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Chicken in White Wine Sauce Recipe

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★★★★★

4.9 from 62 reviews

This Chicken in White Wine Sauce recipe features tender, pan-seared chicken breasts simmered in a rich, flavorful sauce made from dry white wine, garlic, butter, and Parmesan cheese. Enhanced with Italian seasoning and fresh lemon juice, this elegant dish pairs beautifully with mashed potatoes and roasted green beans, perfect for a comforting yet sophisticated meal.

Ingredients

Scale

Chicken

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

Sauce

  • 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

Sauce Seasonings

  • 1 teaspoon dried parsley
  • 1 teaspoon mustard powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil

Instructions

  1. Prepare the Chicken: Slice the chicken breasts in half lengthwise to create 2–3 thinner slices. Place them in a gallon freezer bag or between plastic wrap. Use the textured side of a meat mallet to gently pound the chicken to about ½ inch thickness. Pat dry completely with paper towels.
  2. Season and Flour: Season both sides of the chicken slices evenly with Italian seasoning, salt, and pepper. Dredge each piece in flour, tapping off the excess to ensure a light coating.
  3. Sear the Chicken: Heat olive oil in a large, high-walled skillet over medium-high heat. Sear the chicken in batches for 4–5 minutes per side until a golden crust forms. Remove the chicken and set aside, leaving the browned bits in the pan.
  4. Deglaze with Wine: Turn off the heat briefly, then add the white wine to the skillet. Set the heat back to medium and use a silicone spatula to scrape and lift the browned bits from the bottom and sides of the pan, incorporating them into the wine. Let the wine simmer and reduce by half, about 10 minutes.
  5. Add Butter and Garlic: Stir in the butter and minced garlic, cooking for 1 minute until fragrant.
  6. Incorporate Additional Liquids and Seasonings: Add the Worcestershire sauce, chicken broth, dried parsley, mustard powder, oregano, and basil. Bring the sauce to a boil.
  7. Thicken the Sauce (Optional): If a thicker sauce is desired, mix the cornstarch with cold water until smooth. Slowly whisk it into the boiling sauce until it thickens.
  8. Finish the Sauce: Reduce the heat to low and slowly stir in the heavy cream continuously. Then mix in the freshly grated Parmesan cheese until melted and smooth.
  9. Simmer Chicken in Sauce: Return the seared chicken to the skillet, spooning sauce over each piece. Partially cover and let simmer on low heat for 5 minutes to meld flavors and finish cooking the chicken.
  10. Final Touches and Serve: Remove from heat and stir in fresh lemon juice for brightness. Garnish with chopped fresh parsley. Serve the chicken with the white wine sauce 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.
  • To ensure even cooking, pound chicken to uniform thickness.
  • For a gluten-free option, substitute flour and cornstarch with gluten-free alternatives.
  • Adjust seasoning to taste before serving.
  • Leftover sauce can be refrigerated and used within 2 days.

Keywords: chicken recipe, white wine sauce, Italian chicken, creamy chicken, stovetop chicken, easy dinner, weeknight meal

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