Chicken Breast in White Wine Cream Sauce – A Rich & Simple Gourmet Meal

Looking for a dinner that feels fancy but takes barely 30 minutes to make? This chicken breast in white wine cream sauce hits all the right notes. With juicy seared chicken, a velvety garlic-herb cream sauce, and just a splash of white wine, this dish transforms everyday ingredients into something unforgettable. Whether you’re cooking for a date night, family dinner, or a cozy solo treat, this recipe brings restaurant-style elegance right to your table.

The best part? It’s surprisingly easy to make — even if you’re not a kitchen pro. In this article, we’ll walk you through everything from choosing the right wine and herbs, to expert tips for avoiding a curdled sauce, to perfect side dish pairings that complete the meal. Don’t miss our tips on prep shortcuts and reheating leftovers while keeping that creamy texture intact.
Looking for inspiration? Try our Crock Pot Bourbon Chicken Recipe for another comfort classic with bold flavor.

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Why This Chicken in White Wine Cream Sauce Recipe Is a Must-Try

Elegant but easy enough for weeknights

This dish may sound like something you’d only order in a high-end French bistro, but it’s totally weeknight-friendly. The entire meal comes together in one pan and in under 30 minutes. There’s minimal prep, especially if you buy thin-sliced chicken breasts or slice them yourself. Plus, it uses simple pantry ingredients—no fancy techniques required.

Restaurant-quality flavor with everyday ingredients

A splash of white wine combined with heavy cream, garlic, and butter gives this dish deep, rich flavor that tastes like it took hours. Herbs like thyme or Herbs de Provence round it out with aromatic warmth. Yet all these ingredients are things you probably already have on hand—or can easily find at your local grocery store.

The perfect blend of herbs, wine, and cream

When done right, the balance between white wine and cream is what makes this dish sing. The wine adds brightness and acidity, while the cream smooths everything into a luxurious texture. Add a pinch of Herbs de Provence or Italian seasoning, and you’ve got a flavor profile that feels both comforting and sophisticated.

Don’t miss our Sticky Pineapple Chicken for another take on sweet-savory flavor combinations!

Ingredients You’ll Need for the Perfect White Wine Chicken

Best cuts of chicken for tenderness

Boneless, skinless chicken breasts are ideal here, especially when sliced into thinner cutlets. This allows them to cook evenly and quickly, keeping them moist inside with a nice golden crust outside. You can substitute chicken thighs if you prefer richer flavor—but they’ll need longer searing and cooking time.

Choosing the right white wine for cooking

This sauce really showcases the flavor of the wine, so quality matters. Stick to dry white wines like:

• Sauvignon Blanc
• Chardonnay
• Pinot Grigio

Avoid “cooking wines” sold in stores—they’re often salty or too acidic. If it’s a wine you’d drink, it’ll cook beautifully.

Wine Type	Flavor Profile	Best Use
Sauvignon Blanc	Crisp, citrusy	Bright, light sauce
Chardonnay	Buttery, full-bodied	Rich creamy sauces
Pinot Grigio	Light, dry, clean	Everyday cooking

Check out our Pan Roasted Half Chicken for more wine-friendly chicken pairings.

Herbs and seasoning that elevate the sauce

One of the signature ingredients here is Herbs de Provence, a French herb blend with thyme, rosemary, and lavender. It brings a floral depth that sets this dish apart. If you don’t have it, Italian seasoning is a fine substitute. Don’t forget:

• Garlic powder
• Fresh parsley (for garnish)
• Salt and black pepper to taste

Must-have pantry and fridge staples

To create that dreamy cream sauce, you’ll also need:

• Flour (for dredging the chicken and thickening the sauce)
• Butter and olive oil (for searing and building flavor)
• Chicken broth (adds body and depth)
• Heavy cream (for richness and a silky finish)

Don’t miss our Oven Baked Chicken and Rice for another easy one-pan comfort food idea.

Step-by-Step: How to Make Chicken Breast in White Wine Cream Sauce

Prepping and seasoning the chicken

Start with two large boneless, skinless chicken breasts. Slice them in half horizontally to create four thinner cutlets—this helps them cook faster and more evenly. Pat them dry with a paper towel, then season both sides generously with salt, pepper, and a sprinkle of garlic powder. Dredge each cutlet lightly in flour; this not only helps create a golden crust but also thickens the sauce later.

Pro Tip: Let the chicken sit for 5 minutes after dredging to help the flour adhere better during searing.

Pan-searing for the perfect golden crust

In a large skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the pan is hot, place the chicken cutlets in the skillet and cook for about 4–5 minutes per side until golden brown. Don’t overcrowd the pan—sear in batches if needed. Once browned, transfer the chicken to a plate. It doesn’t need to be fully cooked yet; it will finish in the sauce.

