Chicken in White Wine Sauce
Feb 26, 2025
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This chicken in white wine sauce is a favorite one-pan recipe! Cook the chicken and turn those leftover seared bits into a rich, garlicky pan sauce with white wine, herbs, and cream.
I’m always finding ways to streamline delicious chicken recipes for busy weeknight dinners! My juicy French onion soup chicken and Chicken Bryan are all one-pan wonders worth adding to your rotation.
There’s something romantic about this chicken in white wine sauce. Maybe it’s just the thought of white wine sauce that seems very “French bistro” to me, but this is a totally restaurant-worthy recipe with so much flavor! It’s quick and delicious, the kind of meal you’d cook to impress someone. No one has to know just how easy it is. That’s our little secret. 😉
What’s So Great About This Chicken in White Wine Sauce?
- Quick and simple to prepare. The magic happens all in one skillet. First, we cook the chicken, then we’ll make a fast pan sauce from what’s left in the skillet. Similar to chicken lazone, this chicken in wine sauce is an excellent last-minute dinner that’s ready in 30 minutes.
- Wonderfully tender. Searing is one of my favorite ways to prepare chicken that’s low-effort, high reward. It locks in the flavor and juices with a crisp, brown crust and makes the chicken extra tender.
- Plenty of flavor. You don’t need much to make the sauce in this recipe, just wine, a few aromatics, and a touch of cream. Don’t let the simple ingredients fool you, though. There’s plenty of rich, garlicky flavor packed into every bite.
Ingredients You’ll Need
Below are the ingredients you’ll need to cook this easy chicken with white wine sauce. I’ve included some notes and swaps, but please scroll down to the recipe card for the full recipe details, and check out the step-by-step below the recipe card that shares how to make it!
- Olive Oil – Or avocado oil, for searing.
- Chicken – I use boneless, skinless chicken breasts, but any cut of chicken works. Bone-in chicken and thighs will take slightly longer to cook.
- Garlic Powder – Plus fresh cracked black pepper, for seasoning the chicken. You could also use your favorite spices or homemade chicken seasoning.
- Butter – I prefer to cook with unsalted butter to have more control of the sodium and seasoning.
- Yellow Onion – Diced yellow or white onion is okay to use, but a shallot works nicely here, too.
- Garlic – I recommend freshly minced garlic cloves. You can substitute ¼ teaspoon of garlic powder per clove if needed.
- White Wine – The best white wine for pan sauces is a dry white. I like Chardonnay or Pinot Grigio. You could also make this recipe with a fortified wine, similar to chicken Marsala or chicken Madeira. Or, if you’d prefer not to cook with wine, reach for an equal amount of apple juice or chicken broth instead.
- Herbs – Fresh or dried thyme for the sauce, and chopped fresh parsley for garnish.
- Half-and-Half – You could also use heavy cream or evaporated milk. I don’t recommend whole milk or low-fat options as they tend to split and curdle at higher temperatures.
Recipe Tips
- Get the pan hot enough. I usually watch the oil as it heats up, and once it starts to shimmer a little, that’s a sign that the pan is hot enough for searing. If your chicken doesn’t sizzle as soon as it hits the pan, however, it means the skillet needs more time.
- Don’t fuss while the chicken cooks. Once the chicken is in the pan and busy searing, do not touch it! The secret to a perfect sear is minimal movement in the pan until it’s time to flip. Trust the process. See my stovetop chicken breasts recipe for more searing tips.
- Deglaze the pan. This is a key step when making a savory, flavorful pan sauce. So, don’t skip it! After pouring in the wine, use a non-metal spoon or spatula to scrape up the crusty bits from the bottom of the pan and stir them into the sauce.
- Prefer not to cook with wine? Substitute chicken broth or apple juice, as mentioned. My creamy garlic sauce chicken is a similar, alcohol-free version.
- How to tell when chicken is done: Chicken is cooked when the internal temperature reaches 165ºF at the thickest part of the breast, thigh, etc. I recommend investing in a meat thermometer. It takes the guesswork out of knowing when chicken is perfectly cooked.
Serving Suggestions
I like serving this creamy chicken with white wine sauce over a bed of white rice or mushroom rice with a big green salad for an easy weeknight meal. Or, I’ll throw in a vegetable side of tender-crisp steamed broccoli, grilled asparagus, or air fryer carrots. Obviously, whenever something saucy is on the menu, soft dinner rolls or focaccia are a must. We’ve also been loving this chocolate soufflé recipe for dessert lately!
Storing and Reheating Leftovers
- Refrigerate. Store the chicken together with the white wine sauce in an airtight container. Leftovers last in the fridge for 3-4 days.
- Reheat. Warm the chicken on the stovetop over medium-low heat until it’s hot throughout. I’ll sometimes add a fresh splash of wine or cream to help revive the sauce before serving.
- Freeze. The texture of the cream sauce changes a bit once it’s thawed, but the flavors are still good.
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Chicken in White Wine Sauce
Ingredients
For the Chicken
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
For the Wine Sauce
- 1 tablespoon unsalted butter
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- salt and freshly ground black pepper, to taste
- 1 cup dry white wine
- 1 teaspoon dried thyme
- ½ cup half and half, you can also use heavy cream or evaporated milk
- chopped fresh parsley
Instructions
- Prep. Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes. Season the chicken with salt, pepper, and garlic powder.
