Best Chicken in White Wine Sauce Recipe

Chicken in white wine sauce is my go-to recipe when I want something that feels fancy but doesn’t require hours in the kitchen. The way tender chicken breasts soak up that rich, garlicky cream sauce makes this dish taste like it came straight from a French bistro, yet it’s simple enough for any weeknight.

I’ll never forget the first time I made this dish for a dinner party. I was nervous about impressing guests, but as soon as that white wine hit the hot pan and filled my kitchen with the most amazing aroma, I knew I was onto something special. The combination of butter, garlic, and fresh thyme creates a sauce so good you’ll want to soak up every last drop with crusty bread. This chicken in white wine sauce has since become my signature dish, one I turn to whenever I need a recipe that’s both comforting and elegant. Whether you’re cooking for date night or Sunday dinner, this classic French-inspired chicken dish delivers restaurant-quality results every single time.

What You’ll Need for This White Wine Chicken

Before you start cooking, gather your ingredients and make sure everything is prepped and ready. I always use fresh thyme instead of dried because it makes a noticeable difference in the final sauce, and I recommend choosing a dry white wine you’d actually enjoy drinking, like Sauvignon Blanc or Pinot Grigio.

• 4 boneless, skinless chicken breasts (about 1.5-2 lbs total, pounded to even thickness if thick)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 4 cloves garlic, minced (fresh is best, jarred works in a pinch)
• 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 1 cup chicken broth (low-sodium preferred)
• 1 cup heavy cream (full-fat for best results)
• 2 teaspoons fresh thyme leaves (stripped from stems)
• 1 teaspoon Dijon mustard
• Fresh parsley for garnish

Pro tip from my kitchen: Pound your chicken breasts to an even 3/4-inch thickness before cooking. This simple step ensures everything cooks at the same rate and prevents dry, overcooked edges while the center finishes cooking.

How I Make Perfect White Wine Cream Sauce

I recommend having all your ingredients measured and ready before you heat the pan, since this recipe moves quickly once you start. The key to getting that beautiful golden crust on your chicken is making sure the meat is completely dry before it hits the hot oil.

Step 1: Pat the chicken breasts completely dry with paper towels, then season both sides generously with salt and black pepper. This step is crucial for getting a good sear.

Step 2: Heat the olive oil in a large 12-inch skillet over medium-high heat for 2-3 minutes until it shimmers and moves easily around the pan. Add the chicken breasts and cook for 6-8 minutes per side until golden brown and the internal temperature reaches 165°F. Don’t move them around while they cook. Remove chicken to a plate, tent with foil, and let rest while making the sauce.

Step 3: Reduce heat to medium and add 1 tablespoon of butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned. Watch carefully so it doesn’t burn.

Step 4: Pour in the white wine and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. This is where so much flavor lives. Let the wine bubble and reduce by half, about 3-4 minutes.

Step 5: Add the chicken broth and bring to a gentle simmer. Cook for 5 minutes to reduce the liquid slightly and concentrate the flavors.

Step 6: Stir in the heavy cream, fresh thyme leaves, and Dijon mustard. Simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat and stir in the remaining 2 tablespoons of butter until melted and incorporated.

Step 7: Return the chicken breasts to the skillet along with any accumulated juices. Spoon the white wine sauce over the top and cook for 2-3 minutes over low heat to warm the chicken through. Garnish with fresh chopped parsley and serve immediately.

Perfect Pairings for Chicken in White Wine Sauce

The rich, creamy sauce in this recipe pairs beautifully with sides that can soak up all that delicious flavor.

Creamy Mashed Potatoes: The ultimate comfort food pairing. The fluffy potatoes soak up the white wine cream sauce like a dream, and the buttery flavors complement each other perfectly.

Buttered Egg Noodles: A classic choice that catches every drop of sauce. The neutral pasta lets the garlic and thyme flavors shine through without competing.

Garlic Rice Pilaf: Adds another layer of garlic flavor while the fluffy rice grains absorb the creamy sauce. Perfect if you want something lighter than potatoes.

Roasted Green Beans: The crisp-tender texture and slightly charred edges provide a nice contrast to the rich chicken. Plus, the bright green color makes your plate look restaurant-worthy.

Crusty French Bread: Essential for mopping up every last bit of that incredible white wine sauce. Toast it lightly and rub with garlic butter for an extra special touch.

This chicken in white wine sauce is substantial enough to serve with just one hearty side and a simple green salad for a complete meal.

More Delicious Chicken Dishes to Complete Your Menu

This elegant chicken in white wine sauce pairs beautifully with other sophisticated chicken recipes that bring restaurant-quality flavors to the home kitchen. For another impressive dinner party option, try the Crispy Parmesan Chicken with Rich Garlic Sauce, which features a similar creamy garlic element with a delightful crispy coating.

When planning weeknight meals, consider serving this white wine chicken alongside comforting sides, then exploring other easy yet elegant options like the Best Parmesan Crusted Chicken with Creamy Garlic Sauce for variety throughout the week. For a complete dinner spread, the Creamy Lemony Tuscan chicken offers bright citrus notes that complement the herby white wine flavors, while the Best Chicken Shawarma with Garlic Sauce provides an exciting Mediterranean twist for those nights when you want to explore different flavor profiles.

Storing and Reheating Your Chicken

I recommend storing the chicken and sauce together in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers taste even better the next day.

When reheating, use a skillet over low heat rather than the microwave. Add a splash of chicken broth or white wine to thin the sauce if it’s become too thick. Heat gently until the chicken reaches 165°F internally, stirring the sauce occasionally to prevent scorching.

Pro tip: I don’t recommend freezing this chicken in white wine sauce because cream-based sauces tend to separate and become grainy when thawed. If you know you’ll have leftovers, consider freezing just the seared chicken before making the sauce, then prepare fresh sauce when you’re ready to serve.

Your Questions About White Wine Chicken Answered

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