Chicken in white wine sauce is made with thin yet juicy pieces of pan-seared chicken breast in a delicious mushroom and white wine sauce made without heavy cream, then it’s served with a garnish of dill to bring it over the top!
Trust me, I get it. When we continue to have the same thing over and over again, our kids are not afraid to let us know that they’re tired of having “chicken again!” This delicious and easy chicken with the best white sauce is precisely what your weekly menu needs!
Serve over mashed potatoes or rice with a simple tomato salad. Don’t forget the bread because you’ll want to soak up every last drop of those delicious juices.
When YOU make this Chicken Breast in White Wine Sauce, take a picture & tag your Food on Instagram @MunchkinTimeBlog we would love to see your creation!
Ingredients Needed to make Chicken In White Wine Sauce
- Chicken: You’ll need 4 boneless skinless chicken breasts. If they’re really thick, you can slice them in half crosswise before pounding them. If not, just pound them down to about 1/4” thickness.
- Salt & pepper: Both are needed to season the chicken breasts but also the flour mixture used to coat the chicken. We want it nice and seasoned for maximum flavor.
- Flour: Dredging the chicken in flour will help give it a nice golden crispy exterior and lock in moisture.
- Avocado oil: Used to sear the chicken. I always have avocado oil on hand but you can use olive oil if you prefer. Both are neutral in flavor and have a high smoke point.
Butter: The butter helps brown the outside of the chicken very nicely when used with the oil. It also adds a nice buttery flavor that you just don’t get from oil alone.
- Sliced mushrooms: Truth be told, any mushrooms will work. Cremini, white, even shiitake. I use sliced cremini, otherwise known as baby Bella mushrooms.
- Onion and garlic: The base for the sauce comes from this beautiful and aromatic duo of flavors.
- White wine: I use chardonnay because I know it’s a great cooking wine and I enjoy taking a sip or two while I cook! You use whatever you normally drink. Pinot Grigio, a riesling, or sauvignon blanc are also great choices.
- Chicken broth: Use a homemade or store-bought broth, whatever you have on hand. As long as it’s got great flavor, you’ll be fine!
- Greens for garnish: A fresh herb is always a great way to cut through a cream sauce. Parsley and dill are my favorites to use.
How to Make Chicken in White Wine Sauce
Step 1: Once you’ve thinned out your chicken, pat each piece dry with a paper towel and season them with salt and pepper on both sides. Then, dredge in seasoned flour on both sides. Lift each breast out of the flour mixture and allow the excess to fall off.
Step 2: Heat oil in a large skillet, along with butter, over medium-high heat. Once it is hot, sauté the first 2 chicken breasts until golden brown on each side. Since they’re thinner than usual, it shouldn’t take very long to cook through. 4 minutes per side should be enough.
Step 3: Once the chicken is done cooking, transfer each piece to a plate and allow them to rest. Keep them warm by using a lid or tent them with foil paper. Repeat with the remaining 2 chicken breasts.
Step 4: In the same skillet, add butter, mushrooms, and onions. Sauté for 10 minutes stirring a few times. The mushrooms will become an even deeper color and nice and soft.
Step 5: Add in the garlic and sauté for another minute, stirring continuously. Now, pour in the white wine and chicken broth, scraping the bottom bits with a wooden spoon as it cooks. Simmer until it’s reduced by half. Do a little taste test and if needed, add a bit of salt and pepper.
Step 6: Return the chicken to the skillet and submerge the pieces under the sauce, making sure to smother them in that tasty sauce. Cook until the chicken is heated through and then garnish with your choice of greens and a sprinkle of black pepper. Enjoy!
Chicken Cooking Tips
- It’s best to thin out the meat when making chicken breast in white wine sauce. Not only does it cook faster, but it’s also easier to eat! So, don’t skip this step. If you do use regular thick chicken breasts, you’ll need to cook them for a lot longer.
