Welcome to the delicious world of Chicken in White Wine Sauce! It’s an exquisite way to elevate your pan-seared chicken, perfect for a weekday meal or a special weekend dinner with guests. Prepare to be amazed by the flavors!
This article is proudly sponsored by Danish Creamery, dedicated to bringing you the finest quality ingredients. Rest assured, all opinions expressed here are completely my own.
Chicken with the Best White Wine Sauce
First, we pan sear chicken breasts until they achieve that perfect caramelized brown exterior. Then, we sauté finely diced onions, allowing them to develop a delightful golden color. Next, we enhance the flavors with a combination of bright white wine and savory chicken broth, which slowly simmer to intensify their taste. And the magic is not complete without the addition of rich, velvety butter.
But not just any butter will do. We use the extraordinary Danish Creamery European Style Butter, renowned for its slow-churned process that creates a sumptuous texture and an indulgent flavor. This butter has been perfected since 1985, using high-quality cream and a touch of sea salt. Its foil packaging ensures pure, untainted butter flavor without any unwanted fridge odors.
The versatility of Danish Creamery butter extends beyond baked goods and toast. It also elevates your main dishes, like this chicken in white wine sauce. Each spoonful is a symphony of flavors that will leave you craving more.
Pair this exquisite dish with roasted garlic mashed potatoes and steamed green beans or asparagus. Don’t forget to grab some fresh, buttered rustic bread to soak up every last drop of the delectable sauce.
Chicken in White Wine Sauce Recipe Ingredients
- 2 (12 oz) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1/3 cup all-purpose flour
- 1 Tbsp olive oil
- 4 Tbsp Danish Creamery Unsalted Butter, cut into 1 Tbsp pieces, divided
- 1 cup finely chopped yellow onion (1 small)
- 2 tsp minced garlic (2 cloves)
- 1 1/2 cups + 1 Tbsp low-sodium chicken broth, divided
- 1 cup dry white wine, such as Sauvignon Blanc
- 2 tsp thyme leaves
- 1.5 tsp cornstarch
- 1 Tbsp minced fresh parsley
How to Make Chicken in White Wine Sauce
- Prepare the chicken: Slice the chicken breasts in half horizontally to create four portions. Cover them with plastic wrap and use a meat mallet to pound them evenly.
- Heat skillet with oil: Heat the olive oil in a 12-inch skillet over medium-high heat.
- Dredge chicken: Place the flour in a shallow dish. Season both sides of the chicken breast portions with salt and pepper. Dredge each side in flour, shaking off any excess.
- Cook chicken: Add the chicken to the skillet, spacing the pieces evenly apart. Cook until browned and cooked through, about 4 to 5 minutes per side (the chicken should reach an internal temperature of 165 degrees Fahrenheit at the thickest part). If the skillet seems dry when you turn the chicken to the second side, drizzle in an additional 1/2 Tbsp of olive oil.
- Transfer chicken: Transfer the cooked chicken to a plate and cover it with aluminum foil to keep it warm.
- Melt half the butter: Return the skillet to medium heat. Add 2 Tbsp of butter and stir until melted.
- Sauté onion, then garlic: Add the chopped onions to the skillet and sauté until tender and golden brown, approximately 5 minutes. Add the minced garlic and sauté for an additional 30 seconds.
- Add broth, wine, thyme: Slowly pour in 1 1/2 cups of chicken broth and the white wine while scraping up the browned bits from the bottom of the pan. Stir in the thyme leaves.
- Simmer and reduce sauce: Bring the mixture to a simmer, then reduce the heat to medium-low and let it simmer until the alcohol flavor has evaporated and the sauce has reduced to about one-third of its original volume. This should take approximately 12 to 15 minutes.
- Thicken sauce: In a small bowl, whisk together the remaining 1 Tbsp of chicken broth and the cornstarch until smooth. Once the sauce in the skillet has reduced, stir in the cornstarch mixture and cook until the sauce thickens, about 1 minute, while whisking continuously.
- Add remaining half of butter: Melt the remaining 2 Tbsp of butter in the sauce. Season it with salt if needed and pepper to taste.
- Return chicken, garnish: Return the cooked chicken to the sauce in the skillet. Spoon the sauce over the chicken, sprinkle it with fresh parsley, and serve.
- Shallot: Experiment with 1/2 cup of diced shallots instead of yellow onions.
- Chicken thighs: Replace the 4 chicken breasts with 6 boneless, skinless chicken thighs.
- Creamier sauce: For a creamier white wine sauce, reduce the chicken broth by 1/4 cup and add 1/4 cup of heavy cream. Include the cream when adding the final 2 Tbsp of butter to the sauce.
- Herbs: Explore alternative herbs such as rosemary, chives, or tarragon in place of thyme.
- Simmer the sauce long enough for the alcohol flavor to evaporate. This process takes at least 12 minutes, so resist the temptation to increase the heat and rush it, as it may compromise the wine’s flavors.
- Be generous with the butter as it balances the sauce’s acidity and enhances the dish’s richness.
- Quickly sauté the garlic, as it burns easily and can leave a bitter taste.
- Use evenly sized chicken breasts that have been pounded with a meat mallet to ensure consistent cooking throughout.
- Avoid overcooking the chicken breasts. Cook them just until they reach an internal temperature of 165 degrees Fahrenheit, as overcooking can lead to dry and tough meat.
More Pan-Seared Chicken Breast Recipes to Try
- Chicken Parmesan
- Chicken Piccata
- Lemon Butter Chicken
- Parmesan Crusted Chicken
- Chicken with Garlic Herb Butter Sauce
For more delightful recipes and cooking inspiration, visit Family Cuisine. Join us on this culinary journey and create sensational dishes for your family and friends!