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Chicken in White Wine Sauce
Sofia

Chicken in White Wine Sauce

Juicy pan-seared chicken breasts are simmered in a creamy garlic and white wine sauce, creating a restaurant-quality dish that's surprisingly easy to make at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic minced
  • ½ cup dry white wine such as Sauvignon Blanc or Chardonnay
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard optional, for depth of flavor
  • 1 teaspoon fresh thyme or ½ teaspoon dried thyme
  • Fresh parsley or thyme sprigs for garnish

Method
 

Season and Sear Chicken:
  1. Pat chicken dry and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken and cook for 5–6 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
Make the Sauce:
  1. In the same skillet, reduce heat to medium. Add butter and sauté garlic for 1 minute.
  2. Pour in white wine and scrape up any browned bits from the bottom. Let it simmer for 2–3 minutes until reduced by half.
Finish the Sauce:
  1. Add chicken broth, cream, Dijon mustard (if using), and thyme. Stir and let it simmer for 3–4 minutes until slightly thickened.
Combine:
  1. Return chicken to the pan and spoon sauce over the top. Simmer for 5 minutes to let flavors meld.
Serve:
  1. Garnish with parsley or fresh thyme and serve over mashed potatoes, pasta, or rice.

Notes

  • Substitute the white wine with extra chicken broth if preferred.
  • Great with sautéed mushrooms or baby spinach added to the sauce.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.