswork out of knowing when chicken is perfectly cooked.
Storing and Reheating Leftovers
- Refrigerate. Store the chicken together with the white wine sauce in an airtight container. Leftovers last in the fridge for 3-4 days.
- Reheat. Warm the chicken on the stovetop over medium-low heat until it’s hot throughout. I’ll sometimes add a fresh splash of wine or cream to help revive the sauce before serving.
- Freeze. The texture of the cream sauce changes a bit once it’s thawed, but the flavors are still good.
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Prep. Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes. Season the chicken with salt, pepper, and garlic powder.
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Sear the chicken. Add the chicken to the skillet and cook until golden brown, about 6 minutes. DO NOT move it around in the pan. Using tongs, flip the chicken over and continue to cook for 6 more minutes, or until cooked through. Transfer the chicken from the skillet to a plate, cover, and set aside.
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Sauté. To the same skillet, add butter and melt over medium-high heat. Add onions and cook for 2 to 3 minutes or until softened. Stir in the garlic, salt, and pepper; cook for 20 seconds or until fragrant.
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Deglaze with wine. Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Cook for 4 to 5 more minutes, or until half of the wine has reduced.
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Make the sauce. Stir in thyme and half-and-half. Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes.
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Serve. Remove the skillet from heat. Garnish the chicken with fresh chopped parsley and serve!
Calories: 276kcal | Carbohydrates: 6g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 151mg | Potassium: 520mg | Fiber: 0g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 4.8mg | Calcium: 26mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Chicken in White Wine Sauce
In just a few simple steps, this chicken recipe comes together in one skillet:
- Prep. Get olive oil preheating in a skillet over medium heat. Meanwhile, season the chicken all over with salt, pepper, and garlic powder.
- Sear the chicken. Once the oil is hot after 2-3 minutes, place the chicken into the pan. Leave it to sear (don’t move it!) for 6 minutes on the first side. Afterward, flip, and sear for another 6 minutes or until the chicken is cooked through. Set the cooked chicken aside on a plate for now.
- Sauté the onions. Melt butter in the same skillet you used to cook the chicken. Add the onions, followed by the garlic. Season with salt and pepper and let that cook for 30 seconds.
- Deglaze. Now, pour the white wine into the pan. As it comes to a simmer, gently scrape up any stuck-on bits remaining on the bottom of the pan. That’s where the flavor is!
- Make the sauce. Once the wine has reduced for a few minutes, stir in the thyme and cream. Lower the heat to a slow boil.
- Put it all together. Nestle the chicken back into the pan. Let everything simmer for 4 minutes until thickened and heated through. Finish off with a garnish of fresh parsley off the heat, and serve.
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