Chicken in White Wine Sauce
This chicken in white wine sauce combines tender, pan-fried chicken cutlets with a rich, creamy sauce infused with garlic, Parmesan, and white wine. The wine adds a subtle tang, perfectly balancing the richness of the cream and cheese. It’s an elegant yet simple dish, perfect for any occasion.
Chicken in white wine sauce is one of my favorite ways to transform an everyday ingredient into something truly special. There’s something magical about the way a splash of white wine and a handful of simple pantry ingredients can elevate humble chicken into a restaurant-worthy dish.
I often make this when it’s just Ziv, my husband, and me enjoying a quiet meal together. It’s the perfect way to add a touch of elegance to our meal without spending hours in the kitchen. The rich, velvety sauce feels indulgent, yet the preparation is so effortless—just the kind of balance I love for our cozy dinners at home.
Why does this Chicken in White Wine Sauce recipe stand out
- Perfectly Balanced Flavors: The combination of white wine, garlic, Parmesan, and cream creates a rich, velvety sauce with layers of flavor, balancing the wine’s acidity with the creaminess of the cheese and cream.
- Tender, Juicy Chicken: Coating the seasoned chicken cutlets with flour before pan-frying ensures a golden, crispy exterior while locking in the moisture for a tender, juicy bite every time.
- Elegant Yet Simple: Despite its fancy-sounding name, this dish is incredibly easy to prepare with pantry-friendly ingredients, making it perfect for both weeknight dinners and special occasions.
- Customizable to Taste: This recipe lets you adjust herbs, wine, and seasonings to suit your personal preferences or what you have on hand, making it versatile and adaptable.
Ingredients and substitutes
- Chicken Breast Cutlets: Provide a lean, tender base. You can substitute with chicken thighs or pork cutlets for a richer flavor.
- Herbes de Provence: Adds aromatic, earthy flavors. You can use Italian seasoning or a mix of dried thyme, rosemary, and oregano as a substitute.
- White Wine: Adds acidity and depth to the sauce. You can substitute with chicken broth for a non-alcoholic version or a mix of broth and a splash of white wine vinegar for acidity.
- Heavy Cream: Adds richness and creaminess to the sauce. Substitute with half-and-half or whole milk for a lighter version, or use coconut cream for a dairy-free option.
- Parmesan Cheese: Provides a nutty, salty flavor to the sauce. You can use Pecorino Romano for a sharper taste or omit it for a dairy-free alternative.
- Worcestershire Sauce: Adds a subtle tang and umami flavor. You can substitute with soy sauce or balsamic vinegar for a similar flavor profile.
Step-by-step: Chicken in White Wine Sauce
- Prepare the Chicken: Season the chicken breast cutlets on both sides with salt, black pepper, and Herbes de Provence. Dredge each chicken cutlet in the flour, coat it evenly, then shake off the excess flour.
- Pan-Fry the Chicken: Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and bubbly. Add the chicken cutlets to the skillet, frying for about 2-3 minutes on each side until golden brown and cooked through. Once done, remove the chicken from the pan and set it on a plate. Tent with foil to keep warm.
- Make the White Wine Sauce: In the same skillet, reduce the heat to medium-low. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly. Stir in the chicken broth and Worcestershire sauce, then simmer for another minute. Add the heavy cream and Parmesan cheese, stirring well until the sauce becomes creamy and slightly thickened, about 3-4 minutes. Season the sauce with salt and black pepper to taste.
- Return the Chicken to the Pan: Add the cooked chicken cutlets back into the skillet, spooning the sauce over the top to coat them well. Let the chicken simmer in the sauce for 2-3 minutes, allowing the flavors to meld.
- Garnish and Serve: Remove the skillet from the heat and sprinkle freshly chopped parsley over the chicken. Serve the chicken in white wine sauce with your favorite side dishes like mashed potatoes,rice, or steamed vegetables.
Chicken with White Wine Sauce
This Chicken with white wine sauce combines tender, pan-fried chicken cutlets with a rich, creamy sauce infused with garlic, Parmesan, and white wine. The wine adds a subtle tang, perfectly balancing the richness of the cream and cheese. It's an elegant yet simple dish, perfect for any occasion.
Video
Ingredients
- 4 cutlets Boneless skinless chicken breast cutlets or 2 chicken breasts sliced horizontally in half
- ½ tsp Salt to taste
- ½ tsp Black pepper powder
- 1 tsp Herbes de Provence or mixed herbs
- ½ cup (60 g) All-purpose flour (for coating)
- 2 tbsp Olive oil
- 2 tbsp (30 g) Butter
- 4 large Garlic cloves minced
- ½ cup (120 ml) Dry white wine
- ½ cup (120 ml) Chicken broth
- ½ cup (120 ml) Heavy cream
- ¼ cup (25 g) Grated Parmesan cheese
- 1 tsp Worcestershire sauce
- Fresh parsley chopped (for garnish)
Method
- Prepare the Chicken: Season the chicken breast cutlets on both sides with salt, black pepper, and Herbes de Provence. Dredge each chicken cutlet in flour, coat it evenly, and then shake off the excess flour.4 cutlets Boneless skinless chicken breast cutlets, ½ tsp Salt, ½ tsp Black pepper powder, 1 tsp Herbes de Provence, ½ cup All-purpose flour (for coating)
- Pan-Fry the Chicken: Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and bubbly. Add the chicken cutlets to the skillet, frying for about 2-3 minutes on each side until golden brown and cooked through. Once done, remove the chicken from the pan and set it on a plate. Tent with foil to keep warm.2 tbsp Olive oil, 2 tbsp Butter
- Make the White Wine Sauce: In the same skillet, reduce the heat to medium-low. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly. Stir in the chicken broth and Worcestershire sauce, allowing the mixture to simmer for another minute. Add the heavy cream and Parmesan cheese, stirring well until the sauce becomes creamy and slightly thickened, about 3-4 minutes. Season the sauce with salt and black pepper to taste.4 large Garlic cloves, ½ cup Dry white wine, ½ cup Chicken broth, ½ cup Heavy cream, ¼ cup Grated Parmesan cheese, 1 tsp Worcestershire sauce
- Return the Chicken to the Pan: Add the cooked chicken cutlets back into the skillet, spooning the sauce over them to coat them well. Let the chicken simmer in the sauce for 2-3 minutes, allowing the flavors to meld.
