Introduction

This Chicken Wine Sauce recipe transforms simple chicken breasts into a flavorful dish with a rich, creamy sauce. The white wine and Parmesan create a deliciously tangy and savory complement, perfect for an impressive weeknight dinner.

A white round plate on a white marbled surface holds a meal with three parts: on the left, there is a grilled chicken breast covered in light brown gravy with specks of black pepper and small green parsley leaves scattered on top; on the right side, there is a large scoop of creamy mashed potatoes with a small square of melting butter in the center sprinkled with black pepper, and a silver fork resting on the edge of the mashed potatoes; at the bottom, there is a neat row of bright green cooked green beans; a wedge of yellow lemon sits between the chicken and mashed potatoes near the top edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts
2 teaspoons Italian seasoning
Salt and pepper, to taste
¼ cup flour
2 tablespoons olive oil
1 cup dry white wine
3 tablespoons butter
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 cup chicken broth
2 tablespoons cornstarch + 2 tablespoons cold water (optional, for thickening)
¼ cup heavy cream
1/3 cup freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
Fresh parsley, for garnish
1 teaspoon dried parsley
1 teaspoon mustard powder
½ teaspoon dried oregano
½ teaspoon dried basil

Instructions

Step 1: Slice the chicken breasts in half lengthwise to create 2-3 thinner pieces. Place them in a gallon freezer bag or between plastic wrap, then gently pound to about ½ inch thickness using the textured side of a meat mallet. Pat the chicken dry completely.
Step 2: Season both sides of the chicken with Italian seasoning, salt, and pepper. Dredge each piece in flour and tap off any excess.
Step 3: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until golden brown and a crust forms. Remove the chicken and set aside, leaving the browned bits in the pan.
Step 4: Turn the heat off briefly, then add the white wine to the skillet. Return heat to medium and use a spatula to scrape up the browned bits from the bottom and sides of the pan to incorporate their flavor into the sauce.
Step 5: Let the wine simmer gently until it reduces by half, about 10 minutes. Stir in butter and minced garlic, cooking for 1 minute. Add Worcestershire sauce, chicken broth, dried parsley, mustard powder, dried oregano, and dried basil. Bring the sauce to a boil.
Step 6: For a thicker sauce, mix the cornstarch with cold water until smooth, then slowly whisk it into the boiling sauce. Allow it to thicken slightly.
Step 7: Reduce heat to low and gradually stir in the heavy cream. Then add the grated Parmesan cheese, stirring until melted and the sauce is creamy.
Step 8: Return the chicken to the skillet, spoon sauce over it, and partially cover the pan. Let it simmer for 5 minutes to warm the chicken through and meld flavors. Remove from heat afterward.
Step 9: Stir fresh lemon juice into the sauce. Garnish with fresh parsley and serve immediately, pairing beautifully with mashed potatoes and roasted green beans.

Tips & Variations

Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor; avoid sweet wines.
If you prefer a thicker sauce, do not skip the cornstarch slurry step.
For added depth, swap chicken broth for a mix of broth and a splash of heavy cream or half-and-half.
Fresh herbs like thyme or rosemary can replace the dried herbs for a more vibrant taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid separating the sauce. If the sauce thickens too much, a splash of chicken broth or cream can help loosen it during reheating.

How to Serve

The image shows a white large pan with black handles holding four pieces of cooked chicken covered in creamy sauce with small green herb bits scattered on top. The chicken pieces are a golden brown with some black pepper visible through the thick, smooth sauce that looks rich and slightly speckled. A silver spoon with a wooden handle rests inside the pan, partly dipped in the sauce near the top right chicken piece. Around the pan, there are fresh green parsley sprigs and two bright yellow lemon wedges on a white marbled surface with a white cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier. Adjust cooking time as thighs may take slightly longer to cook through.

Is it necessary to pound the chicken thin?

Pounding the chicken ensures even cooking and helps achieve a tender, juicy texture. It also creates more surface area for the sauce to cling to.