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.
All you need for this recipe are a few simple ingredients that you probably already have in your pantry and fridge – chicken broth, butter, white wine, olive oil – and of course some chicken.
A couple of side dishes (we love roasted green beans and a rice pilaf, but something as simple as some sauteed spinach and a spoonful of rice will also work just fine) and you have cooked up the perfect chicken dinner.
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 (optional/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. Or you can leave it out altogether if you want a milder flavor.
- 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.
See the recipe card for full information on ingredients and quantities and nutritional information.
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: If you decide to use them, 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.
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 (optional)
- 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 if you are using them 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.
Eric says
This is one of the best chicken recipe’s I’ve made. I omit the shallots and use garlic instead. I have done it with and without dredging the chicken in flour before browning – both results are delicious. Now that I’m on a KETO diet, this is perfect over Zoodles. I would make this for a fancy dinner party – it’s that good!
Eric! Thank you for this lovely comment – you made my whole day! I have a recipe for pesto zucchini zoodles that you might like. :) Have a great weekend!
Frank says
Curious to know what kind of white wine you use. I haven’t ever cooked with wine and haven’t really ever found any I liked to drink in particular.
Hi Frank! I tend to use chardonnay because that’s what we have in the house – I find it is a good balance between sweet and dry.
Elisa says
I was looking for a simple way to jazz up chicken. This was SO delicious! I even subbed fresh rosemary for the herbs. It went straight into the virtual recipe box. Yum!
OOOH, fresh rosemary! The best! :)
Jenna says
This was amazing! I didn’t have shallots, so I just sauteed the chicken with 1 clove of garlic and sauteed sliced crimini mushrooms before deglazing the pan with wine. I can’t wait to try again with shallots! Thank you!
Hey Jenna! Love your quick thinking on the substitutions – they sound delicious! Glad you liked this. :)
Wanda says
Very good and tender! I used Perdue Perfect Portions which are pretty thin so I didn’t need to pound them. Didn’t have any shallots so I used finely chopped sweet onion. My husband (who normally only likes plain old chicken) LOVED it and asked me to make it again! Definitely saved this pin to my “Proven Main Dishes” board! Thank you!
Thanks so much for this sweet note Wanda! And quick thinking on the sweet onion instead of shallots! :)
Henry says
Thanks for making it seem so simple and accessible, I’ll use this to surprise my fiancee who said I can’t cook anything beyond scrambled eggs!! I’ll show her ha!
Henry! I have faith in you – you can do it!! (She is a lucky girl!)
Loraine says
Add me to the list of people who loved the recipe. It was the first time I’ve cooked with white wine and it was easy and delicious! Thanks!s
Hurray! And you are so nice to stop by and let me know. :)
Laura says
I’ve gone back to this recipe time and time again. My family loves it and it’s a definite go to- thank you!
Thanks Laura! I’m so glad, and you’re so nice to take the time to tell me so! :)
Laura says
This was delicious- and fantastic without heavy cream which is what most recipes call for. Only tweak I made was using 4 shallots versus 1, and white mushrooms. Loved the mushroom addition to this and will be making this lovely recipe again. It’s like a lighter take off of the cheesecake factory Madeira chicken
Thanks Laura! I love heavy cream, but I don’t like what it does to my waistline. Love your additions to this recipe!
kim says
can i sup dried basil instead of thyme or parsley?
Hi Kim! You definitely can – whatever herbs taste best to you will work in this recipe. :)
Maryanne Mahoney says
My chicken was dry what did I do wrong
Hi Maryanne and oh no! Usually the reason for dry chicken is either that the heat is too high, or the cooking time is too long for the thickness of the chicken. Next time try and lower the burner a little, and make sure the chicken isn’t too thin – it’s better to err on the side of having it a little thicker than a little thinner. Hope you try it again! :)
Patti says
I made this tonight. I tweaked slightly due to availability of certain things.. I seasoned with greek seasoning replaced shallots with onions; I paired with roasted red potatoes with an basil garlic olive oil drizzle and parmesan cheese melted over them…
delicious
Patti, I just LOVE these tweaks – I’m going to try them the next time I make it! :)
Sara says
This was delicious and easy tasted like something you would get at a nice restaurant !thank you!
Hi Sara! So glad you liked this – this is one of the chicken favorites in our house! :)
Maria says
This recipe is amazing. My husband absolutely enjoyed every bite. We will definitely be making this delicious chicken recipe again. Thanks for sharing
I’m so glad! My husband feels the exact same way about this chicken recipe. :)
Kathyanne says
I needed a quick recipe for a butter & wine sauce for chicken and this fit the bill perfectly — simple and delicious! Definitely a keeper ????????
I’m so glad! And you are so sweet to leave me this comment letting m know how it turned out. :)