Don’t miss our Blackstone Garlic Parmesan Chicken for another seared chicken favorite.

Building the cream sauce from the wine base

In the same skillet (without cleaning it—those brown bits are gold!), pour in ½ cup of dry white wine and ⅓ cup of chicken broth. Scrape the bottom of the pan with a wooden spoon to release all the flavor from the seared bits. Let the liquid bubble and reduce slightly for about a minute.

Next, stir in another 2 tablespoons of butter and a generous pinch of Herbs de Provence. Simmer this mix for another 2–3 minutes to blend the flavors.

Finishing touches and serving suggestions

Lower the heat to medium, then stir in ½ cup of heavy cream. Return the chicken to the skillet and let it simmer in the sauce for another 5–6 minutes, or until the internal temperature reaches 165°F. The sauce will thicken slightly as it reduces. Season to taste with additional salt and pepper.

Garnish with freshly chopped parsley and serve immediately.

This dish is incredibly versatile. You can serve it over:

• Pasta (fettuccine, penne, or egg noodles)
• Creamy mashed potatoes
• Herbed rice or risotto
• Crusty bread for soaking up every last drop

Discover great ideas like our Creaminess Baked Mashed Potatoes for the perfect side pairing.

Substitutions, Tips & Common Mistakes to Avoid

Cream alternatives and why they might fail

It might be tempting to lighten things up with milk or half-and-half—but don’t. These low-fat substitutes can curdle when mixed with acidic wine and won’t provide the same rich texture. Stick with heavy cream or whipping cream for best results.

Alcohol-free variations

If you want to skip the wine entirely, you can substitute it with more chicken broth plus a squeeze of lemon juice (about 1–2 teaspoons) for acidity. While it won’t have the same depth, it’s still delicious and family-friendly.

Looking for inspiration? Try our Sweet Hawaiian Crockpot Chicken for another wine-free, crowd-pleasing dish.

How to avoid curdling the sauce

• Never boil the cream—keep the sauce at a simmer.
• Add the cream after lowering the heat.
• Stir constantly as you add it to emulsify the fat.

If the sauce begins to separate, add a tablespoon of cold butter and whisk vigorously to pull it back together.

Best cookware and techniques for even cooking

Use a heavy-bottomed skillet (like cast iron or stainless steel) to ensure even heat distribution. Nonstick pans work in a pinch but won’t give you the same golden crust or flavor from the fond (those brown bits at the bottom of the pan).

Don’t miss our Crock Pot Chicken and Rice Recipe for more no-fail cooking tips and tricks.

What to Serve with White Wine Chicken Breast

Ideal starches: pasta, rice, or potatoes?

This rich, velvety sauce begs to be soaked up by something starchy. Pasta like fettuccine or egg noodles is a popular go-to. But don’t overlook:

• Creamy mashed potatoes
• Buttered rice
• Garlic herb couscous
• Crusty French bread

These options let you enjoy every last spoonful of that flavorful cream sauce.

Fresh and light vegetable side dishes

Since the main dish is heavy on cream, pairing it with a light veggie balances your plate. Try:

• Steamed broccolini or asparagus
• Sautéed green beans with lemon zest
• Roasted carrots or Brussels sprouts
• A crisp garden salad with a vinaigrette

These sides offer freshness and crunch that contrast beautifully with the silky sauce.

Bread pairings for soaking up sauce

Nothing complements a creamy chicken dish like warm, crusty bread. Ideal choices:

• Rustic sourdough
• Garlic knots
• French baguette slices
• Soft dinner rolls

For a cozy touch, warm the bread slightly before serving.

Wine pairings for the perfect dinner

If you used wine in your sauce, it makes sense to pour a glass with the meal. Great matches include:

• Chardonnay – enhances the creaminess
• Sauvignon Blanc – balances with acidity
• Pinot Grigio – light and easy-drinking

Or opt for sparkling water with lemon if you’re skipping alcohol.

FAQs About Chicken Breast in White Wine Cream Sauce

Final Thoughts: Make Any Meal Memorable with This Creamy Chicken Dish

There’s something magical about how a few humble ingredients—chicken, cream, wine, and herbs—can come together to create such an elegant meal. Whether you’re serving it to impress guests or just craving something cozy on a weeknight, this chicken breast in white wine cream sauce is the kind of dish that earns repeat status in your rotation.

Don’t miss our Texas Roadhouse Rolls Recipe — the perfect fluffy side to mop up every drop of sauce.

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