When the weekdays start to drag, the last thing I want to do is settle for yet another takeout meal. That’s when I discovered this Creamy Chicken in White Wine Sauce—it’s become a game changer for my weeknight dinners. Imagine the sizzle of perfectly seared chicken cutlets meeting a luxurious creamy sauce, infused with fragrant herbs and a touch of white wine.
In just 30 minutes, you can transform a simple evening into an elegant dining experience that rivals your favorite restaurant. Whether you’re a seasoned chef or just starting out, this dish is approachable and full of flavor, inviting you to explore new tastes while keeping dinner stress-free. What’s even better? The versatility means it pairs beautifully with a wide array of side dishes, from buttery noodles to roasted veggies, making it the perfect centerpiece for any meal. Let’s get started on creating a delightful dinner that will leave everyone asking for seconds!
Why You’ll Love Creamy Chicken in White Wine Sauce
Simplicity at Its Best: With just a handful of ingredients and quick preparation time, this recipe is perfect for those busy weeknights.
Rich, Creamy Flavor: The delightful combination of heavy cream and white wine creates a sauce so luscious you’ll want to savor every bite.
Versatile Pairings: This dish goes wonderfully with everything from garlic mashed potatoes to a fresh arugula salad, accommodating any side you crave.
Beginner-Friendly: Perfect for novice cooks, the straightforward steps and forgiving nature make this an inviting recipe to dive into.
Crowd-Pleasing Delight: Impress family and friends with a dish that tastes fancy without the fuss, ensuring everyone will be asking for your secret!
Creamy Chicken in White Wine Sauce Ingredients
For the Chicken
• Chicken Breasts – Boneless, skinless cuts are ideal for quick cooking.
• Salt and Pepper – Essential seasonings to enhance flavor; adjust to taste.
• Garlic Powder – Adds depth; fresh minced garlic can be a flavorful swap.
• Flour – Coats chicken for a crispy exterior; gluten-free flour is a great substitute.
For the Sauce
• Olive Oil – A flavorful cooking fat for searing; can substitute with canola oil.
• Butter – Contributes creaminess; non-dairy alternatives work well for dairy-free versions.
• Dry White Wine – Infuses the sauce with rich flavor; replace with chicken broth for a non-alcoholic option.
• Chicken Broth – Enhances overall flavor; low-sodium is preferred for better control.
• Herbs de Provence – Offers aromatic notes; Italian seasoning can be used in its place.
• Heavy Whipping Cream – Delivers a velvety texture; half-and-half makes for a lighter alternative.
• Fresh Parsley – Adds a bright garnish; substitute with chives or other fresh herbs as desired.
How to Make Creamy Chicken in White Wine Sauce
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Prepare the Chicken: Slice the chicken breasts in half to create cutlets, then generously season with salt, pepper, and garlic powder. Dredge the cutlets in flour to ensure a deliciously crispy exterior.
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Sear the Chicken: In a skillet, heat olive oil and butter over medium-high heat. Sear the chicken cutlets for about 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F. Remove the cutlets and set aside.
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Create the Sauce: Pour the dry white wine and chicken broth into the skillet, using a wooden spoon to scrape up any brown bits from the bottom. Let it bubble for about 1 minute to concentrate those flavors.
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Add Flavorings: Stir in the remaining butter along with Herbs de Provence, and let it simmer for 2 minutes to meld the flavors together.
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Incorporate Cream: Add in the heavy whipping cream, stirring well. Return the chicken cutlets to the pan, ensuring they’re coated with the creamy sauce. Cook for an additional 5 minutes on medium heat, allowing the sauce to thicken slightly.
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Garnish and Serve: Adjust the seasoning to taste, and finish off your dish by garnishing with fresh parsley before serving it up on the table.
Optional: Serve with a sprinkle of extra herbs for a vibrant touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Creamy Chicken in White Wine Sauce are perfect for busy home cooks looking to simplify meal prep! You can season and dredge your chicken cutlets up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain freshness. Additionally, the creamy sauce can be prepared up to 3 days ahead—simply combine the wine, chicken broth, and cream, allowing the flavors to meld beautifully. When it’s time to serve, reheat your sauce gently on the stovetop, then return the seasoned chicken to the pan to heat through and coat evenly. This prep ensures you enjoy a restaurant-quality dinner with minimal fuss during the week.
What to Serve with Creamy Chicken in White Wine Sauce?
Dinner time just got a whole lot more exciting with these delightful side dishes that beautifully complement your creamy masterpiece.
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Buttered Noodles: A classic choice, these tender noodles soak up the creamy sauce perfectly, creating a comforting embrace for your flavors.
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Garlic Mashed Potatoes: Fluffy and buttery, these mashed potatoes provide a rich base that balances the dish’s delicious creaminess, making every bite deliciously indulgent.
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Steamed Asparagus: Lightly steamed and seasoned, the crisp freshness of asparagus cuts through the richness, adding a vibrant pop of color and nutrition.
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Simple Arugula Salad: Tossed with a light vinaigrette, this peppery salad adds a refreshing contrast and brightens your plate, elevating your dining experience.
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Crusty French Bread: Perfect for mopping up every last bit of the creamy sauce, this warm, crusty bread adds texture and heartiness to your meal.
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Roasted Brussels Sprouts: The caramelization from roasting brings out the sweetness in Brussels sprouts, harmonizing with the savory notes of the chicken.
