super close up on a cooked chicken breast with fresh thyme
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5 from 1 vote

Creamy Chicken in White Wine Sauce

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 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 meals that everyone will love.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: French Inspired
Servings: 4
Calories: 319kcal
Author: Claire | Sprinkles and Sprouts
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  • 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.


  1. You can use any onion here, brown, white, or yellow onions will work. Or use 2-3 shallots if you have them.
  2. I use salted butter, but unsalted will be fine too.
  3. Use a dry white wine like a Pinot Grigio, Sauvignon Blanc or Viognier.
  4. There is no need to wash the pan as the crispy bits on the bottom will add flavor to the sauce.


Calories: 319kcal | Carbohydrates: 5g | Protein: 13g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 819mg | Potassium: 327mg | Fiber: 1g | Sugar: 1g | Vitamin A: 712IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg
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