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! 🍷🍗