- To pound the chicken, place the pieces between two pieces of plastic wrap or in a zip-top bag and use a meat pounder or rolling pin to flatten them out.
- Once your chicken is resting, do not slice it. Keep them whole while they stay warm, otherwise, the juices will run out and the chicken will become dry.
What to Serve with Chicken in White Wine Sauce
Instant Pot mashed potatoes are always requested when I make this dish. My kids love that they absorb the juices and make the potatoes taste even better.
A loaf of no knead bread on the table is another must and for those of us who love crispy veggies on the side, a refreshing Caesar salad with a dressing from scratch is always a hit.
Can I Use Cream if I Want to?
This recipe is for chicken in white wine and mushroom sauce no cream as written, however, it is possible to add it if you want to. If you do, use a heavy cream to create the richness needed.
What Other Seasonings Can I Add?
I like to keep things simple with just a bit of salt and pepper, but you can add something like Italian seasoning, oregano, thyme, or herbs de Provence.
How Do I Know When Chicken is Done?
This chicken cooks quite fast, so the best way to avoid overcooking it, is to use a thermometer. Once it reaches 165 degrees F, it’s done! Using a thermometer also helps to avoid dry chicken because you won’t have to slice it open to check on it.
Storing & Reheating Leftovers
Keep any leftovers in an airtight container in the fridge. We’re only making 4 chicken breasts, so there may not be much left, but if there is, it’ll stay fresh for up to 3 days.
To reheat, all you need to do is toss everything back in the skillet to warm through. Add a splash of extra broth if needed.
More Easy Dinner Recipes:
Juicy Chicken Thighs Spanish Rice Recipe
30-minute Bang Bang Chicken Recipe in Air Fryer
Easy Fried Rice Recipe with Eggs and Green Onion
Sweet and Sour Chicken with Pineapple and Peppers
Super Juicy Oven Baked Chicken Wings
Oven Baked Boneless Skinless Chicken Thighs
Chicken In White Wine Sauce
- 4 skinless boneless chicken breasts pounded
- salt & peper to taste
- 1/2 cup flour
- 2 tablespoons avocado oil or olive oil
- 3 tablespoons butter
- 16 oz small mushrooms sliced
- 1/2 cup onion finely chopped finely chopped
- 1 glove garlic finely chopped
- 3/4 cup white wine I am using Chardonnay wine
- 3/4 cup chicken broth
- parsley or dill finely chopped, for garnish
- Get a meat pounder, pound chicken breasts under plastic food wrap until about 1/4 inch thickness. Then, season with salt and pepper on both sides.
- Using a plate or a bowl, combine 1/2 cup flour, salt and pepper to taste and mix well. Coat chicken breast with flour mixture, on both sides.
- Preheat in a non-stick skillet 2 tablespoons of avocado oil and 2 tablespoons of butter over medium heat. After, add 2 chicken breasts and saute for about 4 minutes or until golden brown on each side. Next, transfer chicken to a plate and keep warm using a lid from the pot or a foil paper. Cook another 2 chicken breasts until golden color and transfer to a plate.
- To the same skillet add 1 tablespoon of butter, 16 oz. of sliced mushrooms and 1/2 cup of chopped onion. Saute for 10 minutes, stirring few times.
- Next, add 1 clove of finely chopped garlic and saute for about 1 minute, stirring continuously. Then, pour in 3/4 cup of white wine and 3/4 cup of chicken broth, simmer until mixture reduce in half, scraping up browned pieces from the bottom of the skillet. Season with salt and pepper to taste, if needed.
- Finally, return browned chicken breasts back to the skillet, cover with sauce, cook until heated thru, about 2 minutes. Garnish with freshly chopped parsley and sprinkle of back pepper. Serve with Quick Mashed Potatoes. Enjoy!
- If you want you can add a splash or 2 of heavy whipping cream.
Q. Do YOU like this Chicken Recipe with White Wine Sauce?
Let me know in the comments below, I would love to hear from you!
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