A light and easy recipe for chicken in white wine sauce turns ordinary chicken into an elegant and delicious dinner. Equally perfect for a regular weeknight supper or your next dinner party!
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why we love this recipe
Chicken, you reliable old stand-by you. You are always there for us to toss in the pan at the end of a long day when you have a horde of hungry people circling the kitchen.
But to be totally honest, chicken…you can be a little, well, boring. But it doesn’t have to be that way!
Nope, when we cook chicken with an easy, elegant buttered white wine pan sauce it is transformed into dinner party worthy status…in about thirty minutes! Then, chicken, you rock.
ingredients you need
- Chicken: We like using boneless chicken breasts for this recipe, but if you prefer boneless chicken thighs, those will work just fine!
- Shallot (not pictured): Shallots are part of the onion family. They are a little smaller and sweeter, and can be found in the produce section. You can swap in a half a sweet onion if you prefer that.
- Butter: Keep your butter in the fridge until you are ready to add it. It will melt more slowly that way, which will make your delectable sauce nice and smooth.
Here’s how to make this recipe
Step 1: Put some butter and olive oil in your favorite large skillet over medium high heat until the butter is melted, and then add your chicken. Cook it up until it is nice and golden brown (about 3 to 4 minutes per side) and then take it out.
Step 2: Add some chopped shallots to that same skillet and stir them around for a couple of minutes. Add a half cup of white wine and let it cook down until there is just a tablespoon or two left. Now add in some chicken broth and that cold butter and stir it all up until it is melted into a lovely buttery sauce.
Step 3: Add some fresh herbs (I usually go for thyme or parsley), a pinch of salt and pepper and that cooked chicken. Turn the chicken a few times until everything is nice and warm and coated in that delectable sauce.
recipe FAQ
I start by putting a dishtowel on my counter (to both protect the counter and cut down on the noise). Then I put the chicken in between two pieces of plastic wrap and use a meat mallet to pound it until it flattens out – sometimes I will flip it over if I have an especially big piece. No meat mallet? A rolling pin or even a can of soup will also do the trick.
Well technically yes…it will be much more of a butter sauce then, which isn’t bad! Add a few more herbs to add to the flavor
Pop your question here and I will answer pronto!
want to round out your meal?
We love this recipe for carrot mashed potatoes with this chicken…and if you like your mashed potatoes in a more traditional way, you can’t go wrong with this baked mashed potatoes recipe.
And for dessert, how about some good old banana cream pie?
other easy chicken recipes we love!
And if you need even more chicken inspiration, check out our complete collection of chicken recipes here!
could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section. Your thoughts and advice will help both us and your fellow readers. 🥰
PrintChicken In White Wine Sauce
A light and easy recipe for chicken in buttered white wine pan sauce turns ordinary chicken into an elegant and delicious dinner!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 chicken breast halves, pounded to ¼ inch thickness
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, chopped
- ½ cup white wine
- 1 cup chicken broth
- 4 tablespoons cold butter, cut into small pieces
- Chopped fresh thyme or parsley
- Salt and pepper to taste
Instructions
- Put olive oil and butter in a large heavy saucepan and heat over medium high until butter is melted. Add chicken and cook until golden on both sides, about 3-4 minutes per side. Remove chicken and keep warm.
- Add shallots and saute until tender, about 2-3 minutes. Add wine and cook until it is reduced to a tablespoon or two.
- Add broth and simmer for 5 minutes. Add cold butter and stir until it is melted. Stir in herbs and season to taste with salt and pepper. Add chicken to the pan and turn the pieces over until they are coated with the sauce.
- Place chicken pieces on warmed plates, drizzle sauce on top and serve at once.
Notes
- Chicken: We like using boneless chicken breasts for this recipe, but if you prefer boneless chicken thighs, those will work just fine!
- Shallot: Shallots are part of the onion family. They are a little smaller and sweeter, and can be found in the produce section. You can swap in a half a sweet onion if you prefer that.
- Butter: Keep your butter in the fridge until you are ready to add it. It will melt more slowly that way, which will make your delectable sauce nice and smooth.
Keywords: chicken in white wine sauce, white wine sauce for chicken
Charlotte says
I also added garlic like some of the other commenters but kept the shallots. It’s like a fancy restaurant dinner but really fast to throw together! Thanks for this one!
★★★★★
Hi Charlotte! Clearly I need to give this recipe another spin with some garlic! Hurray for speedy chicken dinners! :)
Jeanna says
I made this recipe, and loved it, and lost it! I have tried so many recipes trying to equal this one, and none came close! I made this one tonight and lo and behold, the holy grail! I am known for my cooking and am often asked to cook for events. I am very picky, and this recipe lived up to that expectation of excellence. The taste of that sauce just lingers. I really wanted to lick the pan. I wanted to eat more just to taste more, but I was full!
This recipe is easy. There are no hard to find ingredients and it’s cheap to make. You really need to give this recipe a try. We had ours with wild rice and roasted butternut squash and it’s amazing
★★★★★
Jeanna! Thank you so much for this sweet comment – you made my day! And wild rice and roasted butternut sound like perfect sides, YUM! xx