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Creamy Chicken in White Wine Sauce

This creamy white wine chicken is straightforward sufficient to make on a weeknight however adequate for firm! Prepared in solely 30 minutes.


We pan-fry the chicken so it’s calmly golden, after which we make the sauce.

Oh, that sauce!

The simple white wine sauce for chicken is nice as a result of it has minimal components however loads of taste. I used Herbs de Provence (a herb mix that features lavender – see what I did there?!) to present the sauce a particular contact, however be at liberty to sub with Italian seasoning. Herbs de Provence is fantastic with chicken, so I all the time hold a jar in my pantry.


The chicken melts in your mouth.

What to serve with creamy white wine chicken
Serve it over pasta or with mashed or roasted potatoes. For a vegetable I’d steam some broccolini, carrots, and even serve sweet corn with it. Or make a lightweight salad to offset that cream.



  • 2 large chicken breasts cut in half lengthwise
  • Salt & pepper to taste
  • 1/4 teaspoon garlic powder
  • Flour for dredging
  • 1 tablespoon olive oil
  • 3 tablespoons butter divided
  • 1/2 cup dry white wine
  • 1/3 cup chicken broth
  • 1 pinch Herbs de Provence (or Italian seasoning)
  • 1/2 cup heavy/whipping cream


  1. Lower your chicken breasts in half lengthwise to make Four thinner cutlets. Sprinkle them with salt and pepper and garlic powder, then dredge them in flour in order that they’re properly coated.
  2. Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high warmth. As soon as the pan is sizzling, add the chicken and cook dinner for 4-5 minutes/aspect till golden. Take the chicken out of the pan and put aside (hen should not be totally cooked but).
  3. Add the wine and chicken broth to the pan and let it bubble for a few minute. Stir to scrape up any bits from the underside of the pan.
  4. Add the remaining butter and the Herbs de Provence to the pan, and proceed simmering for an additional 2 minutes.
  5. Add the cream and hen again into the pan. Cut back the warmth to medium and cook dinner for an additional 5 minutes or till the hen is cooked via and the sauce has thickened up a bit. Season with additional salt & pepper if wanted.


  1. 5 stars

    We love this recipe, I made single batch last night getting ready to make double batch.

  2. 5 stars
    Creamy Chicken in White Wine Sauce.How to Cook Chicken Breast
    The beauty of this dish is its simplicity. I used chicken breast here, but you can use dumplings as mentioned above, even the sliced ​​pork tenderloin can be cut into slices or pieces. Here’s how to cook it:

    Melt the butter in a saucepan: Add the butter to a large pan and melt over medium high heat.
    Cook chicken: Flavor the chicken breast on both sides with salt and pepper. Place the chicken breast in the pan and cook on both sides for about 5 minutes on each side or until it is no longer pink. Remove the chicken from the pan.
    How to Make Creamy Mushroom Sauce
    Make a sauce: Add onion and garlic to the pan and cook for a few minutes until the onion is translucent and soft. Add mushrooms and mix. Generously flavor the mushrooms with salt and pepper. Cook for about 5 minutes, stirring occasionally. When you cook the mushrooms as you wish, sprinkle the flour over the mushrooms and mix. Add wine and cook the wine for a few more minutes. Add half a half, mix and cook for 3 minutes, occasionally or cook until the sauce is slightly reduced and thick.
    Garnish and serve: Garnish with parsley and serve hot.This chicken with mushroom sauce will last up to 3 days in the refrigerator if it is wrapped well or stored in an airtight container. To prolong its shelf life, I recommend it to be frozen, packed well or in an airtight container, and it will take anywhere between 4-6 months.

  3. 5 stars
    Creamy Chicken in White Wine Sauce.I like this recipe. Herbs de Provence is already one of my favorite spices.
    We ate two nights this week and took it to a recently operated friend. I tried two different white wines and didn’t care about the sauce. The third time, I substituted more chicken broth / broth. This was my favorite. Served with roasted potatoes and carrots with steamed broccoli. Very colorful.
    This will keep chicken dishes on my go. Thank you.

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