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Chicken in White Wine Sauce

Tender, seared chicken coated in a blend of spices and tossed in a garlicky white wine sauce feels elegant enough for a dinner party, but simple enough for a weeknight dinner! You’re going to love this next-level skillet chicken served over mashed potatoes, cheesy polenta, or with a simple veggie side!
Course Main Course
Cuisine American, French
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 530kcal
Author Toni Dash

Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • 4 medium-large boneless skinless chicken breasts approximately 2 pounds total
  • 2-3 tablespoon olive oil
  • 1 medium to large shallot minced
  • 2 cloves garlic minced
  • ½ lemon cut into wedges
  • ½ cup dry white wine Pinot Grigio or Sauvignon Blanc
  • 2 tablespoon unsalted butter
  • 2 tablespoon Dijon mustard
  • 1 cup low sodium chicken broth or chicken stock
  • ½ cup heavy cream
  • 2 tablespoon cold water
  • 1 tablespoon cornstarch or substitute with arrowroot powder
  • Optional for topping: chopped Italian parsley or fresh thyme sprigs

Instructions

  • In a small bowl mix together the spices (garlic powder, Italian seasoning, onion powder, pepper, salt). Pat away any excess moisture on the chicken with a paper towel and coat the chicken well on all sides with the seasoning mixture.
    1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon onion powder, ½ teaspoon freshly ground black pepper, ½ teaspoon kosher salt, 4 medium-large boneless skinless chicken breasts
  • Heat olive oil in a large pan or large skillet over medium heat. Add the chicken breasts to the pan and sear on each side for 5-6 minutes.
    Remove from the pan and set aside on a plate.
    2-3 tablespoon olive oil
  • Reduce the heat to medium-low (don’t clean the pan), and add the shallot, garlic, and lemon wedges. Sauté for 2-3 minutes.
    1 medium to large shallot, 2 cloves garlic, ½ lemon
  • Stir in the white wine and simmer until it reduces by half. Add the butter, Dijon mustard, broth, and heavy cream.
    2 tablespoon unsalted butter, ½ cup dry white wine, 2 tablespoon Dijon mustard, 1 cup low sodium chicken broth or chicken stock, ½ cup heavy cream
  • In a small bowl whisk together the cold water and cornstarch until smooth. Slowly add it to the sauce, stirring continuously until it thickens.
    2 tablespoon cold water, 1 tablespoon cornstarch
  • Return the chicken to the pan and warm through. The chicken should register 165 degrees F internal temperature to be considered done. Top with chopped Italian parsley or fresh thyme sprigs and serve!
    Optional for topping: chopped Italian parsley or fresh thyme sprigs

Notes

Chicken breasts. Choose similar size chicken breasts so they cook evenly in the same amount of time. Medium-large chicken breasts for a total of 2 pounds total weight.
White wine. Use a dry white wine. We recommend dry chardonnay, pinot grigio, or sauvignon blanc.
Variations and substitutions:
  • Substituting chicken thighs: Boneless, skinless chicken thighs without any additional changes to the recipe. If you’d prefer to use bone-in thighs, sear them for 7 minutes on each side. They’ll take a bit longer than breasts as the bone slows the cook process a bit.
  • Cornstarch: You can use arrowroot powder in place of cornstarch with the same final result.
  • Wine: You can still make the sauce chicken without wine. Substitute the wine for extra broth and add 2 tsp white wine vinegar. The flavor will come out different but surprisingly similar.
How to Store and Reheat
  • In the refrigerator: Leftovers can be stored in an airtight container the refrigerator for up to three days.
  • Freezing: You can freeze this recipe in an airtight container for up to 2 months. The consistency of the sauce will change a little bit, though. If you’re making this recipe with the intent to freeze it, leave the heavy cream out (completely) and add it after you thaw and reheat it (Just stir it in at the end of the reheating process).
  • If reheating from frozen: Before reheating it, leave it in the refrigerator overnight to thaw and continue to reheat using the instructions below.
  • Reheating in the microwave: Microwave the leftovers on high with a splash of water or broth for 2-3 minutes, or until completely warm.
  • Reheating in a pan on the stove: Add some water, broth, or wine to a pan over medium-low heat. Cut the leftover chicken into bite-sized pieces and add it to the pan with leftover broth. Cover the pan with foil and let it warm up for about 3-5 minutes. Uncover and serve.
 
 
 

Nutrition

Calories: 530kcal | Carbohydrates: 8g | Protein: 51g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 194mg | Sodium: 667mg | Potassium: 1002mg | Fiber: 1g | Sugar: 2g | Vitamin A: 699IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 2mg