In this tutorial, you will be making a chicken with a white wine sauce. I’ve used several different options for the liquid in this recipe (Vinegar, Chicken stock and water) to add some variation and change the flavor to see which one you prefer. I think you’ll find most of the aromatics used in this dish are pretty common, but some salt and pepper is a must!
Chicken in White Wine Sauce
This Chicken in White Wine Sauce recipe has seasoned chicken breast smothered in a flavorful white wine sauce with a hint of cream and Parmesan cheese. Freshly squeezed lemon juice adds a perfect fresh finish.
Chicken in White Wine Sauce
I have quite a collection of chicken recipes at this point, but this Chicken in White Wine Sauce has earned a top spot on my favorites list.
It has a gourmet flair that’s restaurant-worthy, but it’s nice and easy to make. Chicken breast is seasoned in Italian seasoning and seared to perfection, which gives it a nice golden crust and adds fond to the skillet, which is deglazed with white wine. This adds the best flavor to the sauce.
Butter, garlic and simple seasonings incorporate even more flavor, along with chicken broth, a splash of cream, and a little Parmesan cheese.
Fresh lemon juice adds a fresh finish for the most amazing, flavorful chicken dish you’ve ever created!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Slice the chicken into 2-3 thinner slices and pound to 1/2-inch thick. Season with Italian seasoning and add salt/pepper. Dredge in flour. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside.
Add the wine and let it bubble gently and reduce by half over medium heat, about 10 minutes. Use a silicone spatula to “clean” the bottom of the pot.
Add butter, garlic, Worcestershire sauce, seasonings, and chicken broth. Bring to a boil. If desired, thicken the sauce by combining 2 Tbsp. cornstarch + 2 Tbsp. cold water and slowly adding it to the bubbling liquid.
Reduce heat to low and gradually stir in the cream and Parmesan cheese. Add the chicken back and spoon the sauce on top. Cover partially and let it simmer for 5 minutes over low heat. Remove from heat and stir in the lemon juice. Serve with mashed potatoes and roasted green beans. (See below for additional pairing options.)
- Pinot Grigio, Chardonnay, and Sauvignon Blanc are perfect dry white wines to use in this recipe.
- If you don’t cook with wine, chicken broth can be used, although the wine is more crucial in this sauce than in most of my others, since it’s a wine-based sauce.
- Fresh garlic cloves are much more flavorful in this recipe than jarred garlic. Be sure to use fresh garlic, as older garlic can turn blue when exposed to acidic ingredients like wine and lemon juice. (If this does happen, it’s still okay to eat.)
- Freshly squeezed lemon juice is also more flavorful than bottled juice.
- Roughly chopped spinach makes a nice addition to this sauce and can be added right before the chicken is added back to the skillet.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers do reheat well.
- If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
Chicken in White Wine Sauce with Mushrooms
Pan fried chicken in a creamy white wine and garlic sauce with mushrooms. I love this for a luxury dinner served with sauteed potatoes and greens.
Ready in 25 minutes it makes a tasty and impressive date night dinner or a lovely alternative to a Sunday roast.
One of the things that makes this dinner great for date night is that Chris lovingly gives me all of his mushrooms.
I’ve been working on him for 17 years to get him to eat mushrooms, and I can still only get him to eat them when they’re chopped up into tiny pieces and hidden in something like spaghetti bolognese.
I get that they’ve got a unique texture, but I just don’t understand what’s not to love!
This particular recipe serves 4, as I think it makes a nice family meal or dinner party meal too.
But you can easily scale it down if you’re just serving it for two.
What do we need?
- Chicken breasts – I’m using 4 chicken breasts, but if you like you can use two large ones and slice them in half horizontally to give you four fillets.
- Salt, pepper and thyme for seasoning
- Onion and garlic for flavour
- Mushrooms because yum.
- For the sauce – white wine, chicken stock and double/heavy cream
How to make this chicken with white wine sauce
Full recipe with detailed steps in the recipe card at the end of this post.
