Chicken in a White Wine Cream Sauce

Chicken in a white wine cream sauce is a delicious dinner option for any night. It just takes few ingredients to make this simple dish. I love that this recipe comes together super-fast but tastes like it took a long time to make. The rich creamy white wine sauce really is amazing. You will love this recipe!

The sauce in this dish is very versatile. You can sauté in many different types of greens, such as spinach, swiss chard or kale, or even add sautéed mushrooms to the sauce. You can use any type of white wine that you have. I like to keep a cooking wine in my pantry, that is what I used for this recipe. If you do not keep white wine regularly then keeping cooking wine is a great option for when you need to add wine to a recipe. You can find cooking wine at almost any grocery store. The sauce also pairs well with pork.

Pair this dish with any vegetable side you like. I like to serve it with green beans and rice pilaf. It will also go great with roasted potatoes, broccoli or asparagus.

You Will Need

• chicken breasts
• garlic powder
• salt
• pepper
• white wine- any kind will work, or use a cooking wine
• chicken stock
• heavy cream
• fresh lemon juice

How to Make Chicken in a White Wine Cream Sauce

Season the chicken on both sides with the garlic powder, salt and pepper.

Preheat a large skillet over medium high heat. Add in the oil, allow to heat up.

Pan sear the chicken. Allow the chicken to cook, undisturbed, for 5-6 minutes on each side. You want the chicken to be golden brown on each side. Once the chicken is cooked through remove from the pan and set it aside. The chicken should reach 165° F.

Reduce the heat to medium, add in the white wine and chicken stock. Allow to cook until the liquid has reduced by half. Be sure to scrape the little brown bits from the bottom of the pan as the liquid reduces. If the liquid is not reduced by half the sauce will be a little thin.

Add in the heavy cream and a splash of fresh lemon juice. Cook until the cream has thickened into a sauce. To check when the cream is thick enough, dip a spoon into the sauce, it should coat the back of the spoon. Do not over thicken. Season with salt and pepper to taste.

Add the chicken back to the pan to heat up. Garnish with fresh thyme or parsley. Serve and enjoy!

Try These Variations

• Use fresh thyme or oregano to finish the dish with.

• Add roasted garlic or sautéed shallots to the sauce.

• Add sautéed greens or mushrooms to the sauce.

• Use chicken thighs for the recipe. Pan sear until the internal temperature reads 180° F on a thermometer for bone in thighs, or 165° F for boneless thighs.