Cooking Chicken With White Wine


Cooking Chicken With White Wine is a new way to cook chicken, this was written for the enjoyment of those who need a laugh today.

If you’re wondering whether or not to cook your chicken with white wine…the answer is yes! Friends, this is the best way to make some pretty darn terrific tasting chicken. Sure, it might be a bit unorthodox but it’s one of my favorites and has become a favorite of my families’ too.

Chicken with white wine and mustard sauce

  • 10m prep
  • 25m cook
  • 4 servings
Chicken with white wine and mustard sauce

With this gorgeous chicken in a white wine and mustard sauce, creating a fine dining supper for the family is simpler than you may imagine.

a serving has 405 calories.

Allergens: Yeast, sulfites, milk, mustard, and lactose may be present in the recipe.

  • 20g butter
  • 2 eschalots, finely chopped
  • 1 tbsp wholegrain mustard
  • 1/2 cup dry white wine
  • 1/2 cup Massel chicken style liquid stock
  • 200mls pure cream
  • 1 tbsp olive oil
  • 4 chicken breast fillets, trimmed
  • Roasted chat potatoes, to serve
  • Sauteed spinach, to serve
  • Step 1Melt butter in a saucepan over medium heat. Add eschalots . Cook, stirring, for 5 minutes or until softened. Add mustard and wine . Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until reduced by two-thirds.
  • Step 2Add stock . Simmer for 5 minutes or until reduced by half. Add cream . Simmer for 10 minutes or until slightly thickened.
  • Step 3Meanwhile, heat oil in a large frying pan over medium-high heat. Cook chicken for 6 to 7 minutes each side or until browned and cooked through. Thickly slice. Divide chicken, potatoes and spinach between plates. Drizzle sauce over chicken. Serve.


Super saver: Use trimmed chicken thigh fillets instead of breast and save around $2.31 in total.

Chicken In White Wine Sauce Video

Chicken In White Wine Sauce

With aromatic thyme and grilled cherry tomatoes, this Italian garlic chicken in white wine sauce recipe video is the finest ever. It’s also simple and healthful.

Chicken In White Wine Sauce Recipe

Chicken in White Wine Sauce

The perfect, healthy chicken in white wine sauce is one of the first recipes I ever put on Ciao Florentina, back when I was just making notes to myself. Today, I’m merely here to revive it. No need for flour or cream.

You guys, this is one of the finest dinners I make on repeat at the shack, rain or shine. I know it sounds like I’m bragging, but I’m not.

You are free to use any chicken parts you like; however, we now prefer boneless, skinless chicken thighs over the bone-in, skin-on chicken I used to enjoy. They cook much more quickly and more healthily. But whatever you choose, make sure to use enough of garlic!

Make the craziest white wine sauce reduction you can imagine with perfectly seared chicken thighs that are covered in plenty of pan-roasted garlic and thyme.

Recipe Tips

  • use a dry and crisp white wine for the sauce.
  • start and finish on the stove top.
  • start on the stove and finish it in the oven, at 375”F for about 45 minutes or so, until tender and the sauce concentrates.

Recipe Variations:

  • start with sauteed leeks add mushrooms and finish with a splash of cream.
  • add steamed artichokes hearts and wilted baby spinach.
  • for a touch of sweetness sprinkle with fresh grapes at the end and cook until they burst.
  • replace the thyme with tarragon or one sprig of rosemary.

Serving Suggestions

  • roasted sweet potatoes
  • Italian rice or fregola pasta
  • steamed asparagus
  • roasted broccoli
  • Italian focaccia bread
  • ricotta mashed potatoes.

Chicken In White Wine Sauce

Italian garlic chicken in white wine sauce, the best ever, easy and healthy with fragrant thyme and broiled cherry tomatoes!



 Prep Time10 minutes

 Cook Time45 minutes

 Total Time55 minutes



  • 12 cloves large garlic -smashed wt the side of a knife & peeled
  • c ¼ extra virgin olive oil
  • 2 lb ½ organic chicken thighss boneless/skinless
  • 1 c white dry wine + an extra splash for the winos
  • 1 c cherry tomatoes or grapes sliced in half
  • 10 thyme sprigs or tarragon
  • 1 bay leaf
  • 1/4 c flat leaf Italian parsley roughly chopped
  • 1 tsp sea salt + more to taste
  • black pepper to taste freshly cracked
  • 1 pinch sweet paprika


