Chicken With White Wine Recipes

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Chicken with white wine recipes are exquisite and delicious. This particular recipe sticks to the basics and really lets the chicken shine. The potatoes simmering alongside the chicken have a flavorful bite of garlic and parsley which compliment the chicken wonderfully. White grapes are layered over the potatoes as well and after about an hour in the oven you’re left with a tender juicy chicken, creamy potatoes and sweet tart grapes.

Chicken in White Wine Sauce

Chicken in White Wine Sauce with Garlic – 30 minutes, one skillet and just a few ingredients and this amazing dinner is on the table.

Easy enough for weeknight dinners and tasty enough for company!

Chicken in White Wine Sauce with Garlic

You can never have enough Easy Chicken Breast Recipes in your recipe box!  

We added tons of garlic cloves for an extra punch of flavor.  We buy the already peeled variety of garlic…sometimes cheating is a good thing.

How to make Chicken in White Wine Sauce –

Use a big skillet.  Cast iron is our favorite and both Rachel and I own   Lodge Skillets that we love!  If you don’t have cast iron, no worries, just use your best skillet.

Searing chicken – We add most of the olive oil directly to our chicken breasts and just a tick of butter and additional oil to the pan.  The olive oil keeps the butter from burning at a high heat and you want a higher heat to get that perfect sear!  Adding most of the oil to the chicken and not to the pan makes for a great sear and won’t leave your chicken too oily.

PRO TIP: Place chicken in skillet and LEAVE IT ALONE!  Chicken is so smart, it will tell you when it’s ready to turn by releasing from the pan easily.

Liberally salt and pepper, it helps to form that beautiful crust.

Ahhh, raw chicken pics.  I know you guys love ’em right?  right? right?

 The chicken will not be completely cooked but continue to cook in the delicious sauce your about to throw together!

seared chicken breast in cast iron skillet

Remove your perfectly seared chicken to a plate and cover with foil to keep warm.

Toss in your whole garlic cloves and let them brown a little.  They will cook down with the sauce and become deliciously soft and mild.

Careful not to burn your garlic.  It becomes very bitter and will ruin your sauce.  Just a nice nutty brown will enhance the flavor of your sauce.

Add  flour to the garlic to thicken it just a tick.  Pour in the wine, chicken stock and miracle of miracles…you just made the most delicious white wine sauce!  How easy was that!

Can I use bone in chicken for this Chicken in White Wine Sauce…and do I have to use wine?

  • if using bone in breasts or chicken thighs, simply continue to cook in the sauce until chicken reaches 165 degrees.  About 10-12 minutes.  Cover if you feel your sauce is reducing too much.
  • you do not have to use wine.  Simply sub with additional chicken stock…so now you have Chicken in Pan Sauce.  Another fabulous fast dinner!
garlic in white wine sauce

What else can I toss into that delicious wine sauce?

  • mushrooms would be delicious
  • chopped onion or shallot
  • mix up the herbs a bit, thyme or tarragon will change the flavor profile
  • you can use this same sauce with beef broth and pan seared steak…I know!  But you can!

EASY WHITE WINE GARLIC BUTTER CHICKEN

Juicy garlic butter chicken breasts cooked in an easy white wine pan sauce is the perfect easy dinner recipe served with vegetables of your choice.

Easy white wine Garlic butter chicken with green beans.

INGREDIENTS NEEDED

  • Boneless, skinless chicken breasts
  • Butter
  • Garlic
  • White wine / Stock
  • Dried herbs: Italian seasoning, oregano, thyme, etc.
  • Paprika
  • Lemon
  • Salt and pepper

HOW TO MAKE GARLIC BUTTER CHICKEN

  1. Cook the chicken: Place boneless, skinless chicken breasts in between two sheet of parchment paper and flatten slightly with a rolling pin or meat mallet. Season with dried herbs of your choice, a pinch of paprika and salt. Brown in a large pan, cook for 3-4 minutes per side until the chicken is almost cooked through. Remove and set aside.
  2. Make the garlic butter sauce: Add butter to the same pan then add the garlic and cook for a few seconds. Pour in white wine, lemon juice and seasoning. Allow to simmer for a few minutes then add the chicken back into the pan. If you would like to add vegetables, add par-cooked green beans, broccoli, kale or sugar snap peas into the pan with the chicken. Cook for another 3-4 minutes, basting the chicken with the sauce then serve.
Garlic butter chicken with vegetables.
Garlic butter chicken

Easy white wine garlic butter chicken

Juicy garlic butter chicken breasts cooked in an easy white wine pan sauce is the perfect easy dinner recipe served with vegetables of your choice.