- Garnish and Serve: Remove the skillet from heat and sprinkle freshly chopped parsley over the chicken. Serve the chicken in white wine sauce with your favorite side dishes like mashed potatoes, rice, or steamed vegetables.Fresh parsley
Notes
- Properly Season the Chicken: Season the chicken well with salt, pepper, and Herbes de Provence. This enhances the flavor of the meat and ensures every bite is flavorful.
- Avoid Overcrowding the Pan: When pan-frying the chicken, ensure the cutlets have enough space in the skillet. Overcrowding will lower the pan’s temperature, causing the chicken to steam instead of sear, which can lead to soggy, unevenly cooked chicken.
- Deglaze the Pan Thoroughly: After cooking the chicken, deglaze the pan with white wine by scraping up the brown bits stuck to the pan. These bits are full of flavor and will enrich the sauce.
- Simmer the Sauce to the Right Consistency: Allow the sauce to simmer and thicken slightly before returning the chicken to the pan. This ensures the sauce has a rich, creamy texture that coats the chicken well.
- Finish with Fresh Herbs: Garnish with freshly chopped parsley for a bright, fresh finish that cuts through the richness of the sauce, adding color and flavor.
Nutrition
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Frequently asked questions
Can I make this dish without wine?
Yes, you can substitute the white wine with additional chicken broth for a non-alcoholic version. For added acidity, mix the broth with a splash of white wine vinegar or lemon juice.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Store them separately, and when ready to serve, reheat the sauce in a pan and warm the chicken in the sauce. Add a splash of cream or broth if the sauce has thickened too much.
Can I freeze the leftovers?
While the chicken itself freezes well, cream-based sauces can sometimes separate after freezing. If freezing, make the dish without the cream, and add the cream when reheating.
What can I serve with this dish?
This dish pairs wonderfully with mashed potatoes, rice, pasta, or steamed vegetables. The rich sauce complements a variety of sides, making it versatile for different meals.
more chicken dinners
- Creamy Cheesy Chicken Pasta
- Creamy Chicken in White Sauce Recipe (No Wine)
- Chicken Francese Recipe
- Pesto Chicken Breast Recipe
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I made this for my in-laws, and they were convinced I had ordered from a fancy restaurant! The sauce was buttery, silky, and full of flavor. I was wondering—could I substitute Greek yogurt for the cream if I want a lighter version?
Thank you for the lovely feedback, Sophie. I have not tired Greek yogurt instead of cream. You can try but cook on low to prevent curdling.
Wow, this was amazing! I made it with boneless, skinless chicken thighs instead of breasts, and they turned out so juicy. The sauce thickened beautifully, and I served it over rice. Do you think this would work well with a touch of lemon juice for added brightness?
Thank you, Kevin, for the lovely feedback. A touch of lemon sounds lovely.
I’ve always been intimidated by wine sauces, but your instructions were so clear and easy to follow! The result was a velvety, rich sauce that tasted like it took hours to make. I used a touch of Dijon mustard in mine for extra depth—highly recommend!
Thank you, Rachael, for the lovely feedback.
This was the easiest yet most flavorful chicken dish I’ve ever made! I paired it with roasted vegetables, and the sauce tied everything together beautifully. I only had Chardonnay on hand, and it worked well.
Thank you for the lovely feedback, Michael.
Absolutely loved this! The white wine really brought out the flavors, and the combination of garlic and herbs made it taste so elegant. I added a handful of baby spinach to the sauce at the end, and it was a great addition. Would this sauce also work with salmon?
Thank you for the lovely feedback, Olivia. I would definitely work with salmon, but make sure to reduce cooking time as fish cooks quicker than chicken.
I made this for a date night at home, and it was restaurant quality! The chicken was tender, and the sauce was rich without being too heavy. I used a Sauvignon Blanc, and it worked perfectly. If I want to make this ahead of time, how would you recommend reheating it without losing the creaminess?
Thank you for the lovely feedback, James. You can add a few tablespoons of water when reheating. Stir on gentle heat.
This was absolutely divine! The sauce was so creamy yet light, and the white wine gave it such a depth of flavor. I served it over mashed potatoes, and my family devoured it. Next time, I’m thinking of adding mushrooms—do you think that would work well with the sauce?
Thank you for the lovely feedback, Anna. Oh yes, mushrooms sounds perfect.
What a wonderful recipe to keep handy. I love chicken, and you’ve just elevated it to one of my favorite recipes!
This chicken in white wine sauce was surprisingly easy to make and tasted fantastic! The sauce was creamy and flavorful, and the chicken was so tender. It was a perfect weeknight meal that felt a little bit fancy.
This is one of the best chicken recipes of any kind I’ve ever made. It’s permanently in my rotation from now on!
Thank you Beth!