Chicken with White Wine Sauce
You don’t need a special occasion to make this chicken with white wine sauce. This chicken recipe is bursting with flavor! AND it all comes together in under 20 minutes!
There’s just something about cooking with wine that makes me feel fancy. A problem I’ve found is that most dishes that involve wine are usually difficult to make, or they require a lot of different ingredients, or they take a lot of time, or all of the above!
Well, not this dinner!
This chicken with white wine sauce uses a lot of simple ingredients, and start to finish, you can have it ready within 20 minutes! Although wine is a bit more of a special occasion kind of ingredient, this recipe is so simple, you can get away with making it on a regular weeknight.
Chicken with white wine sauce ingredients:
This chicken recipe uses a few main ingredients, but there are a few substitutions you can make! The main ingredients in this chicken dinner are:
- salt and pepper
- olive oil
- white wine
- water or chicken stock
- lemon juice
When it comes to the wine, you can definitely leave it out and just increase the amount of chicken stock or water you add. The white wine adds a sweet and acidic flavor to the sauce, so you can make up for it by adding a 1/2 teaspoon of sugar and a tablespoon more lemon juice.
For the liquid, I mention either water or chicken stock. It doesn’t really matter which one you use. I’ve used both and the flavor is still amazing! The chicken stock adds a slightly deeper flavor to the sauce, but the water does its job just fine.
I used water this time around. And let me tell you all, I could bottle and drink this sauce!
How to make chicken with white wine sauce:
This recipe comes together in minutes, so I like to lay out all of my ingredients before starting to make it even easier and quicker.
- The first step is to cut your chicken in half horizontally so you get 2 thin cutlets out of each chicken. This is completely optional, but it helps the chicken cook faster and you get more flavor throughout the chicken (because they’re thinner)! Next, season the chicken on both sides with a pinch of salt and pepper.
- Add olive oil and 1 tablespoon of butter to a large skillet, and heat over medium heat. Once hot, add your chicken and sear for about 1 to 2 minutes, or until golden on each side. Transfer chicken to a plate and set aside.
- In the same skillet, add a tablespoon of butter along with your garlic. Toast on medium heat for about 30 seconds. Move the skillet off the heat and add your wine. Return to medium heat and bring to a boil. Cook the wine for about 2 minutes, or until reduced by around half.
- Add your water, remaining butter, and lemon juice to the skillet. Bring to a boil, stirring constantly. Add the chicken back to the sauce and simmer for another 2 minutes, or until cooked through.
Tips for chicken dinner success:
- Most of the flavor of the sauce comes from the crust on the bottom of the pan from searing the chicken, so make sure you use the same skillet for the sauce!
- While reducing the wine, use a wooden spoon to scrape down the sides and bottom of the skillet to pick up any caramelized flavor from the chicken.
- Move the skillet off the heat when adding your wine to avoid splattering.
- Use white wine you would actually drink! Cooking wine just doesn’t taste as good.
- Finish cooking your chicken in the sauce for maximum flavor!
How to serve this chicken with white wine sauce:
For the sake of letting the flavor of the chicken (and that sauce!) be the center of attention, I like to serve this with something plain. A few ways to serve this chicken include:
- on top of plain rice
- toss some plain pasta in the sauce and serve the chicken on top
- next to some garlic roasted potatoes, mashed potatoes, steamed vegetables, or salad
If you liked this chicken dinner, you may also like these other dinner ideas:
Chicken with White Wine Sauce Recipe
- 2 (8 ounce) boneless, skinless chicken breasts (about 1 pound total)
- salt and freshly ground black pepper, to season
- 2 tablespoons extra-virgin olive oil
- 5 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1/3 cup dry white wine
- 1/4 cup water or chicken stock * see notes
- 2 tablespoons freshly squeezed lemon juice, juice from about 1/2 a lemon
- Slice your 2 chicken breasts in half horizontally to get 2 thin cutlets from each breast. Salt and pepper each side. ** (see notes)
- Combine olive oil and 1 tablespoon of butter in a large skillet. Heat over medium heat until the butter is melted and the oil is hot and sizzling. Using a fork or pair of tongs, gently add your chicken pieces to the skillet. You may need to do 2 batches if they don't fit comfortably. Cook the chicken on medium heat for about 2 minutes per side, or until golden brown on both sides. Transfer the chicken to a plate. Set aside to make the sauce.
- In the same skillet you cooked the chicken in, add another tablespoon of butter along with the garlic. Cook the garlic for about 30 seconds to 1 minute, or until toasted and lightly browned.
- Move the skillet off the heat and add in your white wine. Return the skillet to medium heat and bring the wine up to a boil. Cook the wine, using a wooden spoon to scrape the sides and bottom of the skillet, until it reduces by about half (2 minutes).
- Add in your water, lemon juice, and remaining 3 tablespoons of butter to the skillet. Heat over medium heat, stirring constantly, until the sauce comes to a boil and the butter is fully melted. Add salt and pepper to taste.
- Return your chicken to the skillet and simmer for another 2 minutes, or until the chicken is fully cooked. Top with some lemon slices and fresh parsley (optional). Serve on its own, or over some rice, vegetables, pasta, or potatoes!