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This creamy white wine chicken is incredibly easy to make on a weeknight but good enough for company! It’s ready in only 30 minutes for an impressive yet simple meal.
I think you’ll enjoy my popular Creamy Garlic Chicken recipe, Creamy Mushroom Chicken, or Creamy Chicken Florentine next for a few more hassle-free skillet chicken recipes.
Why you’ll love it
If you’re a regular around here, you’ll know that I really enjoy creating creamy chicken recipes. There’s just something so undeniably special about pairing tender chicken with a white wine sauce, flavorful herbs, and then when you add in a splash of cream, it’s a restaurant-quality dish at home.
This white wine chicken would make a fabulous date night meal, and it also doubles as a fantastic dinner after a long workday! It also happens to be a great and accessible chicken recipe for beginners, and it’s really satisfying to feel like a gourmet home chef. Who knew the simplicity of this easy white wine sauce for chicken could taste so heavenly?
What you’ll need
- Chicken – we’re using two boneless, skinless chicken breasts cut into four smaller cutlets so they will cook faster
- Garlic powder – along with salt & pepper, we’re seasoning the cutlets directly with it to infuse savory flavor
- Flour – for dredging and getting that irresistible crust when pan searing and thickening the sauce
- Olive oil and butter – for pan frying and making the base of the sauce
- White wine – use a dry white wine like sauvignon blanc, pinot grigio, or chardonnay. Make sure it’s one you actually enjoy the taste of since its flavor shines, and definitely don’t use a cooking wine.
- Chicken broth – it adds another deeper, savory dimension to the sauce
- Herbs de Provence – it’s fragrant herb blend that includes dried herbs like thyme and rosemary and then lavender for a special touch. It’s wonderful with poultry, so I always keep a jar in my pantry! You should be able to find it at most grocery stores.
- Heavy cream – to give the sauce its signature luxurious texture and taste
Pro tip
As with any creamy sauce, it’s important to salt this one enough to properly bring out all the delicious flavors.
How to make creamy white wine chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Slice the chicken in half lengthwise to make four smaller cutlets. Season them with salt & pepper and garlic powder, then dredge with the flour. Pan fry until lightly golden, and then set aside on a plate. In the skillet, add the wine and chicken broth. Let it bubble for a bit, and scrape up the brown bits.
Add the remaining butter and the Herbs de Provence, and simmer. Stir in the cream, and return the chicken to the skillet. Let the sauce thicken and the chicken cook through. Garnish with chopped parsley if using, add extra salt & pepper as needed, and serve right away along with drinking the rest of the bottle of wine!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Chicken is done at 165F internally. Use an instant read thermometer for perfect results every time.
- This is my fave Le Creuset skillet pictured, and this budget-friendly Lodge skillet is another good one.
- Measure out butter easily with this butter dish — it has measurement markings right on it.
Substitutions and variations
- I would advise against substituting the heavy cream for a lower fat alternative like half-and-half. The sauce is very likely to curdle, and nobody wants that to happen. It also won’t have the desired texture, taste, or richness.
- If you can’t find Herbs de Provence, Italian seasoning will be a decent substitute. It has a number of the same herby flavors, but keep in mind that it does lack the floral lavender quality.
- You can definitely use chicken thighs, but you’ll likely have to sear them for longer. Just make sure they’re cooked through to at least 175F (I like to go higher for chicken thighs so they end up nice and tender).
What to serve with white wine chicken
- For a starchy option, serve it over pasta like these Quick and Easy Garlic Butter Noodles or with Garlic Mashed Potatoes or my Roasted Potatoes and Carrots. This Stick of Butter Rice is another option.
- You could also steam some broccolini or serve sweet corn or Easy Roasted Cauliflower or Roasted Green Beans with it.
- Or make a side salad for a lighter pairing. Try mixed greens with my Homemade Italian Dressing.
Leftovers and storage
- This creamy chicken is best when freshly made, but leftovers will keep in the fridge for 3-4 days in an airtight container.
- Reheat in a small saucepan over a very low heat and slowly so that the sauce doesn’t separate.
- I don’t recommend freezing leftovers. Cream sauces don’t do very well in the freezer.
I hope you’ll give this creamy white wine chicken recipe a try! Please leave a star rating and review below. As always, tag me #saltandlavender on Instagram with your creations.