  • Dry the chicken thoroughly on paper towels before liberally seasoning it with sea salt, black pepper, and a dash of paprika on both sides. Browning will be aided by the paprika.
  • A small amount of olive oil, just enough to thoroughly coat the bottom of a large cast iron pot, should be heated on a medium-low temperature. Make sure not to burn the garlic cloves as you add them to the pan and cook them on low heat until they are golden brown all over. Remove from the pan, reserve, and set aside.
  • Chicken chunks should be added to the hot oil skin-side down and seared until both sides are golden brown. (If necessary, work in batches, avoid overcrowding the pan, and add a little oil in between batches.)
  • While adding the wine and scraping out all the browned bits from the pan’s bottom, remove and set aside the chicken. Garlic, thyme, and bay leaf should also be added back to the pan along with the chicken. Make sure you add enough wine to cover the chicken’s sides by 34 of the way. After bringing to a simmer, let it reduce for five minutes.
  • For 45 minutes, or until the chicken is fork-tender and the white wine sauce has reduced to your preference, cover the pan tightly and cook it on low heat.
  • Toss the tomatoes with a generous amount of olive oil and sea salt in the meantime. For a few minutes in the broiler, until the tomatoes wilt and wonderful little charr marks appear on the top.
  • Place the broiled tomatoes on top of the chicken and serve with crusty bread or bruschetta, a good drizzle of extra virgin olive oil on top, and fresh parsley as a garnish.

Oven Method!

  • Follow the above steps and transfer the chicken to a preheated 375”F oven.Cook for 45 minutes until the chicken is tender and the sauce reduced to your liking. Sprinkle with the tomatoes  or grapes in the last 10 minutes of baking.

Creamy Chicken in White Wine Sauce (with Bacon!)

This Creamy Chicken in White Wine Sauce is for YOU if you enjoy creamy sauces and bacon (and let’s face it, who doesn’t?). Very country-chic in France. Additionally, the sauce is quite delicious.

During the cooler months, I absolutely make this kind of food for guests because it’s a crowd-pleaser that can be prepared ahead of time, placed in the oven, and then forgotten about.

I enjoy cooking that is low-risk but delicious!

Creamy Chicken in White Wine Sauce - So easy to prepare, then just let it braise in the oven until the chicken is tender. The sauce is incredible!

Creamy Chicken in White Wine Sauce

It’s likely that I’ll prepare something similar to this Creamy Chicken in White Wine Sauce if I’m hosting a dinner party at any point between June and August (winter in Sydney).

I am aware that some people enjoy serving considerably more sophisticated food to guests. Fish cooked sous vide, confit, and other fancy meals are common in fine dining establishments. Even while I enjoy learning and trying new things, I don’t cook that way every day.

I could never be employed in a fine dining establishment. I’m just not genetically equipped to plate up with accuracy or use tweezers. I greatly admire those that do, and I consider myself extremely lucky to have dined at some of the best establishments not just in Sydney but around the globe. And I study and adore chefs like Tetsuya, Matt Moran, Neil Perry, Guillaume, Thomas Kellar of Per Se and French Laundry, to mention a few. “Real” chefs!

But what about me? This cuisine is more “my type.” Hearty. Want to lick the dish of food through the screen.

Creamy Chicken in White Wine Sauce - So easy to prepare, then just let it braise in the oven until the chicken is tender. The sauce is incredible!

This Creamy Chicken in White Wine Sauce is an adaptation of a dish I published in this month’s issue of Super Food Ideas, Australia’s best-selling food magazine. It includes bacon because bacon makes everything better! Sincerely, I can’t help but chuckle foolishly every time I walk to the grocery store and see the magazine there. Even though I’ve been writing monthly pieces for Super Food Ideas for almost a year, I still get a little jiggy every time the newest issue shows up in my letterbox!

This Nigel Slater recipe for Creamy Chicken in White Wine Sauce is taken from his book “Real Food.” In comparison to me, he uses more than twice as much cream and omits the chicken broth, making his sauce much richer. I made the original recipe and then reduced the amount of cream to suit my tastes. I genuinely believe that this sauce is sufficiently rich, and the addition of chicken broth enhances its flavor.

The key here is white wine! In general, utilizing merely broth cannot fully duplicate the amazing richness that wine and alcohol provide to sauces. However, I am aware that some people cannot cook with wine due to religious or other personal beliefs, so I have provided instructions for making this dish without alcohol.

Creamy Chicken in White Wine Sauce - So easy to prepare, then just let it braise in the oven until the chicken is tender. The sauce is incredible!

Because it’s quicker than roasting because I neglected to put the carrots in the oven, I paired this creamy chicken in a white wine sauce with stovetop glazed carrots. Additionally, cooking carrots on a stove improves their caramelization. And it’s helpful when your oven is overflowing with other stuff (this is a life saver for Thanksgiving and Christmas).

Stovetop Glazed Carrots

Chicken + Bacon + Creamy Sauce + Creamy mashed potato.

Pretty hard to go wrong with that combination, don’t you think?

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