- Sear the chicken. Add the chicken to the skillet and cook until golden brown, about 6 minutes. DO NOT move it around in the pan. Using tongs, flip the chicken over and continue to cook for 6 more minutes, or until cooked through. Transfer the chicken from the skillet to a plate, cover, and set aside.
- Sauté. To the same skillet, add butter and melt over medium-high heat. Add onions and cook for 2 to 3 minutes or until softened. Stir in the garlic, salt, and pepper; cook for 20 seconds or until fragrant.
- Deglaze with wine. Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Cook for 4 to 5 more minutes, or until half of the wine has reduced.
- Make the sauce. Stir in thyme and half-and-half. Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes.
- Serve. Remove the skillet from heat. Garnish the chicken with fresh chopped parsley and serve!
Equipment
Video
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Chicken in White Wine Sauce
In just a few simple steps, this chicken recipe comes together in one skillet:
- Prep. Get olive oil preheating in a skillet over medium heat. Meanwhile, season the chicken all over with salt, pepper, and garlic powder.
- Sear the chicken. Once the oil is hot after 2-3 minutes, place the chicken into the pan. Leave it to sear (don’t move it!) for 6 minutes on the first side. Afterward, flip, and sear for another 6 minutes or until the chicken is cooked through. Set the cooked chicken aside on a plate for now.
- Sauté the onions. Melt butter in the same skillet you used to cook the chicken. Add the onions, followed by the garlic. Season with salt and pepper and let that cook for 30 seconds.
- Deglaze. Now, pour the white wine into the pan. As it comes to a simmer, gently scrape up any stuck-on bits remaining on the bottom of the pan. That’s where the flavor is!
- Make the sauce. Once the wine has reduced for a few minutes, stir in the thyme and cream. Lower the heat to a slow boil.
- Put it all together. Nestle the chicken back into the pan. Let everything simmer for 4 minutes until thickened and heated through. Finish off with a garnish of fresh parsley off the heat, and serve.
Very, very good. I wanted to simmer my chicken in the sauce, so I added everything except the cream and let it simmer for about 30 minutes and then added a flour slurry to thicken the sauce with the cream. My way took longer but worked better with the timing of the side dishes I was making. I also wanted extra sauce for side dishes, so I added 3/4 cup of chicken broth with the wine.
I have trouble remembering base recipes but when I see one I have ideas of what to add based on my family’s preferences. I’m definitely bookmarking this for my base white wine sauce recipe.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Im making this tonite did she addthe flour slurry firdtbthan the cream thank u
I assume that she added the slurry to the cream. Just mix flour (or cornstarch) with cold water and whisk it in there until smooth and thickened.
Such a WONDERFUL basic dish that you can add your own flare. A fun delicious recipe.
Thank you so much! I am very glad you enjoyed it! 🙂
the cream curdled when i put it in too.
hi is that okay if i wont use thyme?
Hi!
Yes, you can definitely leave it out, and you can also use whatever other fresh or dried herbs you have on hand.
Lovely recipe,amazing result.Ive cooked this twice and it’s a keeper.Making it again tonight with thighs sautéed potatoes tossed in sea salt and rosemary and fine green beans with caremilised onions .
My wife and young girls love this recipe,thanks for sharing it.Many thanks from London
I am very happy you and your family enjoyed this recipe!! 🙂 MANY thanks from USA! 🙂
I picked up chicken thighs on sale and decided to use them for this recipe. My entire family raved about this dish.
I upped the cooking time to 9-10 minutes each side and had to pour off some of the fat. I also simmered the thighs about 30 minutes and added the cream at the very end. Wonderful and flavorful
I put the cream in and the cream curdled
I tried this 3 times and the cream curdled every time, disappointing and wasted lots of food.
Putting cold dairy into hot liquid can curdle it especially if it is acidic (like a wine sauce). You can prevent it by adding room temperature cream or slowly heating the cream in a separate sauce pot until it’s warm. Lower the sauce temp before you add the cream and heat it back up slowly. Flour can also help with curdling so if you want a thicker sauce that isn’t curdled, you could make a flour slurry and add it in. This is a great recipe if your dairy doesn’t curdle, I recommend trying again! Maybe practice with a small serving of sauce first, though I know not everyone has that much time.
It may have been too hot when the cream was added to the pan, or the best before date may have been too close when used.
This recipe you have is simple and good but I did tweek it a little , if you add Tarragon instead of Tyme to it makes the best tarragon chicken. I also added lemon pepper when I was doing my garlic and onions! 😀 Thank you!
My husband isn’t a big fan of chicken (he says it’s boring), so I’m always looking for good chicken recipes. I made this tonight and it was fabulous! I used green onions and added fresh mushrooms. I like a lot of sauce, so I added a cup of chicken bone broth in addition to the wine. I also coated the veggies with a tablespoon of flour before adding the liquid so the sauce would thicken. My whole family loved it! Definitely saving this as a new favorite recipe! Thanks for sharing!
Tried it tonight for the first time and it was fantastic. I made a few alterations… cooking up some mushrooms after the chicken and setting aside until the cream addition… and adding chopped up sun dried tomatoes with the garlic. I also cooked up some asparagus on the side and added it with the chicken at the end. Overall a super and restaurant quality recipe. A+++