Creamy Chicken in White Wine Sauce
Ingredients
- 2 large chicken breasts
- 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
- Chopped fresh parsley, for serving optional
Instructions
- Cut your chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle them with salt and pepper and garlic powder, then dredge them in flour so they’re nicely coated.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Take the chicken out of the pan and set aside (chicken shouldn’t be fully cooked yet).
- Add the wine and chicken broth to the pan and let it bubble for about a minute. Stir to scrape up any bits from the bottom of the pan.
- Add the remaining butter and the Herbs de Provence to the pan, and continue simmering for another 2 minutes.
- Add the cream and the chicken back into the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper as needed and sprinkle with fresh parsley if using.
Notes
- I suggest reheating this recipe at a low heat so the sauce doesn’t separate.
- Chicken is safe to eat when it has an internal temperature of 165F. Use an instant read thermometer to test for doneness.
- This recipe also appears in chapter 3 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on February 13, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
Excellent recipe. My whole family loved it. I added minced onions when I was simmering the wine and chicken broth.
That’s great!! So happy it was a hit! XO
This is so delicious like eating at a restaurant! I added spinach to the sauce so yummy and had it with pasta. Thank you!!
Aww so happy to hear you liked it! Thanks for commenting 🙂
Is this something that can be made in advance or good for reheating? I work late shifts some days and would love to try and make this for my husband to reheat
Hi! I think that it should be fine, as long as he reheats it slowly on a low heat (tell him to not let it boil). I’m always a bit iffy on freezing cream sauces, but I think in the fridge it’ll be ok.
Me and my partner love love love this recipe! I fancy t we are having it for the second night in a row tonight 😂 oops!! Do you know how it keeps on the fridge as my partner wants to take some to work with him tomorrow
Thanks
Jodie
I’m so glad you both enjoy it!! It keeps fine in the fridge… just when reheating cream sauces they can separate. I imagine he’ll be using a microwave, so I recommend slowly reheating it on a low heat if possible. If it does separate, it’ll still taste good, though.
This was so incredibly good and would make again in a heartbeat. Fancy enough to serve to guests as well. I had mushrooms and were going to add them but thought about it too late as I was past the initial cooking phase of the chicken. My only suggestion would be to double or make 1.5 of the cream sauce as it wasn’t enough to completely cover pasta or rice if that’s what you are seeking. The sauce is decently thick so even a little more broth/wine would thin it out enough to cover a starch side. I did add a little garlic to the wine/broth mix which I think was a good addition to the flavors. Served with jasmine rice and steamed broccoli. Yum!
I’m so happy you enjoyed it!! Thanks so much for commenting, Angela.
Just tried this last night,super easy, hubby loved it! I added more amounts to the liquid ingred than asked for and still not enough sauce… for us. Next time I’m doubling the sauce, sooo good!
So glad you liked it!! Yes, doubling the sauce is probably a good idea haha 🙂
Shut up! I doubled the recipe, and had no herbs de Provence, so I google searched it and made my own. Instead of chicken, I followed the exact same process with large (peeled, deveined) shrimp. This sauce is freakin amazing. I served it over rice, cooked with chicken stock and a teaspoon of the same spice mix. Thank you for a new favorite!
You’re very welcome!!! Love how you adapted the recipe! 🙂
Could this recipe use pre cooked chopped chicken. Lots leftover from making chicken salad for a crowd and I hate to waste food?
Hi! Hmm… you’ll have to do some tweaking. I’d probably make the sauce (and add a bit of flour in to thicken it – that’s one of the reasons I cook the chicken breasts in flour), then add the cooked chicken in just to warm through towards the end. The cooked chicken will get tough if you do much besides warm it through.
Hi Nastsha;
I just made this chicken dish and my picky family devoured it! So yummy!!!! I made it with roasted asparagus and cherry tomatoes. Thank you!
I will definitely make this again!
That’s awesome!! You’re very welcome!
Hi Natasha!
Just finished your chicken in white wine sauce. I made it firstly for my parents-in-law during the lockdown and then did it a second time for my wife and me. We loved it! I intend to try your other chicken recipes over the next few weeks. Thanks for the inspiration.
Graham Bull
Bristol
UK
I’m so happy you all enjoyed it, Graham!! Thanks so much for letting me know! 🙂
SO GOOD. And super easy to make within the time frame you state. The chicken was so juicy and the whole things was delicious. I did let the wine cook down just a bit before I put anything else in with it. Otherwise, I followed the recipe to a T and it was perfect.
I’m so happy that it was a hit! 🙂