Name: Chicken in White Wine Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 large boneless skinless chicken breasts; 2 teaspoons Italian seasoning; Salt and pepper, to taste; ¼ cup flour; 2 tablespoons olive oil; 1 cup dry white wine; 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; Fresh parsley, for garnish; 1 teaspoon dried parsley; 1 teaspoon mustard powder; ½ teaspoon dried oregano; ½ teaspoon dried basil

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Introduction

This Chicken in White Wine Sauce recipe is a delicious and elegant dish perfect for any occasion. Tender chicken breasts are seared to a golden crust and simmered in a rich, flavorful white wine sauce with garlic, Parmesan, and fresh lemon juice.

A white bowl with three parts: on the left, a browned chicken breast covered in light brown creamy sauce with green herb bits; on the right, a large scoop of creamy mashed potatoes topped with a melting square of butter and a sprinkle of black pepper, with a silver fork resting on the bowl's edge; at the bottom, a pile of bright green cooked green beans. A lemon wedge sits between the chicken and mashed potatoes. The bowl is placed on a white marbled surface with a white cloth in the background and some green parsley leaves and a lemon wedge nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts
2 teaspoons Italian seasoning
Salt and pepper, to taste
¼ cup flour
2 tablespoons olive oil
1 cup dry white wine
3 tablespoons butter
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 cup chicken broth
2 tablespoons cornstarch (optional)
2 tablespoons cold water (optional)
¼ cup heavy cream
1/3 cup freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
Fresh parsley, for garnish
1 teaspoon dried parsley
1 teaspoon mustard powder
½ teaspoon dried oregano
½ teaspoon dried basil

Instructions

Step 1: Slice the chicken breasts in half lengthwise to create 2–3 thinner slices. Place them in a gallon freezer bag or between plastic wrap and gently pound with a meat mallet until about ½ inch thick. Pat dry with paper towels.
Step 2: Season both sides of the chicken slices with Italian seasoning, salt, and pepper. Dredge them in flour, shaking off any excess.
Step 3: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4–5 minutes per side until golden brown. Transfer cooked chicken to a plate and leave browned bits in the pan.
Step 4: Turn off the heat and pour in the white wine. Turn heat back to medium and use a spatula to scrape the pan’s bottom and sides, releasing flavorful bits.
Step 5: Let the wine bubble gently and reduce by half, about 10 minutes. Then add the butter and minced garlic, cooking for 1 minute until fragrant.
Step 6: Stir in Worcestershire sauce, chicken broth, dried parsley, mustard powder, oregano, and basil. Bring the sauce to a boil.
Step 7: For a thicker sauce, mix cornstarch and cold water until smooth, then slowly stir into the boiling sauce until it thickens.
Step 8: Reduce heat to low and gradually add the heavy cream while stirring. Mix in the Parmesan cheese until melted and combined.
Step 9: Return the chicken to the skillet and spoon the sauce over each piece. Partially cover and simmer for 5 minutes to meld flavors. Remove from heat.
Step 10: Stir fresh lemon juice into the sauce. Garnish with chopped parsley and serve warm, ideally alongside mashed potatoes and roasted green beans.

Tips & Variations

Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
For a dairy-free option, skip the heavy cream and Parmesan and add a splash of coconut milk instead.
Try adding sautéed mushrooms or spinach to the sauce for extra texture and nutrition.
If you don’t have cornstarch, you can use flour mixed with water to thicken the sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, to avoid curdling the cream.

How to Serve

Inside a white pot with black handles, there are four large pieces of chicken covered in a thick, creamy sauce that is light beige with specks of herbs throughout. The chicken is browned and crispy on the edges, showing a golden color beneath the sauce. Small pieces of chopped green parsley are sprinkled evenly over the top for color contrast. A large spoon with a wooden handle rests inside the pot, partly covered in sauce. Around the pot, fresh green parsley leaves and two lemon wedges sit on a white marbled surface, and a white cloth is softly folded in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Boneless, skinless chicken breasts work best for even cooking and tender results, but you can use bone-in pieces if you adjust the cooking time and ensure they are cooked through.

What if I don’t want to use wine in the sauce?

You can substitute the white wine with extra chicken broth and a splash of white wine vinegar or lemon juice to maintain acidity and flavor depth.