Chicken White Wine Recipe
This Chicken Wine Sauce recipe features tender boneless skinless chicken breasts seared to a golden crust and smothered in a rich, creamy white wine sauce infused with garlic, Parmesan, and fresh herbs. The sauce is enhanced with Worcestershire sauce and finished with a touch of fresh lemon juice for brightness. Perfect served with mashed potatoes and roasted green beans for a comforting yet elegant meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- ¼ cup flour
Sauce
- 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
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
To Garnish
- Fresh parsley
Instructions
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create 2-3 thinner slices. Place them in a gallon freezer bag or between plastic wrap and pound with a meat mallet to about ½ inch thick. Pat the chicken completely dry with paper towels.
- Season and Dredge: Season both sides of the chicken with Italian seasoning, salt, and pepper. Dredge the pieces lightly in flour and tap off any excess flour.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken slices in batches for 4-5 minutes per side until they develop a golden crust. Remove the chicken and set aside, leaving the browned bits in the pan for flavor.
- Deglaze with Wine: Turn off the heat, pour in the white wine, and then turn the heat back to medium. Use a silicone spatula to scrape and loosen the browned bits from the bottom and sides of the skillet. Allow the wine to bubble gently until it reduces by half, about 10 minutes.
- Add Butter and Garlic: Stir in butter and minced garlic, cooking for about 1 minute until fragrant. Then add Worcestershire sauce, chicken broth, dried parsley, mustard powder, oregano, and basil. Bring the mixture to a boil.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, mix cornstarch with cold water until smooth. Slowly whisk this slurry into the boiling sauce until it thickens to your desired consistency.
- Add Cream and Cheese: Lower the heat to low and slowly stir in the heavy cream while continuously stirring. Then fold in the freshly grated Parmesan cheese until fully melted and incorporated.
- Simmer with Chicken: Return the seared chicken pieces to the skillet, spoon some sauce on top, and partially cover. Let it simmer for 5 minutes to meld flavors and heat through. Remove from heat afterward.
- Finish and Serve: Stir fresh lemon juice into the sauce for brightness. Garnish with fresh parsley and serve immediately, ideally paired with mashed potatoes and roasted green beans.
Notes
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for a balanced acidity in the sauce.
- Chicken breasts can be substituted with boneless skinless thighs for a juicier option.
- For a thicker sauce, don’t skip the cornstarch slurry step.
- Leftover sauce can be refrigerated for up to 2 days and reheated gently on stovetop.
- Adjust seasoning with salt and pepper to taste before serving.
Keywords: Chicken, White Wine Sauce, Italian Seasoning, Garlic, Parmesan, Cream Sauce, Easy Dinner, Sautéed Chicken
Find it online: https://liamjayne.com/chicken-white-wine-recipe/
