Here’s a delicious and elegant Chicken in White Wine Sauce recipe—tender pan-seared chicken in a creamy, garlicky white wine sauce with herbs. Perfect for a fancy dinner that’s easy to make!
Ingredients:
4 boneless, skinless chicken breasts (or thighs)
Salt & black pepper (to taste)
½ tsp paprika (optional, for color)
2 tbsp olive oil
3 tbsp butter, divided
3 garlic cloves, minced
1 cup dry white wine (like Sauvignon Blanc or Chardonnay)
1 cup chicken broth
½ cup heavy cream (or half-and-half for lighter sauce)
1 tsp Dijon mustard
1 tbsp fresh thyme (or 1 tsp dried)
½ cup grated Parmesan cheese
1 tbsp fresh parsley, chopped
Instructions:
Season & Sear Chicken:
Pat chicken dry and season with salt, pepper, and paprika.
Heat olive oil + 1 tbsp butter in a large skillet over medium-high heat.
Cook chicken for 5-6 minutes per side until golden. Remove and set aside.
Make the Sauce:
In the same pan, melt 2 tbsp butter and sauté garlic for 30 seconds.
Pour in white wine, scraping up browned bits. Simmer 2-3 minutes until reduced by half.
Add chicken broth, cream, Dijon mustard, and thyme. Stir well and simmer 5 minutes to thicken slightly.
Stir in Parmesan cheese until melted.
Finish Cooking Chicken:
Return chicken to the pan and simmer for 5-7 minutes, until cooked through (165°F internal temp).
Sprinkle with fresh parsley before serving.
Serving Suggestion:
Serve over mashed potatoes, pasta, or crusty bread to soak up the sauce.
Enjoy your restaurant-quality Chicken in White Wine Sauce! 