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–+ servings
super close up on a cooked chicken breast with fresh thyme

Creamy Chicken in White Wine Sauce

Claire | Sprinkle and Sprouts
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.
4.34 from 6 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine French Inspired
Servings 4
Calories 319 kcal

Ingredients
 
 

For the chicken

  • 2 large chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoon olive oil

For the Sauce

  • 2 tablespoon butter (see note 1)
  • 1 onion finely chopped (see note 2)
  • ½ cup dry white wine (see note 3)
  • ½ cup chicken broth
  • ½ cup heavy cream
  • salt and pepper
  • 1 tablespoon fresh thyme leaves

Instructions
 

To fillet the chicken breasts (see bulk of post for photos)

  • Lay the chicken breast flat on a chopping board, smooth side up.
    2 large chicken breasts
  • 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

  • Place a large, heavy-bottom skillet/frying pan over medium-high heat, add the olive oil and allow to get hot.
    2 tablespoon olive oil
  • Season the chicken cutlets with salt and pepper.
    1 teaspoon salt
    ½ teaspoon black pepper
  • Add the chicken breast fillets the skillet 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.

For the sauce

  • Place the same skillet back over medium-low heat. (see note 4)
  • Melt the butter in the pan then add in the finely chopped onion.
    2 tablespoon butter
    1 onion
  • Cook for 3 minutes until softened and lightly golden.
  • Turn up the heat and pour in the 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.
    ½ cup dry white wine
  • Add the chicken broth, bring back to a simmer, and cook for 2 minutes.
    ½ cup chicken broth
  • Add the heavy cream to the pan and simmer for 3 minutes.
    ½ cup heavy cream
  • Return the chicken to the pan and cook gently for 2-3 minutes.
  • Check the seasoning of your sauce and scatter over fresh thyme.
    salt and pepper
    1 tablespoon fresh thyme leaves

Notes

  1. I use salted butter, but unsalted will be fine too.
  2. You can use any onion here, brown, white, or yellow onions will work. Or use 2-3 shallots if you have them.
  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.
Tried this recipe?Let us know how it was!

Nutrition

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

Nutrition is per serving

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