Chicken in White Wine Sauce with Garlic – 30 minutes, one skillet and just a few ingredients and this amazing dinner is on the table.
Easy enough for weeknight dinners and tasty enough for company!
You can never have enough Easy Chicken Breast Recipes in your recipe box!
We added tons of garlic cloves for an extra punch of flavor. We buy the already peeled variety of garlic…sometimes cheating is a good thing.
How to make Chicken in White Wine Sauce –
Use a big skillet. Cast iron is our favorite and both Rachel and I own Lodge Skillets that we love! If you don’t have cast iron, no worries, just use your best skillet.
Searing chicken – We add most of the olive oil directly to our chicken breasts and just a tick of butter and additional oil to the pan. The olive oil keeps the butter from burning at a high heat and you want a higher heat to get that perfect sear! Adding most of the oil to the chicken and not to the pan makes for a great sear and won’t leave your chicken too oily.
PRO TIP: Place chicken in skillet and LEAVE IT ALONE! Chicken is so smart, it will tell you when it’s ready to turn by releasing from the pan easily.
Liberally salt and pepper, it helps to form that beautiful crust.
Ahhh, raw chicken pics. I know you guys love ’em right? right? right?
Sear for about 3-4 minutes on each side.
The chicken will not be completely cooked but continue to cook in the delicious sauce your about to throw together!
Remove your perfectly seared chicken to a plate and cover with foil to keep warm.
Toss in your whole garlic cloves and let them brown a little. They will cook down with the sauce and become deliciously soft and mild.
Careful not to burn your garlic. It becomes very bitter and will ruin your sauce. Just a nice nutty brown will enhance the flavor of your sauce.
Add flour to the garlic to thicken it just a tick. Pour in the wine, chicken stock and miracle of miracles…you just made the most delicious white wine sauce! How easy was that!
Can I use bone in chicken for this Chicken in White Wine Sauce…and do I have to use wine?
- if using bone in breasts or chicken thighs, simply continue to cook in the sauce until chicken reaches 165 degrees. About 10-12 minutes. Cover if you feel your sauce is reducing too much.
- you do not have to use wine. Simply sub with additional chicken stock…so now you have Chicken in Pan Sauce. Another fabulous fast dinner!
What else can I toss into that delicious wine sauce?
- mushrooms would be delicious
- chopped onion or shallot
- mix up the herbs a bit, thyme or tarragon will change the flavor profile
- you can use this same sauce with beef broth and pan seared steak…I know! But you can!
We love Easy Chicken Breast Dinners! Check out a few of our most popular recipes:
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To fancy 30 minute meals!
Chicken in White Wine Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 boneless chicken breasts
- 10 large garlic cloves whole
- 3/4 cup dry white wine or chicken stock
- 3/4 cup chicken stock low sodium
- 2 tablespoons all purpose flour
- 2 teaspoons fresh thyme or 1 teaspoon dried
- salt and pepper to taste will vary depending on salt in chicken stock
- Heat large skillet to medium high heat.
- Melt butter and add olive oil.
- Rub olive oil on chicken and liberally sprinkle chicken with salt and pepper. This will help form a crust.
- Sear chicken 3-4 minutes on each side. Chicken will release easily from pan when ready to turn. ( It will not be fully cooked but continue to cook in the sauce.)
- Remove chicken to plate and cover with foil to keep warm.
- Reduce heat to medium low. Add whole garlic cloves and saute until lightly brown.
- Sprinkle flour over garlic stirring until no flour is visible.
- Pour in wine and chicken stock. Simmer for 5 minutes until slightly thick. Add thyme. Taste for seasoning. More salt? More pepper? This will vary especially if using low sodium chicken broth.
- Add chicken back to pan and continue to cook for an additional 10 minutes or until internal temp reaches 165 degrees.
- Serve with fresh steamed vegetables, potato or rice.
Could this be made ahead of time and frozen?
At which point should I add in shallots, if I wanted to add them in?
Kathi & Rachel says
After garlic is done, add the shallots and saute’ for just a minute or two. Continue with recipe. Sounds like a great addition!
Cynthia Thompson says
What kind of white wine would you use in this? I don’t know much about white wines. Most of my dishes with wine use red wines so I’m not sure what to use.
Kathi & Rachel says
Hi Cynthia – I’d usually say whatever you like to drink but if you don’t drink wine than I’d suggest a Chardonnay or a Sauvignon Blanc. Something on the drier side. Hope that helps!
I suppose cornflour is a good substitute for plain flour to make it gluten free? My son is allergic to wheat. Many thanks! 🙂
Jacqui Debono says
I would definitely like mushrooms added, and I love that I could use tarragon from the garden. It’s a lovely easy meal that looks and tastes much more complex!
Jacqueline Debono says
I love cooking chicken in wine in my skillet! Yours looks really really good. I often add mushrooms too. Def a great weeknight dinner!
I love tasty, easy, and elegant! A dish to fit all circumstances!
So easy, elegant and delicious, thanks for sharing!
Claudia Lamascolo says
Chicken and white wine what a gourmet yummy meal, I know this is tasty and love the combo!
The white wine sauce sounds absolutely incredible paired with chicken!