why make this recipe
This dish is simple, fast, and full of flavor. The white wine makes a light sauce that goes well with many sides. If you like easy chicken dinners, try it. For other easy chicken ideas see this chicken casserole ideas.
introduction
Chicken in White Wine Sauce is a mild, creamy dish that cooks quickly. The sauce uses white wine, cream, and Parmesan. You can make it on the stove in one pan. It feels a bit fancy but it is easy.
how to make Chicken in White Wine Sauce
Start by seasoning the chicken. Sear the chicken in a hot pan to get color. Remove the chicken and make the sauce in the same pan so you keep the brown bits. Add wine, then cream, Parmesan, and lemon juice. Put the chicken back and simmer until done. Serve with your favorite side.
Ingredients :
chicken breast, white wine, cream, Parmesan cheese, lemon juice, salt, pepper, olive oil
Directions :
- Season the chicken breast with salt and pepper., 2. Heat olive oil in a skillet over medium heat, then add the chicken and cook until golden brown on both sides., 3. Remove the chicken from the skillet and set aside., 4. In the same skillet, add white wine and bring to a simmer, scraping up any browned bits from the bottom., 5. Stir in the cream and bring to a simmer again., 6. Add the Parmesan cheese and lemon juice, stirring until combined., 7. Return the chicken to the skillet and let it simmer for a few more minutes until the chicken is cooked through., 8. Serve hot, drizzled with the sauce.
how to serve Chicken in White Wine Sauce
Serve hot over pasta, rice, or mashed potatoes. You can also serve with steamed vegetables or a green salad. Spoon the sauce over the chicken and sides for best taste.
how to store Chicken in White Wine Sauce
Let the dish cool to room temperature. Place in an airtight container. Store in the fridge for up to 3–4 days. For longer storage, freeze for up to 2 months. Thaw in the fridge and reheat gently on low heat.
tips to make Chicken in White Wine Sauce
- Pat the chicken dry before seasoning to get a good sear.
- Use a dry white wine you would drink.
- Scrape the pan well to get flavor into the sauce.
- Add Parmesan slowly and stir until smooth.
- Simmer gently so the sauce does not break.
variation (if any)
- Add sliced mushrooms when you add the wine.
- Use chicken thighs instead of breasts for more flavor.
- Add a teaspoon of mustard for extra tang.
- Replace cream with half-and-half for a lighter sauce.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs work well and stay moist. Adjust cooking time if they are bone-in.
Q: Do I need to use wine?
A: Wine adds flavor, but you can use chicken stock if you prefer no alcohol.
Q: How do I know the chicken is cooked?
A: The center should reach 165°F (75°C) or the juices should run clear.
Q: Can I make the sauce ahead?
A: You can make the sauce, cool it, and refrigerate. Reheat and add the cooked chicken before serving.
Conclusion
For another clear, creamy version of this dish, try this recipe from Creamy Chicken in White Wine Sauce • Salt & Lavender.
Chicken in White Wine Sauce
Ingredients
Method
- Season the chicken breast with salt and pepper.
- Heat olive oil in a skillet over medium heat, then add the chicken and cook until golden brown on both sides.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add white wine and bring to a simmer, scraping up any browned bits from the bottom.
- Stir in the cream and bring to a simmer again.
- Add the Parmesan cheese and lemon juice, stirring until combined.
- Return the chicken to the skillet and let it simmer for a few more minutes until the chicken is cooked through.
- Serve hot, drizzled with the sauce.