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Chardonnay: A glass of chilled Chardonnay will enhance the flavors in your meal, mirroring the wine used in the sauce for a cohesive dining experience.
Variations & Substitutions for Creamy Chicken in White Wine Sauce
Feel free to get creative and tailor this delightful recipe to your taste buds!
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Chicken Thighs: For a juicier alternative, use boneless, skinless thighs instead of breasts.
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Dairy-Free Creaminess: Substitute heavy cream with coconut cream or a non-dairy cream for a luscious dairy-free option. The tropical hint of coconut adds a unique twist!
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Non-Alcoholic Swap: Omit the wine entirely and increase the chicken broth for a fully non-alcoholic sauce that still bursts with flavor.
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Fresh Herbs: Experiment with fresh herbs like thyme or basil for a fragrant uplift instead of Herbs de Provence.
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Extra Flavor: Add a splash of lemon juice or zest at the end for a hint of brightness, balancing the creaminess beautifully.
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Spicy Kick: If you love heat, sprinkle in some red pepper flakes or a dash of hot sauce for an exciting kick that enhances every bite.
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Mushroom Medley: Toss in some sautéed mushrooms for added texture and an earthy flavor that complements the creamy sauce perfectly.
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Nut Cream: Blend soaked cashews with water for a creamy sauce that’s vegan and oh-so-smooth, perfect for a comforting meal that pleases everyone at the table.
Let your culinary creativity shine while enjoying this Creamy Chicken in White Wine Sauce!
How to Store and Freeze Creamy Chicken in White Wine Sauce
Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness and flavor.
Freezer: Freeze in a freezer-safe container for up to 3 months. To prevent freezer burn, wrap tightly or use vacuum sealing.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of cream to restore the sauce’s creamy texture.
Meal Prep Notes: For optimal results, consider preparing the sauce ahead of time and storing it separately from the chicken.
Expert Tips for Creamy Chicken in White Wine Sauce
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Watch the Temperature: Ensure your chicken cutlets reach an internal temperature of 165°F; this keeps them juicy and prevents dryness.
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Choose the Right Wine: Use a dry white wine that you enjoy, as the flavor will intensify in the sauce. A poor wine choice can impact taste.
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Prep Ahead: For effortless cooking, season and dredge your chicken cutlets up to 24 hours in advance and store them in an airtight container.
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Prevent Clumping: When adding cream, stir continuously to prevent it from separating. This ensures a smooth, creamy sauce.
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Experiment with Flavors: Feel free to swap in different herbs or use coconut cream for a unique twist in this Creamy Chicken in White Wine Sauce.
Creamy Chicken in White Wine Sauce Recipe FAQs
How do I choose ripe ingredients for this recipe?
When selecting chicken breasts, look for boneless, skinless cuts that are firm and have a pale pink color. For the heavy cream, ensure the container is intact and within its use-by date to guarantee freshness. If you’re using herbs like parsley, choose vibrant green leaves without wilting or browning to enhance your dish.
What is the best way to store leftovers?
Store leftover Creamy Chicken in White Wine Sauce in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool to room temperature before sealing to maintain its texture and flavor. If you’re preparing ahead, keep the chicken and sauce separate when possible to avoid sogginess.
Can I freeze this chicken dish?
Absolutely! To freeze, place the Creamy Chicken in White Wine Sauce in a freezer-safe container and ensure it’s tightly sealed. It can be stored for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat gently on the stovetop, adding a little cream to restore its creamy consistency.
What if the sauce turns out too thick or clumpy?
If the sauce becomes too thick, you can easily adjust it. Gradually add small amounts of chicken broth or a splash of dry white wine while stirring over low heat until it reaches your desired consistency. If you notice clumps, whisk the sauce vigorously or use an immersion blender to achieve a smooth texture.
Is this recipe safe for people with dietary restrictions?
If you have guests with dietary restrictions, there are a few easy substitutions! For a gluten-free option, use gluten-free flour for dredging the chicken. A non-dairy alternative for butter and heavy cream can make this dish dairy-free, and if you’re avoiding alcohol, simply replace the dry white wine with additional chicken broth without compromising flavors.
Can I prepare portions of this recipe in advance?
Certainly! For making meal prep a breeze, you can season and dredge the chicken cutlets up to 24 hours prior and store them in an airtight container in the fridge. The sauce can also be made in advance and kept in the fridge for up to 3 days. Just reheat separately before combining them for a freshly made meal any night of the week.
Creamy Chicken in White Wine Sauce: Elevate Your Dinner Tonight
Ingredients
Equipment
Method
- Slice the chicken breasts in half to create cutlets, then generously season with salt, pepper, and garlic powder. Dredge the cutlets in flour to ensure a deliciously crispy exterior.
- In a skillet, heat olive oil and butter over medium-high heat. Sear the chicken cutlets for about 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F. Remove the cutlets and set aside.
- Pour the dry white wine and chicken broth into the skillet, using a wooden spoon to scrape up any brown bits from the bottom. Let it bubble for about 1 minute to concentrate those flavors.
- Stir in the remaining butter along with Herbs de Provence, and let it simmer for 2 minutes to meld the flavors together.
- Add in the heavy whipping cream, stirring well. Return the chicken cutlets to the pan, ensuring they’re coated with the creamy sauce. Cook for an additional 5 minutes on medium heat, allowing the sauce to thicken slightly.
- Adjust the seasoning to taste, and finish off your dish by garnishing with fresh parsley before serving it up on the table.