- Season the chicken breasts with salt and pepper and brown them on both sides in a pan with a little oil.
- Add onion and mushrooms and cook for 3 minutes, then add garlic and thyme and stir together.
- Add white wine and bubble it up for 5 minutes, then add stock and cream.
- Cook for a further 3-4 minutes, then serve the chicken sprinkled with fresh thyme.
- Try adding spinach, parmesan, asparagus or sliced leeks for a different spin.
- Sprinkle with crispy bacon before serving
- Swap the chicken for pork loin steaks for a nice change
Chicken in White Wine Sauce with Mushrooms Recipe
Pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. Ready in 25 minutes, it makes an impressive date night dinner!
PREP TIME5 mins
COOK TIME25 mins
TOTAL TIME30 mins
- ▢4 chicken breasts
- ▢½ tsp salt
- ▢½ tsp pepper
- ▢2 tsp vegetable oil
- ▢8 chestnut mushrooms – sliced
- ▢1 small onion – peeled and chopped finely
- ▢3 cloves garlic – peeled and minced
- ▢¼ tsp dried thyme – or 2 sprigs fresh thyme
- ▢120 ml (½ cup) white wine
- ▢120 ml (½ cup) chicken stock
- ▢180 ml (¾ cup) double (heavy) cream
- ▢fresh thyme
- Heat the oil on a large frying pan (skillet) over a medium/high heat.
- Season both sides of the chicken breasts with the salt and pepper.
- Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.
- Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
- Stir in the garlic and thyme and cook for the 30 seconds.
- Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
- Stir in the stock and cream and heat through for 2-3 minutes.
- Check the chicken is cooked by checking it’s no longer pink in the middle, then turn off the heat and place the chicken breasts on 4 plates.
- Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish). Sprinkle over the fresh thyme and serve.
Can I make it ahead?
Yes, make the dish, then cool, cover and refrigerate for up to a day.
Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need a splash of stock or cream to loosen as it will be a little thicker.
Can I freeze it?
Yes, cook the dish then, cool, cover and freeze.
Defrost thoroughly in the refrigerator overnight, then take out of the refrigerator an hour before cooking to take the chill off the chicken breasts.
Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need to add a splash of cream or stock to loosen up the sauce a little.
Serving it for two?
Halve all of the ingredients except for the chicken stock (keep that at ½ cup/120ml) and cook as per the recipe.
Chicken in White Wine Sauce (Coq au Vin Blanc)
This classic French chicken in white wine sauce is one of my favorite one-pan recipes to make when I’m craving a comforting, flavorful dish. The meal is so easy to whip up and can be ready in under an hour.
Chicken in White Wine Sauce
The French name for this dish is coq au vin blanc, the sister dish to classic coq au vin. Classic coq au vin is made with a red wine sauce, whereas this one is made with a white wine sauce.
The dish can be made with or without cream, but it’s just dreamier with the cream.
As Julia Child says, “If you’re afraid of butter, use cream.”
While coq au vin is typically made with mushrooms, I tend to make this chicken in white wine sauce with carrots.
It’s not that the mushrooms aren’t delicious, I just find that more often than not, I’ll have carrots stocked in my fridge rather than mushrooms.
Easy White Wine Sauce for Chicken
The delicious flavor of this dish is largely derived from the white wine cream sauce that the chicken is essentially bathed in.
The poached chicken in white wine sauce absorbs all the scrumptious flavor from the creamy white wine sauce and the ingredients in that sauce.
Those ingredients include a classic French staple: bacon! Similar to how beef bourguignon is started, this chicken in white wine sauce recipe begins with browning some bacon.
You’d be surprised at what bacon can do for a dish like this. A couple of slices, chopped up and fried to a crisp will create the perfect starter for this recipe.
While a white cream sauce has the luxe richness of cream, the crisp bacon helps add a savory punch of flavor.
The chicken is browned in this bacon fat and set aside until it’s added again later for further cooking.