Course: Dinner

Cuisine: American

Keyword: Garlic butter chicken, Garlic butter chicken breast, Garlic butter sauce for chicken

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories: 273kcal

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 teaspoon paprika
  • 2 tsp dried herbs of your choice
  • 2 tsp salt

For the sauce

  • 3 tbsp butter
  • 4 garlic cloves crushed
  • ½ cup white wine / chicken stock
  • 2 tsp lemon juice
  • salt and pepper to taste

Instructions

  • Place boneless, skinless chicken breasts in between two sheet of parchment paper and flatten slightly with a rolling pin or meat mallet.
  • Drizzle the chicken with olive oil and season with dried herbs of your choice, a pinch of paprika and salt.
  • Preheat a large pan over high heat. Add the chicken and cook for 3-4 minutes per side until the chicken is almost cooked through. Remove and set aside.
  • Add butter to the same pan then add the garlic and cook for a few seconds. Pour in white wine, lemon juice and seasoning.
  • Allow to simmer for a few minutes then add the chicken back into the pan. If you would like to add vegetables, add par-cooked green beans, broccoli, kale or sugar snap peas into the pan with the chicken.
  • Cook for another 3-4 minutes, basting the chicken with the sauce then serve.

Nutrition

Calories: 273kcal | Carbohydrates: 5g | Protein: 26g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 1308mg | Potassium: 467mg | Fiber: 2g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 2mg

Chicken in White Wine Lemon Butter Sauce

Quick and easy Chicken in White Wine Lemon Butter Sauce is a restaurant-quality meal you can have on your table in 20 minutes.

After I posted my Chicken Francaise recipe, I got a little addicted to the buttery, lemony chicken pasta, but I wanted a quicker, easier version for weeknights. So this Chicken in White Wine Lemon Butter Sauce was born.

This recipe takes next to zero prep time, cooks from start to finish in just 20 minutes, and is a perfect midweek meal when you’re craving some comfort food but don’t feel like putting a ton of effort into cooking.

Chicken in white wine lemon butter sauce in a skillet.

Chicken in White Wine Lemon Butter Sauce Ingredients

  • Small chicken breasts: I call for small, 6-to-8-ounce chicken breasts for this recipe so that you can fit them all in your pan at once and so that they cook quickly while your pan sauce simmers. If you want to use larger chicken breasts here, use just two and cut them in half horizontally (place one hand on top of each chicken breast and slice the top and bottom into two even pieces).
  • Butter and garlic: Garlic browned in butter until golden gives the sauce a delicious buttery, garlic-y flavor base.
  • Low-sodium chicken broth: Regular chicken broth will work okay, but if you have it, go with low-sodium since the chicken broth will be reduced down in the pan sauce and full-sodium broth can make things a little too salty. Feel free to use Homemade Chicken Stock if you have it.
  • Dry white wine: Use your favorite dry white wine (or whatever you have on hand) here. Sauvignon Blanc and Pinot Grigio are great options.
  • Fresh lemon juice: I call for 2 to 4 tablespoons of lemon juice in the recipe (the juice from about 1 to 1 1/2 lemons). 4 tablespoons gives you a very intense lemon flavor and 2 a more mild brightness. If making for kids, I’d go with 2 tablespoons the first time and see how it goes.
  • Pasta: Egg noodles are my preferred pasta for this dish, but almost any pasta shape will work. Fettuccine and farfalle would be particularly good alternative options.

Chicken in White Wine Lemon Butter Sauce

Spooning white wine lemon butter sauce over chicken breast in a skillet.

How to Make Chicken in White Wine Lemon Butter Sauce (Tips and Tricks)

  1. Brown the chicken well. Browning the chicken in a little oil at the start of the recipe adds a ton of flavor to the chicken breasts and creates a delicious fond in the pan that will help flavor the pan sauce.
  2. Cool the pan slightly before cooking the butter and garlic. Once your chicken is browned, transfer it to a plate and give the pan just a minute to cool down before you add the butter and garlic. If your pan is too hot, the butter and garlic can burn. After the pan is cooled, you can melt the butter and toast the garlic until it is golden and smells delicious.
  3. Immediately add liquid ingredients once the garlic is golden. Garlic can go from golden to burned quite quickly. Have your liquid ingredients ready to add to the pan as soon as the garlic is ready to go.
  4. Return chicken to the pan and simmer until chicken is cooked through and pan sauce reduced. Then give the chicken a quick rest before slicing and serving over pasta with pan sauce drizzled over the top.

Recipe Variations

To make White Wine Lemon Butter Sauce on its own to serve over fish, seafood, or rotisserie chicken: Just skip browning the chicken and follow the rest of the recipe as written. Simmer until the sauce is reduced by about half and then spoon over whatever you desire.

For Creamy Lemon Butter Sauce: Add 1/4 cup to 1/2 cup of whipping cream to the sauce after you’ve removed the cooked chicken breasts for slicing. If needed, gently heat the sauce over medium heat until re-warmed. Be sure to adjust the salt and pepper as needed.

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