Can I use cooking wine instead of regular white wine?

I always skip the cooking wine and use a bottle I'd actually drink. Cooking wine contains added salt and preservatives that can make your sauce taste harsh and overly salty. A decent Sauvignon Blanc or Pinot Grigio makes all the difference.

What if I don't have heavy cream?

You can substitute half-and-half, but the sauce won't be quite as thick and rich. If using half-and-half, simmer it a bit longer to reduce and thicken. Avoid using milk, as it's too thin and may curdle in the acidic wine sauce.

My sauce turned out too thin, what went wrong?

The sauce needs time to reduce and thicken. Make sure you're simmering at the right temperature and giving it enough time. You can also mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it in, then simmer for another minute until thickened.

Best Chicken in White Wine Sauce Recipe

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Tender chicken breasts simmered in a rich white wine sauce with garlic, herbs, and cream. An elegant yet simple dish perfect for dinner parties or weeknight meals.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Classic Chicken Dishes
Method: Sear, Simmer
Cuisine: French

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
Salt and pepper to taste
2 tablespoons olive oil
3 tablespoons butter, divided
4 cloves garlic, minced
1 cup dry white wine
1 cup chicken broth
1 cup heavy cream
2 teaspoons fresh thyme leaves
1 teaspoon Dijon mustard
Fresh parsley for garnish

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Instructions

Pat chicken breasts dry and season both sides generously with salt and pepper. Pound to even 3/4-inch thickness if needed.
Heat olive oil in a large 12-inch skillet over medium-high heat for 2-3 minutes until shimmering. Add chicken and cook 6-8 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a plate, tent with foil, and rest.
Reduce heat to medium and add 1 tablespoon butter. Once melted, add minced garlic and sauté 1 minute until fragrant but not browned.
Pour in white wine and scrape up browned bits from bottom of pan. Let wine reduce by half, about 3-4 minutes.
Add chicken broth and bring to simmer. Cook 5 minutes to reduce slightly and concentrate flavors.
Stir in heavy cream, thyme, and Dijon mustard. Simmer 3-4 minutes until sauce thickens and coats back of spoon. Remove from heat and stir in remaining 2 tablespoons butter until melted.
Return chicken to skillet with any accumulated juices. Spoon sauce over top and cook 2-3 minutes over low heat to warm through. Garnish with fresh parsley and serve immediately.

Notes

Use dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor. Don’t use cooking wine.
Pound chicken to even 3/4-inch thickness before cooking for uniform results. Internal temperature must reach 165°F.
Don’t let sauce boil rapidly after adding cream to prevent curdling. Keep at gentle simmer.
Sauce will thicken as it cools. Add splash of broth when reheating if needed.
Fresh thyme makes a noticeable difference in flavor compared to dried.
Use a large 12-inch skillet to fit all chicken comfortably.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 520 kcal
Sugar: 2 g
Sodium: 380 mg
Fat: 35 g
Saturated Fat: 18 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 0 g
Protein: 38 g
Cholesterol: 165 mg

Find it online: https://www.benefitiany.com/chicken-in-white-wine-sauce/