This Creamy Chicken in White Wine Sauce is an elegant one pan meal for the family. It is easy to make and tastes like something from a French bistro!
The chicken breast fillets are cooked in a heavy skillet, then left to rest while the delicious creamy white wine sauce is cooked in the same pan. This adds plenty of flavor and saves on washing up! Winner.
The perfect comfort food! Serve this simple french chicken recipe with potatoes, rice, or even pasta, for an easy meal that everyone will love.
Chicken Breast Recipes
It is no secret that when it comes to chicken, breasts seem to be the most popular! The kids love them as they are easy to eat, they are relatively cheap to buy, and they cook quickly.
I have a LOT of chicken breast recipes on rotation for our weekly meals. The kids LOVE sweet cajun chicken, baked chicken with cherry tomatoes, and Persian chicken. But their favorite is always the oven-baked chicken schnitzel!
For all the chicken breast recipes click here –> chicken breast recipes
Today’s chicken breast recipe is a more grown-up affair! Loosely based on a French bistro classic of chicken escalope smothered in a rich and creamy white wine and thyme sauce, this Chicken with White Wine is delicious!!!
Making Creamy Chicken in White Wine
To start the chicken breasts are cut into fillets (more details on that below!)
They are then seasoned generously and pan-fried until golden brown. Once almost cooked, they are removed from the skillet and kept warm on a plate tented with foil. This helps to keep the chicken juicy and also gives you a chance to make the sauce in the same pan.
There is no need to wash it, the sticky bits (called the fond) are packed with chicken flavor, so we want to incorporate them into our sauce!
To make the sauce, melt butter into the same skillet you used for the chicken and gently cook the onion until soft and golden. Add in white wine and allow it to bubble and reduce once this has thickened down, pour in chicken broth/stock, and let it simmer away.
Finally, add in some heavy cream. Once this has bubbled and thickened, we will add the chicken (and any juices that have collected) back into the pan and finish with fresh thyme leaves.
Filleting Chicken Breasts
Filleting chicken breasts is taking a large chicken breast and cutting it into two thinner chicken fillets, and it is something I do ALL the time! Especially if I buy the large chicken breasts. It is cost effective because one chicken breast will serve two people and also saves time as the thinner fillets cook more quickly.
To fillet a chicken breast:
Place the chicken breast on a chopping board smooth side up. Take a long sharp knife and keeping the knife flat and parallel to the chopping board, cut the chicken breast in half as though you were opening it up like a book. Continue cutting until you have two fillets.
What to serve with chicken in white wine
This chicken in white wine definitely needs something that can soak up all that wonderful creamy sauce! We like:
- Paris Mash
- Brabant Potatoes
- Plain Rice
- Garlic Rice
- Easy Onion Rice (coming soon!)
- Creamy Herb Pasta
- No Cream Herb Pasta
Then for some veggie options:
What to drink with Chicken in White Wine
So it makes sense to drink the same wine that you added into the sauce.
For that, I like to use a dry wine like a Pinot Grigio, Sauvignon Blanc or a Viognier.
Creamy sauces pair well with a lightly oaked chardonnay, but I find chardonnay doesn’t make the best white wine sauce.
As with most meals, a glass of bubbly works well too….you could use it in the sauce and make it more of a champagne sauce.
For other chicken breast recipes try:
- Peri Peri Chicken Tray Bake
- Grilled Sweet Cajun Chicken
- Lemon Pepper Chicken Pasta
- Easy Cheesy Baked Fajita Chicken
- Dill Pickle Stuffed Chicken Breasts
- All Chicken Breast Recipes
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Creamy Chicken in White Wine Sauce
- 2 large chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 onion – see note 1
- 2 tbsp butter – see note 2
- ½ cup dry white wine – see note 3
- ½ cup chicken broth
- ½ cup heavy cream
- salt and pepper
- 1 tbsp fresh thyme leaves
To fillet the chicken breasts (see bulk of post for photos)
- Lay the chicken breast flat on a chopping board, smooth side up.
- Use a large sharp knife to cut sideways through the breast.
- Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
- Carefully cut through until you have two plump fillets.
- Repeat with the second chicken breast.
To cook the chicken and sauce
- Place a large, heavy-bottom skillet/frying pan over medium-high heat and allow to get hot.
- Drizzle 2 tablespoons of olive oil into the skillet, then add the chicken breast fillets in a single layer and leave them to cook over medium-high heat for 3 minutes.
- Turn the chicken and cook on the other side for a further 3 minutes.
- Transfer the chicken breasts to a plate, cover tightly with foil, and let the rest while you make the sauce.
- While the chicken is cooking, peel and finely chop the onion.
- Once you have removed the chicken, place the same pan back over medium-low heat. (see note 4)
- Melt the 2 tablespoons of butter in the pan then add in the finely chopped onion.
- Cook for 3 minutes until softened and lightly golden.
- Turn up the heat and pour in 1/2 cup of white wine, scrape the bottom of the pan to release any bits that have stuck on the bottom. Then let the wine bubble for a minute.
- Add in 1/2 cup of chicken broth, bring back to a simmer, and cook for 2 minutes.
- Add 1/2 cup of heavy cream to the pan and simmer for 3 minutes.
- Return the chicken to the pan and cook gently for 2-3 minutes.
- Check the seasoning of your sauce and scatter over fresh thyme.
- You can use any onion here, brown, white, or yellow onions will work. Or use 2-3 shallots if you have them.
- I use salted butter, but unsalted will be fine too.
- Use a dry white wine like a Pinot Grigio, Sauvignon Blanc or Viognier.
- There is no need to wash the pan as the crispy bits on the bottom will add flavor to the sauce.