What kind of chicken do you use?
You can use any cut of chicken that you prefer. You’ll just want to use chicken with skin on.
Whenever you’re making a stew, it’s best to use poultry or meat with the skin on. That way you can brown the chicken or beef and get incredible flavor.
You can always peel the skin off later if you’re not a fan of chicken skin.
I tend to use a variety of cuts when I make this dish, including drumsticks, thighs, and chicken breast, but chicken thighs are my favorite!
White Wine for Cooking
After you’ve browned the chicken and removed it from the pot, you’ll want to sauté a mix of diced onion and garlic.
After the onion and garlic are added to the pot, a splash of white wine is poured in to help deglaze the pan and scrape up all those glorious bacon bits that are stuck to the bottom of the pan.
That’s really as fancy as the base for the white wine sauce gets, but after you taste it, you’d think the ingredient list would have been a whole lot longer.
What wine is good for cooking chicken?
A crisp, dry white wine is always best for cooking chicken. I enjoy using sauvignon blanc when I make this chicken in white wine sauce.
Contrary to some people’s opinion, you don’t have to use an expensive bottle of wine for dishes like this.
That said, I like to choose something decent that I can happily drink afterwards with the dish as well.
Once the pan has been deglazed, the chicken is added back into the pan, along with the carrots/mushrooms, and a more generous helping of white wine.
This mixture simmers away for about 35 minutes until the heavy cream is added. Mmm, this is where the goodness happens.
Yes, you could make chicken in white wine sauce with no cream, but what’s the fun in that? You’d get none of the the thickness and richness of a cream sauce.
The cream is added in the last 10 minutes of the recipe. Once the cream has been added, the contents of the dish are left to simmer and bubble for the final 10 minutes.
The sauce will reduce and become thick and luscious.
It’s perfect for dipping a crusty French baguette in. A sprinkle of fresh chopped parsley is the finishing touch before you can dig in.
Chicken in White Wine Sauce
prep time: 15 MINUTES
cook time: 45 MINUTES
total time: 1 HOUR
A delicious one-pan dinner made of chicken cooked in a creamy, white wine sauce.
4.4 Stars (115 Reviews)PRINT
- 6 pieces of chicken, skin-on bone-in (any type of cut)
- 2 strips bacon, roughly chopped
- 1 onion, diced
- 4 cloves of garlic, sliced
- 1 carrot, sliced
- 1/2 a bottle white wine
- 3/4 cup heavy cream, (180 ml)
- parsley, for garnish
- 2 tbsp olive oil, (30 ml)
- French bread, to serve with
- Pat dry the chicken pieces, then salt and pepper both sides of each piece of chicken.
- To a cast iron pan (or a dutch oven), add the chopped bacon. Cook until over medium heat until the bacon is crisp. Remove the bacon from the pan using a slotted spoon.
- Add a tablespoon of olive oil to the pan. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan.
- Add another tablespoon of oil to the pan along with the diced onion. Sauté over medium-low heat for a few minutes, until the onion is translucent and softened. Add the garlic slices and sauté for another 30 seconds. Pour in a splash of white wine (about 1 heaping tablespoon) so that you can deglaze the pan, using a wooden spoon to scrape up any bacon bits stuck to the pan.
- Add the chicken back into the pan, along with the sliced carrots, and about half a bottle of white wine. The wine should reach just up to the tops of the chicken pieces, but the chicken should not be fully submerged to the point that you can’t see the top of the chicken. Place a lid on the pan and cook over medium-low heat for 35 minutes.
- Remove the lid from the pan and stir in the cream. Add a pinch of salt and pepper, then give the mixture a stir. Raise the heat to medium-high and let the mixture simmer and bubble away for another 10 minutes. Spoon the sauce over the chicken a couple of times as the sauce simmers for those 10 minutes. Taste test the sauce for salt, and add more if needed.
- Garnish the dish with fresh chopped parsley and serve with a side of crusty French bread.